Sea Vegetables the Mineral Rich Food from the Sea

Arame and Kombu

Sea plants contain 10 to 20 times the minerals of land plants. They have an abundance of vitamins and other elements necessary for man's metabolism. Plus, certain ones actually remove radioactive and toxic metals wastes from the body. These sea vegetables may seem unusual to us and challenging to figure out how to eat them however humans have been eating these life-giving plants from the ocean for hundreds of thousands of years.

Some call them seaweed, I call them sea vegetables. The word weed, in our modern times, has a negative energy attached to it however vegetables is much more positive. But whatever you want to call them, they are actual plants that grow in the ocean.

The Incredible Food from the Ocean

Sea vegetables have been eaten for tens of thousands of years. They have been known for thousands of years to help prevent disease, prolong life, impart beauty and health for a happier longer life. Sea vegetables are known for their life-giving abilities. Think about the way the body begins its development in the womb, it is in a saline solution. This environment cleans the blood and nourishes the unborn baby all inside an environment that has almost the same composition as seawater where the sea vegetables grow.

Sea vegetables grow in the ocean. Our blood contains all one hundred or so minerals and trace minerals in the ocean. These minerals are integrated into the living plant tissue making them the most assimilable form of food for our consumption. As a group, sea vegetables contain the greatest amount and broadest range of minerals of any organism making them superb mineral rich foods. Because of this mineral rich content, they are effective even eaten in small quantities.

General healing properties of Sea Vegetables:

• Cooling in nature

• Salty and bitter flavor

• Detoxifies body

• Moistens dryness

• Builds Yin fluids

• Alkalizes the blood

• Alleviates liver stagnation

• Beneficial to the thyroid

• Help soften harden masses in the body

• Help with edema

• Removes residues of radiation in the body

• Transforms phlegm

• Diuretic in nature

• Improves water metabolism

• Acts as a lymphatic cleanser

• Helps lower cholesterol

• Helps lower high blood pressure

• Helps remove excess fat in the blood

• Contain mucilaginous gels, help rejuvenate the lungs and gastrointestinal tract

Let’s explore two sea vegetables, Arame and Kombu. Both are featured in my upcoming Cooking Classes in January. https://www.macroval.com/cookingclasses.htm

Arame:

Arame has a dark yellow-brown pigmentation. It grows in bouquets of fronds with other sea vegetables, such as hijiki. It is very tough and therefore chopped into string-like strips that resemble hijiki and it is boiled and dried and becomes charcoal black color.

Health benefits: Moistens dryness, benefits the thyroid, helps soften hardened masses in the body, cooling in nature, salty taste, one of the riches sources of iodine, high concentration of iron and calcium, helps build bones and teeth, helps alleviate high blood pressure, helps promote beautiful glossy hair, helps prevent hair loss, used to help treat female reproductive disorders, helps to alleviate mouth afflictions, helps with a clear complexion and clear skin.

Kombu

Kombu is a member of the kelp family. Kelps have a yellow-brownish coloring and are the largest and longest of the sea plants. They can grow up to 1,500 feet and prefer to live in cool climates.

Health benefits: Cooling in nature, salty flavor, moistens dryness, increases yin fluids, helps transform heat induced phlegm, benefits the kidneys, diuretic in nature, natural fungicide, anticoagulant effect on the blood, softens hardened areas and masses in the body, helps relieve hormone imbalances, benefits the thyroid, relieves coughing, reduces tumors and other growths, cools and soothes the lungs and throat, guards the heart in high altitudes, helps restore tired muscles, increases depth of breath, helps get rid of candida, fungus and yeast overgrowth, has been used to help overcome high blood pressure, arthritis, goiter, prostate and ovarian problems, lymphatic swelling, edema, blood clots, and anemia.

Greatly increases the nutritional value of all food prepared with it and is considered the most completely mineralized food. Always cook kombu with beans. The minerals help to balance the protein and oils in them and help increase the digestion of the beans. Kombu also breaks down tough fibers in beans and other foods to help in digestion.

Recipe of the month: KOMBU TEA

To have the healthiest, Lucious thick hair, drink Kombu Tea.

Get the recipe here: https://www.macroval.com/recipeofthemonth.htm

January Cooking Classes

Featuring cooking with Arame and Kombu

Healing Dishes for Your Health
Wed. Jan. 8 - 6 to 9 PM (ET)
In person $65.00 - Virtual $55.00
Hands on cooking and we eat the food we create in class.
This class features some Macrobiotic dishes that I have put my own flare on but remained true to all the healing benefits of the dishes. Learn about the sea vegetables, Arame, the high protein Tempeh, and the signature winter dish to nurture your kidneys and adrenal glands with Adzuki beans and kombu. Most people are happily surprised that these dishes are so delicious when they are called healthy.

Menu:
Brown Rice Arame (sea vegetable) with Sweet Vegetables and Corn,
Tempeh Carrots Rutabaga and Collard Greens
and two different versions of Adzuki Beans and Squash.

Healing Dishes with Tofu
Yuki Nabe and Roasted Tofu with Veggies in Miso Sauce
Thursday, Jan. 23 - 6:00 to 7:30 PM (ET)
$36.00 Virtual through Zoom.
You get the recipes ahead of class to cook along in your own kitchen.
Healing dishes are delicious! Learn how to make the traditional dish Yuki Nabe to strengthen your kidneys, balance your hormones and strengthen your body. Plus, a colorful roasted vegetable dish featuring squash, sweet potato, cauliflower and tofu roasted with a miso sauce. If you want to learn about the healing benefits of soybeans this is the class for you.

Menu:
Yuki Nabe (featuring kombu sea vegetable)
Roasted Tofu with Vegetables in Miso Sauce

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Let’s make 2025 the year of Healthy Food!

Get in the Kitchen and Cook Healthy!