Bulk Sea Veggies SEAVEGES.DAT *********************************************************************** Powerful mermaid nutrition. Sea vegetables supply all the minerals needed for human health, with the most significant elements being calcium, iodine, phosphorus, sodium, and iron. They are a complete protein source and contain up to 38% protein. Seaweeds are a great source of vitamins, especially A, C, E, B1, B2, B6, B12. Seaweed also has ergesterol, a substance converted to vitamin D in the body. Traditionally eaten in Japan for beautiful hair and skin, sea vegetable nutrition goes a lot deeper. In addition to reducing blood cholesterol, removing metallic and radioactive elements from the body, and preventing goiter, seaweed has antibiotic properties known to be effective against penicillin-resistant bacteria. Introduce sea vegetables gradually into your family's diet,its an acquired taste for the uninitiated. Add them to grain dishes, soups, marinated salads, as well as vegetable, bean, dairy, and fish dishes. Dried seaweeds will keep several years if stored in a cool, dry place. Earth and Sea Salad 2 cups dried arame 1 cup dried hijiki 1/2 cup julienned red pepper 1/2 cup chopped scallions 1/2 cup julienned carrots 1/2 cup cucumbers, peeled, seeded & sliced 1/2 pound White Wave Marinated Tofu Steaks 1 Tbsp. toasted sesame seeds Japanese Dressing 1/2 cup soy sauce 1/2 cup rice vinegar 1/2 cup mirin 1/2 cup sesame oil 2 Tbsp fresh grated ginger Soak the arame and hijiki for 30 minutes. Squeeze out water and pick out any foreign matter. Simmer in boiling water for 30 minutes or until tender. Meanwhile, mix Japanese dressing and set aside. Thaw corn and chop vegetables. Cut tofu into strips. Cool seaweed and combine with vegetables, sesame seeds, tofu and Japanese dressing. Lest rest 30 minutes and toss before serving. Sea veggies have 10 to 20 times the minerals of land plants, plus a plethora of vitamins and other elements necessary for human metabolism. The human body begins its development in a saline solution in the womb and is nourished and cleansed by blood that has almost the same composition as sea water. Coastal peoples have enjoyed the power of sea veggies from time immemorial: of course, the Japanese and Chinese, but also Welsh, Scottish, Irish and other indigenous peoples world-wide. Sea Veggie Instructions ~ Nutrition ~ Ideas Agar Agar A gelling agent derived from red seaweed. Used mainly to thicken desserts, pudding, pie fillings, and vegetable aspics. The vegetarian alternative to animal-derived, chemical-based gelatins. No taste or color. Comes in flakes, powder, or bars in grocery dept. For instructions, see agar agar in the baking needs section. 1 Tbsp. 10 Cal 0 g Protein 0 g Fat 2 g Carb. 10 mg Sodium 2 g Fiber Arame Soak 5 minutes, simmer 5-10 minutes. A dark-brown, spaghetti-like sea vegetable with a mild, sweet taste. Delicious sauted alone or combined with land vegetables like yams and green onions as a side dish. Good in stir-frys and salads. Mix with rice, fresh chopped veggies, or a vinaigrette for an exotic salad. 1/2 cup raw 30 Cal 1 g Protein 0 g Fat 7 g Carb. 120 mg Sodium 7 g Fiber Dulse Doesn't require cooking. Simply rinse and add to desired foods. Mild flavor. A good choice for first-time sea vegetable eaters. High in protein, iron, vitamin A, iodine and phosphorus. Delicious with potato and corn dishes. Try a DLT (dulse, lettuce and tomato) sandwich. Great in soups. 1/2 cup 25 Cal 2 g Protein 0 g Fat 4 g Carb. 170 mg Sodium 4 g Fiber Hiziki Rinse, soak 20 minutes, rinse again. Simmer 30 minutes to 1 hour. (Expands to over 4 times its original volume when soaked.) Add to noodle dishes or stir fry with tofu, carrots and onions. The most mineral rich of all sea vegetables. High in calcium and protein. Season with roasted sesame oil, cider vinegar and tamari. Strong tasting. Combine with cooked onions, carrots and celery, sunflower seeds and tamari for a cold salad. 1/2 cup 25 Cal 0 g Protein 0 g Fat 6 g Carb. 160 mg Sodium 6 g Fiber Kelp Use as salt substitute or condiment. Usually in powdered form. High in calcium and iodine. Natural tenderizer and flavor enhancer, like kombu: add to beans and stews. Slightly sweet flavor. Unique salad dressing: combine nd blend 1 Tbsp. with avocado, tomato, lemon juice, minced garlic and 1/4 cup broccoli flowerets. 1/2 cup 25 Cal 2 g Protein 0 g Fat 4 g Carb. 450 mg Sodium 6 g Fiber Kombu For slow-cooking soups or stews, add a 4-6 inch strip. When tender, remove, chop up and return to dish. For short-cooking dishes, soak kombu 20 minutes before adding. Grows abundantly in cold ocean waters from Maine to Japan. The most frequently used seaweed, kombu is especially delicious and beneficial when cooked with beans (please see bean section). 31/2 inch piece 10 Cal 0 g Protein 0 g Fat 2 g Carb. 90 mg Sodium 1 g Fiber Silky Sea Palm Rich in calcium, iodine, phosphorus, sodium and iron. Add to simmering soups, stews, rice or bean dishes. analysis not available Wakame Soak 5 minutes before using. Cooks in 5-10 minutes. Remove tough center rib with knife after soaking. Sweet-flavored and tender. Commonly added to miso soup. Wakame salad: bring 1 to 2 oz. soaked wakame to boil and simmer 15 minutes. Drain and chop. Let cool. Toss wakame in 1 tsp. rice or cider vinegar and 1 tsp. shoyu. Add 1 cucumber cut in thin half slices and 4 sliced radishes. Garnish with sliced scallions. 1/2 cup 20 Cal 1 g Protein 0 g Fat 4 g Carb. 660 mg Sodium 4 g Fiber