Blue Green Algae
Serving suggestion: Blend into almond, pumpkin or hempseed milk with vanilla
and a pinch of Himalayan salt. Goes great directly on salads and in dressings.

Blue Green Sea Salad
1 bunch watercress, rinsed & picked
¾ cup wakame, soaked at least 30 minutes or overnight
One cucumber, peeled and diced
One tomato, diced
One avocado, diced
Two scallions, finely chopped
2 tbsp Blue Green Algae
2 tbsp sesame seeds

Miso Delicious Dressing
2 tbsp miso
2 tbsp lemon juice
1 tbsp ginger
1 tsp Cordyceps Mushroom
1 clove garlic
Salt to taste
1/3 cup sesame or olive oil

Make the dressing in a blender, or finely mince the garlic and ginger then whisk
ingredients together in a small bowl with a fork.

Strain seaweed* and place in a bowl. Add tomato, cucumber, scallions and toss
with dressing. Divide watercress between the plates; place the sea vegetable
mixture on the greens. Top with avocado, dust with blue green algae, and
garnish with sesame seeds.

*Save the mineral rich soak water to use in a raw blended soup or dressing. If
you don’t want it your plants will love it.