especially rich in niacin and protein. Nori also contains large amounts of vitamins A and C. (Grows in the colder waters of the Atlantic and Pacific
and along the coasts of Japan, California, Hawaii, the Philippines, and Europe.)
SEA PALM: A sea frond that is gray-green with vertical ridges. It is quite firm and slightly jellylike. (Found on the western North American rocky
coastline.)
WAKAME: A dark green seaweed that is sweet and becomes a beautiful light green when rehydrated. It is quite slippery when wet. Wakame is an
abundant source of calcium and niacin and is high in vitamins A, B 1 , B 2 , and C. (Grows in northern Japan, the United States, and the British Isles.)
Algae
An organism that transforms sunlight into chlorophyll, algae is known for its blood-building and cleaning properties. Algae is abundant in trace
minerals and is very digestible and easily assimilated because of its simplicity. Many people use algae supplements for their high amino acid
content, naturally available protein, and high levels of trace minerals. The powder and liquid forms of single-celled algae are the only raw options;
algae flakes contain soy lecithin, which in its preparation is steamed at temperatures of 140°F and higher.
CHLORELLA: A powdered algae originally discovered by Christopher Hills and Hirashi Nakamura, renowned scientists whose research provided
a lot of information about algae to the West.
PHYTOPLANKTON: A sea variety of algae that grows in deep waters and still produces chlorophyll from water-filtered sunlight. Phytoplankton is no
longer commercially available.
SPIRULINA: A spiral-shaped algae known for its potency and easy digestibility. Dried spirulina powder is the highest source of protein known,
containing almost 70 percent fully absorbable protein.
Mushrooms
Not all mushrooms are fit for raw consumption. Use caution when harvesting any wild mushrooms. Mushrooms can provide a rich and meaty texture
that is satisfying to people transitioning to a vegetarian diet.
CHICKEN-OF-THE-WOODS: A thick, yellow-orange, many-layered tree fungus with a fibrous texture. Used fresh.
ENOKI (ENOKIDAKE): A tiny, slim, white mushroom that frequently grows in clusters. Used fresh.
HEN-OF-THE-WOODS: A light gray tree fungus that grows in bunches similar to chicken-of-the-woods. Used fresh.
KOMBUCHA: A flat fungus grown in a jar or tank of water with green tea and a sweetener. A well-cared-for kombucha colony will continuously
divide and multiply, producing an endless supply of kombucha-infused tea if desired. Kombucha tea is known for its healing properties.
MOREL: A spongy, wrinkly, brown-black wild mushroom with an elongated head. Used fresh and dried.
PORTOBELLO: A large, tender mushroom with a smooth white-brown surface and white stem. Used fresh.
SHIITAKE: A small butter-flavored mushroom used in Asian recipes. Used fresh and dried.
SILVER EAR: A silver-white fungus that looks like a sponge or coral. Used fresh and dried.
STRAW: A very fleshy mushroom. Used fresh (avoid canned).
TREE EAR: A dark, round fungus. The smaller varieties are known to be the tastiest. Used fresh.
TRUFFLES: A very rare (and therefore expensive) wild delicacy. A must for the mushroom connoisseur. Used fresh and dried.
WOOD EAR: A small gold-brown fungus with a woody flavor. Used fresh.
Legumes
Also known as beans, legumes grow in pods, usually on vines.
ADZUKI BEAN: A red-skinned dried bean with a sweet flavor when sprouted.
BLACK BEAN: A dried black bean with a starchy flavor when sprouted.
GARBANZO BEAN (chickpea): A beige, dimpled dried bean, very good for sprouting.
KIDNEY BEAN: A variety of red-skinned legumes that are kidney shaped. These dried beans have a bland taste when sprouted.
LENTILS: A traditional ingredient in Indian cuisine, the lentil is a small, flat, and round bean that is sold dried. Lentils come in many colors, are high
in protein, and make for very sweet sprouts.