Gingered Sweet Potato & Fennel Stew with Wakame

Sea Vegetables are full of nutrition - rich in minerals and health-promoting properties including Vitamin B12, calcium, potassium, iron, zinc and phosphorous. They are an excellent source of antioxidants and rich in iodine (essential for thyroid function). Eating sea vegetables can also help the body to eliminate toxins, reduce cholesterol levels and prevent certain cancers.

Ingredients

3 strips of Wakame (about 5g)

3 dried Shiitake Mushrooms, soaked for 15 minutes (retain water) and finely sliced

2 onions}, quartered

3 sweet potatoes, peeled and cut into thick rounds

3 carrots, cut into thin rounds

2 bay leaves

1 fennel, cut into thick slices

Seasonings

Extra virgin olive oil

a pinch sea salt, 2 tbsp White Miso

fresh ginger juice to taste (from grated and squeezed ginger root

Method

Saute the onions in a pan with some olive oil and a pinch of sea salt for 3-4 minutes.

Other items of interest

Rinse the wakame, cut with scissors into pieces and place in a pan with the mushroom soaking water. Add the rest of the ingredients and simmer for 15 minutes.

Add the sweet white miso and fresh ginger juice, simmer for a further 5 minutes and serve.

Serves 3