The wonderful bounty of sea plants has been on my mind lately. Probably because I’ve been busy trying to find new ways to hide it in our food.
Out of my four children, my youngest Kaylee doesn’t like seaweed. In fact she thinks it’s gross that her brothers can just sit there and eat it like candy, and she’s not afraid to tell them.
Little does she know that she has been eating it too. I’ve been developing recipes for hiding it in some of her favorite foods. Her number one favorite: Ice Cream. Now before you wrinkle your nose, think about it. They put it in regular dairy ice cream that I’m sure a lot of you have eaten at one time or another, so why not put it in an all natural raw nut milk ice cream and coconut ice creams? Not only does the ice cream taste great, but think of the nutritional benefits that you get when eating ice cream with seaweed in it.
Sea plants have a long history as being a major food for humans and animals. It’s also amazing in the garden. The plants love all of those minerals. Your plants will love them, and when you eat them, your own body will be literally singing with vibration.
Every trace mineral known to man can be found in sea vegetables (plants), as well as a broad range of vitamins, phytochemicals, chlorophyll, fiber, essential fatty acids and amino acids (protein). Nori alone has around 28.4 gms of protein in just 100gms. That’s packing a lot.
Here’s a small sample of some of the minerals you’ll find in sea veggies. The list is too long to include everything, but you’ll find a complete list in the book that Stephani and I are working on. More on that another time.
Sample:
(mg/100gms)
Alaria: 918 mg magnesium; 18.1 mg of iron; 1.02 mg of manganese; 1100 mg of calcium; 7460 mg of potassium; 503 mg of phosphorus.
Dulse: 271 mg of magnesium; 33.1 mg of iron; 1.14 mg of manganese; 213 mg of calcium; 7820 mg of potassium; 408 mg of phosphorus.
Kombu: 900 mg of magnesium; 42.6 mg of iron; 1.23 mg of manganese; 942 mg of calcium; 11200 mg of potassium; 423 mg of phosphorus.
The amazing thing about the trace minerals in sea veggies is that they are chelated. Which means that our body’s cells can utilize 98% of these minerals. Getting these minerals will keep illness at bay, as they help keep the body in an alkaline state.
I so wanted to give you a recipe today, but it will have to wait until next week, as I finally received my Irish Moss and in order to use for what I have planed, I have to soak it for 12-24 hours first, and I want to make sure that it turns out just right before sharing it with you. Hope you understand.
So until next week grab some dulse and eat it like my boys do. Make some raw nori rolls, or use sea veggie flakes on you favorite salad.
To Your Health
Monique