Sea Vegetables

Have you been looking for an easy way to get more nutrient dense foods into your diet?  Well, look no further, Sea Vegetables are here to save the day.  With just a small amount you can increase your trace mineral (up to 30x more than land vegetables) and vitamin intake, while pulling toxins out of your body (chelation).  They can also help you reduce your table salt use because they are naturally salty. They can easily be put into your stocks (2" piece of kombu), or mix them into your rice.  We added some to Baba Ghannouj (recipe below).

There are many different sea vegetables, such as, Kelp/Kombu, dulse, nori, arame, wakame, hijiki, irish moss and agar (which can be used as a gellatin).  These can be found at several online options such as Maine Coast, Eden organics or Emerald Cove.  If you are looking for these at your local store you should look in the asian food section or macronutrients section.

So go ahead, try them and enjoy them.

Baba Ghannouj with Dulse
makes 1 1/2 cup

ingredients
1 medium eggplant
1/4 cup     fresh lemon juice
1/8 cup     Tahini
1/8 cup     Cashew butter
2               Garlic cloves
1/2 tsp      Sea salt
1/2 tsp     Dulse
1/8 tsp     Ground Cumin
1 pinch    Cayenne
2 Tbsps   Olive Oil
1/4 cup    Flat leaf parsley, chopped fine

Pita bread as needed

Procedure:

1. Grill eggplant or roast in hot oven, turning often; cook until soft
2. Peel off skin while hot and remove stem and end if still firm
3. Chop flesh and pound to a puree in a mortar with pestle, or puree in a blender or food processor
4. Blend in 3/4 of the lemon juice and gradually add the tahini and cashew butter
5. Crush garlic to a paste with Dulse, salt, cumin, cayenne and add to eggplant.  Beat well: adjust flavor with more lemon juice and salt
6. Beat in olive oil and parslet.  Do not puree the parsley.
7. Serve with pita bread as an appetizer.