I purchased wakame and some other types of seaweeds from Japan. For wakame I also bought miso soup paste. I will use these combination together but I am also in search of for new recipes for the other variety of seaweeds I bought. Seaweeds have the widest range of minerals and vitamins. On my behalf I am interested in them because I have under active thyroid and they are good for it.
THE TYPES:
KOMBU
Also known as kelp, kombu is commonly used in Japan for making dashi broth, which is a stock used as a base for many traditional Japanese dishes. Dashi is made from kombu and soy sauce, sometimes with the addition of other ingredients such as ginger, mirin (rice cooking wine), sake and bonito (fish) flakes. Kombu is high in glutamic acid, which is like a natural MSG and can add flavor to foods. It also contains alginic acid, which helps break down the tough cellulose fiber in foods and make them more digestible. For this reason, a strip of kombu is often added when cooking beans, as it makes them more digestible, less gassy and helps them cook more quickly.
WAKAME
Wakame is most commonly used as an ingredient in miso soup. It swells up significantly when soaked in water and cooked, so a little goes a long way. It also has a tough, spiny piece running down the middle of it—which should be cut up small—and it takes a little longer to cook, so add it first. Wakame can also be soaked and used in salads, combined with cucumber and an Asian dressing made with tamari, brown rice vinegar, mirin and a little toasted sesame oil.
NORI
Nori is mostly used for wrapping rice and other ingredients to make sushi rolls or hand rolls. It can also be cut up into tiny strips and added to soups and casseroles or sprinkled on rice and other grains. Nori also makes a great Band-Aid if you get a cut in the kitchen! Just wrap a strip of nori around the cut, and it will seal it. The minerals in the seaweed will help to heal the cut.
DULSE (or dillisk)
Dulse is one of my favorite sea jewels! It is red in color and requires little or no cooking. I love to add it to soups, stews or casseroles, serve in a salad or simply munch on it for a nutritious snack. For a special treat, flash-fry dulse pieces in hot oil. Remove quickly and drain on paper towel—now you have delicious seaweed crisps.
ARAME
Arame is one of the most mineral-rich sea jewels. It looks like black hair and, coincidentally, is said to be extremely nourishing for your locks. It also has a balancing effect on the hormonal system and is particularly beneficial for the thyroid. Arame is mostly served as a side dish. It needs to be soaked for about 15 minutes before cooking to soften it up, then it can be drained and added to sautéed onion, carrot and whatever other vegetables you wish to add. Season with tamari, mirin and ginger, and serve sprinkled with slivered scallions and toasted sesame seeds. It can also be soaked for up to an hour and served in a cold salad with quickly blanched sugar snap peas, carrot, corn and a spicy salad dressing.
HIZIKI
Hiziki is much like arame but is harder and has a thicker texture, so it requires longer soaking and cooking. It is also mineral-rich, very high in calcium and iron, an excellent blood tonic and good for hair and hormonal balance. It is recommended to strengthen the kidneys and is cooked much like arame.
•Try Aine’s Golden Hiziki Tarts recipe
AGAR AGAR
Agar agar is a natural gelatin from the sea and can be used in place of gelatin in recipes. It is high in fiber and is also a good source of calcium. Agar agar is used to make a dessert called Kanten, in which it is simmered in fruit juice (about 1 tablespoon agar agar flakes to 1 cup juice) and poured over cut-up fresh fruit or berries, left to set. Just avoid using agar agar with citrus fruits, as this will negate the gelling action. It can then be pureed or served as is. I like to pour it into individual serving glasses and let it set in the glasses and top with a dollop of cashew cream or natural Greek-style yogurt.
Read more: http://www.oprah.com/food/Seaweed-Varieties-and-Cooking-Tips-Aine-McAteers-Blog/2#ixzz2Tejfviqr
HEALTH BENEFITS:
The Different Seaweed Benefits
Scientists just recently confirmed that seaweed benefits are true. This is because they found out that they are the plants on earth that have the widest range of minerals. These plants have all minerals which are available in the food humans eat. That should be a good reason why everyone should eat the plant. They are rich in minerals like iron, B-vitamin folate, magnesium, calcium and many others. The seaweeds are used by some people in the preparation of soup, side dishes and even salads. The people who have tasted it say that they taste good. The sea weeds which are eaten are deep green Kombu, chewy red dulse, toasted nori and many others.
A good source of nutrients
Aside from being a good source of minerals it is also a good source of amino acids. This is what makes it very important food stuff for vegetarians as they will get nutrients they need.
Helps in weight management
The sea weed is a good food to take when you want to take control of your weight. This is because the sea weed has only up to 20 calories per serving and has no fat. Therefore there will be no fat deposition. It is also high in fiber which makes a person feel full when eating a meal. This is a good factor as it will prevent eating junk and snacking all the time.
Can be a good substitute for salt
Seaweed has a high salty flavor which could be used in processed foods and also snacks instead of salt. This will be very advantageous because it helps reduce the chances of someone developing high blood pressure which could result to heart attacks and even stroke.
Helps in regulating blood sugar level
Seaweed is a good product when you are looking for ways to balance blood sugar. It has fiber which is very soluble and hence can slow down the rate of digestion and absorption. This will help balance the blood sugar.
It is good for digestion
This is another one of the seaweed benefits that is not well known. The soluble fiber found in this seaweed is good for digestion. Fiber prevents constipation and facilitates in effective bowels movements.
Countries like Korea and Japan have been using seaweed for sometime because they already discovered its health benefits. The cultures that used to eat this plant in the olden times showed no signs of medical conditions like obesity, Alzheimer’s disease or even diabetes among many others.
There were also less instances of breast cancer. It also helped prevent birth defects as the infant would get all the nutrients needed for healthy growth. It has a high level of folic acid which is very essential in the breakdown of a chemical that poses great risk called homocysteine. The chemical is the one responsible for damaged blood vessels and also stroke.
It is also a good stress reliever as it is high in magnesium, vitamins and Pantothenic acid. These are very important parts of the adrenal glands which helps someone to cope with stress. The seaweed benefits are countless. You will enjoy a healthy life from it.
http://modepi.org/health-benefits-of-eating-seaweed 6 days ago
