Ocean vegetables - what's that? Vegetables grow in the sea and we call it seaweed. I can hear you now. "Is she actually suggesting I eat seaweed?" Yes, I am. This is one of nature's purest and most potent foods. If Westerners could grasp the idea that food created in nature actually serves a purpose in our body, the rates of heart disease, diabetes and a whole host of other conditions would cease to exist.Seaweed has long been used in Asian traditions as a staple food. The people of Okinawa have had the longest, healthiest life spans of anyone on this Earth. In addition to a diet low in animal protein, their diet is high in sea vegetables. Now, if they can only stave off the affects of the West, which are infiltrating their society, they could maintain that level of health far into the future. However, fast food, processed and refined food in shiny packages is like a bad virus our culture is spreading throughout the world. I'll save that topic for another day!
The many benefits of seaweed include:
A high mineral content, including iodine which is essential for proper endocrine function. In some cases, it's been shown to contain sufficient amounts of all minerals including calcium, sodium, magnesium, potassium, iron and zinc in addition to iodine.
Includes many trace elements and vitamins including vitamin A as beta-carotene, B1, B2, B6, niacin, vitamin C, panthothenic acid, folic acid and trace amounts of B12.
Seaweed cleanses the body of toxins. The varieties high in alginic acid bind with heavy metals and eliminate them from the body. Arame, hijiki, kombu and wakame are the best varieties for this type of cleansing.
All varieties are capable of promoting healthy skin, warming the body and enriching the blood.
It is an effective food for killing yeast in the body.
Eating it on a regular basis contributes to an overall feeling of contentment. (I can testify to this!)
Hijiki Salad
1 cup hijiki
5 cups water
1 yellow or red chopped pepper
4 chopped scallions
1 chopped carrot
1/2 cup fresh corn kernals
1 tsp. sesame oil
1 tsp. umeboshi vinegar
2 cloves chopped garlic
1 tbsp. fresh ginger juice
Directions:
Soak hijiki in water for 20 min. Whisk together oil, vinegar, garlic and ginger juice. Rinse hijiki and add to chopped vegetables. Pour dressing over salad, toss and serve. Serves 4. Arame also works beautifully with this recipe.
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