I’ve read that kelp may contain too much iodine. Kombu + Miso + Noodles +Veggies = heaven! It is filled with all kinds of goodies! They add salty flavor to foods with a combination of sodium, potassium, calcium, phosphorus, magnesium, iron and many other trace minerals naturally found in the ocean. Known as kelp in English, kombu is harvested from the from coast of Maine as well. If it’s great to be used as a body wrap, you know it’ll be better eaten, just like any other foods they tend to use on bodies these days. Just eat.” (Insert frown here, like, I dare question her again.). My hubby used to make us a delicious miso soup with kombu and noodles, with lots of veg. It’s available toasted or plain. I loved the idea of sea vegetables with miso soup and noodles. Sea Veggies Primer: Kombu, Dulse, Wakame, and Nori, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1924637/#!po=41.6667, http://nutritionfacts.org/video/avoiding-iodine-deficiency-2/, No Thaw Paleo Cooking in your Instant Pot. But it makes sense! Sea vegetables are all stuffed with all sorts of good stuff like iron and vitamins. Nori butter would better complement seafood dishes like crab, oysters, and fish. Dulse, pronounced like “pulse”, is a red seaweed harvested in the cool waters along the Atlantic coast of Canada and also along the shores of Ireland and Norway. WakamePronounced wah-ka-may, this light to dark stringy green veggie is the tenderest of them all. You can use long strips of cucumber, pepper, avocado, or whatever strikes your fancy. Let's connect on Instagram || Facebook || Pinterest || YouTube Learn more about me on the ABOUT page. Grab a large handful of fresh nori or dulse (~2-3 oz). Ha! I asked my mom repeatedly, when she kept shoving me the soup to eat at meals, why seaweed? This is to be expected as dulse contains more glutamic acid which is responsible for umami flavor. Again, I don’t know why but I’m guessing moms, as sneaky as they are, want their kids to start the new year right with nutritionally packed foods like Seaweed Soup. (If you are concerned with radiation from Fukushima, Eden Foods, #1 importer of Japanese foods assures us that their kombu is not contaminated. You can season the rice with salt, sesame oil, and sesame seeds. Some Whole Food Plant-Based (WFPB) advocates consider iodine as … Dishes that used dulse had little to no ocean flavor. Some to look for are Wakame, Nori, Irish Moss, Kelp, Kombu, Dulse, Hijiki, and Arame. It’s chewy in texture and has a slightly salty taste. Seaweed “Wakame” Soup – New mom’s superfood for energy, detoxifying and the nursing baby. There’s this study: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1924637/#!po=41.6667. Crumble or grind it into a powder and use it as a salt substitute. Easy to make and cold and refreshing. Dulse seaweed which is also known by its scientific name Palmaria palmata is a variety of red seaweed, which grows in the Pacific and Atlantic Oceans in the Northwest and North regions respectively. Keep in mind that when cooked, dried sea veggies will double in size and volume. http://amzn.to/1KQVQoh. After soaking it for about 10 minutes in water, wakame expands up to six to eight times its original size. Sometimes, it’s just easy to follow what your mom says than to argue. Like all seaweeds, dulse is a rich source of iodine. Dishes cooked with nori had more ocean … Take no more than about 1/4 teaspoonful per person at each meal. Biofuel – I don’t recommend you try this in your kitchen but seaweed is used to make biofuel when combined with genetically engineered E Coli. Nori / Laver. Nori Butter: Nori butter became dark green when sauteed. I bet she really didn’t know why but she knew enough for her to insist it as being my staple food for the benefit of the nursing baby. And it’s tasty: what’s not to love? The crowd favorite was umami mushrooms, white mushrooms sauteed in dulse butter. Thx! If using dulse powder, sprinkle lightly over food they way you would sprinkle salt or pepper. Dulse is a seaweed—a large category of edible saltwater plants and algae that also includes species such as nori and kelp. I love seaweed – had a hijiki salad this weekend. Kombu contains glutamic acid which is the basis of monosodium glutamate, or MSG, which enhances flavor and tenderizes proteins. Wakame Salad – here is my favorite summer salad that always fills me up. My mom never told me to use sea veggies for hot flashes! Now for the fun part. Nori is probably the most commonly eaten among seaweed types.

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