A major source of iodine, kelp is a seaweed/sea vegetable. Kelp grows in underwater forests in shallow oceans. It is harvested from rocky ocean shores across the world. Kelp is large seaweeds that belong to the family of brown algae. It is a rich source of minerals like potassium, calcium, magnesium, iron, etc.
Kelp has no roots and does not resemble plants that grow on land. Kelp anchors itself to the bottom of the ocean by an anchoring process called holdfast. However kelp does not absorb nutrients as roots do from the soil.
The leaves of kelp are called blades and the stem is known as stipe. The air bladders that are attached to the base of the blade help to keep the plant afloat and grow upward towards sunlight. Giant kelp can grow up to 150 feet long. Different types of kelp grow in different parts of the world.
Today the power of kelp has been marketed in tablets, liquid, powders and capsules. Kelp can be consumed as a supplement after prior consultation with a physician. Kelp in its natural form can be used as a vegetable. It can be cut with scissors and can be used in salads, stir fried vegetables etc.
Kelp is a good nutritive supplement as it is a storehouse of nutrition. Kelp helps to regulate the thyroid gland as it is rich in iodine. People with iodine deficiency can reach out to kelp supplements to help balance and regulate iodine in the body. Kelp is alkali rich and thus balances the acid-alkaline proportion in the body thereby maintaining the pH level of the body.
Japanese women who have traditionally eaten kelp regularly are noticed to have lower rates of ovarian, breast and endometrial cancer. Kelp was noticed to possess phytoestrogen properties and helped lower estradiol levels in women. Kelp is not suitable for those who often suffer nausea or diarrhea. Pregnant women must avoid kelp.
Margarine 1 cup
Powdered kelp 1 teaspoon
Almond flavoring 1 teaspoon
Vanilla 1 teaspoon
White sugar 1 cup
Brown sugar 1 cup
Flour 3 cups
Baking soda 1 teaspoon
Salt 1 teaspoon
Mix margarine, sugar, vanilla, eggs and almond flavoring in a large mixing bowl. In another bowl, mix the kelp, flour, salt and baking soda. Combine the ingredients of both the bowls and mix well. Spoon the dough little by little in desired shapes onto greased baking sheet. Bake at 400 degrees for about 8 minutes. Cool them on wire racks. Store the cookies in an airtight container.
Kelp ½ cup chopped
Cucumber 1, sliced thin
Scallion 1, chopped fine
Sesame seeds 1 teaspoon
Coconut sugar ½ tablespoon
Rice vinegar 1 tablespoon
Sesame oil ½ tablespoon, toasted
Cut kelp into 4-6 inch pieces using scissors (kelp tends to expand 5 times its original weight). Rinse well. Soak overnight for 8-10 hours. Rinse again before adding it to the salad. In a bowl, mix the kelp, cucumber, vinegar, coconut sugar, and oil thoroughly. Allow it to marinate for 20 minutes. Top with scallion and sesame seeds.
Kelp soup with miso
Bring water to a boil. Add vegetables like celery, onions, carrots and kelp. Cook till tender. Add miso softened with stock. Serve after about 10 minutes.