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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Sea Vegetables
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san j
Monday, October 24, 2011, 9:52pm Report to Moderator Report to Moderator

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I notice that TypeBase doesn't distinguish between "seaweeds". It shows them as Beneficial for all Os; neutral for everyone else.

I'm wondering how many of you use them regularly, and what you like to do with them.


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Sahara
Monday, October 24, 2011, 10:00pm Report to Moderator Report to Moderator
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I used to really love sea vegetables but have gotten away from them.  You can buy sheets of nori in bulk at the asian market and just eat it one sheet at a time as a snack.  Wakame can be used in soups and bean dishes.  Hijiki is a great veggie that be cooked by itself or with root vegetables.  Sea veggies are salty but often taste good with even more salt, especially hijiki.
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O in Virginia
Monday, October 24, 2011, 10:13pm Report to Moderator Report to Moderator

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I get sea vegetables as superfoods and diamonds on my swami - bladderwrack, spirulina, wakame, nori, kelp, kombu, irish moss.  Today I bought some wakame and dulse (superfood seasoning) to put into soup, so funny you should mention it.  I love seaweed salad and hijiki in sushi restaurants.  I think I haven't used seaweed at home in my cooking before because I'm not really sure what to do with it.  But I plan to experiment.  
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san j
Monday, October 24, 2011, 10:13pm Report to Moderator Report to Moderator

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Thanks, Sahara.
I personally have, in the past, cooked and enjoyed this food group immensely.
I was just curious as to what the rest of the group here particularly favors.  


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san j
Monday, October 24, 2011, 10:20pm Report to Moderator Report to Moderator

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Hi O in V.
The first time I used sea vegetables at home (27 years ago!), I simply wrapped brown rice-based sushi in toasted nori.
A Nori "sprinkle" is a nice condiment, too, particularly mixed in with "gomasio" (roasted sesame seeds and sea salt, ground).
Then I think I graduated to using soaked wakame in soups, and I began to put Kombu in the cooking water of my beans.

When I became accustomed to these, it was easier to begin to use hijiki, which is a far stronger-flavored sea vegetable. It calls for strong seasonings such as toasted sesame oil, tamari, even garlic and ginger. When you are ready to go there, we can talk about hijiki (also called "hiziki") recipes, if you like.  


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O in Virginia
Monday, October 24, 2011, 10:27pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from san j
Hi O in V.
The first time I used sea vegetables at home (27 years ago!), I simply wrapped brown rice-based sushi in toasted nori.
A Nori "sprinkle" is a nice condiment, too, particularly mixed in with "gomasio" (roasted sesame seeds and sea salt, ground).
Then I think I graduated to using soaked wakame in soups, and I began to put Kombu in the cooking water of my beans.

When I became accustomed to these, it was easier to begin to use hijiki, which is a far stronger-flavored sea vegetable. It calls for strong seasonings such as toasted sesame oil, tamari, even garlic and ginger. When you are ready to go there, we can talk about hijiki (also called "hiziki") recipes, if you like.  


I will definitely take you up on that offer.  Thank you!  ♥

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Dianne
Tuesday, October 25, 2011, 1:50am Report to Moderator Report to Moderator

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Quoted from O in Virginia
I get sea vegetables as superfoods and diamonds on my swami - bladderwrack, spirulina, wakame, nori, kelp, kombu, irish moss.  Today I bought some wakame and dulse (superfood seasoning) to put into soup, so funny you should mention it.  I love seaweed salad and hijiki in sushi restaurants.  I think I haven't used seaweed at home in my cooking before because I'm not really sure what to do with it.  But I plan to experiment.  


Wow, O in Virginia, I'm an Explorer also but only get - Irish moss, Spirulina & Wakame. Avoids - Kelp, Kombu, Nori, Bladderwrack. (even when I thought I was a nonnie I did not have it).
Unfortunately all of the canned, organic beans have kombu in them to help with gasiness. Lucky you, I used to make nori rolls often and sometimes just use them as wraps for sandwiches. Oh well, I got my cinammon back as well as a few other goodies that I am pleased with.
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Beachgirl
Tuesday, October 25, 2011, 5:41am Report to Moderator Report to Moderator

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I know there are various sea veggies that are bennies or superfoods for me, but I can't get past the taste to ingest them.  The only way I could get sea vegetables in my system would be in capsule form.  


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SquarePeg
Tuesday, October 25, 2011, 12:40pm Report to Moderator Report to Moderator

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I use kelp that's harvested and sold by Maine Coast Sea Vegetables.  It's packaged in the plastic bag.  I use culinary scissors to cut off little bits onto my salad or into soup.  The pieces soften quickly when they come into contact with liquid.  I also enjoy sushi rolls, miso soup, and seaweed salad.  I also have kelp granules that comes in a little shaker bottle, and I sprinkle it occasionally as one would garnish with black pepper.  Unfortunately, the granules seem to have some gritty matter or sand particles in them, so I prefer the first method of adding kelp to my diet.


