We’ve just got our shipment of Atlantic Kelp (Kombu) in and Annmarie is really excited to use it…
Kelp, as you may know, is a great source of iodine which can help support the thyroid.
Ann’s been adding kelp to just about everything since her TSH (thyroid stimulating hormone) was a little elevated on her last blood test.
Today, she’s going to show you how to make a Japanese kelp and cucumber salad that tastes awesome – with seaweed that doesn’t come from the Japanese coast.
Take a look…
Your question of the day: Do you like your kelp dried or slimy? LOL!
Here’s the raw food recipe:
Japanese Cucumber Kelp Salad
1 cucumbers, sliced thin
1/2 cup chopped kelp
1 tablespoon rice vinegar
1/2 tablespoon toasted sesame oil
1/2 tablespoon coconut sugar
1 teaspoon sesame seeds (optional)
1 scallion, chopped fine
Kelp will expand about 5 times its weight. It’s best if you cut into manageable 4 to 6 inch sections with scissors. Rinse it really well and let soak overnight or 8-10 hours. Rinse again before adding it to the salad.
Place cucumber, seaweed (chopped into matchstick or square pieces), vinegar, oil, and coconut sugar in a bowl and mix well. Let marinate for about 20 min. Top with sesame seeds and scallion.
For Kelp Chips
Rinse Kelp really well and lay out strips of it onto dehydrator. Sprinkle sesame seeds and sea salt on them. Let dry for about 8 hours at 115 degrees until crispy.
To order some of our Atlantic Kelp (Kombu), please go here: buy atlantic kelp!