Sea vegetables (a.k.a. seaweeds) are among the most nutritionally dense foods in the world—truly treasures from the ocean. One of my favorite ways to get more sea veggies into my diet is to keep a jar of pre-cut kombu handy. See, when you cook up any grains or legumes, you can toss a cut piece or three of kombu into the boiling water to add trace minerals and vitamins like calcium, vitamin B, vitamin A, potassium, magnesium, phosphorus, iodine, zinc, selenium and copper.
Sea veggies are highly alkaline forming, are known to help reduce tumors/masses and they even bind to radioactive substances and heavy metals in our bodies and help pull them o.u.t.
Not only does Kombu infuse grains and legumes with minerals, it improves digestibility, reduces gas and tenderizes your legumes and grains, too. The taste is virtually undetectable, so much so that I use it for my cereal grains as well.
So keep some kombu handy in your kitchen and every time you boil ingredients, toss a piece into the water. For savory dishes, just leave the kombu in your legumes/grains. For sweet uses, you may want to remove it. Save it, and add to a salad or dinner recipe, or compost it.
What YU need:
Organic kombu (a.k.a. Kelp)
Glass jar with lid
Let’s get started.
Kombu usually comes in long, beautiful, dried pieces.
I make a few cuts lengthwise…
…and then cut across to release smaller pieces (YU will be surprised how much they expand in water).
About 1-2″ is a good size.
Now just store cut pieces in an airtight glass jar in a cool, dry place indefinitely—kombu won’t go bad.
Try using kombu for the grains/seeds in sweeter dishes like “Cinnamon Toast Power Cereal”—you won’t taste the sea once you complete the recipe.
and one-pot meals like Peppered Lentils with Butternut Squash…
Since the beans and lentils in these recipes were also cooked with kombu—I’m really packing in the trace nutrients.
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