So I do lunch and learn seminars.\u00a0 This week a lovely lady sitting right near the front of the room was eating her lunch during my seminar and I commented on how good it looked.\u00a0 She was amazing and sent me her recipe.\u00a0 It is a Seaweed salad with yellow peppers.<\/p>\n
Even more amazing she said I could share it with you!<\/p>\n
Dried seaweed (can be purchased at Korean store)<\/p>\n
yellow pepper<\/p>\n
Apple cider vinegar<\/p>\n
sesame oil<\/p>\n
sesame seeds (toasted if you wish)<\/p>\n
<\/p>\n
So the lovely lady\u00a0 said she makes this by feel and doesn’t really use amounts.\u00a0 You need to “relive” the seaweed by soaking it first.\u00a0 (about 2 handfuls is a lot she said),\u00a0 Then cut up yellow peppers into bite sized chunks – use one\u00a0whole pepper.\u00a0 Then just add a splash of both ACV and\u00a0sesame oil to taste and sprinkle with sesame seeds. Voila – amazing healthy salad.<\/p>\n
According to the Google<\/p>\n
“Seaweed is much more nutrient dense than any land vegetables. It is an excellent source of micronutrients including folate<\/b>, calcium<\/b>, magnesium<\/b>, zinc<\/b>, iron<\/b>, and selenium<\/b>. More importantly, seaweed is a great source of iodine”.<\/span><\/p>\n https:\/\/www.google.ca\/search?sourceid=navclient&aq=&oq=health+benefits+of+seaweed&ie=UTF-8&rlz=1T4IAGV_enCA650CA651&q=health+benefits+of+seaweed&gs_l=hp…0l5.0.0.1.1283343………..0.UiP3TTB1HRs<\/a><\/p>\n <\/p>\n <\/p>\n According to the website wellnessmama.com<\/p>\n The unique properties of seaweed make it beneficial to the body in several ways:<\/p>\n Seaweed\u00a0is much more nutrient dense than any land vegetables. It is\u00a0an excellent source of micronutrients including folate, calcium, magnesium, zinc, iron, and selenium. More importantly, seaweed is a great source of iodine.<\/p>\n Unlike land plants, seaweed contains preformed omega-3 fatty acids DHA and EPA, so seaweed or algae oil<\/a> can be a reliable source of omega-3 for vegetarians.<\/p>\n Beans can cause gas and stomach upset for many people. This can be easily fixed by adding kombu, a particular kind of seaweed, to the beans when cooking.<\/p>\n Seaweed contains many antioxidants. As part of a healthy diet, seaweed can help protect against oxidative stresses<\/a> and prevent chronic diseases<\/a> such as cancer and digestive problems.<\/p>\n All plants contain fiber, but seaweed\u00a0also has other odd types of carbohydrates that we lack the digestive enzymes to digest. These include \u00a0carrageenan<\/a>, fucan, galactan, and many more. These carbohydrates then become foods for the bacteria (see this study<\/a> for a more detailed explanation).<\/p>\n What you eat directly influences which bacteria dominates in your gut.\u00a0The types of bacteria that can feed best on the foods you choose to eat will grow better (read more on this fascinating topic\u00a0here<\/a>). This explains why some cultures handle different types of food better than others. In fact, scientists found that the gut bacteria in healthy Japanese people are higher in bacteria that can digest the types of carbohydrates in seaweed (source<\/a>).”<\/p>\n She also goes over potential risks of eating too much seaweed – for more info click below:<\/p>\n <\/p>\n“Benefits of Seaweed<\/h2>\n
Vitamins and Minerals<\/h3>\n
DHA and EPA omega-3 fatty acids<\/h3>\n
Aids with Digestion<\/h3>\n
Antioxidants<\/h3>\n
Fiber and Prebiotics<\/h3>\n