Sea vegetables are delicious and should be included in our diets. They are a rich source of minerals, containing more goodness than land plants. They are high in calcium, iron, B vitamins, including B12, vitamin A, potassium, magnesium, phosphorus, iodine and are a valuable source of trace minerals, selenium, zinc, copper, rubidium, nickel and molybdenum. Many land plants are now totally lacking in these trace minerals due to modern farming methods and soil depletion.

They also contain protein and an easily digested carbohydrate called futose. All these nutrients give sea vegetables an alkalising effect on the blood, by purifying the blood and eliminating the acidic effects of too much sugar, fruits, dairy produce and meats. They have been used for centuries in China and Japan.

Energetically, sea vegetables are Yin, cooling, have a salty taste, a sinking direction and their elemental quality is water. Therapeutically, they moisten dryness, transform phlegm, detoxify, diuretic, nourish the yin fluids, improve water metabolism, alkaline to the blood, alleviate liver stagnation, beneficial to the thyroid. Sea vegetables are useful in a weight loss programme, for lowering cholestrol and fat in the blood.  Use about three - four times per week.  If eaten in excess they can cause tiredness, a feeling of cold and cause lowered blood pressure. For those with a very weakened constitution do not use at all.

Sea vegetables also have a calming effect on inner emotions. Over a period of time they can help to calm hyperactive children, relax rigid thought patterns and enable one to cope with more ease under pressure!

The brown algae family which includes kombu, wakame, arame and hijiki contain alginic acid which binds and remove residues of radiation from the body.

There are many different varieties and the most commonly used are kombu, nori, wakame, dulse, agar, arame, hijiki. When cooking  use small quantifies because they are so rich in minerals, but use on a regular basis. Agar jells and is good for setting jelly, mousses, aspic. Nori sheets are good for sushi rolls, and you can buy the sheets pre toasted. Kombu has a tenderising quality and is excellent for cooking with beans to make them more digestible and flavoursome. Wakame has a sweet taste and is good for casseroles and soups and is very much the sea vegetable for women. Arame is great stir fried, in soups and salads. 

A simple recipe for 'Arame and Miso Soup', as follows, put 25g arame in a bowl, cover with boiling water and leave to stand for 5 minutes. Heat 1 tablespoon sesame seed oil and add 1 finely chopped onion. Saute gently, then add 1 large carrot chopped and 1 stick celery chopped. Drain the arame and add to the pan with 1 teaspoon grated root ginger, 75ml tamari and simmer gently for 5 minutes. Add 1 litre of filtered water. Bring to boil and simmer for 15 minutes. Then add 2 tablespoons chopped fresh coriander leaves and cook for a further 5 minutes. Remove from the heat, take out 2 tablespoons of liquid, mix with 1 tablespoon miso and then return to pan. Do not allow to boil. Serves 4 - 6. Not suitable for low sodium diets. 

Designed & Created by David Holland