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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O in Virginia
Tuesday, October 25, 2011, 12:43pm Report to Moderator Report to Moderator

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Quoted from Dianne
Wow, O in Virginia, I'm an Explorer also but only get - Irish moss, Spirulina & Wakame. Avoids - Kelp, Kombu, Nori, Bladderwrack. (even when I thought I was a nonnie I did not have it).


That is odd.  Wonder why.  

Quoted from Dianne
Unfortunately all of the canned, organic beans have kombu in them to help with gasiness. Lucky you, I used to make nori rolls often and sometimes just use them as wraps for sandwiches. Oh well, I got my cinammon back as well as a few other goodies that I am pleased with.


Lucky you, getting cinnamon!  I miss cinnamon.  
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ruthiegirl
Tuesday, October 25, 2011, 4:38pm Report to Moderator Report to Moderator

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I use kombu in  cooking dried beans. I also use dulse in veggie/bean soups. I have some sheets of nori from one time when DD1 made us vegetarian sushi this summer, but I'm an absolute mess at "fussy" recipes like that, and she hasn't had time to make them since. I'm great at making foods taste good, but presentation is not my forte.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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O in Virginia
Tuesday, October 25, 2011, 8:04pm Report to Moderator Report to Moderator

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Lola suggested using sheets of nori as sandwich wraps for those of us who can't have wheat or other grain wraps.  I've always meant to try that.
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md
Wednesday, October 26, 2011, 12:55am Report to Moderator Report to Moderator

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I've put seaweed in my rice while it was cooking.  

Here's a recipe for Seaweed Rice that may interest someone here; I haven't tried it, though.

http://www.whfoods.com/genpage.php?tname=recipe&dbid=144


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Victoria
Wednesday, October 26, 2011, 1:28am Report to Moderator Report to Moderator

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I love toasted Nori, sprinkled on food, or with various things rolled up in sheets of it.  Eating the other seaweeds is not a skill that I have learned yet.  I'll just take them in capsule form.  



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KimonoKat
Wednesday, October 26, 2011, 3:54am Report to Moderator Report to Moderator

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Mr. KK has a sheet of nori heated in his tea. He loves it.  I like nori plain as a snack.

The Korean nori tastes better to me than Japanese, but that's because it has a bunch of avoid oils in it and sometimes added sugar, other stuff.  

And, all nori is not created equal.  We had to ask our favorite Japanese sushi restaurant owner, what brand and which "grade" to buy, because his nori tasted so good, and everything we were trying in the store was blech.

ETA: I meant to say, I see vegetables, I eat them.


Knowledge is power.  SWAMI gives you the diet that will unlock the key to better health, and it's all based on your unique individuality.
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san j
Wednesday, October 26, 2011, 4:51am Report to Moderator Report to Moderator

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Quoted from KimonoKat
And, all nori is not created equal.  We had to ask our favorite Japanese sushi restaurant owner, what brand and which "grade" to buy, because his nori tasted so good, and everything we were trying in the store was blech.


Well? Do tell!  


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KimonoKat
Wednesday, October 26, 2011, 6:26am Report to Moderator Report to Moderator

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YAMAMOTOYAMA

Green Label = KAI

We think it's very close to the top of their line.


Knowledge is power.  SWAMI gives you the diet that will unlock the key to better health, and it's all based on your unique individuality.
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san j
Wednesday, October 26, 2011, 8:30pm Report to Moderator Report to Moderator

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Yeah: Yamamotoyama offers a broad range of nori products.
I checked Amazon, and there's a premium line whose package is a little different, with a greenish design, but I didn't see it called Green Label or Kai.

So: Those who are interested in ordering this product might have to get a visual of the package to determine if it's green?  


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KimonoKat
Wednesday, October 26, 2011, 9:09pm Report to Moderator Report to Moderator

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Quoted from san j
Yeah: Yamamotoyama offers a broad range of nori products.
I checked Amazon, and there's a premium line whose package is a little different, with a greenish design, but I didn't see it called Green Label or Kai.

So: Those who are interested in ordering this product might have to get a visual of the package to determine if it's green?  


The LABEL on the front is green.  The quality/grade/name along with that green label is KAI.

They also have a red label and lavender/purple label.  

Red says "Sushi Nori" and IIRC, the lavender/purple label says JUN.


Knowledge is power.  SWAMI gives you the diet that will unlock the key to better health, and it's all based on your unique individuality.
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san j
Wednesday, October 26, 2011, 9:40pm Report to Moderator Report to Moderator

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Thanks, KK.  


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O in Virginia
Wednesday, October 26, 2011, 11:41pm Report to Moderator Report to Moderator

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Ah, good info. Thanks!  

I used some dulse in my soup today for flavor.
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