Kelp, a form of algae, comes from coastal waters around the world. The marine plant can be found in many Asian cuisines as an addition to salads, soups, pickles and jellies. While the use of kelp as a supplement is not regulated by the Food and Drug Administration, the plant is a source of iron, calcium, magnesium, potassium, phosphorus, Vitamins A, B1 and 2, C, D and E, as well as amino acids and iodine.
Step 1
Cut strips of dried kelp in to strips one inch thick and five to six inches long. Place the strips in a large bowl, and submerge in warm water. Allow the kelp to soak for ten minutes as it reconstitutes.
Step 2
Cut the reconstituted kelp into bite-sized pieces. Eat kelp pieces raw by themselves as a vegetable or in a salad. Add kelp to stir fries, soups or noodles.
Step 3
Place one strip's worth of kelp in a pot with a pound of dried beans or lentils, and cook as usual. The glutamic acid found in kelp helps tenderize dried beans during the cooking process.
Step 4
Spread a half inch layer of cooked rice on a half sheet of nori, a special dried kelp used for making sushi. Place julliened vegetables, tofu or sushi-grade fish on top of the rice, and roll the nori in a sushi mat. Cut the roll into one inch pieces to serve.
Step 5
Add one tsp. powdered kelp to your favorite cookie or pastry recipe. The algin found in the cell walls of kelp that give it its flexibility functions as a stabilizer in your baked goods.
Tips and Warnings
- Get a quick dose of kelp by taking 200 to 600 milligram tablets of kelp alcohol extract.
- Consult your health care provider before beginning any supplement regimen, including kelp. Do not consume kelp if you have an allergy to iodine.
Things You'll Need
- Dehydrated kelp
- Scissors
- Large bowl
- Nori
- Brown rice
- Vegetables
- Tofu
- Sushi-grade fish
- Sushi mat
- Powdered kelp
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