With the rising status of sushi and Japanese salads, you’ve probably had some experience eating sea vegetables. Typically dark green and delicately thin, seaweeds are considered supernutrients because they provide crucial trace minerals, a healthy dose of vitamins C, E and B complex, plus beta-carotene and dietary iodine.
Making sea vegetables a regular part of your diet is easier than you think—they’re quite versatile and lend unique flavor to dishes. Here are four simple ways to add seaweed into your meal. (Most natural-products stores offer a variety of seaweeds, including those used here.)
Enrich Your Stock
When making stock or soup, simply toss in a 3- to 5-inch strip of dulse, wakame, kelp or kombu per quart of water. Seaweeds are a great substitute for table salt, as they lend a gentle salty flavor.
Mineralize Your Guacamole
Blend one tablespoon of dulse flakes or granules along with one avocado, three diced scallions, one tablespoon lemon juice, and an eighth teaspoon cayenne.
Power Up Your Popcorn
Instead of just using salt on your next batch of popcorn, sprinkle a bit of powdered kelp on as well.
Try the Noodles of the Sea
Use sea palm instead of fettuccine noodles. Soak for 20 minutes, then steam for 15–20 minutes. Top with your favorite sauce or dressing.