Algae appeared about two billion years ago. Those of edible consumption are found in the sea or in the lakes. The minerals that are dragged from the fields end up in the sea where the algae collect them to incorporate them into their structure. By eating algae, these minerals return to our body and help us alkalize our blood, and counteract the acidification of water and air due to pollution, making us more resistant to fatigue. and to the stress. Its power to counteract the effect of radioactive waves is also special and as an aid to eliminate from our body metals such as lead, cadmium or mercury, present in medical treatments with chemistry.
Different Types of Algae: There are many different types of algae, but I will only talk about the ones that are used most often in the kitchen:
Many of the people whose diet is not vegetarian eat seaweed almost every day, perhaps without knowing it. Although they are not seen, among many other uses is that of curd desserts made with milk, ice cream, fruit juices ... and they are also increasingly used in cosmetics due to their high antioxidant, moisturizing and detoxifying power. In many countries (Japan, Chile, Iceland, Central Europe, South Wales ...) algae are integral foods of daily food.
Some properties: Contain fiber, 25% minerals and trace elements. The amounts of protein vary by species between 4 to 70%. They have all the amino acids, omega 3 fatty acids and a large contribution of vitamins, especially B12 (these two nutrients are uncommon in foods of plant origin), being the essential algae in vegan or strictly vegetarian diets.
Its use in the kitchen is increasingly widespread since its benefits are numerous. Especially, they are indicated in a predisposition to get sick, general fatigue, anemias, convalescence, lack of appetite, lymphatism, allergies, skin problems, arthritism, obesity, cellulite, hair loss, etc.
In the US and Galicia, the community where most of the algae that are marketed in Spain are collected, numerous investigations have been done on their therapeutic use in diseases such as cancer and papillomavirus, demonstrating their antitumor, antimutagenic and stimulant properties. immune system (Dr. Jane Teas. Harvard School of Public Health, Boston). Their anti-cholesterol activity and the high levels of potassium and chlorine they contain (potassium helps reduce the risk of hypertension) are good allies in heart health.
Seaweed in the kitchen: Acquiring seaweed is not a big problem, at least the product in the dry state, since they are currently sold in most herbalists, and can even be bought in bulk. They are stored for a long time in a dry place, in a glass jar.
Algae should be used in small quantities when combined with other foods, so, although at first it may seem to us that it is an "expensive" product, when consumed in small quantities they are quite common.
It must be taken into account that there is a lot of salt on the dried seaweed, so it must be washed before soaking.
The water in which the algae is cooked carries many of the vitamins and minerals in solution, so it can be used in many dishes.
Once soaked, the green algae can be cut into strips in the direction of their growth. Dehydrated seaweed greatly increases its volume once hydrated.
You should always look for the most appropriate cooking time to the variety and amount of seaweed used, the times are indicative and will depend on each species of seaweed and the use that is given in the kitchen.
They are used in rice, soups, stews, paellas, in condiments, in salads or raw, They are great and easy to cook.
Nori Seaweed: Very typical of the Atlantic coasts. Rich in amino acids (contains 18 types), in calcium, phosphorus, iron (its ability to regenerate hemoglobin has been demonstrated), vitamins ACD-B1-B12, proteins, Omega 3 and Omega 6. It contributes to the decrease in cholesterol level in the blood and to the dissolution and elimination of fatty deposits. It is used for good brain development and especially memory.
- If you haven't tried any algae yet, I recommend you start with it. It is found in leaves or flakes. Toast is consumed. It is the seaweed with which the Japanese "makis" are made.
- To toast it, use the pan or apply it directly on the flame, until it takes on a shade between green and gold. It is cut into pieces with scissors or sprinkled by crushing it with your hands on cereals or soups.
Kombu Seaweed : It is found on the northern shores of the Pacific, Indian and sometimes Mediterranean oceans. It is also called Kelp. It is a great source of vitamins (contains 25) including B12 and folic acid, B, E, D and K. Rich in calcium, potassium, magnesium, iron, sulfur and the richest in iodine, so it is advised to regulate metabolism Also indicated in arthritis, cardiovascular diseases, to improve circulation, lowers the blood sugar rate, improves bone ailments and intestinal functions. It helps eliminate radioactivity through the intestine due to its alginic acid content.
- It's hard consistency. Kombu seaweed needs a minimum of 10 minutes of soaking and 20-30 minutes of cooking. It is advised to cook vegetables, legumes as it makes them more digestible and to make soups and sauces.
Wakame seaweed: It is found in Britain, France and Spain, as well as in other countries. It is one of the richest in vitamin B12 and calcium, indicated in children and pregnant women. It regenerates blood, improves renal, hepatic function and stimulates the production of hormones. Excellent protector of digestive enzymes. Continued use neutralizes excess nicotine and cholesterol in the blood.
- The wakame seaweed is used in countless dishes, but its main application is undoubtedly in miso soups. It takes about 5-7 minutes to complete your soak and 5 to 15 minutes to cook, but you can also eat it raw in salads.
Hiziki Seaweed: Good calcium-phosphorus ratio (100 gr contains about 1400mg of calcium), plus iron, iodine, sodium and potassium, vitamin A and carotenes. It is advised in problems of osteoarthritis, decalcification and rickets. It purifies the level of blood sugar. Pregnant women are advised. It is very good for hair, nail and bone problems.
