Tag Archives: seaweed

THE BENEFITS OF KELP: article from Organic Lifestyle Magazine

I found this article about kelp, from Organic Lifestyle magazine, today.  Rather than re-invent the wheel, I’m linking to it here, so that, if you don’t already know about all the good things about kelp, you can learn quickly.

I love just about any kind of seaweed (sea vegetable) out there , except Japanese kombu (this is good in cooked food, but I don’t cook food – if someone gave me some, I would grind it up and put it on food or else include it in a green powder).  I re-hydrate the dehydrated seaweed,  chop it fine, and include it any greens or other vegetable mix.  When I first started out eating vegan and, then, raw, I used kelp powder instead of salt.




I soaked the Korean kelp I had found in the Korean market for 1 hour (the instructions said 40 minutes.) Then I rinsed it and soaked it for about 10 more minutes. Then I took the pieces out of the water and cut them to sushi piece sizes, and returned them to the water until I used them.

To assemble, I placed a pinch of parsnip/olive oil/apple cider vinegar mix on a piece of kelp.  Then I placed a small glob of grated carrot, some snow pea sprouts (cut in half), and some grated onion.  Then I rolled it all up and put it on a plate.


I found that longer sushi were hard to eat – we needed to cut them with a knife. Once they were bite-sized, they were easy to eat as finger food.  My room-mate dipped hers in soy sauce.

INTERESTING SEAWEED FIND: Shopping in Little Korea


I went into the Korean market on 32nd St. in Manhattan today, looking for seaweed. Unfortunately, I picked the time when, apparently, every clueless person in Manhattan had chosen to be there. Never mind.  I managed to negotiate the very narrow aisles clogged with stockclerks who did not seem to think that customers matter and the clueless, who darted here and there seemingly blindly and choosing nothing, and, finally found the seaweed section..  No luck there! Everything proudly announced that it had been roasted and seasoned.

Finally, I discovered an aisle where there was no one!  It was the aisle with fresh food. There, I discovered some packaged *salted* “kelp:.  One package showed a picture of something which looked like something I used to eat in Taiwan, and the package had (praise the Lord!) English language instructions for preparation, which led me to believe that the product was a “fresh, salted” item, so I bought it.

Now I have it soaking (the instructions said 40 minutes, and the amount of salt on the seaweed would tend to make me want to soak it at least that long!).  I am going to make a “sushi” sort of thing with parsnips and other vegetables.


I also got marinated sesame leaves.  Koreans use them to scoop up rice with their chopsticks.  I am sure that none of the ingredients are organic, but I am pretty sure that they are raw.  I am going to try them with the parsnips, and if that doesn’t work, I am going to lay them on the seaweed before I wrap the parsnips and vegetables.  If this works, I am going to see if I can find where to get the sesame leaves so I can make my own marinated sesame leaves.

KELP NOODLES: What is in them?

 I read the ingredients on my kelp noodles this afternoon and was startled by the “chemical-like” name of one of the ingredients, so I have just spent a while looking up kelp and “sodium alginate”, to make sure that kelp noodles are, indeed, a decent food for me.

Here is what I have found out so far, aside from the fact that the noodles have, apparently, little nutritional value:

Kelp is a “brown algae. (In my very cursory investigation of the word “algae”, it seems to be used differently in different places. All sources do agree that this is a “seaweed”, or “sea vegetable )

According to various sources, Wakame, Kombu, Porphyra (the sea vegetable used in “nori”), agar-agar (also known as “kanten”), and alaria (also known as dulse) are common kinds of kelp available in the U.S. since the 1960s. 

Alginate, a carbohydrate derived from kelp, is used as a thickener or a “gel-ing agent” in the manufacturing of ice cream, jellies salad dressings, and toothpaste.

SODIUM ALGINATE (from Wikipedia)

The chemical compound sodium alginate is the sodium salt of alginic acid. Its form, as a gum, when extracted from the cell walls of brown Algae, is used by the foods industry to increase Sodium alginate is a good chelator for pulling radioactive toxins such as iodine-131 and strontium-90 from the body which have taken the place of their non-radioactive counterparts.

Well, for sure, kelp noodles are not a “natural” product, in that the kelp  has been way processed. The package says they are raw. Okay.  Somewhere at the beginning of the life of this product there was kelp that was raw.  How much? Is it really worth it for me to eat this product? Am I wasting my chewing power eating a non-nutrititive food item?  Is this junk food?


I did not have much in the way of fresh food (like NONE) in the house tonight, owing to the fact that, until Thursday, I expected to be on the Master Cleanse for another 3 – 4 weeks.

Still, I was responsible for making a dinner that my SAD diet room-mate would gladly eat. Hmn… Creativity needed>
I do have a number of bags full of vegetables I have dehydrated over the winter, and some leftovers from the summer, so…..

  • I dug out my last little bit of wakame (about 1/2 C) and soaked it.
  • I soaked about 1/2 handful of dehydrated turnip.
  • I ground up about a handful of dehydrated red bell pepper slices.
  • I finely chopped 1/2 onion.
  • I also soaked @ 1/2 C of dehydrated parsnips.
  • I combined the wakame with the turnip and the bell pepper powder, and added some garlic powder, olive oil, and apple cider vinegar.
  • To the parsnips, I added some olive oil and a little black pepper.

That was dinner. I found the wakame salad very filling and satisfying (such an interesting word – you know when you eat something and you *feel* like it is what you needed)
The parsnips were good… like rice…

I am going to take the leftovers to work tomorrow for lunch.