Recipe for Sea Vegetables - Info - Low Carb Recipes .ws

Instructions: Sea Vegetables are rich in minerals, which are integral to health. They are
low in fat and calories. They bring a rounded, "salty" flavor to food, which comes from a balanced combination of sodium, potassium, calcium, phosphorous, magnesium, iron and many other trace minerals found in the ocean. Soak to rehydrate, except when used in long-simmering soups or stocks. Use as flavor enhancers in miso and other soups.

Wakame:
Preparation: Soak for 10 min or until rehydrated. Simmer 10 min.

Characteristics: Wakame is a mild, tender sea vegetable which is often added to miso soup.

Uses: Makes a refreshing salad with orange slices and chopped scallions or
combined with marinated vegetables. Toss into split pea soup or other bean
dishes.

Arame:
Preparation: Rinse thoroughly. Soak for 10 min before cooking. Simmer 20 min.

Characteristics: Arame is a very mild flavored sea vegetable rich in calcium, iodine and potassium. A good choice for people new to sea vegetables.

Uses: Simmer with tamari, lemon juice and mirin until tender and sprinkle with toasted sesame seeds. Serve as a side dish with fish, as part of a vegetarian meal with grains and beans, or sprinkle into a noodle or grain salad. Toss soaked arame into stir-fry dishes.

Hijiki:
Preparation: Soak for 10 min until rehydrated. Simmer 30 - 45 min.

Characteristics: Hijiki can be eaten as a side dish with vinegar or lemon and is a beautiful addition to clear soup.

Kombu:
Preparation: Most often placed into a cooking liquid in its dried form.

Characteristics: Kombu is rich in iodine, calcium, magnesium and iron.

Kombu contains glutamic acid, a natural flavor enhancer and alternative to MSG.

Uses: Kombu is often simmered with broths, beans and stocks as a flavor enhancer. Add strips of kombu to beans, grains and vegetable stews for extra flavor and minerals.