Post redactado el 02-03-2017
Sea plants 03-02-2017

T his Winter, explore the benefits of sea plants and fill up your pantry with foods that are incredible givers of minerals, vitamins, proteins and fiber.  A must for your wellbeing and health!

Seaweed and micro plants that grow underneath the ocean waters and rivers have been a very important source of longevity and health for thousands of years. Besides, they are easy to use, delicious and nowadays we can find them in most health food stores.

Why?

They come with high mineral contents, especially: magnesium, calcium, potassium, iron and iodine (iodine ensures proper thyroid function).

High concentration of vitamins: from the groups B, A and C. They have more vitamin C than oranges!

High protein content: 20% in green seaweeds and up to 70% in spirulina.

Essential fatty acids Omega 3, DHA and EPA.

They stabilize the levels of sugar; have anti-viral, anti-bacterial and anti-inflammatory properties; help with the prevention of common degenerative diseases in our society.

How?

Since sea plants are superfoods, they should be eaten in small amounts. I always recommend that you find out about the origin of the foods you eat and try to use the best quality products possible.

Add a strip or piece of kombu to the boiling water when you cook any grains (brown rice, as an example)  or legumes. Afterwards, you can finely chop the kombu and add it back to the pot.

Sprinkle flakes of nori or dulse in your salads, soups, steamed vegetables or even over your toasted breads.

Give a shot of nutrients to your smoothies and juices by adding half a teaspoon of microplants like  spirulina or chlorella.

Wakame, arame¬†and¬†hijiki¬†are very tastefull and easy to prepare. I love them in salads and sautéed vegetables.

When my daughter was a little girl, we used to called these dishes "Ariel's food" (the little mermaid, for those not versed in Disney's world). Even children love sea plants ;).

Happy time in the kitchen!

Jai Maa

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