Eat Your (Sea) Veggies!

You know they are good for you, yet you pass by them in the natural food store. On a virtuous whim, you might buy a package, but it sits in the cupboard because you haven't the foggiest about how to use it. I'm talking about sea vegetables, you know... sea weed!!

Pound for pound, sea veggies are some of our richest sources of minerals. They are cooling, moistening, alkalizing and they detoxify the body. They keep well in a jar in your cupboard like instant vegetables... and the kind you can easily hide from the little people at the dinner table!  Many people are concerned about radiation exposure floating over from Japan.  It's my understanding that daily consumption of sea weeds, which are high in iodine, go a long way to protect you from accumulating radioactive iodine in your body.  What more could you ask for? Well, how about a good recipe?

Here are 3 easy ways you can start using them RIGHT NOW.

1. Kombu: This is kelp and it is your flavor enhancer. A natural source of glutamic acid, it is like a natural MSG flavor boost to whatever soup you are making. But unlike MSG, it also enhances the nutritional value of the dish. Use your scissors and cut one inch of it to any soup you are making, especially vegetarian soups. Also great for adding to beans when cooking. Just throw in one inch. That's it!  Beans cook a little more quickly and their broth is so flavorful.  Kelp powder can also be used as a salty addition to your cooking.
2. Dulse: IRON MAN! Yes, dulse is very high in iron. Especially good for you vegetarians, pregnant ladies and little babies. Buy 'dulse flakes', and add a tsp to your oatmeal while it's cooking or any muffin recipe you make. It has a very nice, mild flavor.  I like to include it in my homemade baby food as a natural iron source instead of the processed baby rice cereal.
3. Arame: Rich in minerals and mild in flavor, you can toss this little lovely into any salad or stir fry. Simply take a few pinches from the bag and soak in some water for 15 minutes. Then add it to your tossed salad and the dark green strands will add rich color and beauty to your dish. It goes well in your stir fry the same way. Wakame can be used the same way, but it has a stronger flavor. High in calcium, this one is called 'Women's Seaweed'.  I especially like to add wakame to my miso soup.  Simmer it for 5 minutes before you add your miso paste.  Mmmmm.

So go out and spring for a package of each one of the 3 I listed and you'll be eating a bit of sea weed every day. Here is a great recipe to get you started. This salad is WONDERFUL and has always been a crowd-pleaser.

Triple 'A' Salad (Avocado, Arame and Almonds)

This is from Mary Bowman, natural foods chef extroidinaire! I've modified it slightly.  It's nice with some left over or roasted chicken mixed in to make it a main-dish salad.

Ingredients

  Salad

• one avocado
• 1/8 cup arame, soaked in water 15 minutes
• 4 cups salad greens, washed (water cress, baby spinach, baby mustards work well for this too)
• ¼ cup raw almonds

  Dressing

• 2 Tbls .olive oil
• 1 Tbls.. Toasted sesame oil
• 3 Tbls.. Rice vinegar
• 2 Tbls.. Brown rice syrup or honey
• 2 tsp. Dijon mustard
• ½ tsp. Salt
• 2 tsp. Poppy seeds (optional).
• (note: This dressing is great over grilled summer vegies)

  Directions

1. Heat oven to 350F. Spread almonds on a baking sheet and toast in oven for 7-10 minutes or until aromatic. Coarsely chop them, and set aside.
2. Wash greens, drain, and place in a large bowl.
3. Drain arame, add to greens.
4. Cut avocado into long slices.
5. Combine all dressing ingredients and whisk to combine. Toss dressing with greens and arame just before serving. Gently fold in avocado and garnish with the almonds.

Serves 4

Prep time: 20 minutes.