Wonders From The Sea & Easter Strawberry Delight

How would you like to have beautiful skin, hair, nails, flexibility, strong bones, healthy thyroid function, pain-free joints and much more??? You'd be shocked to find out how nutrient-deficient our food supply is and how it robs you of the above.

Sea vegetables provide the nutritional foundation that our food supply lacks. These exquisite plants are easy to use and packed with the essential minerals needed for vibrant health and vitality.

Let me introduce you to the wonderful world of sea vegetables, which I've had a love affair with since childhood. I grew up on the west coast of Ireland, where the ocean and the tides are part of our daily lives. My ancestors harvested sea vegetables to keep their soil healthy and to cook with. Their medicinal properties ensured health and longevity. You still see layers of sea vegetables drying on the large rocks around people's homes. Don't worry though, you can find them in your whole food stores already dried for you.

All sea vegetables are edible. Give your soups, salads, grains and yes, even your desserts a power boost with a small amount of hand-harvested, high-quality sea vegetables. They are an excellent source of minerals, especially potassium, sodium, calcium, magnesium, iodine, sulfur, nitrogen, iron, zinc and more. Often they are better sources of minerals than meat, whole milk, eggs and even local plants. By adding a small amount of sea vegetables to your diet, 5-15 grams at least twice a week, you are greatly improving your health.

Lets Take A Look At These Exquisite Plants

sea vegetables


I place an inch of Kombu in all my bean dishes to make them more digestible, and  to enhance their flavor. It is an excellent source of iodine, which plays a role in thyroid health. Kombu is an excellent addition to any homemade soup stock. Add a postage stamp size piece the next time you cook brown rice.


Wakame is used in many Japanese dishes, salads and miso soup. It is very high in calcium and magnesium and is a great for bone and dental health. Add it to soups, stews and salads. Like any sea vegetable a little goes a long way. Chop into little pieces and add through your salad with your favorite dressing.


Nori is versatile, crispy and packed with minerals, whether wrapped around a nori roll or sprinkled over grains. My boys loved to eat half a sheet toasted nori regularly. The Korean students at their school loved nori as a snack before soccer games. It's a great source of iodine, vitamin A, B and C, iron, calcium, protein and dietary fiber. Half a sheet of toasted nori daily, is a great way to get essential minerals into your body quickly. Keep it fresh by storing it in a cool, dry place.


Dulse is my favorite sea vegetable. It is sometimes called vegetable bacon and has a dark red color from it's high iron content. Despite its salty taste it is relatively low in sodium. Gourmet restaurants are now using quick-fried dulse in soups for their bacon-like flavor. Dulse is high in vitamins B 6 and B 12 as well as potassium and fluoride. Add dulse and dulse powder to greens, salads and soups for a unique and wonderful flavor.


Agar also known as Agar Agar or Kanten, comes in flakes or bars and makes delicious desserts. I prefer flakes because they easily dissolve in warm liquid. Agar is commonly used instead of Gelatin to make healthy Jell-O. It is also used for weight loss, due to its high fiber content and as a mild laxative to help with constipation. Agar or Kanten is high in calcium and iron.

There are many more amazing sea vegetables, Hiziiki, Arame and Bladderack to name a few and we'll talk about them another time. The ones above will get you off to a healthy start. I hope this inspires you to expand your culinary explorations to include the nutritional bounty of sea plants.

How to store your sea vegetables

In proper storage, most totally dried sea vegetables are nutritionally and medicinally secure indefinitely. The minerals do not degrade. To store properly, place in a completely airtight, waterproof, opaque container, at temperatures less than 70 degrees and in the dark. Some sea vegetables, such as nori, improve in taste and texture for at least 20 years.

Easter Strawberry Delight: Jell-O, also known as Kanten or Mousse 

with fork


  • 4 cups apple juice or a mixture of juices like apple/strawberry
  • 2 cups of slices strawberries or your favorite mixed berries
  • 1 cup of spring water
  • 6 heaping tablespoons of agar agar flakes
  • If you like your desserts quite sweet, you can add: 1/4 cup of barley malt, or rice syrup or 1 - 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 lemon freshly squeezed
  • 1/4 cup roasted and slivered almonds, grated peppermint chocolate or slivered peppermint leaves (for garnish)
  • For mousse or extra richness: add 2 tablespoons of peanut or almond butter


  1. Place the juice, water, lemon juice and agar agar flakes in a sauce pan and bring to a boil on a medium flame, occasionally stirring with a wooden spoon.
  2. Simmer for 15 minutes or until the agar agar flakes are dissolved.
  3. Add vanilla
  4. While simmering, wash and slice the strawberries.
  5. Taste it. If you want a sweeter taste, add the barley malt, rice syrup or maple syrup and mix gently. Remove from heat.
  6. Place the sliced strawberries or mixed berries in the bottom of a medium sized pyrex baking dish and pour the warm liquid over them.
  7. In about an hour, it will cool and set into a Jell-O consistency. You can also place it in the refrigerator after cooling for 15 minutes so it sets more quickly.
  8. For mousse or extra richness: when the kanten is firm, spoon into a blender, add the peanut or almond butter and blend until smooth and creamy.
  9. Place in individual glass containers, garnish and serve for wonderfully healthy Easter treat!

Enjoy! Michelle