What is green, red or black and slimy and REALLY good for you?

Seaweed! Have you eaten any lately? 

Jill Gusman, author of “Vegetables from the Sea,” says seaweed, also known as sea greens or sea vegetables, have 10 to 20 times the minerals and vitamins of land vegetables. Seaweed has anticancer benefits, can stimulate thyroid function and can even help detoxify the body. Its vibrant color and unique taste and texture can add a lot of interest to some otherwise dull dishes. Jill says there are several different sea vegetable options to choose from: 

• Arame is known for its mild flavor and is good for beginners. It looks like black spaghetti and works great in salad or sautéed with other vegetables.

• Dulse is red-colored and available in powdered form or chewy whole leaves which are nice in soups or sandwiches.

• Hijiki is jet black and looks like small twigs when dried. Add that to any vegetable dish.

• Kombu is gray or green. You’ll need a scissors to cut the leathery pieces which can be used for stock.

• Nori is the dark green, paper-like seaweed that wraps around sushi rolls. You can also shred it into rice or stir-fry dishes.

• Wakame is the dark green leaf used in miso soup – or the bright green spaghetti-type used in seaweed salads. It has a subtle, sweet flavor.