Ocean Vegetables
New and exciting findings indicate that ocean algae can reduce our rate of fat absorption by 75%, thanks to a digestive enzyme called lipase.
That’s what I call BIG news!
They are also high in iodine, a much needed mineral that most Americans are deficient in, and necessary for thyroid and hormone production.
Oh and did I mention it is very low in calories?
Check out some of these super easy-to-make recipes..
Our spotlight today on NORI…
Nori is commonly known as the wrapper for sushi, and we love it that way, but did you know it’s also one of the ocean vegetables highest in protein? It offers lots of fiber, omega 3 fatty acids, vitamin C and essential B12.
Ways to eat Nori: toasted as a snack (see recipe), rolled as sushi, or used to roll a slice of avocado, and assorted veggies and lettuces.
I love nori sheets cut into skinny strips to garnish a caesar salad; a treat for vegans who love the taste but not the anchovy.
As you can see, it’s not just for sushi anymore!
Preparation
1. Preheat oven to 400° F
2. Brush nori sheets on both sides with sesame oil, and lay flat on baking sheets
3. Sprinkle sea salt on the nori sheets
4. Bake for 10 minutes or so until crispy
5. Separate into skinny strips with a pizza cutter or gently break apart.
WARNING: highly addictive!
