Christmas has come and gone yet again. As much as I complained about the chaos and the glitter all over my apartment, I whined the whole way back to Toronto, begging to go home to Niagara. It was really nice to get a few days off, as hectic as they might have been to sit and enjoy the company of my family and friends. I was invited to 6 Christmases and though I thought it was very daunting at first, I came to realize that I am lucky to have so many people in my life that wanted to share this holiday with me.

With the holidays do come a lot of other things: cookies, mashed potatoes, wine (a lot of wine), fudge and amaretto in my coffee or hot chocolate. Though these treats are all vegan for me, they are definitely not healthy. With Christmas over it is time to get back to normal. Maybe a little detox meal is in order. One of my favourite sides at any sushi restaurant is the seaweed salad. It is a great detoxifying food, full of calcium, magnesium, vitamin A and minerals and couldn’t we all use a little more good stuff after feasting? This salad is packed with great stuff and will put you back on track post holiday eating.

Serves 2

 Spirulina Gomashio

•  3 tablespoons sesame seeds
• 1 tablespoon powdered spirulina
• ¼ teaspoon fine grain sea salt

Toast the seeds in a small non-stick skillet until golden brown. Transfer all ingredients to a blender and process until a powder; a few whole sesame seeds are fine. Store in a container with a tight fitting lid for about one month.

Dressing

• 1.5 tablespoons tamari or low sodium soy sauce
• 1.5 tablespoons rice vinegar
• 1.5 tablespoons toasted sesame seed oil
• 2 tablespoons fresh lemon juice
• Pinch of organic cane sugar or agave nectar

In a small bowl, whisk ingredients together until fully combined.

Salad

• ½ bunch green kale, shredded
• ½ bundle soba noodles
• 1 ounce dried wakame seaweed (about 2.5 cups after soaking)
• 3 tablespoons sunflower seeds
• 1/2 cup cooked chickpeas
• 1 avocado, pitted, skinned and sliced
• 1 sheet roasted nori, cut into strips
• ¾ teaspoon spirulina gomashio

In a medium sauce pot bring 4 cups of water to a rolling boil. Meanwhile in a large bowl, massage the shredded kale with 3 tablespoons of dressing. When the water is boiling, break up soba noodles into thirds so the noodles are shorter and cook until al dente. Meanwhile, soak the seaweed in cold water for 8 minutes.

Drain the noodles, rinse slightly under cool water and add to the kale bowl. Drain the seaweed and run through a salad spinner to get most of the water out. Roughly chop the seaweed and add it to the kale/ noodle bowl. Add the rest of the dressing and seeds and toss until well combined. Transfer to serving dishes and add the chickpeas, avocado and nori. Sprinkle with gomashio and serve.