Remember when I was telling you about those food trends that are coming our way this year? Well, this one might throw you for a loop: Kelp. If you are thinking about 'kelp', the marine plant, big brown piece of seaweed, then we are on the same page. Believe it or not, you can eat kelp raw, cooked, or even as a supplement or powder. Let's see how the benefits weigh out:
- The National Institutes of Health say that kelp is one of the best natural food sources of iodine. This is an essential component in thyroid hormone production.
- Kelp also contains 55% of the daily value of Vitamin K1, 45% of the DV of Folate, 29% of the DV of Magnesium, 16% of the DV of Iron, and 13% of the DV of Vitamin A, Pantothenic Acid, and Calcium
- Kelp is also high in antioxidants and can help fight against disease-causing free radicals
- And the thing we have all been waiting to read: Kelp is low in fat and calories, but high in a natural fiber called alginate. Alginate may help stop the gut from absorbing fat. This makes kelp a great addition for weight loss.
Recipes:
Kelp Salad (chinasichuanfood.com)
- 250 grams fresh or dried Kelp
- 2 tablespoons light Soy Sauce
- 1 tablespoon Black Vinegar
- 3 Garlic cloves, chopped
- 1-2 Thai Peppers, cut into small pieces
- 2 Scallions, finely chopped
- 1/4 teaspoon Salt
- 1 teaspoon Sugar
- 3 tablespoons Vegetable Cooking Oil
Roll the kelp up and cut the kelp into thin shreds.
Then wash the kelp in cold water for 1 or 2 times to remove extra saltness.
Bring a large pot of water until boiling and then place shredded kelp in and cook for 2 minutes. Transfer out and drain.
Add light soy sauce, vinegar, chopped scallion, chopped chili peppers and chopped garlic. Heat Chinese cooking oil until hot and then pour the hot oil over the chopped garlic. Mix well.
Add some coriander.
Spicy Tahini Kelp Noodles (thespruceeats.com)
- 12 ounces Kelp Noodles
- 3 tablespoons Olive Oil
- 8 ounces Mushrooms, sliced
- 1 teaspoon Salt
- 3 cups Broccoli Florets
- 2 cloves Garlic, minced
- 1 cup shelled Edamame
- 1/2 cup Carrots, julienned
- 1/4 cup Scallions, thinly sliced
- Sesame Seeds for garnish
For Spicy Tahini Sauce
- 2 tablespoons Peanut Butter
- 2 tablespoons Tahini
- 2 teaspoons Chili Garlic Paste
- 1 teaspoon Fresh Ginger, grated
- 2 teaspoons Sesame Oil
- 1/4 cup Soy Sauce
- 3 tablespoons Honey
- 1 tablespoon Lime Juice
- 1 teaspoon Rice Wine Vinegar
Gather the ingredients.
Drain and rinse the noodles, then set aside.
Heat the olive oil in a large saute pan over medium-high. Add the mushrooms and salt, then saute until softened and browned, about 3 minutes.
Add the broccoli and garlic to the pan, and saute for 1 minute.
Add the edamame and carrots, and sauté until all the vegetables are heated through but still crisp, 2 to 3 minutes.
Whisk together the sauce ingredients in a large bowl.
Add the noodles to the bowl and toss to coat. Allow it to sit for 5 minutes so the noodles can soften.
Add the noodles to the pan with vegetables, tossing to combine. Cook over low until the sauce and noodles are heated through, 1 to 2 minutes.
Serve the kelp noodles topped with the sliced scallions, then sprinkle with sesame seeds, if desired.
Kelp Dolma Recipes (seaveg.com)
- 4 ounces Kelp leaves, re-hydrated just until pliable
- 1 cup Short Grain Rice, rinsed well
- 1 cup Olive Oil
- 1 large Onion, finely chopped
- 2 cups Warm Water
- Juice of 2 Lemons
- 1/4 cup of each: Green Onion, Fresh Parsley, Dill and Mint, chopped
- Sea Salt and Pepper to taste
Place Kelp leaves in a shallow pan & sprinkle lightly with water
Allow to soak up the water while preparing the filling
In a large saucepan, sauté the onion in 1/3 C of the oil until translucent
Add the rice, sauté for one more minute
Pour in 2 C warm water & 1/2 of the lemon juice
Simmer for about 10-15 minutes or until the water is absorbed & the rice is parboiled
Transfer to a bowl, stir in the herbs & salt & pepper, set aside to cool a bit
Using scissors, cut 4”x4” squares of kelp
Cover the bottom of a large pot with a generous layer of kelp using the odd or torn pieces
Working one at a time, scoop about 1 T of rice mixture into the center of the leaf, fold in the ends, & roll into a tight bundle
Arrange the bundles snuggly on top of the kelp ‘bed’ & drizzle with the remaining oil & lemon juice
Season with more salt & pepper
Invert a plate on top of the dolmas to hold them down while they cook & pour in enough water to cover them
Cover the pan and simmer for 30-40 minutes, until the water is absorbed
Remove from heat and allow the dolmas to cool for at least 30 mins. Serve with a squeeze of fresh lemon
