Sea
vegetables are the greatest food source of nutrition and minerals.
WAKAME –The Women’s Seaweed
Graceful,
green fronds with a subtly sweet flavor and slippery texture. Expands quite a bit, so cut it in small
pieces. High in calcium, thiamine,
niacin, and Vitamin B12. Traditionally
used in Oriental medicine to purify the blood, strengthen intestines, skin and
hair. Beneficial for the reproductive
organs, and to help regulate women’s cycles.
KOMBU- The Great Enhancer
Mellow
flavoured, broad green frond, expands greatly when soaked. Contains glutamic acid—a food tenderizer and
flavor-enhancer. Softens beans and makes
them more digestable. Sweetens root
vegetables in stews, so they melt in your mouth. For “al dente” kombu, cook ½ hour to 45
minutes, then slice into bite size pieces or julienne strips. Or, cook it for 1-1/2 hours in a pot of
beans, stir the pot and the kombu will dissolve and disappear.
HIJIKI-The Strong One
Striking
black strands, with a firm texture and uniquely strong flavor. Richest of all the seaweeds in calcium and
iron—a good choice when you need to be able to stand up under pressure. Known in Japan as “the bearer of wealth and
beauty, hijiki is traditionally used to strengthen the bones, revitalize skin
and hair. Also builds strong intestines.
ARAME-The Artist’s Choice
Delicate
brown-black strands with a mild, semi-sweet flavor, and firm, pleasing
texture. High in both calcium and
iron. Surprisingly artful when combined
with other foods—try adding ¼ cup to a batch of cornmeal muffin batter, or a
pot of split pea soup or adzuki bean salad.
Also delicious and attractive cooked together with buckwheat and onions
as a pilaf. What else could you use
it? If you are looking for a Quick
Fix: Using Arame in a stir fry. Soak for 5 – minutes and add towards the end
of your stir fry cooking. Add a small
amount of tamari (wheat free soya sauce) as you add Arame to stir fry.
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