Algae are easiest to introduce into a macrobiotic kitchen that has just been converted. Rich in calcium, iron and other valuable minerals, they strengthen the heart, kidneys and nerves.
Algae are also valuable foods for all vegetarians. They also offer great advantages for the industrialized countries, where nowadays there is a great risk of excessive food intake. The mineral wealth of the algae has an alkalizing effect (= producing excess bases) in the blood and can cleanse the system by neutralizing the acids that have arisen due to the modern diet. They contain up to 25% more calcium than cow’s milk; They are also low in calories because they are low in fat and their carbohydrates are not fully absorbed. In terms of their richness in vitamins, they can often be compared with the richest country vegetables. The vitamins it contains are A, B, C, D3, E, K and small amounts of vitamin B12, which is rarely found in foods of vegetable origin. Algae are also able to dissolve deposits of fat and mucus that form in the body when overconsuming meat, dairy products and other heavy foods. From a nutritional and health point of view, it seems surprising that these traditional foods were not rediscovered much earlier.
- 4 sheets of nori
- 4 sheets of kombu
- 4 sheets of wakame
- 3 tbsp tamari
Soak the kombu and wakame leaves in a bowl of water overnight.
The next day, cut the leaves into small rectangles. This is not necessary with the nori sheet, the nori sheet will dissolve into a paste of algae when cooked.
Take a large saucepan. Put in all the algae leaves and cover the whole thing with at least 3x as much water.
Bring it to a boil and let it simmer – on a low level – until the water is almost completely boiled off. There should be a thick paste with pieces of cabbage visible. The arame and nori leaves disintegrate almost completely and form a thick algae paste.
Finally add 3 tablespoons of tamari and mix everything well.
- Tip: 1 tablespoon of wholegrain rice vinegar or ½ tablespoon of freshly grated ginger juice can be added together with Shoyu.
Seasonings and garnishes are important for a balanced, holistic meal and add variety to a simple kitchen. Garnish are added at the end of the cooking time or just before serving.
They are a pleasant splash of color on every plate and stimulate the appetite. Condiments are usually served separately. They allow each individual to complete the meal at the table according to their individual needs and tastes. Condiments can also be given for medical reasons. Almost all foods can be used as a condiment in small amounts – including chopped lettuce leaves, dried and powdered seaweed, soft-steamed root vegetables, chopped nuts, lemon peel, herbs, and sauces. Condiments can be consumed in small amounts on a daily basis.
I am careful and prefer to take too little rather than too much, especially if they are very salty or spicy. We should not usually give children any condiments, as they need much less salt than adults. Seasonings are a good source of minerals during pregnancy, although care should be taken with salt consumption.