Sea vegetables, what you probably call seaweed, have been used for thousands of years for their ability to prolong life, prevent disease, and give beauty and health to help you have a long and happy life.
Eating seaweed should come naturally to us. Our body began its development in a saline solution while we were in the womb, and while there we were nourished with blood that has almost the same composition as sea water.
Seaweeds are classified by their colors: reds, browns, greens, blue-greens, and yellow-greens. The color is related to the light that is available to them for photosynthesis. The environment they grow in plays a part in the nutrition they offer us.
These sea vegetables contain ten to twenty times the minerals of many plants that are grown on land, as well as a wealth of vitamins and other trace elements that are necessary for our metabolism. This is why they are revered not only for food, but for their medicinal qualities as well. Some of these plants are known to remove radioactive and toxic metal wastes, as well.
This particular recipe is one of my favorite, which is why I'm very excited to share it with you. I have many sea vegetable recipes to choose from for you to experiment with in my book, Greens from the Sea.
The seaweed in this recipe is called arame. Arame can be very cooling, so it's nice for those warmer days. It also has a mildly sweet flavor. Another reason I'm excited to share it with you is that arame is known to soften areas in the body that have become hardened, thereby benefiting the thyroid.
Arame is one of the richest sources of iodine. It is also highly concentrated in iron and calcium; excellent for relieving high blood pressure; helps to build bones and teeth; it helps with mouth afflictions; and relieves menopausal symptoms. If you enjoy my thyroid elixir, you can consider adding arame to it since it has been known to promote the growth of glossy hair and prevent its loss. Arame also can help you to have a clear complexion and soft, wrinkle-free skin.
For these reasons and more, I encourage you to give this recipe a try.
Arame Carrot Salad
- 1 cup arame sea vegetable
- 2 cloves garlic, crushed
- 2 tablespoons grated ginger
- 1 bunch basil, chopped
- 1 bunch cilantro, chopped
- 1 tablespoon olive or sesame oil
- 1 medium lime, juiced
- 1 medium lemon, juiced
- 1/4 cup water, from soaking arame
- 1 large or 2 small cucumbers, very thinly sliced
- 1 cup carrot, shredded (omit if they spike your blood sugar or replace with daikon)
- 1/4 teaspoon sea salt
1. Soak arame for at least 10 minutes in enough water to cover, until it softens.
2. Combine garlic, ginger, basil, and cilantro.
3. Juice lemon and lime.
4. Drain arame.
5. Combine lemon and lime juice with chopped garlic, ginger, cilantro, and basil, olive or sesame oil, and enough soak water from the arame to make a salad dressing consistency.
6. Toss dressing over arame, sliced cucumbers, and shredded carrots. Sprinkle with salt to taste.
Serve as a side salad or over a bed of lettuce.