You know you should eat your fruits and vegetables, but how many sea vegetables do you eat?
This week's #bebetter52 challenge is to use seaweed. You can use it in a soup, sprinkle it on a salad, or enjoy it in some sushi.
Seaweed contains magnesium, zinc, and iron. It contains DHA and EPA, which means it's a good source of omega-3 fatty acids for vegetarians, and it is also one of the only non-animals sources of vitamin B12. Spirulina, a blue-green algae, increases energy and immune function, while kelp is a natural anti-inflammatory and is a good source of vitamin K.
Just as there are many types of seaweed, there are many ways you can use them. If you tried seaweed in the past and didn’t developed a taste for it, you can use seaweed powder on your skin. Available on sites like Amazon and in some health food stores, seaweed powder can be used as a cleansing and exfoliating agent, and the fatty acids in seaweed combat skin irritation and inflammation.
Other ways to use seaweed include crumbling it on top of salads or vegetables, using it in soups or stews, or using it as a wrap. Try making your own nori pesto if you're feeling adventurous (recipe below), or sprinkle sea lettuce on your food as a small and convenient step into the world of seaweed.
(Nori is the Japanese name for edible seaweed species). This vitamin-enriched nori pesto is packed with flavor and shows there is more to nori than just being a wrap to roll sushi in.
3½oz (100g) kale leaves, washed and shredded
2 sheets nori, roughly crushed up by hand.
3 cloves garlic
juice of 1 lemon
50g pine nuts
⅓ cup olive oil
salt & pepper
Place the kale, nori, garlic, lemon juice, pine nuts and olive oil into the bowl of a food processor and process until well combined.
Season with salt and pepper and pulse. Adjust until the seasoning is correct.
Other recipes including seaweed are:
Miso soup: This 15-minute simple vegan miso soup is one of my favorite dinner recipes. It's quick, easy, cheap and delicious.
Seaweed chips: We love these seasoned seaweed chips.