PRINTER FRIENDLY VERSION

Sea Vegetables

• An Ancient Food Source
• Health Properties of Sea Vegetables
• Sea Vegetables at the Haelan Centre
• How much should I eat?
• Agar-Agar
• Arame
• Dulse
• Hijiki
• Irish Moss
• Kombu (AKA Kelp)
• Nori
• Wakame
• Recipes

An Ancient Food Source
Sea vegetables have been used as culinary ingredients since ancient times. They are an ideal health food, containing about 10 to 20 times the minerals of land plants, as well as vitamins & other beneficial phytonutrients. Seaweeds are particularly rich in Calcium, Iodine and Iron, making them a good choice for
vegetarians & vegans.

Health Properties of Sea Vegetables
In general, seaweeds are detoxifying, cooling, alkalizing and
supportive to the thyroid gland. Their mineral content improves the texture of the skin, hair & nails. The gelatinous substance in some sea vegetables helps soothe the lungs & digestive system.

Sea Vegetables at the Haelan Centre
In recognition of the extensive health benefits of including sea vegetables in your everyday diet, the Haelan Centre carries a wide & varied range.
Dried seaweeds should be soaked before eating. Fresh
seaweeds should be thoroughly rinsed to remove the salt
crystals, which are used as an entirely natural preservative.

How much should I eat?
Remember the old saying of “everything in moderation”. As seaweeds are such potent ingredients it is best to take them little & often. About 5 - 15 grams per day, every day is a good amount. All our seaweeds are harvested from clean areas of the oceans. Pregnant women should take advice from a healthcare professional about eating Kelp and Kombu seaweeds

Agar-Agar
A vegetarian gelling agent, every bit as good in texture as the usual jelly cubes, and a lot better for you! Make your own jellies by mixing agar agar flakes with fresh juices or natural cordials. Generally two tablespoons will set 600ml of liquid, check the packet as proportions may vary.

Arame
Arame has a mild flavour & it’s easy to use. Simply soak & then add to soups, stews or stir-fries. To cook alone, simply simmer for ten minutes, then add to salads.

Dulse
Commonly used in Ireland, this beautiful purple plant is slightly spicy in taste. An ideal addition to salads & soups, it can also be dry roasted & crushed to sprinkle on your favourite dishes. Dulse does not need to be soaked prior to use.

Hijiki
The richest food source of calcium, Hijiki can be added to brown rice or soups (cook with them for at least 30 minutes). Alternatively, soak for 20 minutes and then add to salad or stir fries, or sauté with vegetables. Hijiki is an ideal complement to tofu.

Irish Moss
This sea vegetable contains carrageen a widely used gelling agent. Used as a thickener for stews & gravies. It can also be taken as a drink for respiratory illness.

Kombu (AKA Kelp)
Widely used in Japanese cuisine, Kombu is used to flavour soups such as miso. It’s traditionally cooked with beans in order to make them softer & more readily digestible. Soak for 20 minutes and then cook for at least 45minutes. Use sparingly, if at all, in pregnancy.

Nori
Nori is the seaweed used to wrap sushi. The pre-toasted sushi nori has a lovely sweet taste & makes an ideal mineral and protein rich snack when cut into strips with scissors. These strips can also be stirred into rice dishes or stews. Nori is also available in flakes that can be sprinkled on soups & stir-fries. In Scotland Nori is called laver & used to make laver bread.

Wakame
Traditionally used in Japan to purify a mother's blood after childbirth, wakame is rich in B-vitamins & calcium, excellent for skin, nails & hair. Wakame has diruetic properties, so can help to relieve water retention. Wakame requires only five minutes soaking. Add to miso soup or soak & sauté with vegetables.

Recipes

The following recipes on our website use sea vegetables as an ingredient:

• Julia's get better brown rice congee
• Linny's Nori Wrap Snack
• Easy Quinoa Lunch Bowl
• Friendly Fruity Jelly - with Agar Agar
  
  

Back to top