Tuesday, July 13, 2010

GREEN THINGS | Sea Vegetables



Sea vegetables are nutrient-dense, and once you begin cooking with them, you may find it hard to imagine cooking without them. Rinse them before using so they're not too salty. Below are seven great options:

1. Agar seaweed
2. Wakame (Great in salads and miso soup)
3. Dulse (Crisp it on the stove or in the oven and add to salads or sandwiches)
4. Nori (For sushi)
5. Arame
6. Hijiki (The nice soft texture is great in salads)
7. Kombu (Not really edible, but great for making soups and stocks when rinsed well)

2 comments:

  1. You can use nori for more than just sushi. Great list -- and they're high in omega-3s too!

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  2. Thanks, Stephanie! Nori for sushi is just the no-brainer...

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