Seaweed. Not the dark cabbage with seasoning that you pick up from your local takeaway but, edible seaweed that is high in fibre and a complete protein. It is an excellent source of iodine, rich in calcium, vitamin A and B12 and omega-3 fatty acids. Whether it is wrapped around sushi or used in a delicious broth or salad, it is versatile superfood that is easy to use. I have a recipe in Eat Clean: Wok Yourself to Health for a zingy Japanese-inspired seaweed pickle - Wakame seaweed, wood ear mushrooms, julienne carrots and miso, miring, rice vinegar, salt, sugar. The recipe is packed with flavour and full of vitamins. The mushrooms add a satisfying crunch and the miso dressing adds a delicious salty flavour. To bulk it up you can add some quinoa or wild rice and smoked tofu. Full recipe in Eat Clean: Wok Yourself to Health. Would love to hear how you guys use seaweed in your cooking. Love, Ching x
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