Seaweed


I tried seaweed a very long time ago. From memory some paper thin Japanese fancy food so to speak. My recollection was that it was something I could definitely eat a lot of. A bit like moreish salted nuts etc.
Anything with salt in I guess 🙄

On moving to Ireland I tried my sister’s Wakame and pumpkin seed mix. Then a neighbour suggested Samphire seagrass, and a couple of shop assistants Dillisk, also known as Dulse. At the time of writing I still have my allergic rhinitis, and so tried a Carrageen remedy for that.

Wakame seaweed and pumpkin mix

I find this particular mixture delicious with scrambled eggs.

This seaweed is quite popular in Ireland and has significant health benefits. This is especially so if you are doing weight training or exercise in general as it contains:

  • Magnesium, an important mineral used in the contraction and relaxation of muscles
  • Iodine, required to convert food into energy
  • Calcium, Wakame helps facilitate the absorption of this mineral (needed for healthy bones) into the body
  • Iron, required for the manufacture of red blood cells
  • A full set of vitamins which help the bodies immune system, including Riboflavin which the body uses to convert food into energy. If you have a Riboflavin, which is vitamin B2, deficiency, then your body will find it difficult to metabolise food properly. I haven’t done enough research at this point to say definitely that the result will be more fat, however if you can’t metabolise food properly, then you may be malnourished, and this in turn would prompt your body to tell you to eat more food. A sluggish metabolism will mean that you won’t burn calories as fast as you should. Either way it would seem plausible that getting fatter would be the result.
  • Helps with cell reproduction which in turn may have a positive effect in preventing cancer.

Mix a heaped tablespoon of Wakame and pumpkin seed mix into a couple of scrambled eggs, along with a slice of toasted sourdough bread it is delicious.

The ratio of pumpkin seeds to Wakame I use is around one to one.
Initially I would cut the Wakame up with a large pair of sharp scissors, but then discovered I could buy it already chopped up 🙂
Heat the oven to 190°C and put the pumpkin seeds on a baking tray for a couple of minutes until they start popping. Add the Wakame on top and leave for another three minutes.

I use a small coffee grinder to smash the mixture into the consistency of medium ground pepper. Let it cool before putting it in the grinder. If it is still warm it tends to stick to the blades and gum things up. I have tried putting it in the food processor, but likewise it jams up the blades. Originally I used a mortar and pestle, but this can be time consuming.

Samphire seagrass

Great as a snack, just as it is, though I found it goes really well with my Sauté ginger potatoes, smoked bacon and Samphire recipe

Dillisk also known as Dulse

Well what can I say !

Dillisk has numerous health benefits including boosting your metabolism, which is great for burning fat. It contains a relatively large amount of iodine which is essential for regulating the thyroid gland. Don’t overdo the iodine though, this can be just as bad as not enough ! everything in moderation.

Carragheen Moss

When I moved to the last house I stayed in I still smoked, and would have a blocked nose. In the past when I gave up smoking; I would do a few weeks of exercise, running etc. and it would clear up. At this house it didn’t. Well it did briefly, more on that elsewhere.
My allergies have improved since I have been living in Ireland though I still have allergic rhinitis at varying degrees all the time. I’m not a fan of decongestant sprays and synthetic chemical solutions. I don’t feel they are that effective and often have downsides. So I gave this a go. It has been used for centuries to treat sinus infections and to break up mucus in the respiratory tract.
I only make it up if I am particularly blocked up, and it does help. Perhaps I should take it more often.

There are lots of ways you can make up a cough mixture using Carrageen Moss. I experimented slightly on the basic principles.

Wash the seaweed in cold water.
After experimenting with different quantities I find this combination is pleasant to drink and still has the strength of the seaweed.

  • 10g carrageen
  • 500ml water, this will reduce down when it’s simmering, so to your taste. You can top up if necessary. This will be plenty enough for one mug of cough mixture.
  • a lemon
  • a couple of cloves
  • 5 to 10 grams of finely chopped ginger. As in the video, and to suit your taste. Some recipes also suggest using cinnamon which I also like, so will definitely be giving that a go sometime.
  • Honey to taste, as in the video I doubt I will be bothering from now on, though perhaps if you have a sore throat it would be soothing