Prepared by Jack & Doris, September 2004 & October 2005 - From Strengthening Health Institute - Denny & Susan Waxman ©

Hiziki Sea Vegetable, Rinsed	Sea Salt
-And, Soaked	Shoyu
½ Onion, Cut In Half Moons	1-2 Tbs Peanut Butter
½ Cup Sauerkraut	Water

Place onions and water to cover in a saucepan, add a tiny pinch of salt. Turn on flame and bring to a boil. When the water begins to boil, lower the flame and simmer 5 to 7 min. Layer hiziki on top of onions, add additional water (slightly under the top layer of vegetables). Cover and bring to a boil using a medium-high flame. Once boiling, reduce flame and simmer until hiziki is tender (about 25 to 30 min.) Remove lid and season with shoyu, blend well with the vegetables. Cover and let cook for a minimum of 5 min. or until most of the liquid cooks off. Add a small amount of peanut butter, blending with the vegetables and liquid. Add sauerkraut and mix well. Place in a serving dish, cover with a mat and serve hot!