Wakame Seaweed
Did you Know?
Sea vegetables help alkalise our bodies from the over-acidity of the modern diet and contain 10 to 20 times MORE bioavailable minerals and vitamins than land vegetables, with no fat and low calories ! For example, lack of iodine in the human body (which is widely absent from Australian soils but present in sea vegetables) can create a whole huge range of serious health issues – look them up!
FAQ's
1. What does Wakame taste like? Kinda salty, kinda ‘sea-fresh'.2. Do I have to hydrate it first? Not really – some people like the crunchy texture on salads, etc. but we do prefer it softer – personal preference!
3. Is it raw? Yes…. either shade-dried or sun-dried depending on the Tasmanian weather.
4. Is it irradiated? No! Double NO!! A food can not be certified organic AND irradiated – the two are mutually exclusive.
5. Is it just like the bright green Wakame you are served in sushi restaurants (as pictured in your looping photo)? NO, that is actually a highly processed version of Wakame, involving nutrient loss and a high carbon footprint. Ours is the natural green, naturally dried version of this, but we included this photo as so many people are completely unfamiliar with seaweeds in general.
Donating To
Launched 2008/2009: www.seashepherd.org/whales (for 5 years)
Facts
Our Wakame (Undaria pinnatifida) seaweed is sustainably harvested from the incredibly pristine, icy cold waters flowing around Tasmania."Hi Power Super Foods. I would just like to say a BIG THANKS to you all for bringing such awesome products to the public. I would also like to say I bought the SEA POWER Dulse Flakes and saw that you donate a percentage to Sea Shepherd. It is AWESOME! I am a crew member on Board the Bob Barker and was stunned when I got back from shopping and read that you donated a percentage to SSCS and showed all the crew -- so big smiles everywhere knowing that other people care about the marine eco system too. Will be recommending to everyone I know. Thanks heaps." M.M.
Nutritional Benefits
Wakame seaweed is a good source of Vitamins A, B1, B2, B3, B5, C, E, K, folate and soluble/insoluble fibre, and has among the very highest nutrient-to-calorie ratios (from a vegetarian source) of anti-inflammatory Omega-3 Essential Fatty Acid (EPA). The salty taste is not just salt but a balanced, chelated combination of sodium, potassium, calcium, magnesium, phosphorous, iron and trace minerals.Suggested Uses
Sprinkle in soups, stocks, stews, miso, stirfrys or savoury dishes. Alternatively, use to ‘salt' pasta or potato boiling water.Recipes
WINTER WARMER Serves 6 – 8
The creamy blend of tahini, miso, and mineral rich seaweeds make this nourishing soup a meal in a bowl & is quick and simple to prepare.
Ingredients:6 cups water or vegetable stock
1/8 cup mixed SEAWEED ~ eg. WAKAME, DULSE (leaf or flake)
1 leek, finely sliced
1 Tbsp fresh ginger, minced
2 stalks celery, diced
1small zucchini, diced
2 carrots, diced
1 Tbsp coconut oil
2 Tbsp nutritional yeast
2 -3 Tbsp tahini
4 Tbsp miso (preferably shiro)
sea salt to taste
Mindful Preparation:
1. Soak seaweeds in water or stock while preparing the remaining ingredients.
2. Heat liquid to almost boiling. Add leeks, celery, carrots and ginger, simmer for 5 minutes over low heat.
3. Add zucchini and coconut oil. Simmer until veggies are tender, 5-7 minutes.
4. Remove 1/4 cup of liquid and blend with tahini, nutritional yeast and miso. Add back to the soup and remove from heat.
5. Taste before adjusting seasonings or adding salt.
Fyi: ~ Never allow miso to boil, this will destroy the enzymes and life force.
>Recipe courtesy of rawfoodnik/yoga/surf diva, Shani Cranston www.milagroretreats.com