I have always been a big fan of sea vegetables. Mostly, it has either been nori or dulse. However, organic kelp is something that I have been digging into a lot as of late.
For those who don’t know, kelp is a sea vegetable. If you’ve ever had sushi, the black edible “paper” on the outside of the roll is actually seaweed – nori.
If you are eating kelp dry and right out of the bag, like I do, then you will find it very, very tough and very, very salty. I mean ridiculously salty. Naturally salty, that is.
When using kelp in soups or stews, it will expand and become much more tender and easily-chewable. Kelp can also be roasted, boiled, sauteed or marinated.
I am adding kelp into my diet because I want to increase the amount of iodine I consume. Kelp is also rich in minerals and trace elements, including calcium, potassium and magnesium, and it offers substantial amounts of some of the B vitamins.
My preferred brand of choice of kelp is Maine Coast Sea Vegetables. Read more »