Sea Veggies

 

  • What are sea vegetables?

    Sea vegetables refers to different edible seaweeds, like arame, wakame, kombu, and more.

  • Why eat sea vegetables?

    Sea vegetables are high in nutritional content and provide a wide range of texture to food.

  • Where can I buy sea vegetables?

    I buy wakame, kombu and nori from Strong Arm Farm via Good Eggs. I found Mitoku’s arame from Natural Import Company. As Bettina advised, Eden is also another great place to try.

 

More on health benefits…

The The Book of Macrobiotics, by Michio Kushi references a 1964 report from from the Gastro-Intestinal Research Laboratory at McGill University in Montreal, Canada. This report mentions that sea vegetables could reduce the amount of radioactive strontium absorbed through the intestine.

What should I do with sea veggies?

Eat em! Below is another great recipe from Bettina…

Miso soup with arame and kombu.

Arame, Carrots and Onions 

(prepare 1 x per week, eat 2 x per week)


Ingredients

  • ½ cup dried arame

  • 1 large onion

  • 1 large carrot

  • Sesame oil or olive oil

  • Soysauce

  • water

Directions

  1. Rinse 1⁄2 cup dried Arame and let it sit.

  2. Slice 1 large onion into thin half moons and 1 large carrot into matchsticks or thin half rounds.

  3. Saute the onion slices in a small amount of oil over low heat

  4. Layer the rinsed arame and carrots on top of the onions.

  5. Add enough water (include soaking water from dried daikon) to half cover all the ingredients.

  6. Cover the pot, bring to a boil, and lower the flame.

  7. Simmer for 20 – 30 minutes, until all the ingredients are tender.

  8. Add a small amount of soysauce or tamari, then simmer a little longer without the lid, to cook away any excess liquid. 

Variations

  1. Use cabbage instead of carrots.

  2. Use ¼ cup dried hijiki instead of arame.