Eating healthily with the power of algae

Posted on sustenance

Algae are one of our favorite plants because they have incredible nutritional value, promote blood purification and contain ten times more calcium than milk. The miracle algae is therefore a superfood that is unfortunately too often overlooked and important for a healthy diet.

Algae contain a lot of chlorophyll and polysaccharides and therefore have a strong detox effect. The superfood promotes weight loss, reduces cellulite and is rich in antioxidants, which help prevent cancer.

There are many different forms and variations of this great, healthy plant for our diet. Seaweed absorbs the properties of the water in which it grew — so it's best to buy from certified organic brands that guarantee that the superfood has not been contaminated with any dirt or chemicals.

Here are some of the most commonly available types of this superfood for a healthy diet:

Nori: This type of seaweed is easy to prepare and is wonderful to enjoy in the form of sushi rolls. Choose natural rather than roasted nori seaweed as it has a higher nutritional value. Click here for our sushi recipe: (link sushi recipe)

Wakame: The seafood with a slightly sweet taste can be crushed (when cooked, the pieces will rise and become larger) and is ideal as an ingredient for soups and salads. You will find wakame seaweed especially in Japanese miso soup.

Dulse or rappentang: This red algae can be used whole (soaked and drained) or as a ready-made food in the form of flakes that you can add directly to soup or salad.

Arame: The black and stringy arame algae should be soaked and can double in size when cooked. This type of superfood is best for curries, soups and cereal dishes.

To be able to discover the peculiarities, benefits and tastes of algae, it is best to try the following soup recipe from Stacey from Goodnessis.com.

barley miso mushroom soup

ingredients:
(for 4-6 portions)

• 1/3 cup barley, washed and soaked for 4 hours or overnight
• 8 cups water or vegetable broth
• A handful of seaweed (arame or wakame)
• 10 mushrooms, cut in half and sliced
• 1 cup cabbage (finely sliced)
• 1 cup celery (finely sliced) with a few leaves
• 1 long carrot
• 2 small sweet potatoes (finely sliced)
• ½ tsp sea salt
• 1 small bunch of kale (stems removed and finely cut)
• Brown rice miso

Instructions:

1. Soak the barley in water overnight or for at least 4 hours. Then drain and rinse.
2. Pour the barley into a soup pot together with 8 cups of water or vegetable broth and bring the whole thing to a boil. Then reduce heat and simmer for 20 minutes.
3. Add the sliced mushrooms, cabbage, celery, carrot and sweet potatoes and let the ingredients either simmer for 15 minutes or simmer until the vegetables are soft.
4. Now add seaweed, salt, and kale and remove ½ cup of the soup's liquid. Add the miso paste until it is completely dissolved.
5. Taste the soup and season it if necessary. Once you've added the miso, avoid the soup starting to boil again, otherwise all delicious enzymes will be destroyed. Bon appétit!

Posted on sustenance