Seaweeds and Eggs

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IMG_20150210_093412_110   Seaweed is actually a sea vegetable. It has been used for thousands of years for it’s ability to prevent disease, prolong life, and for overall health and beauty. In biology and myth, it is the sea that all things begin and return to. We begin life in the womb in a saline solution.

Seaweeds are classed by color. Their particular color depends on the depth at which they grow, the tide, temperature, light exposure and region. They contain up to twenty times more mineral content than land plants, and are a source of vitamins and fiber. Each seaweed has it’s own nutrient profile as well.

Seaweeds are used for lowering cholesterol, reducing fat in the blood, and in weight-loss programs. Other uses include the reduction of inflammation, as a diuretic, and the treatment of cancer and fibroid tumors.

I received Paul Pitchford’s book; Healing with Whole Foods, as a gift from my wife this past Christmas. It is a vast resource of information such as presented here, along with uses and recipes as an addition to whole body health.

Due to the high salt content of seaweed, you may need to rinse or soak, before using it. I have been using the roasted, shredded Nori as an addition to soups and eggs, and enjoy the flavor as a hot tea. Mixed with a little garlic, ginger and cayenne, it is helpful in treating congestion, (Head cold). Nori has the highest protein content and is the most easily digested of the seaweeds.

IMG_20150210_074319_434  I am not sure how the thought popped into my ever wandering mind, but I added some Nori and garlic to scrambled eggs. The flavor was what I would describe as a seafood omelette. Not that it tasted fishy, but the sea salt, roasted flavor was good. An exotic twist to a spinach omelette if you will. Additions to this could easily be any variety of mushroom, chilies, onion, whatever you choose.

IMG_20150210_075230   For one serving, I used 1 whole egg, 2 egg whites, 1/4 t minced garlic, and whisked it together along with approximately 1 1/2 Tablespoon crushed, shredded Nori. The Nori is easily crushed in the palm of your hand, as it is already dried. I only did this step so I did not have longer strands.

I poured the mixture into a skillet with olive oil, and cooked as I normally do my eggs.

IMG_20150209_073234    This was served with fresh tomato and was very good! As I mentioned, you could add many different ingredients and top with a sprinkling of cheese. Try adding some seaweed to an Asian style salad, stir-fry, soup, casserole or recipe of your choice.

In fitness, Bob

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4 thoughts on “Seaweeds and Eggs

  1. Ahhhh!
    It’s crazy how perfectly timed this post is.
    I just made an asian rice bowl and really wanted to use this seaweed but I couldn’t figure out how to justify all the sodium it has.
    So are you recommending soaking it for a couple hours before using it? How much salt is eliminated that way?

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    • The dried I do not soak. The salted can be soaked over night and the brine used in a soup. I have only rinsed the salted under running water and wrung it out. The stuff I had was very thick. I would suggest soaking over night and possibly even a second soak if you are concerned about the sodium.

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