Have you ever heard of salicornia? Salicornia is a nutritious sea vegetable, also called sea beans or sea asparagus. It is a plant that grows in salty soil in shallow water along the shore. Its taste is crisp and crunchy with an intensely salty flavor. It’s high in protein and also a good source of vitamin A, calcium, and iron. You can eat it raw in a salad, steamed, or stir fried, like in my recipe. Make sure to not add extra salt when cooking with salicornia as it’s salty enough. Here I used coconut aminos instead of soy sauce to avoid making it too salty.
I’m addicted to spicy food. In fact, when starting with a savory breakfast in the morning, some spicy chili peppers have to be on my plate already. The following recipe is my version of an Asian chili garlic paste that is free of refined sugar or artificial additives. I use this paste in my Asian-influenced dishes. Since I try to leave out sugar and artificial additives, I now work on preparing my own pastes and sauces. Because of the added coconut oil and vinegar, you can easily store the paste in your fridge for up to two weeks or freeze it in small ice cube portions.