Last week I ate at Masao's Kitchen, a macrobiotic restaurant in Waltham, Mass. I brought home a take-out meal for a friend who happened to like the sea vegetable dish. I wasn't exactly sure what recipe Masao uses, but here is my own that is similar. I try to make this dish once or every other week. Arame is a mineral-rich brown algae. Many people who try arame seaweed for the first time are surprised by its mild, sweet flavor.
According to George Mateljan's, The World's Healthiest Foods, "Sea vegetables are an excellent source of iodine and vitamin K, a very
good source of the B-vitamin folate, and magnesium, and a good source
of iron and calcium, and the B-vitamins riboflavin and pantothenic
acid. In addition, sea vegetables contain good amounts of lignans, plant compounds with cancer-protective properties."
ARAME & CARROT SAUTE 1/2 package (of 1.76 oz package) arame (organic edible ocean plant) 1 teaspoon sesame oil 1 tablespoon mirin (a Japanese rice wine, I use Eden brand) 1 teaspoon soy sauce (I use Mitoku or Eden brands) 1 carrot, grated 2 scallions, thinly sliced 1/2 cup water (spring or filtered tap)
Soak the dried arame in water to reconstitute it for 5-10 minutes then discard soaking water. Heat the sesame oil on medium flame in a cast-iron skillet. Add arame and stir occasionally for 5 minutes. Add carrot and 1/2 cup water and bring to a boil on high flame. Turn to low; simmer for 20 minutes. Add mirin and soy sauce and cook for 5 more minutes. Place in a serving dish and garnish with scallions.
Servings: 10-12. Portion size: 1/4 to 1/3 cup
Note: This recipe may be refrigerated, then eaten over a three-day period.
Reminder: I'll be doing a talk on "Getting/Staying Healthy for Your Valentine (and Yourself!)" and book signing at Lois' Natural Marketplace (152 Route 1, Scarborough, Maine) this Wednesday (Feb. 13), from 5:30-7 p.m. See you there!
Last week I ate at Masao's Kitchen, a macrobiotic restaurant in Waltham, Mass. I brought home a take-out meal for a friend who happened to like the sea vegetable dish. I wasn't exactly sure what recipe Masao uses, but here is my own that is similar. I try to make this dish once or every other week. Arame is a mineral-rich brown algae. Many people who try arame seaweed for the first time are surprised by its mild, sweet flavor.
According to George Mateljan's, The World's Healthiest Foods, "Sea vegetables are an excellent source of iodine and vitamin K, a very good source of the B-vitamin folate, and magnesium, and a good source of iron and calcium, and the B-vitamins riboflavin and pantothenic acid. In addition, sea vegetables contain good amounts of lignans, plant compounds with cancer-protective properties."
ARAME & CARROT SAUTE
1/2 package (of 1.76 oz package) arame (organic edible ocean plant)
1 teaspoon sesame oil
1 tablespoon mirin (a Japanese rice wine, I use Eden brand)
1 teaspoon soy sauce (I use Mitoku or Eden brands)
1 carrot, grated
2 scallions, thinly sliced
1/2 cup water (spring or filtered tap)
Soak the dried arame in water to reconstitute it for 5-10 minutes then discard soaking water. Heat the sesame oil on medium flame in a cast-iron skillet. Add arame and stir occasionally for 5 minutes. Add carrot and 1/2 cup water and bring to a boil on high flame. Turn to low; simmer for 20 minutes. Add mirin and soy sauce and cook for 5 more minutes. Place in a serving dish and garnish with scallions.
Servings: 10-12. Portion size: 1/4 to 1/3 cup
Note: This recipe may be refrigerated, then eaten over a three-day period.
Reminder: I'll be doing a talk on "Getting/Staying Healthy for Your Valentine (and Yourself!)" and book signing at Lois' Natural Marketplace (152 Route 1, Scarborough, Maine) this Wednesday (Feb. 13), from 5:30-7 p.m. See you there!