5 tasty and original recipes with algae: sea vegetables

cooking with seaweed

Algae are highly nutritious marine vegetables that provide us with minerals, vitamins and antioxidants. Always used in small dosesbut it is interesting to include them with some frequency, especially if foods rich in fiber are consumed, such as whole grain cereals and legumes.

Certain algae, especially kombu, help make the fibers more digestible, and even enhance the flavor of food and make them more palatable.

In addition, they help make up for nutritional deficiencies that occur in terrestrial vegetables due to abuse of the soil and disrespectful cultivation and harvesting methods.

They give flavor and make your dishes healthier

Marine algae provide minerals such as iron, calcium, phosphorus and iodine. The latter stimulates the thyroid and people with problems derived from this gland should be very careful with its consumption, as well as those with kidney problems, because the richness and concentration of minerals in the algae can interfere with the treatment they are following.

The algae also provide a type of fiber called mucilage, which stimulates the functioning of the large intestine, which allows a good daily elimination of waste. And they contribute to the elimination of purines of animal origin thanks to algenic acid.

At once, help strengthen the skeleton and have a regulating action of blood circulation. They stimulate the defenses, and may have analgesic, anti-inflammatory and alkalizing properties, among others.

Do not go with the amount

Depending on the variety of seaweed used, the soak time –when it is necessary to rehydrate them– varies in each case.

Regarding the quantity, it is usually enough to use 3 to 5 grams dry, in general and per person. Once hydrated, their volume can increase up to ten times.

How to include them in your recipes

Once hydrated we can sauté or stew together with other vegetables to accompany pasta or rice.

in tempura a healthy snack with a marine aroma is achieved, and in raw we can add them to a salad.

Instead of rehydrating them, they can also be roast without oil in a pan and grind with a grinder, or buy them ground or in flakes, to use them as a seasoning for creams, salads or stews, among others. Its introduction in the kitchen only requires a little imagination.

in oriental countries There is a gastronomic tradition linked to seaweed, and they continue to use it in many preparations. This variety can also be ours if we bring the aromas of the sea and its benefits to the dishes.