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What are Sea Vegetables and their key uses

Written by ararowing

Vegetables from the sea are nature’s vitamins and minerals. As we modify our diets to better our bodies’ needs, I often come across people looking for quality supplement brands. I understand the wish. We live in a world of constant stressors that weigh on our bodies and make good nutrition even more important.

Commonly known as seaweed, modern Americans often have a rooted “yuck factor” for sea vegetables. We imagine sticky tufts under our feet on the beach and have no desire to include these “weeds.” In our dishes. When found in restaurants, sea vegetables are typically neon green or yellow with additives and colorings drizzled with a sweet sauce. However, in reality, sea vegetables have a nice soft or crunchy texture, depending on how prepared. Much of the rest of the world is already familiar with the delicious health benefits of these vegetables.


Vegetables from the sea are incredibly rich in nutrients. They are rich in vitamin K, B vitamins, iodine, calcium, magnesium, and many other vitamins and trace elements. They are also rich in detoxifying nutrients, polyphenols, and polysaccharides that are not found in terrestrial vegetables, such as fucoidan, a current focus of cancer research.Vegetables from the sea are also “alkalizing” foods, a buzzword for healthy eating.


Arame is part of the algae family and is the perfect sea vegetable for the introduction. Its mild flavor easily adapts to any dish, and its texture adds a nice touch. I recently made this recipe for a colleague who didn’t have such a positive outlook on seafood, and he loved it! Right away, he asked for the recipe, and I realized it would be great to share it here! You can easily order it online or buy it from natural food stores in your area. You may also like to check our Food options on Paleo diet.


In sushi rolls, nori is wrapped around white rice. There are plenty of other ways to prepare these nutritious veggies that won’t overload your meal with carbohydrates. Crumble the nori as a garnish in a soup. My loves nori strips on creamy cauliflower soup. My daughter also loves having little 4 inch squares of nori in her breakfast to wrap brown rice, vegetables, or meat to make what she calls “squares of nori.” This is her version of “Lunchables.” See our Full guide for healthy lunchables.


One of my other favorite sea vegetables is Dulse. It has a mild, slightly smoky flavor and comes in thin purplish-red strips. My favorite way to eat it is to fry it crisp and grate it on salads, fold it in wrappers, or eat it like french fries. It has often been used as a substitute for vegetarian bacon.


Another easy-to-use sea vegetable is wakame (the Japanese version) or alaria (found off the coast of Maine). Add a small strip to soups or stir-fries to boost nutrients, or reconstitute and add a garnish to salads. I love reconstituted and sliced ​​with cucumbers, cilantro, and topped with ginger and soy dressing. You can even add a little Arame or Dulse to the mix for even more variety.

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