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.
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.
Light Miso Dressing:
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.