Seaweed is the 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.
Seaweeds are also valuable food for all vegetarians. They also offer great advantages for industrialized countries, where nowadays there is a great danger of excessive food intake. The mineral richness of the seaweed has an alkalizing (= base excess producing) effect in the blood and can cleanse the system by neutralizing the acids that have developed due to the modern diet. Seaweed contain up to 25% more calcium than cow’s milk; they are also low in calories because they contain little fat and their carbohydrates are not completely absorbed. In their vitamin richness, they often bear comparison with the richest country vegetables. The vitamins included are A, B, C, D3, E, K and small amounts of vitamin B12, which is rarely found in foods of plant origin. Seaweeds are also able to dissolve fat and mucus deposits that are formed in the body during overconsumption of meat, dairy products and other heavy foods. From a nutritional and health perspective, it seems surprising that these traditional foods were not rediscovered much earlier.
- 4 leaves nori
- 4 leaves kombu
- 4 leaves wakame
- 3 tablespoons 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 leaf, the nori leaf will dissolve into a seaweed mush when cooked.
Take a large pot. Put in all the seaweed leaves and cover the whole thing with at least 3 times 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 visible combo pieces. The arame and nori leaves disintegrate almost completely and form a thick algal pulp.
Finally add 3 tablespoons of tamari and mix everything well.
- Tip: 1 tablespoon brown rice vinegar or ½ tablespoon freshly grated ginger juice can be added along with shoyu.
Seasonings and garnishes are important for a balanced, holistic meal and add variety to a plain kitchen. Garnishes are added at the end of cooking or just before serving.
They are a pleasing splash of colour on any plate and stimulate the appetite. Seasonings are usually served separately. They allow each individual to complete the meal at the table according to their individual needs and tastes. Seasonings can also be administered for medical reasons. Almost any food can be used in small quantities as a seasoning – including chopped salad leaves, dried and powdered seaweed, soft steamed root vegetables, chopped nuts, lemon zest, herbs and sauces. Seasonings can be consumed daily in small amounts.
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 seasonings to children, as they need much less salt than adults. During pregnancy, seasonings are a good source of minerals, although you should also be careful with salt consumption.