Rosenthal, author of Integrative Nutrition: Feed your hunger for health and happiness, says sea vegetables have many health benefits including lowering cholesterol, improving digestion, weight loss, strengthening bones and teeth, and nourishing your skin, hair and nails.
"[Sea vegetables] are a highly concentrated source of minerals and contain a range of vitamins," he explains. "They are versatile and can be added to soups, salads, stir-fries and desserts."
Arame: Mild, semisweet flavor and thin but firm texture. Great as a side dish, but especially yummy with buckwheat.
Hijiki: Robust in flavor and black in color. Hijiki is often tossed in salads.
Kombu: Light in flavor and chewy. Expands and softens when soaked. Excellent food tenderizer and helps with the digestibility of beans. Adds a sweet flavor to root vegetables. Creates wonderful stocks and stews.
Nori: Paper-thin, dark green sheets made from pressed sea vegetables. Nori has a flavor similar to tuna and was originally used as a sushi wrap. Nori flakes may be used as a flavorful condiment.
Dulse: Savory-tasting, brownish green colored stalks. Wonderful for roasting with seeds and as a condiment.
Wakame: Delicate, long, green strips. Wakame has a sweet flavor. When soaked, it expands a great deal, so cut it into small pieces. Wakame loves the company of carrots and parsnips and adds a sweet taste to legumes.
1. Put sea vegetables in a bowl of cold water. Move your fingers through the stems.
2. Discard this water and rinse. Fill the bowl with cold water again and let sea vegetables stand for 15 to 20 minutes.
Note: You can use the water to nourish your houseplants or rinse your hair.
Note: Rosenthal says this recipe was Bruce Lee's favorite meal.
2. Lay a sheet of nori on a dry cutting board or sushi rolling mat. Put a thin layer of rice on the half of the nori sheet closest to you. Layer 2 to 3 rows of fillings of your choice on the rice at the end closest to you.
3. Roll the nori away from you, starting with the end closest to you. As you roll, make sure to keep tucking the roll under so it is tight, much like you would roll a sleeping bag. When you get to the end, wet your finger with a little water and wet the edge of the nori to seal.
4. Wet the edge of a very sharp knife and cut into slices and enjoy your homemade professional-style sushi.
2. Add arame, tamari and enough apple juice and water to cover the veggies. Simmer over medium-low heat for 15 minutes or until liquid has evaporated. Serve warm.
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