Arame: Wash well to eliminate any sand. The dried product has to be soaked in warm water for 5 to 10 minutes before cooking. It is excellent in soups, in stir fries made with tofu, or in salads. Take note that it does double in volume when cooked.
Wakame: When soaked this sea vegetable will expand to about 7 times its original size. Soak it in water before cooking and once cooked the long strands will melt in your mouth. Wakame can be eaten raw, added to stir fries and soups. When the product is roasted, it can be sprinkled on salads and stews.
Nori: Everyone who has ever eaten sushi has eaten Nori. It comes in boxes or sealed packages containing about 10 sheets. Nori can be substituted for tortillas or pita bread. Toast and crumble Nori and eat it with rice and hummus. Cut Nori into strips or crush it and use it in soups, salads or casseroles.
Kombu: This dark purple sea vegetable comes in thick strips or sheets. When cooking with it, take into account that Kombu will double its volume and it readily soaks up liquid. It can be used in soups and stews. When a small amount is added to the cooking water of dried beans, they will cook faster and be more easy to digest.
Sea Palm: As per its name, it does look like a miniature brownish green palm tree. Sea palm can be eaten in the raw state or sauteed, in soups or salads. It can be toasted and added to trail mix.
When using seaweed take into consideration the fact that it does come from the sea and it will have a salty flavor. Therefore, seasoning may have to be adjusted when adding to your favorite recipes for extra flavor and nutrition. Sea vegetables have to be stored in a dark, dry place in an airtight container. Once cooked use as soon as possible, and store leftovers in refrigerator.
Secret To A Vibrant And Healthy Lifestyle
That You Can Find Easily At The Comfort Of Your Kitchen.
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