"Under The Sea";>....
Jul. 22nd, 2014 04:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mdehnersI was originally introduced to "Sea Vegetables" through my love of Japanese cuisine. Pound for Pound, they're pretty much the most nutritious plant-based foods. Luckily, you don't have to eat large quantities to get the benefits;>!
For DYI-types like myself, unless you live not only on a coast but one with cool water you're not going to be able to gather your own of the major kinds used in most foods. The plus is that the vast majority of "Seaweeds" are edible. I just recently found out that our local "weed" "Junegrass" was used by 1st peoples locally. I'll have to try some next time we go out to the beach.
For most folks, there are a handful of species that ar pretty much available everywhere, at least in the States either at Asian grocieries or Healthfoods stores.
The easiest to add IMO is Wakame. This sweet, mild green can be added to any soup to boot nutrition and will only improve taste.
Hijiki has almost no taste and the look and texture of a Black Whole Grain Pasta(a + or - depending;>).
Kombu or Kelp is probably the strongest tasting. Luckily, much of it's nutrients are water soluble and simply soaking it in the water you're planning to make the broth in or simply removing the blade at serving time gives a nice boost to the nutrition profile(as well as the flavor).
Dulse I've never actually tried in "leaf form in Cooking but since I like eating it straight from the bag;>...
Nori is best added at serving time in crumbles or bite-sized pieces. Funny thing, the stronger-flavored "Sea Veg" commercially available is the one most folks have eaten...and enjoyed;>!
So, add them to your diet. Your bod will thank you!
Cheers,
Pat
For DYI-types like myself, unless you live not only on a coast but one with cool water you're not going to be able to gather your own of the major kinds used in most foods. The plus is that the vast majority of "Seaweeds" are edible. I just recently found out that our local "weed" "Junegrass" was used by 1st peoples locally. I'll have to try some next time we go out to the beach.
For most folks, there are a handful of species that ar pretty much available everywhere, at least in the States either at Asian grocieries or Healthfoods stores.
The easiest to add IMO is Wakame. This sweet, mild green can be added to any soup to boot nutrition and will only improve taste.
Hijiki has almost no taste and the look and texture of a Black Whole Grain Pasta(a + or - depending;>).
Kombu or Kelp is probably the strongest tasting. Luckily, much of it's nutrients are water soluble and simply soaking it in the water you're planning to make the broth in or simply removing the blade at serving time gives a nice boost to the nutrition profile(as well as the flavor).
Dulse I've never actually tried in "leaf form in Cooking but since I like eating it straight from the bag;>...
Nori is best added at serving time in crumbles or bite-sized pieces. Funny thing, the stronger-flavored "Sea Veg" commercially available is the one most folks have eaten...and enjoyed;>!
So, add them to your diet. Your bod will thank you!
Cheers,
Pat
