He just ate what?

With family in town for a cousin's wedding, we've been around all kinds of eaters. But last Sunday, we watched a boy eat the tail off a shrimp. Apparently, he used to live in Japan (his father is in the military) and they do it all the time. Most of us just stared in shock.

This does remind me, though, of the importance of eating sea vegetables. Now, please don't eat the tail off of a shrimp. I have no idea if this is nutritious or not, but there are plenty of other ways to get sea nutrients.

First of all, the benefits of sea vegetables (Don't just take my word for it...):

"Ocean water contains all of the minerals and trace elements of blood. Seaweed vegetables supply all of these minerals and trace minerals needed for human health. ...The generous nutritional portfolio of sea vegetables is considered to be very bioavailable, meaning it is very easy for our bodies to digest and assimilate the nutrients. Seaweed is up to 38 percent protein. It is an excellent source of vitamins A, C, E, B1, B2, B6 and precious B12. Seaweed also has a magnificent substance called ergosterol, which is converted to vitamin D in the body." (-Living Cuisine by Renee Loux Underkoffler)

"Marine phytochemicals found only in sea vegetables have been shown to absorb and eliminate radioactive elements and heavy metal contaminants from our bodies. Other recent research demonstrates the inhibition of tumor formation, reduction of cholesterol, and anti-viral properties of sea vegetables. " (-Marine Coast Sea Vegetables, http://www.seaveg.com/)

I worry about raw foodists, or even vegetarians for that matter, who do not eat sea vegetables. Even cooked, it is critical to get this plant-based nutrition into our bodies. We all need the powerful nutrients found so readily available and tasty in raw seaweed.

I don't think we can obtain the health we desire and need without sea veggies. But rest assured that I am not advocating chewing on the orange colored grapevine-like bundles that pile up on the beach to nourish ourselves. There are actually several types of seaweed that can be found in most whole food/health stores.

Here are some common options:

• Dulse. Rather salty for my taste, dulse is reddish-purple and breaks easily into chewy bits. A lot of recipes call for this as a garnish, but it's rather palatable and can be chewed on as a snack. Very high in iron, protein, vitamin A, B-complex vitamins and chlorophyll.


• Nori. Think sushi. Nori comes in shiny black sheets and can be rolled into burritos, veggie sushi or cut up and thrown into any dish for a little chewiness and salt. 48% protein (the highest of all seaweed), good source of vitamin A, thiamine and niacine. (See nori recipe at the bottom.)


• Alaria. This one is new to me and a little fishier in taste, but easy to snack on. It has the greenest coloring, making it look the most like something from the ocean, and comes pretty tightly bound together. I break off little pieces, though, and chew away. This has more dietary (45%) and soluble fiber (16%) than oat bran, is a good source of chlorophyll, enzymes, beta carotene and B vitamins.


• Kelp. This is my favorite. Easy to eat, great in salads, this veggie is thin and green without being too fishy (for me at least). I just carry it with me (especially if I notice any bruising and/or anticipate my monthly cycle) and pull of pieces to chew on during the day. Highest in iron, calcium, potassium, magnesium and lots of vitamins B.

There are other sea veggies but the above are the ones I have the most familiarity with. Like with any vegetable, mix it up. Don't just eat one kind and don't eat too much. But do snack on them. Do add them to salads. Buy a bag of one kind either once a month or each time you're at the store. Keep them handy and chew, chew, chew.

I have been amazed by the energy I get just from chewing on it and it does wonders to heal bruising. (I am often worried about developing anemia, so any bruise will strike up concern. It's not founded on much scientific evidence, but this fear does keep me eating lots of iron which can't be bad.) Plus, the more I learn about these veggies the more I love them. I often think about our Asian models of health and how much seaweed they are known to eat regularly, so I buy it often and always keep a bag in the pantry.

For more info, check out my favorite brand, http://www.seaveg.com/. And, as always, do your own research to discover what sea veggies can do for you.

Recipe A-Go-Go For Today:
Nori Wraps/Burritos

One untoasted, organic Nori wrap
Spoonful of tahini and/or nut cheese of your choice (not nut butters)
1/2 avocado thinly sliced
1/4 sweet pepper thinly sliced
Handful of sprouts of your choice
Nama Shoyu (for dipping and/or to drizzle inside the roll)

Lay your nori sheet out flat and spread the tahini/nut cheese in a thin layer on one side. Top with avocado, pepper and sprouts. Drizzle nama shoyu or set aside to dip. Roll the nori just like a sushi roll (or burrito in this case) and enjoy. You can slice the roll into smaller pieces or just eat like a burrito. Feel free to add whatever veggies you have in the house: carrots, cucumbers, onions, marinated tomatoes, etc. I have even heard of using guacamole in place of the tahini and making it a real southwest style treat. Use your imagination. Voila!