Sea vegetables are a mineral rich goldmine. Try to include 1-2 servings a week to reap all the anti-oxidant properties, they actually chelate heavy metals in the body to prevent absorption. This simple rice pilaf incorporates both macrobiotic and Ayurveda principles.
Health Benefits of Wakame
The best thing about wakame, besides its taste and versatility, is the enormous amount of health benefits that it offers. Let’s look at them in detail:
The extremely low amount of calories, carbohydrates, and fats in wakame are one reason why it fills you up without adding too many calories to your diet. It is known for its fat-burning properties as the compound, fucoxanthin inhibits the accumulation of fat in the cells and stimulates fat oxidation.
According to a 2014 review article published in Marine Drugs journal, fucoidan present in seaweeds or brown algae such as wakame exhibits anticancer activity against breast and colorectal cancer.
In addition including wakame into your diet has been shown to lower blood pressure, cholesterol, improve blood circulation, boost energy, bone health, improve hair and skin, and the rich source of iodine aids in hormonal health such as menopause and infertility.
How to Use Sea Veggies
Most sea vegetable you will find will be dried at the super market. I have found that soaking for 15 minutes, discarding soaking water then cooking with your other vegetables for 30 minutes creates the most tender and easy to digest.
This lovely whole grain brown rice pilaf can be eaten as a light breakfast or lunch, or a side meal paired with seared tofu or salmon, or serve with a side of roasted winter squash or saute greens and ginger.
- 1 cup brown basmati rice
- 2 cups water
- 1/2 cup wakame or arame, soaked then chopped
- 1 cup water
- 5-10 each shiitake (i used 5 large, but could use more) sliced
- 1 large leek, halved then sliced
- 4 cloves garlic, chipped
- 2 tbsp olive oil or ghee
- 1 cup corn (frozen or fresh
- 1/2 tsp umi plum vinegar or cider vinegar
For the rice:
cook rice and two cups water until done (about 40 minutes)
Soak wakame or arame in one cup water for 15 minutes
While rice is cooking: in a pan, add 1 tbls oil or ghee, when hot add leeks. Cook for 5 minutes on medium. Add garlic, shiitake and corn, season with a little salt, pepper. Squeeze water from wakame, chop then add to vegetables. Cover and cook for 30 minutes. Add a few tablespoons of water every so often to prevent sticking. Once rice and wakame taste done, mix together. Splash in umi plum vinegar to taste.