I have a very busy week ahead and felt that preparing my fridge for the late nights and long days would be the very best care I can give to myself and my body.
(makes about 4 serves)
Soak one cup of mixed dried seaweed (sea vegetable) in a bowl covered with filtered water for it to rehydrate. This takes about 15 minutes.
While the seaweed is soaking, heat 3 tablespoons of coconut oil in a large saucepan with a lid.
Thinly slice one large brown onion and four-six sticks of celery and saute gently in the pan till translucent.
Add the seaweed with the soaking water to the saucepan. Depending on your source of seaweed, there may be some sand or dirt at the bottom of the bowl. Be careful to keep that from the soup!
Add more water or stock to the pan to just cover the vegetables. Add a pinch of chilli, three bay leaves, ground black pepper.
Cover and simmer for 15 minutes to incorporate all the flavours.
Remove the bay leaves before serving. The soup is totally Vegan and is yummy with carrot, I just didn’t have any today!
My local fishmonger had some amazing fresh cod yesterday so I sliced a fillet into thin slices and fried it gently in some avocado oil and lightly seasoned with ground black pepper.
Turn very gently so both sides are crispy on the outside and divine.
The meal came together in the bowl starting with the soup and the fish placed on top. Served with some crispy shallots sprinkled on top.
It was really nourishing and tasty 🙂