There is really is not such thing as C-Veggies – but Sea Veggies on the other hand are amazing. Often the word SEA in itself is enough to scare most people away. So I softened that up and used the letter C to represent these delicate superfood gems of the sea – but C also stands for cleansing, calcium and chlorophyll as this is what these guys are packed full of! This is just to give you a taste of what I will be getting into.
If you haven’t experimented with sea veggies yet, then you are truly missing out. They are so diverse in their use that the list just goes on and on. Most of you have actually had sea vegetables, many times. What do you think your sushi is wrapped up in? Nori! One of the most commonly used sea veggies. It is super delicious and versatile. You can crumble it on salads, drop it into soups or just snack on it plain! Then the realm of sea veggies carries over into dulse, arame, wakame, kelp, kombu, hijiki, agar, kuze – they all sound kind of funny, they all have different uses, a distinct flavour – but what they all have in common is that they are loaded with minerals and chlorophyll! (CHECK OUT THIS GUIDE to get more familiar with each one!) There is even a new and fun variety of kelp – which comes in noodle form. Pretty fancy stuff – it has been stripped of it’s green essence, leaving it colourless and flavourless but it is a great base to a raw spaghetti or pasta dish! (see recipe below!)
All in all, Sea Veggies are an amazing condiment to add to any recipe -cooked or raw. A simple slaw salad, a stir fry, miso soup, on top of a veggie burger, in a wrap. I think you get the point. But what is relevant to know, is that you need so little to get the benefits. Just a little goes such a long way. In Macrobiotics – sea veggies are a staple to the diet but are only used as a condiment to every meal. They are balancing and make your meal look beautiful, interesting and unique. You will also be happy knowing that you are getting an extra dose of much needed nutrients.
Let me take you through the benefits of Sea Veggies – hopefully this will inspire you to at least try one variety!
Sea Veggies…
reduce blood cholesterol
remove metallic and radioactive elements from the body (great for chemo)
prevent goiter (enlarged thyroid condition)
have antibiotic properties
strengthen bones, teeth and nerve transmission
help digestion
softens hard masses in tumors
used as a beauty aid – helping to maintain glowing, healthy skin and lustrous hair
Lastly…ounce for ounce sea veggies provide all the vitamins and minerals that are required for human health (similar to what is found in human blood –including calcium, iodine, phosphorous, sodium, iron and vitamins A, B, C and E) and it is also an excellent source of protein!
I will leave it at that!
SEA MY VEGGIES – Creamy Kelp “Alfredo” Noodles
Sauce:
2 heaping tbsp raw tahini
2 tbsp tamari
2 tbsp apple cider vinegar
2 tbsp lemon juice, freshly squeezed
1 tbsp hemp seeds
1/4 cup chopped parsley
1/4 cup chopped garlic leaves (from my garden) or 1 clove of garlic
sea salt to taste
blend up with a bit of water to thin out (not too much!) – approx 2 tbsp!
Veggies:
1 pack of kelp noodles – remove kelp from package rinse and let sit in warm water with lemon juice for 1 hour to soften!
— if you can’t find kelp noodles (found at local raw restaurants or online from Upaya Naturals), double the amount of zucchini to use as a noodle base!
1/4 cup arame, soaked for 15 minutes
1/2 cup kale, chopped
1 cup shredded beets and carrots
1 cup zucchini shredded
1 small bunch broccoli (marinated with olive oil and sea salt and dehydrated or baked on a low temperature for 20-30 minutes until soft and tender – scrumptious!)
Pour the dressing over the noodles, add the veggies , toss and serve!
