Hijiki and Vegetables
Sea Vegetable benefits the thyroid. It is an excellent
source of calcium, iron, and iodine; vitamins B2 and niacin;
normalizes blood sugar levels; aids in weight loss; builds bones
and teeth; soothes nerves; supports hormone functions.
Read my related article,
Salt--Friend or Foe.
Cook hijiki with vegetables 25-30 minutes. Eat a side dish
2-3x a week. You
may have to acquire a taste for Hijiki, and once you do, you
and your body will crave its superior nutrition. You can
always increase the amount of vegetables and use less hijiki, or
substitute arame for the Hijiki. Arame has a mild taste.
Hijiki (or Arame ) dried 1-2 tsp.
wheat free soy sauce
onion ¼ tsp.
carrot Water to
One tsp. Toasted sesame oil
Hijiki in cold water 10-15 minutes. Pour off soaking water.
Cut onion and carrot thin. Slice or chop the hijiki. Place
small amount of toasted sesame oil in a skillet and heat. Add
hijiki and sauté a few minutes. Next add onions and carrots and
sauté a few minutes more. Add water to cover. Bring to a boil,
cover pan with a lid, reduce heat and simmer 30 minutes. Add
soy sauce and grated ginger for last 10 minutes of cooking.
Remove lid and simmer a few minutes more until all liquid is
can vary the vegetables in this dish. The following are nice
additions: dried Shiitake mushrooms, tofu or tempeh, green
cabbage, parsnips, squash, leeks, scallions, parsley, etc.
Roasted almonds or walnuts can be added at the end.
I often add
a few TB. of mirin which is a rice cooking wine.
hijiki or arame in good quality oil is necessary to help
metabolize the minerals in the seaweed.
matters. I prefer to
purchase Hijiki and all sea vegetables from a reputable Health Food Store
rather than an Asian Market--they often contain artificial
More Sea Vegetable