Arame Sea Vegetable with Shiitake Mushrooms
Makes 6 servings

A daily 2-ounce serving of sea vegetables has been found to have antitumor activities and to help protect the body from heavy metals and chemicals. Seaweed is rich in breast-protective selenium and sodium alginate.

Prep Time: 5 minutes
Cooking Time: 30 minutes

1 cup arame
1 cup snow peas
4 dried shiitake mushrooms
Filtered water
1 tablespoon soy sauce
1 tablespoon finely grated ginger
1 to 2 teaspoons organic sesame oil
2 tablespoons roasted sesame seeds

1. Rinse the arame in water and drain. Clean and rinse the snow peas.

2. Wash the mushrooms and soak them in water until they are soft. To speed up the process, use water brought to a boil to cover the mushrooms. After the mushrooms are reconstituted, trim off the stems and slice.

3. Put 1 tablespoon of water and 2 teaspoons of soy sauce in a sauté pan. Add the sliced mushrooms and sauté them for 3 minutes. Add the arame, soy sauce and just enough water to cover the mushrooms.

4. Cover, bring to a boil, and cook for 15 minutes.

5. Add snow peas and cook for 3 to 5 minutes, until snow peas are just tender. Don't overcook.

6. Carefully drain excess liquid, put into a bowl, and season with remaining soy sauce, ginger and sesame oil. Garnish with sesame seeds.