Arame seaweed with sweet vegetables
Alkaline and cleansing, this delicious recipe boosts the immune system, improves digestion and accelerates the elimination of toxins.
Like all SHA dishes, the recipe for arame seaweed with sweet vegetables proves that it is possible to take care of your health with a natural and balanced diet while still enjoying a fine dining experience.
Arame seaweed is thin and fibrous and is often used in salads or as a garnish. It is an alkaline, antioxidant and purifying food and is packed with soluble fibre, vitamin A, minerals and trace elements such as calcium, magnesium, iodine and potassium. It strengthens bones and the immune system, protects cardiovascular health, minimises fluid retention and helps to lower cholesterol.
Onions contain sulphates and prebiotics that accelerate the body’s natural cleansing process, improve digestion and strengthen the immune system and intestinal health. The World Health Organization ranks carrots as a priority food because of how much fibre, vitamins and minerals it provides. It is a source of beta-carotene, a precursor of vitamin A with antioxidant properties that contribute to cell regeneration, protect eye and cardiovascular health and boost the skin’s defence system.
SHA chooses every ingredient in the dish for both its taste and its nutritional value. This is why seasonings play almost as important a role as the main ingredients. Thus, rice vinegar helps balance the liver and gall bladder, and shoyu, a sauce rich in protein, iron and calcium made by fermenting soybeans with roasted wheat grains, water and salt, improves digestion. Finally, coriander is an aromatic anti-inflammatory and diuretic herb that provides iron, vitamins C and K and apigenin, a natural antioxidant that strengthens liver function and helps with the elimination of heavy metals such as mercury and lead.
Click here to learn more about the alkaline diet.
10 g arame seaweed
½ white or red onion
Extra virgin olive oil
- Soak the arame seaweed for 15-20 minutes.
- Cut the onion into slices and grate the carrot.
- Pour a splash of extra virgin olive oil into a frying pan, heat it, add the onion and carrot and cook over a medium heat for five minutes.
- Add the seaweed and sauté for a few more minutes.
- Season with the shoyu and rice vinegar.
- Chop up some coriander and add it to the dish before serving.