best health AUGUST | SEPTEMBER 2019 69
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NUTRITION NATURALLY
OCEAN VEGETABLES ARE
the green (sometimes red or
brown plants) that grow on the
ocean’s f loor. Think of them as
the leafy greens of the sea! On
land we have kale, chard, spinach
and collards. From the sea we get
kombu, kelp, arame and nori.THE GOODS
Seaweeds are rich in a myriad of
minerals, many of which we are
epidemically deficient in. The
most notable is iodine which is
vital for thyroid health. When our
thyroid goes, our entire endocrine
system takes a tumble – domino
style.
Like the land variety, sea veg-
etables are rich in chlorophyll,
which helps nourish our red blood
cells, and has cancer preventative
benefits.
One of the things I love about
whole foods is that they’re pack-
aged with their very own optimal
co-factors. For example, sea veg-
etables are an incredible source of
iron, and also vitamin C which
helps support iron absorption.
As a great source of plant-based
protein, and high in B vitamins,
sea vegetables are basically the
little, slightly ocean-tasting
engine that can – and must!THE VARIETIES
You’ll usually find an assortment
of sea vegetables at your local
health food store or some larger
supermarkets in the Asian food
section. It comes in different vari-
eties and forms: dried in largewhole pieces/strands, ground into
f lakes or powder, or transformed
into noodles.
It’s best to opt for organic or
cultivated varieties so that you’re
getting a truly healthy food
option. The Monterey Bay Aquari-
um’s Seafood Watch program has
a full report on farmed seafood as
a resource. The Ocean Wise pro-
gram also has some information
about farmed and wild seaweed.THE PLAN
If you are new to sea vegetables,THIS ISSUE: SEAWEED
ROASTED SESAME SEAWEED SNACKS
Why buy this snack when you can so very easily make it?
INGREDIENTS
2 tbsp toasted sesame oil
2 tbsp sesame seeds
12 (8-inch) nori sheet
¼ tsp sea saltMETHOD
Preheat oven to 250°C (480°F).
Line 2 baking sheets with parchment
Brush sesame oil on 6 of your nori sheets and then sprinkle each with sesame seeds
and sea salt.
Place a second piece of nori over top.
Place nori “sandwiches” on your baking sheet and bake for 35 minutes or until crisp.
Allow nori to cool and cut each sheet into 6 pieces.
Store in an airtight container for up to 3 days.
start easy. Some of us are familiar
with nori, the seaweed commonly
used in sushi. It’s the most mild
tasting along with arame.
Another great one to ease into is
wakame which is nice when
added to soups. Kombu and kelp
are stronger tasting and work well
added to stews. They are espe-
cially helpful when cooking beans
to help reduce the gassiness.
Some people also enjoy dulse with
apples, sort of a sea-veggie-loving
version of prosciutto and melon
(now I know you’re sold!). bhMEGHAN TELPNER
is a nutritionist and author
@meghantelpner