Posts Tagged ‘seaweed’
What is Miso?
Gift From the Gods!
According to Japanese mythology, miso is a gift from the gods.
That means its really good for you and the Japanese like it a lot!
We should like it too! It has been a staple part of the diet in the Far East for centuries.
Because it is a fermented, living food; its flavour improves in time, much like a fine wine.
Prevent Radiation Poisoning with Seaweed – an Ancient Powerfood
The oldest plant on earth protects you from modern dangers.
The radiation plume that drifted around the world from the Japanese quake disaster was not considered a serious health risk by authorities. This is good news, but many people still wanted extra protection.
Why not use this situation to add a powerfood to your diet that not only helps prevent radiation poisoning, but many other serious health problems as well.
Interesting Facts
- When the body is saturated with natural iodine from seaweed, it will more readily excrete radioactive iodine taken in from the air, water or food. This prevent radiation poisoning of the thyroid. (see other radiation benefits below)
- Seaweeds contain 14 times more calcium by weight then milk.
- Seaweed is high in protein, low in fat and contains little or no carbs.
- Seaweed has components which lower blood pressure, prevent arteriosclerosis, and combat tumors.
- Seaweed has been on earth at least 500 million years longer than man.
Seaweed tastes great when prepared well. Although not so common in our modern western diet, it is enjoyed daily in countries like Japan and Ireland. Even land lubbers life Randy get used to its unique flavour. Listen to his opinion of seaweed below. Read the rest of this entry »
Carrots with Arame
Seaweed Recipe for Health
This is a great addition to any meal especially if you like ginger and carrots.
Ingredients:
½ cup arame
2 – 3 tbsp. tamari
½ tbsp. fresh ginger, grated
3 – 5 carrots cut into match stick lengths
Directions:
- Cover arame with water.
- Soak arame for 10 minutes.
- Boil, uncovered, arame, tamari, and grated ginger gently till most of the liquid has evaporated.
- Add the carrots.
- Cover and cook till carrots are slightly tender.
- Remove lid and cook till all the water has evaporated.
Green Nori Salad
From Seaweed is Good for You Recipes
This salad is simple, nutritious and filled with flavour.
Ingredients:
Leafy lettuce
Onion
Nori seaweed
Lemon or Umeboshi Vinegar
Sea salt
Olive oil
Directions:
- Tear lettuce into pieces.
- Slice onion very thinly and chop finely, mixing together.
- Lightly toast Nori until it turns a green color and is crumbly.
- Mix in a few drops of olive oil with the lettuce.
- Sprinkle lemon juice and salt on lettuce and toss.
- Crumble Nori into the salad.
- Toss and serve.
Facts on Nori -
This seaweed is thin, and its oily iridescence reflects the colours of the rainbow. This is the most popular Seaweed for eating, both historically and today. We mostly know it from eating Maki Sushi.
Nori is high in protein, contains carbohydrates and almost no fat. It is rich in vitamins A, B2, niacin, B12, plus C and D.
It comes in sheets in a packages or dried granules that can be sprinkled on food either during cooking or at the table.
To learn more about seaweed go to this link: Prevent Radiation Poisoning with Seaweed – Ancient Powerfood
Cooking with Beans
I am quite fastidious about the way beans are cooked as I do not like experiencing the common thing we all associate beans with…GAS! So here is what I do:
Cooking Beans & Lentils
Ingredients:
Dried beans or lentils
Water
Directions:
1. Wash beans in cold water and soak overnight in three times the volume of water.
2. Next day, pour off the water.
3. Place beans in a pot and cover with water 1 inch above the level of the beans.
4. Bring to a boil.
5. Let simmer with lid ajar.
6. Skim off the foam.
7. Add more water if necessary. Beans should always be covered with water while cooking.
8. Cooking time will vary according to the type, size and age of the bean.
9. Most beans will need approximately 2 hours cooking time.
10. Beans should be soft. This is the stage that you can salt and other seasonings. Do not add salt while cooking as above.
For Vegan Chili recipe: http://realfoodforlife.com/veganchili/
For Aduzuki Bean Stew recipe: http://realfoodforlife.com/adzuki-bean-stew/
Copyright © Diana Herrington You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com or the direct link to this post.
Lentil Soup/Stew
Lentil soup has all the benefits of the mighty powerfood lentils 
plus much more. And it tastes great.
Ingredients:
1 large onion, chopped
3-6 garlic cloves, chopped
2 pieces celery, chopped
2 tsp vegetable oil
1 cup green whole lentils, cooked in 3 cups of water
1 piece Kombu*
2 carrots, diced
2 cups fresh (or tinned tomatoes, but fresh is best)**
3-5 tsp salt
1 tsp each of thyme and basil
3 tsp marjoram
Fresh parsley
Directions:
1. Sauté onion, garlic and celery in oil.
2. Add remaining ingredients.
3. Simmer for 45 minutes, adding more water if necessary.
4. Remove Kombu and chop; return to soup.
5. Serve in bowls garnished sprigs of fresh parsley.
* Kombu makes beans more digestible but you could easily leave it out.
** I tend not to make this soup with tomatoes anymore, which transforms it into a stew.
Copyright © Diana Herrington You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com or the direct link to this post.
A Revolutionary Simple Approach To Healthy Eating
