Ten Reasons I Love Seaweed

Last Updated on Tuesday, 16 August 2011 06:37 Written by Flax Tuesday, 7 December 2010 04:50

Sesame Soba Noodles with Wakame

Sesame Soba Noodles with Wakame

Here are 10 reasons that I love seaweed which have nothing to do with health benefits:

  1. It comes dried, it doesn’t spoil and it can sit in your pantry for months.
  2. It can fit in your pocketbook and be added to your lunch.
  3. It is light-weight, no heavy supermarket bags.
  4. It is inexpensive, cheaper than other dark green leafy vegetables.
  5. You only need to eat five grams a day.
  6. It doesn’t stain.
  7. It’s organic.
  8. It’s bug free.
  9. Eating it makes me feel alive and energetic.
  10. Eating seaweed makes me look great!

Here are 10 health reasons to explain why I eat seaweed every day.

  1. It helps to prevent and cure cancers and tumors.
  2. Used to treat goiter, arthritis, rheumatism, high blood pressure, prostate and ovarian problems, lymphatic swellings, leukorrhea, diabetes, male sterility, heart pain, asthma, and anemia.
  3. Helps with water metabolism (edema).
  4. Great source of healthy calcium.  Seaweed has ten times more calcium than milk.
  5. It cleanses the liver and removes toxins.
  6. It  prevents and eliminates cellulite.
  7. It’s anti-ageing.
  8. Seaweed is full of nutrients  It is one of the most complete and balanced foods that exsist.
  9. Aids in weight loss, specifically abdominal weight.
  10. It makes my skin glow and my hair shine.

Some people tell me that they don’t like it.  I say, you just haven’t yet learned how to prepare it.  Try some of my delicious seaweed recipes like my  nutritious noodle recipe or cucumber hiziki salad.  Another easy option is to eat sushi everyday.  Five grams of seaweed is the equivalent of 2 sheets of nori (the seaweed used in sushi.)   I can promise you that once you begin to eat seaweed, you will never look back.

And when people start complimenting your appearance, just smile and say; “Seaweed”.

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Cucumber Hiziki Salad

Last Updated on Sunday, 10 October 2010 11:55 Written by Flax Thursday, 16 September 2010 01:45

I’ve been reading a lot about seaweed and I realize that I want to be eating three portiions of it a day. There’s only one small problem.

The Taste!

Let’s face it, people don’t normally start salivating when you mention seaweed. If they don’t automatically say “yuck!” then that’s already a good start. People feel so extremely about seaweed that I have heard more than once, “I would prefer to be dead than to eat seaweed.” It’s really a shame.

Taste is a matter of culturization. For example, the Japanese don’t like sweet foods. Give a Japanese kids a lollipop and they will like the color but not the flavor. Give them a pickle, however and they will be in heaven.

Since culturally, we are not used to eating seaweed, I have been looking for seaweed recipes that people might actually enjoy. Here’s one that I have seen devoured.

This salad is very quick to make, and is enjoyable as light summer dish. The ingredients, cucumber and seaweed are both considered to be among the most cooling foods and are perfect for a hot day. While the ginger heats it up a little bit, if it’s too cold for you, add some hot chili flakes to give it a kick.
Ingredients:

3 cucumbers
1 scallion
1/4 tsp hiziki
1 tbsp rice vinegar
1/4 tsp sesame oil or sesame seeds
2 slices pickled ginger
1/4 tsp sweetener, sugar, agave or 2 drops stevia

Soak the hiziki for 10 minutes.
Peel the cucumbers. Slice them thinly, first lengthwise and then the width so that you are left with long skinny slices. Cut these on a diagonal to 1 inch pieces (2 cm). Put them into a serving bowl.
Slice the scallions on an angle to pieces approximately the same size. Arrange the scallions on top of the cucumbers.
Drain and squeeze the excess water out of the hiziki and arrange them on top of the salad.
Slice the ginger into small pieces and place in the center of the bowl in a flower shape.
Pour the dressing on top.
Serve cold.

Note: If you want to cheat and make a quick dressing, just use a tbsp of the pickled ginger marinade. You can add a touch more vinegar if you prefer the dish more sour.

Note: Do not use honey as a sugar substitute as combining scallions and honey will give you a stomach ache.
Enjoy!

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