Nori and Leek Soup

1 packet Shiro miso soup
1 leek
1 sheet Yaki Sushi Nori

Moisten strips of nori. Tie. Slice small round leek pieces. Cut off usable leek leaves and split lengthwise into strips. Tie strips.
In 2 cups osf water begin by cooking tied leek strips until tender. Add white sliced leek pieces. In a bowl, place tied nori strips with miso powder. Pour leek mixture into powder and nori strips. Pour onto plate, placing nori at edge and leek strips in center, with leek slices surrounding.

Swordfish, Lime Sand and Sea Stars

Spaghetti and Whole Wheat Fettuccini
Boil to al dente, drain and arrange as waves on plate.

Lime Sand
1/8 c corn meal
1/8 c whole wheat flour
1 t butter
1/2 c milk
1/2 lime, juiced
1/4 t salt
Mix corn meal and flour in pan with butter. Heat until thick mixture sticks together. Add lime juice,salt and milk and cook until absorbed.

Leek (sea grass)
Take the leaf of a leek and very thinly cut lengthwise and then in diagonal pieces about 2 inches long. This will approximate sea grass and is to be placed on top of lime sand. Boil until slightly soft.
Cut the white part of the leek in small pieces and separate rings to resemble bubbles. Boil until slightly soft and scatter on plate.

Swordfish
Pan fry in a pan sprayed with olive oil until cooked through. Place on top of wave pasta.

Sea stars
Slice sweet potato and carve 3 sea stars. Boil until slightly soft with a little rosemary. Arrange around swordfish.

Garnish with capers and lime slices. Serves 3-4.

San Diego Sunflower-video

Cabrillo National Monument, San Diego, CA

Series Introduction

This blog is part of a series of trial cook books featuring three areas of Southern California, with emphasis on San Diego County; www.wildmountaincookbook.blogspot.com, www.wildcoastcookbook.blogspot.com, and www.wilddesertcookbook.blogspot.com. It is an often revised learning process in preparation for books about the coast, mountains and deserts with their unique, edible, wild and native plants, as well as an attempt to translate these environments into food presentations. The blog also contains photos, videos, and art work to further illustrate the character of the region.

Although efforts have been made to use moderate amounts of native and wild commercial ingredients (foraging requires positive identification of species and is not recommended without expert advice), some ingredients may be unfamiliar. Therefore, the following disclaimer is presented.
DISCLAIMER: All blog posts are temporary and subject to change. No health, medicinal or nutritional claims are made. Not responsible for indigestion, allergic reactions or any health problems which may result from the use of these trial recipes or suggestions.

Many of these recipes can be made into vegan interpretations by replacing butter, eggs and milk with butter substitute, egg replacer and soy or rice milk. For more information about the health benefits of an alkaline-forming diet, please see http://thrivein30.com.

Thanks to all those who have been so helpful in inspiring, developing and contributing to the Wild Coast Cook Book, especially Kelli Rush and Chizuru Inouye.

It is hoped you will visit and enjoy the blogs often to see what's new and try some of the recipes. Your comments and suggestions are always welcome.

Shell-drawing

Small Shells- photos

Cake and Ice Cream Shell

This shell is made by mixing a few scoops of vanilla ice cream(or rice dream, soydelicious) with a half recipe of yellow cake mix, cut into 1/4 inch pieces. After the two ingredients have been mixed in a bowl, form into a shell on a flat surface. Use chocolate syrup to help make lines on the shell. Freeze for 2 hours before serving.

Flaked Halibut with Kombu, Laver and Nori

1/8 c soy sauce
1 c water
handful of dried Kombu, Laver and Nori
2 small carrots, cut into pieces
1/2 lb local halibut http://www.pointlomaseafoods.com/
lemon

Place dried seaweed in pan with carrots, water and soy sauce and cook until carrots and seaweed are softened. In a separate pan, pan fry the halibut in a small amount of oil. When almost cooked through, make it into flakes with a fork. Place halibut on a plate, drain seaweed and arrange Kombu, Nori and carrots around the edges. Pull very thin strips of Laver lengthwise from the large piece and place on top. Squeeze 1/2 lemon over dish.

Coastal Tide-video