Wakame is also a member of the kelp family. You can place a small amount of wakame in a pot of cooking legumes to soften their skin and increase digestibility. It is delicious simmered in soups or toasted and crumbled in replacement of salt.
- Wakame boasts one of the highest calcium contents of the sea vegetables and increases calcium uptake in the digestive tract.
- It also promotes healthy skin and lustrous hair.
About Sea Vegetables
The term “sea vegetable” of course refers to “seaweed”, but that doesn’t sound all that appealing to eat! Sea vegetables are remarkable foods — some of the most under-rated in the Western world. Most sea vegetables contain ten to twenty times the minerals of land plants and an abundance of vitamins and other elements necessary to maintain a strong and healthy body. They are so powerful in fact that, like superfoods, sea vegetables can be used as both sustenance and medicine.
Look for sea vegetables at health food stores and be sure they are sold in tightly sealed packages. Avoid those that have evidence of excessive moisture. Certain types of sea vegetables contain remnants of their natural environment, so be sure to pick through them before eating to remove any stones, sand, or shell bits.
Store sea vegetables in tightly sealed containers (glass and ceramic are best) at room temperature where they can stay fresh for at least several months.