seaweed maintains healthy metabolism & is full of minerals and calcium

2 handfuls of arame, wash to remove any shells that might still be attached ( I never find any) and soak for a few minutes.

3/4 cup apple juice

1 cup sunflower seeds, washed and toasted in a cast iron skillet; you will put half of the sunflowers in a suribachi (and grind by hand. If you do not have a suribachi you can use a food processor but do not grind seeds to total smoothness)

1 teaspoon shoyu

1 teaspoon wasabi

1/2 cup chopped chives, or scallions if chives are out of season

Drain soaked arame and place in saucepan with apple juice. Simmer 15 minutes. When cooking liquid is gone, add the shoyu, wasabi and chives. Stir. Add the sunflower seed paste and the sunflowers. Garnish with parsley sprig.

Serve as a side dish.

Leftovers are good the next day. You can add the leftover arame to a tossed salad.