Sea Vegetables
Sea vegetables are delicious when we know how to prepare them and are such a support to our health. Rich in minerals, trace elements, vitamins and fibre, they build bones and muscles, nourish the skin, nails and hair, cleanse and revitalise the body with their goodness.
Sea vegetables also protect and heal the harmful effects of electro-magnetic fields and radiation, thank goodness since we are surrounded by alternating currents of electricity in our homes, work place and are constantly using cell phones, computers and all manner of other appliances.
Examples of Sea Vegetables: agar agar, arame, dulse, fresh-water algae, hiziki, kombu, mekabu, nori, sea palm and wakame.
I will give you an idea of quantity since we don't want to over do sea vegetables either. I use a small amount of wakame or dulse in my miso soup daily, a little kombu in my beans, with vegetables or to make a soup broth daily. Nori, I use frequently maybe 3-4 sheets per week and hiziki , mekabu, sea palm and arame I make as a side dish 1x per week or every 10 days. Agar agar is a taste-less sea vegetable that works as a gelling agent and is used to make Jell-O like desserts called Kanten.
Note that it is more expensive but definitely advisable to buy your sea vegetables from a health food store rather than an Asian market as the quality is very different. The Asian market sea vegetables are often harvested close to shore and in more polluted waters while more conscious sea vegetable harvesters have a reputation for paying more attention to this issue.