Superfood in the spotlight: seaweed
Seaweeds are one of our favourite plants. Boasting incredible nutritional value, blood purification and 10 times more calcium than milk, the wonder algae is an often overlooked superfood.
Thanks to their strong chlorophyll and polysaccharides content, seaweeds have a powerful detox effect. They can help promote weight loss, prevent and reduce cellulite and are rich in anti-oxidants that have anti-cancer properties.
There are several different types and varieties of this amazing plant that you can choose to add to your diet. Marine algae will absorb the properties of the water in which they are grown, so we suggest you buy them from certified organic brands that guarantee there are no pollutants or chemicals.
Some of the most commonly available seaweeds you can add to meals:
Nori: Common seaweed you can savour in sushi rolls, which are simple to prepare them at home. Choose natural, rather than toasted nori for higher nutritional value. See our sushi recipe here: (link sushi recipe).
Wakame: Sea vegetable with subtle sweet flavor that can be chopped (they will expand during cooking) and added to soups or salads. It’s commonly tasted in Japanese miso soups.
Dulse: Red algae that can be used whole (soaked and drained) or ready-prepared as flakes to add directly to your soup or salad.
Arame: Black and stringy, arame needs to be soaked and will double in size when cooked. It is best suited for curries, soups and grain dishes.
To experience the best of seaweed’s benefits and flavours, try this special soup recipe by Stacey from Goodnessis.com.
Barley Miso Mushroom Soup
(serves 4 – 6)
1/3 cup barley, washed and soaked for 4 hours or overnight
8 cups water or vegetable stock
Handful of seaweed (arame or wakame)
10 button mushrooms, halved and sliced
1 cup cabbage (finely sliced)
1 cup celery (finely chopped), with some of the leaves
1 large carrot (finely chopped)
2 small sweet potatoes (finely chopped)
1/2 tsp sea salt
1 small bunch kale (stems removed and finely chopped)
2 tab brown rice miso
- Soak the barley overnight, or for at least 4 hours. Drain and rinse.
- In a soup pot, add the barley and 8 cups of water or stock. Bring to the boil and then turn down heat, simmering for 20 minutes.
- Add the sliced mushrooms, cabbage, celery, carrot and sweet potato and allow to simmer for 15 minutes or until the vegetables are tender.
- Add the seaweed, salt and kale. Remove 1/2 a cup of the liquid from the soup and mix in miso until dissolved.
- Return to soup, taste, and adjust seasoning. Avoid boiling the soup once miso has been added, as this will destroy all those delicious enzymes. Enjoy!