AUGUST 07 - SEA VEGETABLE SALAD

Seaweed is a super food! Sea vegetables are not plants nor animals-they are actually known as algae. They are an excellent source of iodine, vitamin K, folate and magnesium. They are also a rich in the B-vitamins riboflavin (B2) and pantothenic acid (B5), as well as iron and calcium. Because of their high content of chlorophyll, amino acids, essential fatty acids, vitamins and minerals, they are very alkalinizing, immune enhancing, and help to increase energy production as well as focus and concentration.

The following are some of the most popular types of sea veggies

Arame – this lacy, wiry sea vegetable is sweeter and milder in taste than many others.

Dulse – soft, chewy texture and a reddish-brown color. 0000 Hijiki – looks like small strands of black wiry pasta, has a strong flavour. 0000000 0000000000000000 00000000000000000 Kelp – light brown to dark green in color, oftentimes available in flake form. 00000000000000000000000000000000000000 Kombu – very dark in color and generally sold in strips or sheets, oftentimes used as a flavouring for soups. 000000000000000 Nori – dark purple-black color that turns phosphorescent green when toasted, famous for its role in making sushi rolls. 000 Wakame – similar to kombu, most commonly used to make Japanese miso soup. 0000000000000000000000000000000 9000

Sea vegetables are sold in different forms. For example, nori can be found in sheets, flakes, or powder. Choose the form of sea vegetables that will best meet your culinary needs.

Store sea vegetables in tightly sealed containers at room temperature where they can stay fresh for at least several months.

Serving Ideas

Slice nori into small strips and sprinkle on top of salads.
Make homemade vegetable sushi rolls by wrapping rice and your favorite vegetables in sheets of nori.
Keep a container of kelp or dulse flakes on the dinner table and use instead of table salt for seasoning foods.

When cooking beans, put kombu in the cooking water. It will not only expedite the cooking process, but will improve beans' digestibility by reducing the chemicals that can cause flatulence. (see Lima Beans Casserole recipe)
Combine soaked hijiki with shredded carrots and ginger. Mix with a little olive oil and tamari.
Add sea vegetables to your next bowl of miso soup.

Sea vegetables are very safe. However, organic is a good choice when it comes to sea veggies. The public health recommendations from 2000 to 2005 expressed concern for arsenic levels in the Korean and Japanese hijiki. Organic products would be a good choice when choosing this particular sea vegetable and others as they have verified low levels of arsenic.

--------------------------------------------------------------

SEA VEGETABLE RICE 0000000000000000000000000000000000000000000000 Serves 4 as a side dish

2 medium pieces of wakame, (2 Tbsp soaked and chopped)
2 Tbsp chopped dulse seaweed
2 1/4 cups warm water
1/2 medium onion, minced
2 large cloves garlic, chopped
1 cup long or short grain brown rice
2 pieces of astragalus root (optional – good to help with the immune system; remove after cooking)
salt and pepper to taste

Rinse wakame, and soak in the warm water for about 5 minutes. Squeeze out water from seaweed and chop. Save water. While seaweed is soaking, chop dulse, onion and garlic.

Heat 1 Tbsp of seaweed soaking water in a medium saucepan. Sauté chopped onion over medium heat for 2 minutes, stirring frequently. Stir in garlic, rice, chopped seaweed, astragalus (optional), and the rest of the soaking water.

Bring water to a boil on high heat. As soon as it begins to boil, reduce heat to low and cover. Cook for about 35 minutes. Season with salt and pepper to taste.

Enjoy!!