Kelp is on its way

In 2010 I was lucky enough to train with Paul Pitchford, author of Healing with Whole Foods who declares that sea vegetables and seaweeds are the highest plant source of minerals. Minerals in seaweeds (and any plant) are much more easily assimilated than minerals in supplements, which are often from non-living sources. By rotating various seaweeds through a diet, all minerals, including the trace minerals, are made available. Sea vegetables are the richest source of magnesium including wakame, kombu, kelp, hijiki, arame and dulse.

Did you know that by adding seaweeds to legumes while they are cooking helps to soften them and also helps to detoxify them? For improved flavour and digestion, more nutrients, and faster cooking, place soaked kombu or kelp seaweed in the bottom of the pot. Add 1 part seaweed to 6 or more parts legumes. Use seaweed soak water to cook grains and vegetables.

Salad of glass kelp noodles with seaweed and ginger 

1 clove garlic, finely minced
1 dessertspoon brown rice vinegar
2 tablespoons tamari
1 tablespoon mirin
1 teaspoon white miso paste

A good pinch hijiki seaweed – about 1 teaspoon dried
A good pinch arame seaweed – about 1 teaspoon dried
340 gram packet kelp noodles, rinsed, drained and cut roughly with scissors
1 cup fresh dandelion leaves, rinsed, dried and torn (or any other bitter green such as rocket)
1 tablespoon pickled ginger, shredded
1 teaspoon black sesame seeds
1 sheet nori, shredded finely (use scissors)

  • Whisk dressing ingredients together and allow to stand
  • Soak hijiki and arame in hot water for about 7-8 minutes, drain, pat dry and reserve soaking liquid
  • In a large mixing bowl, combine kelp noodles, soaked seaweeds, dandelion and ginger. Toss well
  • Lightly fold in sesame seeds and nori shreds and serve immediately on individual plates or one large platterGowings_KelpNoodleSalad
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