In Good Health: Classes with Lana

Seaweed is from the sea, and like the ocean, it is cooling in nature.  There are various types of seaweed, which can all detoxify the body by pulling heavy metals and toxins out of the body, like a natural chelation therapy.  Be sure to use good quality seaweed from a clean(ish) ocean. Cool seaweed can also transform hot-phelgm which is generally sticky and possibly yellow in color.

Here’s Grace’s family recipe for seaweed soup.

Ingredients:

• Wakame/Kun Bu (Pacific Wildcraft kelp seaweed, harvested from Mendocino County)
• Beef Brisket (Marin Sun Farms grass fed organic)

  

  Dried Kombu Seaweed

• Organic Toasted Sesame Oil
• Sea Salt
• Garlic/Da Suan
• Organic short grain rice

Directions:

Boil 1 lb of beef brisket and 3-4 garlic cloves in 12 cups of water for 3 hours to make soup stock. Cut up and shred beef into small pieces half way through and then return to soup.

While the soup stock is cooking, rinse 2 handfuls of wakame and then soak in water for 30 minutes.

Cut up wakame into 1” by 1.5” pieces.

Saute wakame pieces in organic toasted sesame oil then simmer with 1/4 cup of water for 5-10 minutes to soften and infuse the seaweed.

When soup stock is finished cooking, add everything together, bring to a boil, reduce heat and cook for 15min. Add salt to taste.

Serve with steamed short grain white rice.

Thank you, Grace, for this tasty recipe!

Tags: detox, kun bu, seaweed, wakame

This entry was posted on Sunday, February 26th, 2012 at 9:52 pm and is filed under Anti-Inflammatory, Detox, Herbal Soup, Soups & Stews. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.