My Organic Dinner Last Night – Extra Kelp

Written by Max Goldberg on November 6, 2011. Follow Max on Twitter: @livingmaxwell.

Last night, I stayed in to watch LSU-Alabama (I’m a huge college football fan, by the way) and prepared this organic meal to eat while the top two teams in the country went at it.

I cooked quinoa, cut up an avocado and a cucumber, and added in some cherry tomatoes.

On the right, that black looking stuff is kelp. I have been trying to incorporate more sea vegetables into my diet, kelp in particular.

A source of many trace minerals and nutrients, kelp is especially praised for its iodine content, plays an important role in maintaining a healthy thyroid, and helps absorb toxins from the bowel.

Since eating kelp right out of the bag is pretty harsh, I soak it in water, drain and then cut it into slices. If you want it more flavorful, add some olive oil, lemon or other seasoning. You can also put kelp into soups.

I get most of my kelp from Maine Sea Coast Vegetables.

In the left of the bowl are Japanese yams. I sliced them, brushed them with Artisana’s raw coconut oil, and then roasted them for about 12 minutes.

Coconut oil is one of the few oils that you can safely heat. Despite what many people think, olive oil is not one of them.

This dinner was easy to prepare and very satisfying. Plus, it cost me less than $10 to make.

Other Posts You May Enjoy

6 Comments

  1. Could you discuss your comment about olive oil a bit more? (Or point me to an older post you may have done on it?) I’d love to learn more about this.

    Written by Charlotte on November 6, 2011 @ 8:37 pm
  2. Hi Charlotte,

    All oils have a smoke point, the temperature to where they can be safely heated. For EVOO, that temperature is 300 degrees. Once you go above that, you start to release harmful cancer causing compounds, or oxygen radicals.

    If you heat olive oil in a pan, you eventually get a cloud of black smoke. That should be enough of an indication of its carcinogenity.

    I’ll have to do a video on this soon.

    Live well,
    Max

    Written by Max Goldberg on November 7, 2011 @ 10:20 am
  3. I want to add more sea vegetable to my diet but most of it comes from Japan. I’m having a hard time believing that the radiation that was poured into the ocean from the nuclear reactor is safe. I keep reading what the experts say, the water was diluted so it’s safe, or what the manufacture say it was harvested prior to earthquake. Can I trust them???? When everyday a new article comes out with updates & revisions to original statements with more worrisome concern.

    Written by Marcus on November 8, 2011 @ 8:21 am
  4. Hi Max!

    Visually stunning and yummy! I made the same dish last night
    but used dulse instead of kelp. Thank you for sharing.

    Yours in health,
    stephanie

    Written by stephanie haughey on November 8, 2011 @ 2:24 pm
  5. Hi Marcus,

    I buy my sea vegetables from https://www.seaveg.com/shop/ which are all from the coast of Maine.

    Radiation poured into the water is definitely a problem. How much? It is hard to say.

    Sea vegetables harvested in the last growing season is something that I do believe. It is not like fish, where it is caught on a Monday and in the market within a day or two.

    The bottom line is that Fukushima incident is a total mess and we should be getting a better read on things in the coming months. I don’t think it will be good.

    Live well,
    Max

    Written by Max Goldberg on November 8, 2011 @ 6:40 pm
  6. Hi Stephanie,

    Visually stunning?? WOW. Thanks :)

    Dulse is great too but it is an acquired taste.

    Live well,
    Max

    Written by Max Goldberg on November 8, 2011 @ 6:42 pm

Post a Comment