The Power of Sea Veggies

I know you have heard of seaweed, also known as sea vegetables, and I know you have eaten them a number of times (whether you realize it or not) -but before you turn up your face and look the other way, let me tell you how amazing they are and what they can do for your health!

When I refer to sea veggies it is anything that, yes, grows in the sea and this includes nori (what your sushi is wrapped in), wakame (what is in your miso soup), arame (often in your seaweed salad), dulse, kombu, kelp, hijiki and the list goes on. The list even carries over to varieties of seaweeds that are in hidden forms of commercial foods such as ice cream, baked goods, jelly, salad dressings, chocolate milk and toothpaste. This is what I mean when I said you’ve eaten them many times before – and you didn’t even know it.

These little wonders, because they are grown in the deep depths of the sea, carry with them the highest doses of vitamins and minerals. All of which are essential to human health and daily nutritional balance. Sea vegetables are singularly the most nutrient dense food, as they are earth’s first vegetables and the best part is, is that they are delicious! Sea greens are a direct manifestation of their environment and therefore contain and abundance of minerals that is 7-38% of their dry weight. In such small amounts, seaweed contains more vitamins and minerals than any class of food. It supplies all the  minerals needed for human health in proportions very similar to those found in human blood. The most significant elements that can be found in sea greens are calcium, iodine, phosphorous, sodium,and iron. Sea veggies are also extremely rich in protein, vitamin A, B, C and E.

The health benefits of sea vegetables is so vast and incredible. They do everything from reducing blood cholesterol, removing metallic and radioactive elements from the body, and prevent goiter. So if you are suffering with a thyroid problem, like so many women these days, then sea veggies are for you! Seaweed also has antibiotic properties, counteracts obesity, strengthens bones, teeth, nerve transmission and digestion. Seaweed is also an incredible beauty aid as they help to maintain glowing healthy skin and contain anti aging properties. To me, this sounds like the perfect food!

(Source:  The New Whole Foods Encyclopedia by Rebecca Wood)

So how do you use sea veggies?

The garden of sea veggies is extremely versatile and they can be used in a number of recipes and incorporated into numerous styles of cuisine and compliment or accent many dishes from soups, salads and desserts. To explore this world of sea veggies and roll your own sushi, I encourage you to join me next Thursday October 8th at my Scrumptious Sea Vegetable class!

If you have ever used or tried sea veggies, share your story. Leave a comment and let us all know what you have done with Sea Greens!

Krunchy Kale Krisps

I love knowing that I can make “chips” from one of natures healthiest vegetables in my own kitchen. Kale chips have become a new craze in the Raw Food and Health world over the last couple of years. They serve a very important and satisfying purpose. They fulfill that salty, crispy, crunch that most people often crave every once in a while. Since these “chips” are full of delicious and healthy whole food ingredients, it makes them just that much better!

It doesn’t really take much to put them together. You don’t necessarily need a dehydrator, which is what is commonly used in most “raw” food recipes. So if you don’t have one, the good news is that you can just use your home oven (on a low temperature of course!). But if you have already gone the length and purchased a wonderful Excalibur dehydrator, then you may as well make your kale chips in there - as a dehydrator will preserve all the nutrients and enzymes  and ensure they don’t get “overcooked”, especially if they are only done at 115 F. If the oven is your only option, then you will need to keep an extra eye on them so that they don’t burn or shrivel up and disappear on you. Kale is a very tender green leafy vegetable that carries with it so many amazing nutrients.

Kale truly is a superfood. Kale contains powerful minerals and vitamins that strengthen your bones, protect your eyes, cleanse your blood, prevent colon cancer and makes your skin glow (now who doesn’t want that!). This all because Kale is an exceptional source of chlorophyll, calcium, iron, magnesium, vitamin A and C.

So the next time you are perusing through the produce section, or at your local farmer’s market or in my backyard…then grab a bunch of kale and experiment with it at home. Making kale chips is one way and a great way. But also marinating it in a salad or steaming it with some olive oil are other delicious ways as well!

If kale  you want to get more familiar with kale in the kitchen, then you may want to check out my Green Goddess Cooking Class next Wednesday!

Zesty Kale Krisps

Ingredients:

1 bunch of kale, washed and torn
1/4 cup tahini
2-3 tablespoons tamari
2 tablespoons apple cider vinegar
1/4 cup water
1 clove garlic
1 juice of half a lemon
¼ teaspoon sea salt
2 tablespoons of nutritional yeast (can add more for a “cheesier” flavour!)

Procedure:

Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.

In Dehydrator:
Place kale onto a Teflex sheet, and dehydrate for 4 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

In Oven:

Place on parchment paper on a sheet tray, and bake on a low temperature for about 30 minutes. Keep and eye on them and turn them often to make sure they dry evenly.

You can use any variety of Kale for this recipe, however curly kale tends to taste and turn out the best!

Better than Timbits!

Of course these are better than timbits, because timbits are not even food. So really there is no comparison.(For those of you that don’t live in Canada – Timbits are donut holes!) I really should have titled this post “GREAT Balls of Bliss” – because the second you let one of these little gems break apart and melt into your mouth, there is no turning back-you are in bliss. But don’t have too many or you will be left with a tummy ache. Each little ball is so power packed full of nutrition – that you only need one or two to satisfy that sweet tooth or give you that much needed burst of energy. Just in case you didn’t know, timbits or donuts only do the opposite – they make you tired and sluggish – not to mention there isn’t one useful calorie in a donut. As they are filled with empty calories – meaning they contain refined white flour and white sugar and usually some low quality oils. Just for the record each “Bliss” ball is loaded with calcium, protein, fibre, iron, b vitamins, healthy fats and give you long lasting energy and make you feel great! So why not make something that looks just like it, is better for you and has a taste that is out of this world? Really there is not reason not to!

These little guys are so easy to make that all you need a food processor and some basic ingredients. What is also so much fun about making these, is that they are simple and they are not baked or heated. You can also sub in other ingredients and get creative every time you make them. If you or your child has nut allergies, you can use a seed based butter instead of almond butter or just just use pureed dates or figs. You also have the option of putting in all kinds of super foods like goji berries, spirulina powder, raw cacao etc… or you can just keep it to the basics like I did.

Chocolate Coconut-Almond Bliss Balls

3/4 cup almond butter
1/4 cup tahini
1/2 cup maple syrup
3/4 cup sesame seeds
1/2 cup cocoa powder
1 cup oat bran
1/2 cup quinoa flakes
1 cup coconut flakes

Procedure:

1. Add nut butter, tahini, and maple syrup to a bowl or food processor and blend until smooth.
2. Add sesame seeds, cocoa powder, oat bran and quinoa flakes and blend until mixture becomes like dough.
3. Scrape down sides of food processor as necessary. Spread coconut on a plate.
4. Rolled mixture into 1-inch balls and rolls in shredded coconut.
5. Cover and store in refrigerator for up to two weeks.