(I’ve got another guest post for you! But this time instead of having one author you get two!!! I know, I spoil you lovely NoH readers, but I can’t help myself, you are just too cute. In all seriousness, this post is from Margaret Floyd, a Nutritional Therapy Practitioner and James Barry a Celebrity Private Chef. You can read more complete bios at the end of this post. But in the meantime be very impressed at the quality of guest posters here— like I said, nothing but the best for NoH readers!)
With the nuclear fallout from the tsunami in Japan blowing our way, it’s more important than ever to be increasing our intake of iodine. Iodine helps protect the thyroid gland from radioactive damage. Iodine can be found in small amounts in many of the foods we eat, but one of the best sources of iodine comes from sea vegetables.
Sea vegetables – yes, we’re talking about seaweed – are particularly high in vitamins, minerals (in particular iodine and calcium), fiber, and potent anti-oxidants. They make food taste good (add them to soups, stews, salads, even a pot of rice as its cooking instead of salt to add a natural salty flavor), they help make beans more digestible (add a stick of kombu to the pot when you’re cooking dried beans like garbanzos, pinto, black, etc), and their impressive nutritional profile will increase the nutritional density of any meal.
But most of us have no idea what to do with sea vegetables. It’s easy for us to say “add them to soup, stews, salads…” etc but what does that really mean?
Well, here’s a really simple and tasty salad that will give you a nice gentle introduction to using one of our favorites, arame. You’ll find arame in your local Asian market, or in the asian or macrobiotics section of your Whole Foods, health food store, or co-op.
Kale Arame Salad
- 1 big bunch kale, washed, stemmed, and chopped
- 1/4 cup dried arame, soaked in a bowl of cold water for about 15 minutes, and drained
- 1 tablespoon toasted sesame oil
- 2 teaspoons tamari wheat free soy sauce
- 1 teaspoon freshly squeezed lemon juice
- 1-2 teaspoons sesame seeds
- Put the arame in a big bowl of water and set aside to soak as you prepare the rest of the salad.
- In a large pot, heat a small amount of water (about 1/4 cup) on the bottom over medium heat, and add the chopped kale. Cover, and let steam for 2-3 minutes, until bright green. Use tongs to turn the kale as it heats so all the kale is evenly steamed. Drain in a colander and set aside.
- In a mixing bowl combine sesame oil, tamari, and lemon juice. Add the steamed kale and toss. Drain the arame, and add to the salad, mixing well. Sprinkle with sesame seeds and serve.
- You can eat this salad while it’s still warm, or chill it in the refrigerator and eat cold.
Margaret Floyd is a Nutritional Therapy Practitioner who helps clients all over North America and Europe improve their health through eating clean, whole food. She is the author of Eat Naked: Unprocessed, Unpolluted, and Undressed Eating for a Healthier, Sexier You and blogs at Eat Naked Now.
Chef James Barry is a celebrity private chef and the founder of Wholesome 2 Go, providing healthy and delicious meals throughout the Los Angeles area. Margaret and Chef James are currently co-authoring the cookbook Cook Naked, to be released in early 2012.