Why Eat Sea Vegetables?

Plant-Based Food with an Ocean of Minerals

From the ancient Greeks to the Japanese, sea vegetables have been eaten by peoples of various cultures for thousands of years.  And no small wonder, as they are one of the most mineral-rich foods  around, containing all the minerals that are found in human blood. In fact, researchers claim that the chemical composition of the oceans are very similar to that of our own bodies. And sea vegetables absorb all of those nutrients, unlike land vegetables which are often grown in nutritionally-depleted soil on large commercial farms.

Personally, I think sea-vegetables are a super-food.  Ridiculously high in iodine and Vitamin K, they are also a good source of B vitamins, iron and calcium. Plant compounds called ligans are also present in sea vegetables, which have been shown to inhibit excess estrogen and have cancer-protective properties. They are also a natural anti-inflammatory. If you need more convincing, you only have to look at the largest consumers of sea vegetables: the Japanese. With the lowest levels of chronic disease in the world, the Japanese are especially noted for their longevity.

Some concerns have been raised about toxicity in sea vegetables due to heavy metals like arsenic that may be absorbed by certain species. With the exception of hijiki, most sea vegetables pose little risk. Nevertheless, to alleviate all concerns, the best way to get your sea vegetables is from an organic source, including those that are dried which can be later reconstituted.

Even better, you can purchase a product like Schinoussa, which contains the very best of the full-colour spectrum of algae (blue-green, red and green) including Spirulina and E3 Live (note that the latter contains 3-5 times the natural chlorophyll of wheat grass). This raw superfood is sold in glass bottles as a coarse powder, and is mixed with ground flax-seed for an extra boost of Omega-3s. Schinoussa is a product I truly believe in; in fact, we carry it at the StrengthBox gym right here in Toronto.

The product has a very mild taste. While some people use Schinoussa in water or in shakes and smoothies, it can also be used in salads, soups and other food items.  Here is my latest Schinoussa creation:

Schinoussa Broccoli Slaw

Schinoussa Broccoli Slaw

• 2 heads organic broccoli (stems and flowers)
• 1 small organic carrot
• 1/4 small red onion, finely chopped
• 1/4 c dried organic cranberries
• 1/4 c olive oil
• 1/3 c apple cider vinegar
• 1-2 T raw honey
• 1 T Schinoussa sea vegetables
• toasted sesame seeds for garnish
• black pepper

i. Trim broccoli and cut it into large chunks. From here, you can either feed the pieces through a food processor using the grating blade, or use a mandoline to cut them into thin slices. The stems and leaves can be used along with the tops. Grate the carrot at the same time.

ii. Toss the grated vegetables with the Schinoussa, red onion and cranberries in a large bowl. Meanwhile, whisk the dressing ingredients (olive oil, apple cider vinegar, honey and pepper) and pour over the salad.  Garnish with toasted sesame seeds.

My slaw was enjoyed with a rib-eye steak (traditionally-raised grass-fed beef).  With a glass of anti-oxidant rich organic red wine, the meal was complete!

Tags: Nutrition, recipe, Schinoussa, sea vegetables, seaweed