Well I don’t want to lie to you it takes time to get used to their taste… But like with everything you want to start gradually. And there are some people who never get used to them as simply the taste and their texture are unacceptable…
Having said there are so many beautiful health benefits that it is really worth to find a a way how to include them into your diet.
Here are my few tricks how to “hide” them into your foods. I promise you won’t be able to taste it.
Benefits of sea weeds (kelp)
It is high in iodine, which is essential for thyroid functioning; iron, which helps carry oxygen to the cells; calcium, which builds bones and teeth; as well as vitamins A and C, which support eyes and immunity, respectively. Anti-viral, anti-bacterial, anti-inflammatory properties. More vitamin C than oranges. Great antioxidant agent and on and on. there are about thousands of internet links raving about seaweed.
1. Kombu
This kelp has ability to make beans more digestible and less gas-producing. Kombu contains enzymes that help break down the sugars in beans, which are the gas-producing culprits. Once they are broken down, we are able to absorb more of the nutrients, and we can enjoy these legumes without as many intestinal complaints.
I put 5 cm of Kombu into bone broths and while I am cooking any grains or legumes.
2. Arame
Souk in the water for about 15 min and then mic them into any salads. Nobody will notice I guarantee:)
3. Nori flakes
I simply mix them in the soups or salads.
