Saturday, January 13, 2018

Your thyroid loves sea vegetables — here’s how you can too! - olazin@g.ucla.edu - Google Apps for UCLA Mail

Your thyroid loves sea vegetables — here’s how you can too! - olazin@g.ucla.edu - Google Apps for UCLA Mail:



Tips on preparing sea veggies

Dulse: This reddish seaweed is soft and chewy as a whole leaf. When dulse is fried in olive oil, eating it becomes a breeze. Try sprinkling it on popcorn along with sea salt.
Wakame: Wakame is often used in soups or salads, but it can be used in so many recipes. I like soaking it and then using it as a green in my favorite salad instead of plain lettuce.
Nori: Nori is best known as sushi wrapping, but why stop there? Try wrapping your fave veggies, meats and other sandwich ingredients in nori.
Kombu: This kelp has a milder, sweeter taste. You may have tasted it as the base in many Japanese dishes. It also brings out the flavor of other foods, so it can be mixed with different ingredients for sauces, marinades and salad dressings.
Sea lettuce: This edible seaweed is leafy and green – just like any other kind of lettuce. You can substitute it for lettuce or spinach in many recipes. I think it has a much more interesting taste than most other lettuces, which makes for a simple way to get more flavor in your favorite salad combination.

Recipe: boost your BLT with dulse

Ingredients:

  • Nitrate-free bacon
  • 1 tomato
  • 1 handful of dulse
  • 2 Tbsp. mayonnaise
  • Lettuce leaves for wrapping
Preheat the oven to 350 degrees F. Bake the dulse on a cookie sheet for about 8-10 minutes, until it is dried out and crispy.
Spread the mayonnaise on one side of a lettuce leaf. Arrange the sliced tomatoes in one even layer on top and do the same with cooked bacon.
Place an even amount of dulse on top. Wrap the lettuce around and enjoy.
Optional ingredients: avocado, onion – whatever you think makes a great sandwich.
You can also go sea veggie crazy and substitute nori for the lettuce!



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