They say water is life, and you better believe that the ocean is chock-full of everything that will support life. There was a time when seaweed was regarded as nothing but, well, weeds – the kind that you remove so that other life forms are supported.
This nuance better change fast as the once lowly seaweed is out to let the world know how power-packed and nutrient-dense they are, they deserve to be called Superfood.
The term seaweed encompasses a variety of types of algae and marine plants. It must be known that there are different species, with distinct flavors and nutrient contents. Below is a list of just SOME of the most famous seaweeds available in the market, and recipes to highlight these Superfoods.
The mainstream seaweed, Nori became a household name, thanks to miso soup and sushi. Dark green and salty, and often presented dried or toasted into sheets, it is said to have 10 times more calcium than milk and is packed with minerals, and vitamins.
The bacon of the sea, Dulse gives you all the smoky good taste of bacon when fried. The only difference is that Dulse is actually good for you. Reddish brown and may resemble a jerky it is usually ground and sprinkled on salads and soups. It is nutrient-dense with vitamins, minerals, protein and antioxidants.
Another green-colored seaweed, Kelp has a fresh, slightly salty flavor and a jellylike texture. One way of consuming kelp is by making it into noodles, a perfect substitute for pasta and noodle soup dishes, and requires no cooking. It is a natural source of vitamins and minerals, supports metabolism, and keeps skin and hair healthy.
Has a dark brown color, tart taste, and is being sold as dried strips, Hijiki is rich in trace minerals and dietary fiber, aiding digestion, promotes better sleep, and prevents calcium and iron deficiency. It is prepared by soaking in water and gives a nautical kick to salads.
Green and has a sweet and slightly salty taste, Wakame has the highest level of omega-3 fatty acids among the seaweeds. High in anti-oxidants, protein and iodine, it fights cancer, tumors, and heart diseases. Wakame as a culinary ingredient is featured in savory stir fries, soups and salads.
A list of recipes is provided below which uses these identified superfoods to fuel each one of us into a nourishing and vibrant lifestyle.
Danielle Arsenault, founder of Pachavega Living Foods Education digs in her toolbox of skills and passions, to hone in on fresh, gourmet, raw foods as a way to entertain, educate and inspire. She offers Nutrition and Lifestyle Coaching, Private Catering and is the creator of the popular 70-hour *Heal and Ignite* Raw Food Chef Certification Course. Boasting a collection of mouth watering recipes, she has also co-authored 4 vegan, gluten-free and seasonal cookbooks released with Jessica Perlaza under the name the “Kitchens of Pinch and Dash”. With a bachelor’s degree in Theatre and an Education degree in the Masters of Teaching Program from the University of Calgary, she is a passionate Holistic Educator and wears many hats. Keeping busy as an avid rock climber, cave guide, colon hydrotherapist, fluent Spanish speaker and adventure seeker she has traveled to over 25 countries. Danielle is also a singer/songwriter and under her musical pseudonym, Mustache Fable, she released her debut ukulele-infused album in 2012. As a professor at Pacific Rim College in Victoria, BC in 2014, she taught Holistic Nutrition Cooking, Superfoods and Whole Foods Preparation and continues to further her study in the science behind nutrition. In the summer of 2016 she will release her 5th cookbook, “Heal and Ignite; 55 Plant-based, Whole Food Recipes to Heal your Body and Ignite your Spirit”. Feel free to visit her various websites: www.pachavega.com, https://www.facebook.com/pachavegaliving/