Organic Products

Seaweed is the general term given to a range of vegetables from the sea. Like many foods that are incredibly good for us, they lost popularity for being considered peasant food or just not handsome enough for our dinner table. Sea vegetables, however, are common in Asian cooking and are making a comeback, thanks to the genuine popularity of Japanese food. Sea vegetables are usually grown wild in the ocean. The ocean, however, is not the cleanest place in the world but with care and regular testing of pollutants and heavy metals, certified organic sea vegetables are possible. They do tend to be quite expensive, but a little goes a long way. At the moment, most organic sea vegetables come from America, look for the company ‘Maine Coast’.As a rough guide, sea vegetables go well with rice, tofu, adzuki beans, pumpkin, miso, mushrooms (especially shiitake), eggplant, carrot, millet, mung beans and daikon/cucumber salad.It should be noted that sea vegetables are an absolute abundance of nutrients, especially iodine (the mineral preferred for thyroid health). Finding a way to fit these into everyday cooking would benefit everyone. Try always cooking legumes and grains with some kombu (also helps with the digestion of legumes for those that are sensitive). A 10cm strip is enough to fix the cooking water with minerals and nutrients from the ocean to your dinner. Dry nori strips are easy to sprinkle atop meals.