Today, we know the plants as seaweed, which has many health benefits:
According to some studies, the minerals required by human beings, including calcium, sodium, magnesium, potassium, iodine, iron, and zinc are present in sufficient amounts. In addition, there are many trace elements in seaweeds. Edible plants from the sea also contain important vitamins including vitamin A (in the form of beta-carotene), B1, B2, B6, niacin, vitamin C, pantothenic acid, and folic acid. Analysis has shown trace amounts of vitamin B12, which rarely occurs in land vegetables.
Seaweed feeds the shafts and the ducts of the scalp to help improve the health of the hair. It has been said that the thick, black, lustrous hair of the Japanese is partly due to their regular diet of brown sea vegetables such as arame. Research has shown that minerals are important to healthy hair growth, and arame has a high mineral content.
Sea vegetables classified as brown algae, including arame, hijiki, kombu and wakame, have been shown to cleanse the body of toxic pollutants. Specifically, scientific research has demonstrated that these plants, which are abundant in alginic acid, bind with any heavy metals in the intestines, render them indigestible, and cause them to be eliminated from the body.
Seaweed has always been part of the staple diet of the Orientals, who lived near the sea and depended upon it for sustenance. It may well be the secret for a long and healthy life for you.
1 Stalk celery, diced
1 Butternut squash (or other winter squash)
A few chopped leaves of Chinese cabbage
A small onion or bunch of scallions
1 Small piece of wakame seaweed
Begin with 2 quarts water. Simmer the winter squash, peeled and diced, and the wakame, cut into small pieces. Add the onion and celery pieces. When the vegetables are tender, add 2 T. tamari and 3 T. miso, which has been dissolved in a small amount of broth. Garnish with a sprig of cilantro.