Nourishment from the Sea (applewood smoked dulse sandwich)

This article originally appeared in the July 2008 issue of Kansas City Wellness Magazine.

 

Let’s talk little more about sea vegetables.  I introduced the idea last month with an easily prepared sea vegetable salad.  I always seek to get nutrients from my diet rather than supplements.  That’s the way we’ve got them since the beginning of human time and likely the best way to assimilate them.  Years ago, I came across the idea of eating seaweed.  Eeeeeeeeeeeeew!  But I’ve always had a spirit of fairness that prevents me from dismissing something so easily.  Now, sea vegetables are a regular part of my diet.

 

Any culture located by the sea has a long tradition of consuming sea vegetables, including Native Americans.  The Kashaya of what is now Northern California describe mei bil, or nori, as blood of the Earthsea given by the Great Spirit to the people.  Minerals give our blood its characteristic taste.

 

Sea vegetables are rich in minerals, vitamin K, folic acid and other B-vitamins as well as lignans, cancer inhibiting plant nutrients.  They are especially rich in iodine, essential for thyroid function.  Iodine deficiency is associated with fibrocystic breasts and possibly breast cancer.  Japanese women have the lowest rates of breast cancer in the world and the highest amount of iodine in their diets.  Preliminary research shows adequate iodine may be linked to their lower breast cancer rates.  Interestingly, iodine levels are at an all time low among the US population.

 

The lignans in sea vegetables prevent cancer cells from metastasizing via the blood.  They inhibit estrogen synthesis as effectively as some estrogen blocking drugs.  Other lignans act as weak estrogens, easing menopausal symptoms such as poor sleep and hot flashes.  The mineral magnesium in sea vegetables also promotes relaxation and sleep.

 

Kombu adds minerals, tenderness and flavor to any soup, stew or dish prepared with a lot of liquid.  I add a 4-inch stick to rice or beans as I bring them to a boil.  Kombu is a source of natural glutamates.  MSG was modeled after kombu.

 

I often enjoy seaweed bacon and eggs.  Prepare your eggs in your favorite way.  Instead of frying bacon, try a few pieces of Maine Coast Sea Vegetables applewood smoked dulse.  I prefer it raw, but others enjoy it fried until crisp.  I put this dulse on sandwiches regularly anytime bacon might be used, or not.

 

This is my version of a sandwich sold long ago at the health food store Clearly Nature’s Own.  For picnics, I just pack up the ingredients and make it wherever I’m going.  So easy!

 

2 slices whole grain bread
Mayonnaise
Brown mustard
½ avocado
A few rings of sliced red onion
1 TBSP raw sunflower seeds
1/3 cup of your favorite sprouts
3-4” strips of applewood smoked dulse

 

Spread the mayonnaise and mustard on the bread to your liking.  Spread the avocado on one slice of the bread.  Sprinkle the avocado with sunflower seeds.  Top with red onion to taste, sprouts and applewood smoked dulse.  Top with the remaining slice of bread and enjoy.

 

Big News!  The Merriam ORGANIC Market has opened Tuesdays 4-8 pm, now through September (excluding July 1) at 5740 Merriam Drive just NW of I-35 and Johnson Drive. www.MerriamOrganicMarket.ORG.  Be there!

 

Lose weight, rid yourself of health problems and end your dietary confusion by living according to your disease type.  Bethany Klug, D.O. is now offering disease type consultations in person or by phone.  Make an appointment by calling 913-642-1900.  Learn more about disease type and restoring health with holistic medicine at www.bethanyklug.com and simple healthy cooking at www.thedoctorcooks.com.