Cooking with Kelp
Seaweed has been a staple of many coastal and maritime people and especially in Asian cuisine for thousands of years and they’re of increasing importance to health conscious diets everywhere around the world today. Kelp in particular is an excellent source of up to 50 different minerals and micro-nutrients, especially iodine and potassium. Kelp also yields important ingredients used in several prepared foods, nutritional supplements and herbal remedies.
Seaweed has been used in traditional medicine for millennia, and is also being investigated by modern western medicine for its potential use in treating cancer, stroke, high blood pressure, diabetes and other ailments.
They can be used in many different soups, stir-fry, salads, baked dishes, stews and chowders and for marinades and wraps. Sea Vegetables can be roasted and crumbled into flakes and used in place of salt as a table condiment or finely grounded and blended with flour and they can also be deep fried and even made into a tea.