Two Recipes Using Some of Nature's Most Nutritious Superfoods
by Barbara Gorrell
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At Vitality Herbs & Clay, we get lots of questions about food. “If I can’t eat sugar, bread, oils, sweets, brassicas, soda, chips, pasta, tomatoes, nuts, cheese, meat, dairy…..What CAN I eat??? One option is to boost your intake of sea vegetables with the following tasty recipes!
Seaweed is one of Mother Nature’s most nutritious vegetables. It is packed with macro minerals and trace minerals, electrolytes, hormone precursors, and many other little-known phyto-nutrients.
Sea vegetables contain 10-20 times the minerals of land foods and an abundance of vitamins and other elements needed for metabolism. It is an excellent source of iodine, magnesium, iron, sodium and calcium. Sea vegetables contain a wide variety of concentrated proteins and healthful (good for you) carbohydrates.
Sea vegetables provide one of the most effective ways to keep the body’s pH in balance. Seaweeds are extremely effective at neutralizing heavy metals (like radiation) and chemical pollutants.
Here are just a few of the ways sea vegetables can be used to add a powerhouse of nutrients to your diet:
1) Some dried seaweeds make a yummy alternative to potato chips and other salty snacks.
2) Kelp noodles can be used as a pasta substitute.
3) Dried sea vegetables add a subtle & exotic element to soups, casseroles & stir fries.
4) Nori sea vegetable sheets can be used as a tortilla, to make sushi with, or as seaweed chips.
5) Purple dulse can be used as a salt substitute.
6) You can also sprinkle food with Thyroid Balance a nutritious combination of energy-building herbs and sea vegetables.
(Good sources for the sea vegetables mentioned above can be found at the end of this article.)
Here are two recipes using sea vegetables:
Nori sheets, raw
Himalayan salt soley (pronounced so-LAY)
Use as many sheets of nori as your food dehydrator will hold. I cut the nori sheets in half so they will fit in my dehydrator. Spray the sheets with himalayan salt soley. Dehydrate at 95 degrees for approximately 1 hour, or until crisp. Cut with scissors into bite sized pieces.
Oriental Noodle Soup
Water - 3 quarts
Onion - peeled, diced
Garlic - 4 cloves, peeled, diced
Ginger root - 2-3 large chunks (remove after cooking)
Oregano - 2 heaping teaspoons
Curry powder - 1 heaping teaspoon
Cumin - 2 teaspoons
Green and/or red chili powder - ½ teaspoon
Red chili - 1 teaspoon, crushed (to taste)
Dill weed - 1 teaspoon
Hungarian Paprika – 2 teaspoons
Kudzu – 3 tablespoons stirred into ½ cup cold water
Seaweed noodles - 4 cups, chopped
Fresh organic spinach - 1 bunch, wash, chop a little (options: use kale, nettle leaf or chard)
Bell pepper - ½ diced (red, orange or yellow)
Celery - 2 or 3 long stalks, chopped
Shiitake or portabelo mushrooms, chopped - 1 cup
Fresh cilantro - ½ bunch, chopped
1. In a large soup pot, add 3 quarts water.
2. Add the diced onion, garlic clove, ginger chunks.
3. Stir in the oregano, curry powder, cumin, green and/or red chili powder, red chili, Hungarian paprika, dill weed and kudzu (mix kudzu first with a small amount of cold water to insure it dissolves before adding to hot water) and simmer for about ½ hour till ingredients are melded.
4. Add the seaweed noodles.
5. Stir in spinach (or other greens), bell pepper, celery, mushroms and cilantro.
6. Simmer for 10 more minutes. Remove from heat.
7. Sprinkle a little thinly sliced green onion, if desired.
8. Taste and adjust seasonings as desired. Serve with lime wedges and a fresh cucumber/seaweed salad, or fresh salad of your choice.
Good Sources for Sea Vegetables:
Kelp noodles (a clear, fine noodle) – Sea Tangle Noodle Company
Sea spaghetti (a brown, thicker noodle) – Brittany Sea Salt
Purple dulse – Mountain Rose Herbs
Organic raw nori sheets – Navitas Naturals
Many blessings of health & success.
Enjoy these simple gifts from Nature!