Instructions: Here are descriptions of various sea vegetables from

ARAME - This sea plant is one of the greatest sources of minerals that you can imagine. Its mild flavor disguises the fact that it is one of the best sources of calcium, iron, potassium, vitamin C, magnesium and zinc to name but a few. Harvested from deep in the sea, arame has a large leaf structure that is sun-dried and then shredded, then dried again. The shredded arame is then boiled for several hours to gentle the flavor and create a product that cooks quickly-this means that arame requires no soaking, just a few quick rinses to allow it so soften.

Arame has a strong energetic property as well. It has the ability to soften fat deposits in the body and arteries, lower cholesterol and blood pressure and has even been used to aid in the softening and elimination of ovarian and fibroid cysts.

Like other sea vegetables, arame shines when seasoned lightly-at the beginning of cooking only, bringing out its natural sweet taste, and then simmered over low heat until tender. It makes a great salad or saute.

DULSE - A delicate, red sea vegetable, dulse is extremely high in potassium. Sold in dried form, dulse is so delicate that you can eat it right from the package. Used primarily in soups and salads, dulse has a mild flavor and its high potassium level makes it a great snack food for athletes-not to mention a wonderful pick-me-up for those little energy dips we all experience.

HIZIKI - A brilliant sea vegetable, hiziki is a powerhouse of minerals, being extremely high in calcium, folic acid and iron, among others.

Strong-tasting, hiziki requires soaking before use and loves to be combined with sweet, sauteed vegetables.

KOMBU - (Kelp) -Kombu is an amazing sea vegetable, not only mineral-rich, but with the unique ability to aid the body in the breakdown of fat and protein. Now we use it primarily for rendering grains and beans digestible-it is high in a substance called glutamic acid, a natural tenderizer. But if kombu has the ability to break down the fat and protein in grains and beans, wouldnt it make sense that it could break down those same, stubborn substances in the body? Well, the fact is, it does; kombu can help the body dissolve deposits of fat and protein, kick-starting weight loss.

NORI - A most wonderful, delicate sea plant, commonly used in whole foods cooking. Nori is the Japanese name for this family of plants, since most of the worlds nori comes from Japans oceans (although we now cultivate a most wonderful crop of nori off the coast of Maine).

Most commonly seen as the delicate wrapping around sushi and sashimi in Japanese cuisine, nori is mild in flavor, but jam-packed with vitamins and minerals, being, in fact, one of the best sources of calcium in the sea vegetable world. and this definition of Wakame from

WAKAME(wakame seaweed)

Among seaweeds, WAKAME contains a comparatively high amount of calcium. It also is rich in vitamins B1, B2, and C, as well as iron and iodine, and is said to be effective as a remedy for constipation and to make hair shiny.

Dried WAKAME must first be reconstituted in water, after which dousing it with boiling water and then dipping it in cold water will enchance the color and texture. It is used in salads, soup, and simmered dishes.

Instant WAKAME can be used straight from the package in soups and simmered dishes.

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