The following blog posts are categorized under Sea Vegetables

05.15.2014

Quinoa seaweed

You may have heard me recently referring to the Lodge at Woodloch, a destination spa in the Pocono Mountains, Pennsylvania. I ran away to “the Lodge” last month after turning in my book, in need of both movement and rest. The Lodge is located in the Pocono mountains, in a gorgeous mountain-top setting northeast from Scranton, PA. More coming on this lovely get-a-way, but I had to share this unique Quinoa Seaweed Salad with you. (I posted it on Instagram the other day, and my friends are asking for this recipe.) This is the creation of Chef Adam Mosher, for the Lodge at Woodloch. Ingredients: 3 cups quinoa (any color) cooked, and cooled 1 package of prepared seaweed salad from Whole Foods (quick fix) or the following to make your own Seaweed Salad 1 package wakame seaweed 2 tablespoons tamari soy sauce 2 tablespoons sesame oil ¼ cup mirin 2 cloves garlic 1 teaspoon Dijon mustard 2 tablespoon honey ¼ cup extra virgin olive oil ¼ cup toasted white sesame seeds Preparation: 1. Slice the dried wakame seaweed very thinly. 2. Combine remaining Seaweed Salad ingredients in a blender and puree on high to blend. 3. Mix the dressing into…

06.28.2011

Sea Vegetables-Wakame Cucumber Salad

Wakame Cucumber Salad- shared on “Let’s Talk Live,” June, 2011 Wakame is sold dried in the Japanese section of most grocery stores, and is also known as Alaria.  It contains high levels of iodine, Vitamin A, B12 and B6.  It’s also a significant source of maganesium and calcium, allowing the calcium to be easily absorbed by our bodies. Ingredients 1 large or 2 small cucumbers sliced 3 strips Wakame, soaked overnight (or quick boil for 5 min.) 2 tablespoons Organic Brown Rice Vinegar 2 tablespoons Mirin Gomasio (a sesame seed and sea veggie condiment) Preparation 1.Rinse Wakame and chop to 1 inch pieces, and toss with remaining ingredients except Gomasio. 2. Sprinkle with Gomasio and serve.        

06.20.2011

Ocean Vegetables

Ocean Vegetables or Sea Vegetables are some of the healthiest foods on the planet, rich in vitamins, minerals, and high levels of antioxidants.. New and exciting findings indicate that ocean algae can reduce our rate of fat absorption by 75%, thanks to a digestive enzyme called lipase. That’s what I call BIG news! They are also high in iodine, a much needed mineral that most Americans are deficient in, and necessary for thyroid and hormone production. and very low in calories.. Check out some of these super easy -to -make recipes.. Our spotlight today on NORI… It’s not for sushi anymore..   NORI CHIPS  Nori is commonly known as the wrapper for sushi, and we love it that way, but did you know it’s also one of the ocean vegetables highest in protein?   It offers lots of fiber, omega 3 fatty acids, vitamin C and essential B12. Ways to eat Nori: toasted as a snack (see recipe), rolled as sushi, or use nori wrappers to roll a slice of avocado, and assorted veggies and lettuces. I love nori sheets cut into skinny strips to garnish a caesar salad; a treat for vegans who love the taste but not the anchovy….

 
 
 
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