Bon Appétit Magazine on Sea Vegetables


Eat your (sea) veggies
Incorporating more fish into our diet is important but there are plenty of other delicious, nutritious foods in the sea. One of our faves: sea vegetables (a.k.a. seaweed), which are packed with lots of good-for-you things like iodine, folate, iron, vitamin K. and calcium. Among the most commonly eaten varieties is noni, the paper-like black seaweed that’s used to make sushi rolls. Kombu, a kind of kelp, is combined with bonito (tuna) flakes to make dashi, the classic Japanese soup stock. Other tasty sea veggies include hijiki (a black seaweed with a slight anise flavor) and wakame (a dark green seaweed that’s perfect in soups).

Tim Cushman, chef-owner of Boston’s O Ya, says. “Sea vegetables add an incredible depth of flavor to so many dishes. It’s all about umami [the Japanese idea of savoriness.” At home, Cushman likes to toast a sheet of noni in a hot skillet, then crumble it over scrambled eggs.

Look for sea vegetables at some supermarkets and at natural foods stores and Asian markets. Pollution in the ocean can cause sea plants to absorb higher levels of metals and unwanted chemicals, so buy organic seaweed whenever possible.
in the kitchen


Have you resolved to eat more greens this year? Start now, with four great winter salad ideas— from the BonAppétit Test Kitchen that you can enjoy today.

Toss very thinly sliced cabbage (or buy a bag of the presliced stuff) with chopped green onions, chopped fresh cilantro, a minced serrano chile, a mounded spoonful of mayo, and a drizzle of fresh lime juice.

Combine baby spinach leaves with chopped dried figs, crumbled blue cheese, and spiced pecans. Toss with a Sherry vinaigrette.

Make a quick white wine
mix in a pressed garlic clove. Marinate paper-thin slices of red onion in the dressing while you steam some green beans just until crisp-tender. Toss the beans with the onions and dressing.

Mix arugula leaves with chopped radicchio and endive. Toss with a red wine vinaigrette. Top with Parmesan cheese shavings.

Organic Sea Vegetables have been the focus of recent studies conducted by UC Berkeley and UC Davis

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Organic Sea Vegetables

Organic Sea Vegetables have been the focus of recent studies conducted by UC Berkeley and UC Davis

Organic Sea Vegetables have been the focus of recent studies conducted by UC Berkeley and UC Davis. The studies have concluded that the health benefits of Sea Vegetables are wide and varied. The organic sea vegetables used in the studies, mainly bladderwrack, a type of kelp supplement, were found to work as anti-cancer and breast cancer prevention agents. The kelp supplement in the study was chemically tested and proven to contain healthy amounts of marine minerals such as: Iodine, Vitamin K, Folate, Magnesium, Calcium, Iron and Tryptophan.

The University studies proved a link in a typical Japanese diet rich in organic sea vegetables (in strong text) and low breast cancer rates in women. Sea vegetables and kelp have been used in the Japanese diet for more than 1000 years. There are many additional trace marine minerals in organic sea vegetables besides the main constituents of Iodine, Vitamin K, Folate, Magnesium, Calcium, Iron and Tryptophan.

Due to leached out, poor terrestrial soil qualities, much of the food that humans eat is deficient in critical anti-cancer and cancer prevention trace minerals. The health benefits of sea vegetables are derived from the bio-enhanced marine minerals in the organic sea vegetables (in strong text). The sea vegetables used in many kelp supplements soak up the abundant marine minerals in sea water. The kelp acts as a filter, leaving bio-available marine minerals in the body of the kelp plant. It is for this reason that the Japanese diet rich in sea vegetables is considered superior for anti-cancer and cancer prevention.

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