seaweed pate

I'm sorry for this goofy picture but...just get over it! this recipe for seaweed pate is super good for you and your kids will love it!

seaweed pate
one bag of dried hijiki - (1.75 oz bag)
1 tablespoon olive oil
1 tablespoon vineagar (I use umeboshi vineagar)
2 tablespoons tahini
mustard to taste (about 1 spoon)
shoyu (for cooking hijiki and as seasoning)

soak hijiki for 20 minutes in clean water
toss out water (if you don't like the fishy taste rinse a couple of times but you may be washing off some good stuff, but there is lot's in there so it's ok)
add new water and cook with a bit of shoyu for 20 minutes
put into food processor and add above ingredients
buzz until mixed but be careful not to overmix and dry out (if it gets too dry just add more olive oil)
season to taste

this is so yummy on bread, or swedish hard bread (we eat siljans knackbrod). I'm telling you kids love it, especially younger kids that don't have the distinction yet of seaweed. it lasts for a few days in the fridge and it's great for pregnant women and also breast feeding moms because of the huge amount of calcium!

we also eat hijiki sauteed with carrots and Franny just stuffs it in her mouth!...she loves it!