August 28, 2017 by Living Girl Living Foods
In English this tropical vegetable is referred to as most commonly “Water spinach”, in Chinese it is called “Ong Choy,” “Kuushinsai/空芯菜” in Japanese and in Tagalog “Kang Kong.” Water Spinach (Ipomoea aquatica) is a member of the Convolvulaceae (Morning glory) family and the same genus as the sweet potato (Ipomoea batatas). It has arrow head shaped leaves with hollow stems, it is ideal for raw cuisine because it isn’t too fibrous. This green appearance wise reminds me of dandelion greens, notoriously a bitter and highly powerful weed. The shade of this green isn’t as dark and for my taste buds it was hardly bitter, bitters are my favorite by the way! It really does taste a lot like spinach with just the tiniest hint of bitter.
This is not an easy vegetable to find, possibly it is available at speciality Asian groceries or may be you know someone who grows it in their garden. Traditionally it is sautéed, used in soups, salads, or as a tea.
Information via USDA here is a quick nutrition break down:
1 cup of raw, chopped, Water Spinach
4% Dietary Fiber
51% Vitamin C
70% Vitamin A
5% Vitamin B-6
12% Vitamin B-9
2.5 grams Protein
These properties make Water Spinach helpful with combating insomnia, constipation, preventing anemia, and anti-diabetes mellitus. Water Spinach may boost ones immune system, maintain healthy vision, assist with eradicating parasites, and liver health.
For my birthday I had a Raw Vegan Spinach Gomaae Salad that was missing just a bit of something. This inspired the below recipe of Raw Vegan Water Spinach Gomaae. With my own twists on how to make this traditional Japanese salad with no sugar, no soy and no alcohol. This recipe is just a side dish, starter, appe-teaser of the sorts using few ingredients and oodles of flavor. Traditionally Mirin (rice vinegar) and Sake (has alcohol) is used in this dish, if you are interested in using these more common Gomaaee ingredients please feel free to test them out. You would need very little, may be just one teaspoon of each depending on your taste buds. These both bring an acidic element to the salad which is why I’ve used fresh lemon juice in my recipe instead to replicate a similar flavor.
Raw Vegan Water Spinach Gomaae
2 cup washed, trimmed, raw water spinach, ripped in half (easier to eat)
1 tablespoon coconut aminos
1 tablespoon tahini
1 tablespoon fresh lemon juice (roughly half of a lemon)
1 teaspoon or more of freshly micro planned red hot pepper or Chili powder, optional
Sesame seeds (roughly 1/2 a tablespoon)
First make the dressing, stir well so the tahini breaks down mostly by the acids of the lemon juice softening it. Once the dressing is smooth, rub it into the greens well possibly with your hands. Plate and garnish. Bon appetit!
Thank you for taking the time to stop by my site. Wishing you all a delicious week! Much love ❤ and raw power 😉