sea vegetables

Sea vegetables, or seaweeds, are some of the most nutritious foods we can eat. They have more vitamins and trace minerals per ounce than any other food. They are very alkaline, have antibiotic and antibacterial properties, aid in digestion, and help reduce cholesterol. You don’t need to have a lot to get the benefits. Just a tablespoon or two a day will do the trick. Keep in mind that sea vegetables are usually dried and will double or triple in size once rehydrated. Be sure to drain off the soaking water and cook in fresh water. Also, buy your sea vegetables from a reputable source. They may be cheaper at Asian markets, but they also may contain fish by-products or unwanted chemicals.

wakame

Wakame is part of the kelp family. Often found in soups and light salads, it supports the liver and nervous system. Usually it comes in flakes or long strips. If you find it in long strips, use kitchen scissors to cut into ¹⁄₂-inch pieces. For soups, toss in a pinch or two toward the beginning. For salads, marinate the wakame for up to 20 minutes.

kombu

Kombu, also known as kelp, is used mostly while cooking rice, grains, and soups as a flavor enhancer, to help aid in digestion, and to add trace minerals. It’s good for the reproductive system, kidneys, and adrenal glands. Generally when cooking grains or beans, add a 1-inch piece of kombu at the beginning of cooking.

nori

Most people recognize nori because of the popularity of sushi. Kids love it for its mild sweet and salty flavor. It has more vitamin A than carrots and is full of calcium, iron, and many trace minerals. It makes the perfect snack, and is beautiful as a garnish for soups, grains, or salads.

dulse

Dulse is one of my favorite sea vegetables. It’s a good source of vitamins E, C, and B-complex and strengthens the blood, kidneys, and adrenal glands. It’s red in color and does not require cooking. It either comes as whole leaves, in flakes, or in a condiment shaker.

arame/hiziki

Arame is lighter in taste than hiziki. It requires less cooking time and can be marinated for salads. It’s a great source of calcium, potassium, and other minerals. It’s usually found in long threads, while hiziki is usually found in smaller pellets or thicker strands. I find hiziki to be the strongest-tasting sea vegetable, so it’s best when cooked for a longer period of time with other sweeter vegetables. Be sure to soak both of these before using and drain off the soaking liquid.