Upon seeing this week’s healthy ingredient, you might be thinking, “Is seaweed even edible?” That’s a common question to ask, since we most often associate seaweed with being at the beach, where it usually looks less-than appetizing. However, seaweed is totally edible; it happens to be a staple of Asian cuisine, and it’s becoming increasingly popular in America. Edible seaweed comes in many varieties, most notably dulse, spirulina, and kelp. Whichever variety you select, you’re making a good choice, nutrition-wise: seaweed is an excellent source of iron and B vitamins and a good source of potassium, magnesium, and Vitamins K and E. Most varieties of seaweed also happen to contain extremely high levels of iodine (a trace mineral essential for thyroid health), making seaweed a much better choice than iodized table salt for ensuring your thyroid functions properly. Although summer unofficially comes to an end next week, the following recipe will remind you of the beach all year long.
1 ounce dried seaweed
1 teaspoon of dried red chili flakes
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon honey or sugar
½ teaspoon white sesame seeds
1. Heat up a pot of water and bring it to boil.
2. Boil the dried seaweed for about 3 minutes or until it turns soft.
3. Drain the water and squeeze the excess water out of the seaweed. Set aside and let cool.
4. Add all seasonings and ingredients into the seaweed and toss well. Chill in the fridge and serve cold.
Recipe from Rasa Malaysia