Seaweed Egg Nog (no egg )
Serves 5

4 sheets of dry Kombu
1½  cup water
2 bananas
2 cups plain yogurt
2 cups milk (dairy milk, soy milk or nut milk)
1/4 teaspoon cinnamon
a pinch nutmeg
1 to 2 tablespoon raw cane sugar

Place kombu in a pot add 1 ½ cup warm water.
Let sit for 1 hr. or overnight.

Take Kombu out of water. (Save kombu to add to soup or rice).
Place seaweed liquid in blender. Add all ingredients to blender. Blend well.
Frothy and delicious!

Serve or refrigerate. Will keep 3 or 4 days.

recipe by BC KELP