Sea Veggies!

[Guest guest]

Megan wrote:

....Seaweed I work with and mix with my salads & raw soups. Dulse, arame,

wakame, kelp, and hijiki.

 

Hijiki,

with it's spaghetti-like shape, is used a lot in salads.

 

Dulse,

I like using finely-chopped dulse flakes in place of salt, especially

mixing dried dulse with other herbs to season dishes & give it a bit of a

salty taste. Yum! :-)

 

You can find seaweed in any good health foods store like wild oats or

whole foods, but I prefer getting mine from local chinese/oriental shops

because they tend to be much cheaper in price and on my budget, that's a

plus...

 

Nori sheets,

are the seaweed rolls typically used in making traditional sushi.

 

Tara wrote:

You can also use a 'paste' made of nuts and roll up some veggies

(carrots, cucs, avocado)...and it's a raw 'sushi' type roll...mmmm good!

 

--------------

Dear RAWSOME people--Anyone with experience with sea veggies...

 

Please write and tell us all about each of these six sea veggies. Let's

hear more about how you like to eat them! This is all new and uncharted

waters for me. LOL. Which is what? What do they look like? Which is a

good first purchase? Are they dried/dehydrated? Are they dried correctly

so that they are still raw/alive? What good raw lifestyle books have good

sections about the benefits of and how to use these raw sea veggies? How

about some recipes?

 

~Jenny Silliman of NW WA

(I " transitioned " with the Hallelujah Diet in January 2000 and started

all raw vegan July 10, 2003. In ten months I have LOST 66 excess pounds

and I have GAINED radiant health!)

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