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Algae, sea vegetables

Jun 25, 2012

It is curious to think that algae are the oldest vegetables on the planet... an interesting fact is that while fish absorb marine pollution, and this passes into our body when we eat them, this is not the case with algae since the only thing they absorb are the minerals from the sea. So the algae always have a guarantee of purity!

The benefits that they contribute are very extensive, and unfortunately, also very unknown. They stand out for the abundance of mineral salts that they contribute to the blood, and the alkalizing what do you have on it. That is to say, it cleans it of the acidity that the consumption of refined foods and meat, too present in today's modern diet. There is a lot of ignorance when it comes to how to cook seaweed, so here is a diagram with the most important ones and you will see that it is not that difficult: - Jelly: You can use it in salads, jams, sweet and savory jellies, flans and jellies. Soaking time: 10 minutes, although it is not essential. Cooking time: 7-10 minutes if you are going to use it as a jelly, since it has to dissolve until it becomes a liquid. ************************* - arame: Ideal for salads, stir-fries, soups, cannelloni, dishes you cook with seitan, tofu or tempeh, spring rolls, pasta and cereals. You don't need to let it soak. Cooking time: a few minutes, although you can also eat it raw. ************************* - dulse and ulva: You can eat it in salads, soups, stews, cereals, vegetables, legumes, fried foods and sauces. Soaking time: just 2 minutes and it's ready to drain and slice. You do not need to cook it, you can add it to your dishes as is. ************************* - hiziki: Good for salads, stir-fries with vegetables, pasta, cereals, seitan, tofu, tempeh, and stews. Soaking time: 20-30 minutes. Cooking time: 30 minutes or a little more. ************************* - Kombu and sea spaghettiPairing: very good in cereals, stews, legumes, soups, seitan, tofu, tempeh, pickles, sauces, broths and consommés. Soaking time: 30 minutes. Cooking time: 30 minutes for the Galician variety, 40 minutes for the English variety and 45-60 minutes for the Japanese variety. It is important that you do the cooking without cutting. ************************* - Nori: It is the typical sushi seaweed, although you can also prepare it with sauces, soups, creams, purees, pasta, fried and as an appetizer. You don't need to soak it. Cooking time: 5-8 minutes if you want it to puree. Although if you want to toast it, 5-10 seconds will suffice. ************************* - Wakame: put it in salads, soups, stews, legumes, stews, vegetables, sautéed, and sauces. Soaking time: 3 minutes and ready to drain and cut. You can eat it raw. Now you have no excuse ;) Irune

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