VegetarianMastery-Lesson35

Use one of the tips from this lesson to sneak seaweed into a soup, salad, or other meal. For example, add kombu to your beans while cooking them or rehydrate some dulse, wakame, or arame, and add it to a salad.

Meredith McCartywww.healingcuisine.com Amazing Benefits of Sea Vegetables: How do sea vegetables (aka “seaweeds”) increase your longevity and lower your breast cancer risk? Which ones unleash the minerals in tofu, beans, and grains? Which can be used as a thickener, in place of gelatin? Get the lowdown on six seaweeds, including their nutritional profiles, strong points,

Serves 4-6. This attractive dish resembles salmon casserole. But we know it’s not! Add more kelp, dulse or any other sea vegetables that you have on hand to increase the seafood flavor. For fun, press the mixture into a mold and unmold it onto a platter, surrounded with kale and parsley, and top with almonds

Makes 4 servings.  Ingredients: • 1 oz arame, soaked 1 hour and drained • 1 cucumber, seeded and diced • ½ cup grated carrot • 1 green onion, sliced • 1 clove crushed garlic • ½ teaspoon sea salt • 1 teaspoon garlic powder • 1½ Tablespoons grated ginger • 2 Tablespoons toasted sesame oil

Makes 4 servings. Ingredients: • 1 oz arame, soaked 1 hour and drained • 1 cucumber, seeded and diced • ½ cup grated carrot • 1 green onion, sliced • 1 clove crushed garlic • ½ teaspoon sea salt • 1 teaspoon garlic powder • 1½ Tablespoons grated ginger • 2 Tablespoons toasted sesame oil

Makes 2 to 6 servings or 2 rolls. This recipe combines collard greens (rich in both iron and Vitamin C) with red bell peppers (Vitamin C) and wraps them in Nori seaweed. Seaweeds are full of all the minerals that exist in nature, including iron. Preparing the whole bunch of greens at once saves time

This flavorless gelling agent, derived from cooked and pressed seaweed, is available flaked, powdered, or in bars. For best results, grind the agar-agar in a coffee grinder or food processor and then cook it, stirring it regularly until it dissolves. When used in a recipe, agar-agar sets in about an hour and doesn’t require refrigeration

Kombu Jill uses kombu when she cooks her beans. It helps them keep their texture, makes them more digestible, and adds minerals to the beans. It’s tougher than a lot of other seaweed so she doesn’t just use it in recipes on its own. She says it’s good to suck on if you have a

There are many different types of sea vegetables including dulse. Dulse is a type of seaweed, one that is popular in many countries including Northern Europe, not just in Asia and Japan. In Ireland, many people use dulse to make sandwiches. Dulse is red seaweed that has a somewhat spicy and salty flavor. It often

Coastal peoples all over the world have prized seaweed as a source of valuable nutrients, primarily minerals, for millennia. Here in northern California, where Rising Tide Sea Vegetables is based, the inland native peoples used to trade their most precious possessions for a bag of dried seaweed laboriously carried on someone’s back from the coast.