Superfood Spotlight: Kelp
8.15.12

Hello, my name is: Kelp

So, tell us about yourself: Kelp is a type of seaweed that grows in giant, forest-like beds off many coastlines around the world. Like almost everything that grows in the sea, kelp is an abundant source of bio-available minerals and micro-nutrients. As with almost all seaweeds, kelp has been a popular food in the island nation of Japan for eons.

What do you bring to the plate: Lately, kelp is receiving a lot of attention for the benefits it provides those with a low functioning thyroid or hypo-thyroidism.  Our modern diet and soil conditions leave most us lacking in iodine, a powerful mineral that supports vital glandular functions. Consuming kelp is an easy way to replenish iodine levels in a bio-available form. Beyond that, kelp also contains over 70 minerals, trace elements, enzymes, potassium, magnesium, calcium, iron and 21 amino acids and is touted for having anti-cancer and anti-heart disease effects.

Let’s Get Together: While you may be chomping at the bit to give kelp a try, do refrain from a trip to the beach to get yourself a rubbery mid-morning snack. Kelp in it’s raw and natural state is likely not going to ring any of your bells. Kelp is sold in granules to sprinkle over food and in supplement form, but we recommend giving kelp noodles a try! If you’ve never tried kelp noodles, you may be surprised to find that there is a raw, all-natural superfood that looks and acts just like pasta! We love this recipe to try at home from Elana’s Pantry or, if you live in LA, try the kelp pesto pasta at Raw by Juliano. You might just become addicted to seaweed in a way you never thought possible! 

Sesame Kelp Noodles

  • 1 package kelp noodles
  • ¼ cup creamy roasted almond butter
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon ume plum vinegar
  • 1 tablespoon honey or agave nectar

Soak kelp noodles in a large bowl of warm water for 30 minutes. Rinse noodles thoroughly, then drain and transfer to a dry bowl. In a separate small bowl combine almond butter, sesame oil, ume vinegar and sweetener. Toss noodles with sauce. Serve


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