What’s all this hype about sea vegetables??
I went to the health food store yesterday to test the hype, and tossed them with coconut aminos (you could use soy sauce), lime juice, ginger, and garlic.
Not fishy; 10/10 would make again!
Now for some Brain Gains: What do sea vegetables actually do in the body?
Sea vegetables contain sulphated polysaccharides, starch-like molecules which have anti-inflammatory properties.
At a cellular level:
“Selectins” are molecules in the body which allow for inflammatory signals to be transmitted, but many studies show that SP (found in sea vegetables) are able to block this process, reducing unwanted inflammation.
Other sea veggie benefits include:
🌊 Help lower total and LDL cholesterol
🌱 Array of minerals (iron, zinc, magnesium, calcium)
And now… FOR THE RECIPE!
For the Salmon
- Fresh salmon fillet
- salt, pepper, optional garlic
Rinse fresh fillet, season, and roast in the oven on a parchment paper lined pan at 400 degrees.
For the Sea Vegetables
Often, sea vegetables are packaged in salt. I simply rinsed them and added them to the bowl cold! No seasoning needed!
For the Asian Konjac Noodles
In a pan, sautée:
- Konjac noodles
- 1 tbsp coconut aminos or could use soy sauce
- The juice of 1 lime
- 1/2 tsp chili powder
- 1 tsp freshly grated or dried ginger
- 1/2 tsp pressed or 1/4 tsp dried garlic
If you don’t have konjac noodles, homemade zucchini or butternut squash noodles, spaghetti squash, or kelp noodles will work well!
Arrange all components in a bowl and enjoy!