“Everyone Knows Someone Who Needs This Information!” (TM)
If I just had a chance to grab 3 or 4 supplements in an emergency, to help keep my Health and to prolong my life, Iodine containing foods would be one of them (or a special supplement, I mention in the prior articles below). Yes, Iodine is that important.
Iodine is especially essential for diabetics. Indeed, it is essential for everyone, as most people are definitely deficient.
Read my first two articles so you can be up to speed on the “why” of Iodine.
Iodine and Health for Everyone – Part 1
Now that you’ve done that reading, let’s continue with some ways to use seaweeds, the most iodine-rich, alkaline food.
___ I use powdered Kombu seaweed to make soups with a creamy-rich texture without the dairy or less-nutritious thickeners. I sprinkle it in stews to make a thicker, more nutritious sauce than flour, arrowroot or cornstarch would give. Ditto for salad dressing. I sneak it into baked goods or pancakes. Luckily, Iodine is not harmed by heat. I use it as a topper for rice, along with other choices. It has a pleasant sea flavor which is not aggressive or strange. Use it to substitute for salt in any savory smoothie. Sneak a little into some other smoothies. Add some to pickled foods. You have to be inventive as most modern western cookbooks won’t have seaweed recipes.
___ I use a lot of Japanese recipes. Their cooks are the masters of seaweed cuisine, and it goes way beyond just wraps for sushi. You’ll also find recipes in Welsh books (as laver), in Macrobiotic cookbooks and in many other cuisines on a varying scale. In these recipes, I use the real sheets of seaweed.
___ You can also make your own version of Gomashio, a shelf stable condiment using Celtic sea salt and organic ingredients.
Seaweed has virtually no calories, is rich in fiber as well as Iodine and it has just about every needed trace mineral known to humankind.
Here is an adaptable recipe.
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Em’s Kaisou Salada Serves 4
Make ahead:
5 grams ( 1/8 oz.) EACH dried wakame, dried arame and dried hijiki seaweeds I use only Eden Foods brand, as they source their organic seaweeds carefully.
1) In two separate bowls, soak the arame and hijiki together for 30 minutes, and in the other bowl, soak the wakame for 10 minutes.
130 grams (4 ozs.) enokitake mushrooms (tiny white mushrooms with long stems — in good supermarkets refrigerated or Asian produce section) (optional)
2) Trim the hard stems off each bunch of mushroom stalks, divide the bundles, keeping the mushrooms intact and whole.
2 scallions (spring onions, green onions) and ice water with cubes
3) Cut the onions into 1 1/2″ long thin strips and plunge into the ice water so they curl up.
1/2 English cucumber, cut lengthwise, cut into thin, half-moon slices
1 bunch of red radishes, washed and sized as desired. (Also, wash the leaves and dry them. Use for soups or stir frys.) OR use a desired amount of white icicle (daikon) radish
4) Cook the wakame and enokitake mushrooms in boiling water for 2 minutes. Add the arame and hijiki for a few seconds and immediately remove from the heat and then drain.
5) Transfer to a bowl. Sprinkle on marinade from 1 1/4 teaspoon of Celtic sea salt and 15 ml (1 Tablespoon) organic brown rice vinegar while the weeds and mushroom mix is still warm. Then, chill everything in the refrigerator.
Salad Assembling:
Make the salad Dressing:
60 ml (4 Tablespoons) organic brown rice vinegar
7.5 ml (1 1/2 teaspoons) organic toasted sesame oil
15 ml (1 Tablespoon) organic shoyu or tamari soy sauce
1 Tablespoon water (with a pinch of dashi-no-moto powder, if desired)
2.5cm (1 inch) piece of fresh ginger root, finely grated (or slivered)
1 package fresh washed organic Mesclun mixed spring greens
organic sesame seeds and // or organic hemp seeds
1) Place greens in a large bowl, add cucumber and radish slices, then top with the seaweed-enokitake mixture. Garnish with the spring onion curls and the seeds and then serve each portion with some dressing, just before eating.
Additional Options:
___ 12 cooked tiger prawns, cooled
___ 4 – 6ozs. of steamed, then cooled cold-water, ocean fish fillet, per person e.g. cod, halibut, sardines, Atlantic pollock, haddock.
___ up to 1 1/2 teaspoons of superfine sugar or equal amount of low glycemic agave nectar to the salad dressing
___ add lightly steamed carrot slices or fully steamed sweet potato cubes
___ fresh dill or fresh cilantro (for detoxification and flavor)
Enjoy!
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This is delightful pH alkaline food.
Best to all — Em
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(c)2009 Em at http://diabetesdietdialogue.wordpress.com
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