You are browsing the archive for seaweed Archives - Food from East.

Rice Congee with Yi Yi Ren and Mung Beans

Categories: Asian, Bi Syndrome Hot, Rice and Grains, Spleen Damp, Spleen Damp Heat, Spleen Qi Vacuity, Vegan, Vegetarian

Rice Congee with Yi Yi Ren and Mung Bean  (6 – 8 servings)  Ingredients ¼ cup rice ½ cup job’s tears (coix, Chinese pearl barley, yi yi ren) ¼ cup mung beans ¼ cup adzuki beans fresh ginger, sliced (use a piece approximately the size of your thumb) 1 – 2 inch square piece of kombu or comparable amount of wakame 7-8 cups water Directions Soak the rice, job’s tears, mung beans, and adzuki beans in water overnight. Drain and place in a non-reactive cooking pot. Add the water and […]

More ...

Apple, Peanut, and Arame Stir Fry Salad

Categories: Blood Stasis, High blood pressure, High cholesterol, Liver Yang Rising, Phlegm Accumulation in the Collaterals, Salad, Vegan, Vegetables, Vegetarian

Apple, Peanut, and Arame Stir Fry Salad Treayor Smith Ingredients: 1/2 cup Arame (can use other forms of seaweed), chopped 1″ knob Ginger, minced or grated 1/4 cup Asparagus 1/4 cup White Mushrooms 1/4 cup snowpeas 1/4 cup + 2 TBS Olive Oil 1/4 cup Rice Wine Vinegar 1/4 head of Lettuce, chopped handful of Sunflower Seeds handful of Peanuts 1 Tomato, cut into wedges or sliced 1 TBS Lemon Juice 1 TBS Lime Juice 1 Apple, diced Directions: Serving Size: 1 ½ cup cut arame in pot full of […]

More ...

What Are the Health Benefits of Eating Seaweed?

Categories: Articles, Cooking tips, Nutritional Information, Phlegm Nodules & Interior Heat, Vegan, Vegetables, Vegetarian, Western Medicine

Overview Sea vegetables, often referred to as seaweed or algae, are not as common in the Western culture as they are in other areas of the world. Sea vegetables come in a variety of colors including green, red and brown, each with a unique flavor, shape and texture. This exclusive family of vegetables absorbs nutrients from the sea and are, therefore, an excellent source of trace elements, vitamins, minerals and protein. Sea vegetables are some of the most nutritious foods you can eat. Proponents claim that sea vegetables can protect […]

More ...

Secret Ingredient to Cooking Beans- Kombu!

Categories: Articles, Cooking tips

Kombu cooked with beans renders them more digestible, and reduces the “fragrant side effects” from eating beans. Kombu- Sea vegetables have a “soften hardness” quality and they make the beans much more digestible for folks with sensitive digestive systems. It also adds minerals and nutrients into the food. Best beans to digest are adzuki, mung and lentil. Kombu can also be cooked into brown rice for similar reasons. Three Secrets to Cooking Beans: 1. Soak – Nature programs all seeds to lie dormant and hard until warm spring rains soak […]

More ...

Vegetables from the Sea

Categories: Articles

A few websites I found that provided a basic overview of seaweeds, iodine & thyroid function: http://www.womentowomen.com/hypothyroidism/iodinedeficiency-thyroidhealth.aspx?id=1&campaignno=thyroid&adgroup=ag14iodine&keywords=hypothyroidism+iodine http://www.oceanvegetables.com/iodine-in-seaweed.html http://www.itmonline.org/arts/seaweed.htm A few sites with ideas for cooking w/ sea vegetables: http://www.mitoku.com/recipes/index/seavegetables.html http://macrobiotics.co.uk/seavegetables.htm

More ...

CARROT, KALE, AND WAKAME STEW

Categories: Heart Fire, Phlegm Nodules & Interior Heat, Shen Calming, Vegan, Vegetables, Vegetarian

by Anna Strong ¼ cup wakame 1 tbsp olive oil 1 small yellow onion 2 small carrots, diced 1 celery rib, diced 1 15 oz can cannellini beans 1 ½ cup frozed lima beans, thawed 6 cups low sodium vegetable broth 1 bunch kale, chopped ¼ tsp dried oregano 1/8 tsp ground nutmeg 1/8 tsp cayenne pepper Place the wakame in small bowl, cover with cold water, and soak 15 min. drain, squeeze liquid out, and set aside. Heat oil in sauce pan.  Add onions, celery, and saute 3-5 min.  […]

More ...