This was my dinner today:
Quinoa cooked in a kombu kelp dashi stock, along with arame seaweed that I added when the quinoa was almost done.
Roasted salmon seasoned with salt and BP, topped with *rehydrated dulse seaweed
Besides umami and savouriness, these three seaweed add important nutrients to the dish such as iron, magnesium, calcium, potassium, vitamin B6, iodine and fiber.
Other seaweed I keep in my pantry:
Kizami Nori: the same type of seaweed used to make sushi, it comes pre-shredded and it’s perfect for using as a topper.
Wakame: Simple to rehydrate, super versatile for both cold and warm dishes.
Each seaweed has a use and a way to prepare, although I’d say that none are hard of time consuming, quite the opposite! You can just add them along as you cook.
I’m not gonna go into more detail here otherwise the post will become a wall of text 😅 but I hope this can make someone interested on seaweed and how to incorporate them into your diet.
They’re commonly found in asian/health food stores, or online. They last a long time in your pantry in their dehydrated form.
by Puddyrama
3 Comments
Love this – seaweed is super healthy and full of nutrients. I like to make sushi/poke bowls and add it as a topper and sometimes to the grains I’m using. I’ve been thinking of making brown rice kimbap, I should get on that.
I almost never cook with seaweed despite loving it. Totally forgot about this since switching to this diet. Gonna add something like this to my meal prep next week! Looks amazing!
Looks wonderful!