Healing with Food Article

Wild Ocean Veggies

Accompanying recipes: Hiziki and Carrots, Better than Jell-O

Taste alone is a good reason to get hooked on seaweed—it's delicious. And eating an ocean vegetable is an easy way to enjoy wild foods. When you eat wild, the genetic diversity imparts fuller flavor, extra nutrients and grounded energy that's not available in cultivated foods. Seaweed is also a great weight-reducing aid and helps prevent cancer.

In terms of overall healthfulness no other food can beat veggies from the deep. Here's why. The nutritional content of all plants reflects their immediate environment. A carrot grown in deficient soil, for example, is nutritionally deficient compared to one grown in good soil. Seaweed can’t be mineral deficient—as a direct transformation of mineral-rich sea brine, its dry weight contains from 7 to 38 percent minerals!

Ounce for ounce, seaweed is higher in vitamins and minerals than any other class of food. In addition to its high iron content, seaweed is a superior source of calcium, iodine and phosphorous and an excellent source of vitamins A, B, C and E. Many types of seaweed, such as nori, are also high in protein. As flavor and nutrition go together, the nutrient density of seaweed helps explain its ability to enhance the flavor of countless dishes, from chili to sushi.

These amazing vegetables from the sea help counter cancer and obesity, reduce blood cholesterol and remove metallic and radioactive elements from the body. Seaweed can help prevent goiter and has some antibiotic properties know to be effective against penicillin-resistant bacteria. It also strengthens bones, teeth, nerve transmission and digestion. Because it softens hardened masses or tumors it also helps treat lumps, swollen lymph glands, fibroids and edema.

Natural food stores and mail order suppliers offer wild crafted seaweed varieties. I’ve foraged with several of these wild crafters and can attest to their sustainability code and their care in harvesting from pristine waters. Dressed in a wetsuit and attentive to the crashing surf, what a thrill it is to forage salad greens from tidal pools. Dulse and sea lettuce are so tasty that I can't help but nibble as I gather.

As our seas become more polluted, some people worry that seaweed might become contaminated. But according to laboratory analyses of seaweed from reputable natural food companies, they test zero for pesticides, hydrocarbons and herbicides and for toxins such as E. coli, yeast, mold and salmonella.

Here are the seven most readily available seaweeds ranked in order of their ease of use.

Kelp tablets—Seaweed supplements work for some people. However, kelp tablets are your priciest option and you don't get to enjoy the flavor. Additionally, it's hard to assess their quality and to know whether or not the kelp was sustainably harvested from clean waters.

Dulse—A purple-red frond, dulse has a slightly tangy, salty flavor and is delicious eaten straight from the package as a snack or added to trail mixes. To include in a salad or sandwich, dip dulse into water and then tear it into pieces. It's reminiscent of jerky, or when pan-fried in oil, of bacon. But, in a chameleon-like way, when dulse is added to a soup, it imparts an enticing seafood flavor. Or purchase dulse flakes or powder and sprinkle onto savory dishes.

Kombu—Here's a seaweed that's as easy as to use as a bay leaf. It heightens a food's natural flavor and significantly increases the nutritional and medicinal properties of savory dishes. Simply add a 2- to 3-inch strip of kombu to every pot of beans, soup or stock you make. Remove the kombu prior to serving.

Nori—Good for more than just sushi, nori is a great finger food for toddlers. Cut into ribbons or torn into small pieces, nori makes an elegant garnish. Nori is higher in protein than beef, fish, poultry or milk and it has more vitamin A than carrots.

Wakame—Here's a classic soup ingredient. Hydrate wakame with a quick soak, then chop (removing the central, hard stem if necessary) it into bite-size pieces and add to soup for both its flavor and texture. With wakame flakes, sprinkle them right from the package into your soup, simmer a minute and they’re ready.

Arame—These elegant strands of glistening black seaweed enhance salads, pilafs and vegetable dishes. Sauté or simmer it like you would carrots and combine it with your favorite vegetables or grains.

Hiziki—The most mineral-rich of all seaweeds; hiziki contains more calcium than milk. Sauté or simmer it with other vegetables. It requires a little more cooking time than other seaweed varieties.

May you be well nourished,

Rebecca Wood