Jan 30 | TASTE BEYOND

Under the Sea

Like many, my first encounter with sea vegetables was at the beach. While collecting seashells, I innocently waded into the ocean and all of a sudden, I was entangled in green slimy tubelike ropes. That’s when I began my relationship with kelp.

Thousands of varieties of sea plants exist beneath the waxing and waning of the deep dark algae-colored oceans. These magnificent sea edibles support bone health, hormonal imbalance, lower blood pressure, prevent some cancers, and can improve vitamin and mineral deficiencies. Some boast almost all the essential amino acids making them a great protein source, and superfoods indeed.

The most common seaweed that comes wrapped around our favorite sushi is called nori. Most varieties, such as wakame, kombu, kelp, arame and dulse are available at your local grocery and specialty markets, and are great to start with if you are a sea veggie virgin.

5 Benefits of Sea Veggies

1. They have anti-inflammatory properties, which help fight inflammation in the body.

2. They contain a natural internal coolant, which can tame hot flashes and help with hormonal imbalances.

3. They are filled with tons of minerals, including iron, potassium, calcium and loaded with vitamins, such as B, C & A. They are also rich in antioxidants.

4. They contain chlorophyll, an amazing phytonutrient that helps detoxify and alkalize the body.

5. They can help reduce cholesterol levels and regulate the thyroid.

 

Recipe: Neptune Energy Bowl w/ Ginger-Lemongrass Broth

INGREDIENTS:

Broth:

  • 1 Stalk Lemongrass/cut in half
  • 2 Piece of Ginger about the size of a quarter and 1/2 inch thick
  • 1-2 C Low sodium organic veggie broth
  • 1-2 Leaves of Thai Basil
  • 1 Scallion, whole and just cut in half

 

Light Miso Dressing:

  • 1/8 Tsp. Minced Ginger
  • 1 Tbs. Rice Wine Vinegar
  • 1 Tbs. White Miso
  • 1 Tbs. Sesame Oil
  • Squeeze of lime

 

Bowl:

  • 1/3 Cup Mung Beans cooked -Wakame
  • Arame
  • A Few Slices of Cucumber
  • 1/3 C. Roasted Shitake Mushrooms and Chopped Eggplant/ Toss with Sriracha and bake 350 for 40 minutes.
  • 2 Heaping Tbs.Kimchi – my fave store bought is Farmhouse Culture
  • One sheet Nori (ripped up in small pieces)
  • 2 Tbs Shelled Edamame
  • Black Sesame Seeds for topping
  • Optional: Add tofu- or other  protein (my faves are: shrimp, salmon and lean pork)

 

DIRECTIONS:

Simmer all ingredients for broth over low heat for as long as possible. The longer, the better so all the flavors can infuse.

In the meantime, start preparing the sea veggies. Toss shiitake mushrooms and chopped eggplant with sriracha and bake for 40 minutes.

Arrange ingredients in a bowl with the Mung Bean in the middle. Place shredded nori on top.

Pour warm broth to fill half way up. (The nori will begin to melt in the bowl as the broth is added.)

Drizzle dressing. Sprinkle with edamame, sesame seeds and be prepared to feel satisfied, happy and well nourished.


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