- Wash, drain and let soak 10 minutes. Use soaking water during cooking. (1 or 2 tablespoons)
- Small amounts are eaten no more than 2 times a week, accompanying brown rice, tofu, vegetables ... (more or less an abundant spoonful).
Arame seaweed: It is collected in Japan. Rich in calcium and phosphorus (good synergy between these minerals). Indicated in female reproductive disorders, stimulates sexual energy and is also used in baths, medicinally to dissolve accumulated mucus in the reproductive system, facilitates digestion, purifies the blood and lowers blood pressure. Indicated in diarrhea and nervous disorders.
ü It looks like the hiziki, but if we look both closely, we will realize that arame is flatter and thinner and hiziki round and thicker. Wash them, soak them 5mn and cook 5 to 15mn along with vegetables, tofu, seitan ...
Seaweed and shrimp salad:
1 sachet of dried seaweed (sea lettuce, wakame or dulse) toasted sesame seeds8 10 cooked prawns1 cucumbers rice vinegar
Preparation:
Let the seaweed soak in plenty of water until they are hydrated. Drain and reserve. Peel the prawns. Peel and cut the very fine cucumber, put in salt water for a few minutes and drain. Mix the seaweed with the cucumber and add the rice vinegar. Place the prawns open in half lengthwise on bowls and on the seaweed. Sprinkle with sesame seeds.
Sea spaghetti : Frequent in rocky shorelines of rough waters. It is a natural diuretic due to its high potassium content (double that of sodium), rich in vitamin C and iron (9 times more than lentils, also exceeding that of meat, fish and brewer's yeast), very rich In phosphorus, it is exceptional for bones, to combat intellectual fatigue, to enhance memory and mental agility.
- Soak 5mn and cook about 35mn. Very rich in empanadillas, pizzas, salads and pates.
Dulse: Harvested in Ireland, Scandinavia, North America and Japan. It is the richest in iron and copper, potassium, magnesium, phosphorus, vitamins B6 and B12, it should be noted its high content of lithium (used in the body to control rabies and hostility and to overcome psychic and emotional crises, as well as states of anxiety and depression). It is also one of the algae with the highest protein content.
- In Ireland it is served in pubs to accompany the beer and flavor the bread with cheese. It combines well with scalded green vegetables, with potatoes, oatmeal, can be used to make pates, dressings and sauces, on pizzas ...
Agar-agar (also called kanten): Rich in soluble fiber, it becomes a soft and nutritious jelly. It is a component of various types of algae, which have been boiled for several hours and dried outdoors. It is tasteless, so it absorbs the taste of the food with which it is combined. It is restorative, slightly laxative and cleanses the lymphatic system.
- It is used in salads served in Chinese restaurants, although it gives much more of itself to prepare jellies and desserts. Agar-agar are cut interchangeably before or after soaking.
- Kanten is mainly used in: custards, creams, cold sauces, salads, to thicken soups or porridge and as a base of fruit jellies.
RECIPES WITH ALGAE: 
Vegetable paella with seaweed: It is another variant of this succulent dish of Mediterranean cuisine that you can enjoy in the coming summer nights. You can also add sepia, shrimp, mussels, monkfish ...
Ingredients for 6 people
3 artichokes
400 gr of rice
2 grated natural tomatoes
20 gr onion
300 gr of cauliflower
100 gr of tender beans
150 gr of green beans
2 tablespoons sea spaghetti
2 cloves of minced garlic
1 pinch of salt
1 vegetable stock (optional)
1 pinch of saffron
150 cc of olive oil 1 tablespoon of sweet paprika
Cut all the vegetables into julienne.
Heat the oil in the paella and add the chopped onion when it is very hot. Sauté the onion until it browns and then add the rest of the vegetables and seaweed. Add enough water. Cook over low heat for 15 minutes, stirring constantly. Then, add the grated tomato and cook 5 more minutes.
Once the tomato is cooked, add the paprika, let it cook for a few more minutes and add the rice, the chopped garlic and the saffron. Sauté a whole minute more and then add the vegetable stock. Cook for 20 minutes over medium heat, making sure that the rice does not stick or lack liquid.
Kantén (jelly) of watermelon and blueberries: This is a very healthy summer dessert and that children love.
2 cups of watermelon diced without seeds
1 tablespoon of agar-agar flakes
1/4 cup mineral water
1 tablespoon rice molasses coffee
1 pinch of sea salt
20 blueberries
4 red plums to accompany
Blend the watermelon. The juice can be strained so that no pulp remains — 3/4 cup of juice is needed. Place the juice and the agar-agar flakes in a saucepan and boil for a few minutes. Add the molasses and cook a couple more minutes. Add the pinch of salt. Put the cooked juice in a mold and add the whole blueberries. Wait for it to cool and it will curdle. Put in the fridge and serve cold accompanied by plums.
Written by Agnès Pérez, consultant and cook at the Ca L'Agnès Macrobiotic School (Cubelles-Barcelona).
Source: http://agnesmacrobiotica.blogspot.com.es/
Seaweed Cooking
