Sea vegetables, by providing substantial amounts of proteins, complex carbohydrates, carotenes, and chlorophyll, stimulate and strengthen the skin, hair, and nails.
Brittle hair, caused by an insufficiency of minerals, too much salt or animal food, or excessive use of medications, can be restored by eating sea vegetables. Because of the high concentration of essential minerals in edible sea vegetables, they are absolutely the best food for beautiful hair.
Here are a few delightful ways to incorporate more sea vegetables into your diet on a daily basis. All measurements are for the dried volume. Be sure to measure, then soak and drain seaweed before using. Asian markets are often the best and most economical place to buy sea vegetables.
1 cup hijiki seaweed, soaked and drained
½ cup arame seaweed, soaked and drained
1 bunch of scallions, minced
2 carrots, grated
4 cups of shredded green cabbage
1 handful cilantro, chopped
½ a red pepper, chopped
Combine all ingredients in a serving bowl and drizzle with the juice of ½ lemon and a spoonful of raw honey, if desired. Toss well and season to taste. A cup of finely chopped fresh pineapple added to this slaw is also a delicious option!
1 cup of raw walnuts or almonds, soaked overnight and drained
1 cup raw sunflower seeds, soaked a couple of hours and drained
2 Tablespoons of dulse flakes (these you can use dry)
small handful of fresh chopped dill
small handful of fresh chopped parsley
2 stalks celery, finely chopped
½ cup red pepper, finely chopped
juice of 1 lemon
1 teaspoon sea salt (optional)
1 small piece of wakame, soaked and chopped
¼ of a white onion, finely minced
1 avocado, thinly sliced
2 carrots, sliced into thin long slivers
4-5 nori sheets (also use these dry)
Pulse the nuts in a food processor first, then add remaining ingredients except nori sheets, carrot and avocado and pulse again until fine and mealy. If you like, you can make it moister by the addition of a few spoonfuls of fresh carrot juice. Spread about ¼ cup of the mixture onto nori sheets and lay a couple avocado slices and a carrot sliver lengthwise next to it. Roll up tightly and seal the edges by moistening with water.
½ cup laver seaweed, soaked and drained
1 cup raw pine nuts, soaked and drained
1 tsp each garlic powder and kelp powder (optional)
juice of ½ large lemon
1 bunch of celery
2 cups total of chopped veggies for garnish: bok choy, scallions and sugar snap peas
Juice enough of the celery to equal about 3 cups. Pour into a blender and blend with the remaining ingredients except for the garnishing veggies. Pour soup over 1 cup chopped vegetables in each soup bowl.