By Chef Valerie Wilson
Sea vegetables, or seaweeds, are the most nutrient-dense food on the planet, and arame is one that is tasty and easy to prepare. These plants that grow in the ocean have been eaten for hundreds of thousands of years. Our ancient ancestors knew that sea vegetables are non-perishable once dried and can last forever. So they made excellent travel food. And their nutritional profile makes them an essential part of any diet.
All sea vegetables are very high in iron and calcium. And the calcium in arame is readily available to be absorbed by your body, unlike the calcium from dairy. Also high in minerals and trace minerals, arame can help alleviate high blood pressure, build bones, and treat female disorders. Sea vegetables can help dissolve fat deposits accumulated in the body from high-fat foods and are used frequently in Oriental medicine to dissolve tumors successfully. Sea vegetables also have natural iodine, which helps the thyroid function properly.
When cooking with sea vegetables, you must know they expand when you cook them to about twice the size they are when dry. So remember to start with a small amount. Also, all sea vegetables are bitter to the taste. When creating a dish with them, you must pair them with naturally sweet vegetables such as carrots, cooked onions, sweet potatoes, parsnips, winter squash, and rutabaga. Arame does not need to be soaked, but you need to rinse it before cooking.
Arame and Corn
1 onion (thin half moons)
1 cup arame sea vegetable
¾ cup water
3 T. tamari
2 T. brown rice vinegar
2 cups frozen organic corn
Place the sliced onion in a large sauté pan. Wash the arame by placing it in a bowl, running cold water over it, and then staining. Place the arame on top of the onions. Add the ¾ cup water, 3 T. tamari, and 2 T. brown rice vinegar. Cover and bring to a boil. Reduce to low, cover, and simmer for 20 minutes. Add the corn. Cover and continue simmering for 10 more minutes. Mix all together and serve.
Chef Valerie Wilson
