Who eats sea vegetables??

Food Focus: Sea Vegetables

In traditional Chinese healing, sea vegetables correspond to the winter season and to the kidneys, adrenal glands, bladder and reproductive organs. The strengthening, balancing and cleansing properties of sea vegetables are known to help these organs as well as the hair, skin and nails. Sea vegetables (or seaweeds) provide a variety of minerals and vitamins, including calcium, iron and iodine, and can help balance hormone and thyroid levels in the body. Eating too many processed foods or foods grown in mineral-depleted soil can result in a lack of minerals in the body, leading to cravings for salty or sugary foods. Adding sea vegetables to your diet can help balance your energy levels and alleviate cravings.

Recipe: Mighty Miso Soup

Prep Time: 5-10 minutes

Cooking Time: 15-20 minutes

Yield: 4-5 servings

Ingredients:

4-5 cups filtered water

5 inch strip of wakame, rinsed and soaked 10 minutes

      in 1 cup of water until softened

1-2 cups thinly sliced vegetables of your choice (see notes)

2 Tablespoons fermented miso (such as Eden Shiro Miso)

2 scallions, finely chopped

Directions:

1.    Chop soaked wakame into 1.5 inch pieces.

2.    Discard soaking water or use on houseplants for a boost of minerals.

3.    Place water and wakame in a soup pot and bring to a boil.

4.    Add root vegetables first and simmer gently for 5 minutes or until tender.

5.    Add leafy vegetables and simmer for 2-3 minutes.

6.    Remove about 1cup of liquid from pot and allow it to cool a bit. Then dissolve miso into it. The beneficial microflora in the miso is killed off at 105 degrees. 

7.    Turn off heat, allow water to cool a bit. 

8.    Add miso broth to the soup.

9.    Garnish with scallions, chopped parsley, ginger, and/or watercress and serve.

Note:

Any combination of vegetables can be used in miso soup. Here are some classic combinations:

• onion-daikon: cleansing
• onion-carrot-shiitake mushroom-kale: mildly sweet
• onion-winter squash-cabbage: great in wintertime
• leek-corn-broccoli: great in summertime

 Variations:

• Add cooked grains at the start of making the soup. They will become nice and soft.
• Add a tablespoon of uncooked quinoa or millet at the beginning and let it cook with vegetables for 20 minutes.
• Add bean sprouts toward the end.
• Season with 1/2 teaspoon ginger juice for an interesting twist.
• If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning.