Super Seaweeds

I would like to introduce my Guest Blogger Today Rod Mulholland – the “Seaweed Expert”

Seaweeds or sea vegetables are known as a super-food.  And as a super-food, seaweed has many super qualities that can benefit us when we utilize seaweed either by eating or soaking in it.  Luckily, here in Canada and in the US, we have some of the best seaweed varieties in the world.  With over 25,000 varieties occurring world wide, we should have no lack of choices.   Since Canada exports much of it’s bountiful seaweed harvest to Japan for food consumption, it is difficult to find a Canadian source of food-grade seaweed, though not impossible.  As more and more people discover the health benefits of these sea vegetables that grow organically in our oceans, we’ll begin to see the healthy long life that is associated with it’s consumption.

All we have to do is look to the East; the Japanese have the lowest rates of cancer in the world because they enjoy seaweed served in 20 different ways everyday.  It’s the brown seaweeds that are most commonly eaten by the Korean & Japanese for everyday consumption.  The brown kelps are known for their delicious, mild taste, containing over 60 trace minerals that are 10-50X the concentrations of vitamins & minerals of any vegetable that grows on land.  Minerals are the driving force behind all cellular mechanisms, and as such, are vital for our healthy bodies.  They are required for cellular structure, fluid equilibrium, protein building and hormone production.  Iodine was the first trace mineral classified as ‘essential for life’; therefore is one of the most important minerals that is concentrated within the brown kelps that plays an important role in thyroid health, immune strength, in preventing & reversing cancer, among other benefits.

We enjoy most of our seaweed from Maine Sea Coast Vegetables, they are carried at most health food stores including Big Carrot & Ambrosia in Toronto, they’ve been harvesting certified organic raw seaweed for over 30 years.  The Kombu is best for salads & seaweed chips and the Alaria is also a favourite as a soup stock.   Ancient Korean post natal care includes ‘Mi-yuk gook’ soup 3 times/day for 100 days following pregnancy for the new mother.  This practice is still done today with the mother-in-law supplying the new mother her soup.   The Japanese use a lot of Kombu in their dishes, it’s very common, most of us recognize that sushi is wrapped in Nori sheets which are flattened and mostly toasted, though there are raw varieties available.  Nori is also known as Laver, which is enjoyed lightly toasted at 150  degrees C for about 10min.  This gives it a crispy texture that can be crumbled over salads & soups and has a delicious nutty flavour, you wouldn’t guess that it’s seaweed.  Laver is very high in all the major vitamin groups including an excellent source of B vitamins.

mi-yuk gook soup

1 package (2oz) of dried seaweed (1 ounce is fine for four servings)

Cut seaweed thinly while dry with scissors into water.
12-14 cups of water
2 teaspoons of organic miso
unrefined sea salt or Himalayan salt to taste
2 cloves of minced garlic (optional)

1 green onion

The Power of Sea Veggies

I know you have heard of seaweed, also known as sea vegetables, and I know you have eaten them a number of times (whether you realize it or not) -but before you turn up your face and look the other way, let me tell you how amazing they are and what they can do for your health!

When I refer to sea veggies it is anything that, yes, grows in the sea and this includes nori (what your sushi is wrapped in), wakame (what is in your miso soup), arame (often in your seaweed salad), dulse, kombu, kelp, hijiki and the list goes on. The list even carries over to varieties of seaweeds that are in hidden forms of commercial foods such as ice cream, baked goods, jelly, salad dressings, chocolate milk and toothpaste. This is what I mean when I said you’ve eaten them many times before – and you didn’t even know it.

These little wonders, because they are grown in the deep depths of the sea, carry with them the highest doses of vitamins and minerals. All of which are essential to human health and daily nutritional balance. Sea vegetables are singularly the most nutrient dense food, as they are earth’s first vegetables and the best part is, is that they are delicious! Sea greens are a direct manifestation of their environment and therefore contain and abundance of minerals that is 7-38% of their dry weight. In such small amounts, seaweed contains more vitamins and minerals than any class of food. It supplies all the  minerals needed for human health in proportions very similar to those found in human blood. The most significant elements that can be found in sea greens are calcium, iodine, phosphorous, sodium,and iron. Sea veggies are also extremely rich in protein, vitamin A, B, C and E.

The health benefits of sea vegetables is so vast and incredible. They do everything from reducing blood cholesterol, removing metallic and radioactive elements from the body, and prevent goiter. So if you are suffering with a thyroid problem, like so many women these days, then sea veggies are for you! Seaweed also has antibiotic properties, counteracts obesity, strengthens bones, teeth, nerve transmission and digestion. Seaweed is also an incredible beauty aid as they help to maintain glowing healthy skin and contain anti aging properties. To me, this sounds like the perfect food!

(Source:  The New Whole Foods Encyclopedia by Rebecca Wood)

So how do you use sea veggies?

The garden of sea veggies is extremely versatile and they can be used in a number of recipes and incorporated into numerous styles of cuisine and compliment or accent many dishes from soups, salads and desserts. To explore this world of sea veggies and roll your own sushi, I encourage you to join me next Thursday October 8th at my Scrumptious Sea Vegetable class!

If you have ever used or tried sea veggies, share your story. Leave a comment and let us all know what you have done with Sea Greens!