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Guest Star: Japanese Cooking with Candice Kumai

Watch the Golden Girl of Wellness, Candice Kumai, teach Hannah the benefits of a macrobiotic diet as they whip up one of her yummy Asian salads and check out the recipe below.

Serves 3

Ingredients:

1 cup soaked/reconstituted hijiki seaweed,*drained (measure: 1/4 cup + 1 tablespoon dried hijki with 3/4 cup water)

2 cups cooked quinoa

One 15-ounce can adzuki beans, rinsed and drained

1 ripe avocado, pitted and cut into cubes

For the Dressing:

2 tablespoons Bragg Liquid Aminos or reduced-sodium tamari soy sauce 1/4 cup rice vinegar

1 tablespoon toasted sesame oil

Directions:

In a medium bowl, soak and reconstitute 1⁄4 cup, plus one tablespoon dried hijiki in 3/4 cup water for about 15–20 minutes. Drain all excess liquid.

In a large bowl, whisk together the Bragg Liquid Aminos or reduced-sodium tamari soy sauce, rice vinegar, and toasted sesame oil. Add the reconstituted hijiki, quinoa, and adzuki beans to the dressing, and toss to coat. Top with avocado cubes and serve immediately.