I'm creating recipe's in line with the Swank diet as my daughter in law describes it and she says she is going to only use sea salt. My question is since most (good) sea salt is not iodized, is this going to be a problem for her, and no she does not live near a leaky nuclear plant ?
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Originally posted by Ted View PostI'm creating recipe's in line with the Swank diet as my daughter in law describes it and she says she is going to only use sea salt. My question is since most (good) sea salt is not iodized, is this going to be a problem for her, and no she does not live near a leaky nuclear plant ?
The easiest way to ensure adequate iodine in the diet is to include some sea vegetables such as kelp (iodine rich) in miso soup (fermented soy), and seaweed. I buy the sheets of seaweed and get them slightly wet sprinkle sea salt and/or other herbs on it and flash bake it in the oven. Makes a crispy treat. Or of course some brown rice sushi rolls. yuummmNutritionTara
Eat better, feel better and be richer for it.
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Wakame is a sea vegetable available in most whole food stores. Soak a piece (or part of a piece) of it in cold water until it rehydrates, then remove the central rib and cut the rest into small pieces. Put it (along with the soaking water, which contains nutrients) in any soup or stew at the beginning of cooking. The wakame will pretty much dissolve, and you won't be aware you're eating seaweed!
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BigA
We buy Japanese wakame and it comes in a bag all dried up. We just drop it straight into soup and it turn into strips, kind of like vegetable noodles. All flat and smooth. It has salt in it, so you use less when seasoning.
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Originally posted by BigA View PostWe buy Japanese wakame and it comes in a bag all dried up. We just drop it straight into soup and it turn into strips, kind of like vegetable noodles. All flat and smooth. It has salt in it, so you use less when seasoning.
The same method I use for wakame works for kombu too, by the way. Kombu is a sturdier plant, and it works particularly well with dry beans (black, pinto, etc.) that are going to simmer for a long time. The beans come out really tender, and the kombu enhances their flavor.
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BigA
Originally posted by Sequoia View PostThe wakame I use is Japanese too (Eden); I haven't seen the kind that comes in strips. Sounds intriguing!
The same method I use for wakame works for kombu too, by the way. Kombu is a sturdier plant, and it works particularly well with dry beans (black, pinto, etc.) that are going to simmer for a long time. The beans come out really tender, and the kombu enhances their flavor.
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I don’t use a lot of salt when cooking and never add salt at the table.
I like sea salt on a few things, mainly sea food I don’t think vegetables need salt.
I do some caramelizing, add a little honey or other spices when I went to add extra flavor.
I also use coarse kosher salt, it is great for brining poultry and pork chops.
Once you had a brined chicken or turkey, most restraint poultry will taste dry and bland.
(Just be sure to rinse thoroughly after brining)
It is also good for when you wait a dish to have some scattered clean burst of salt flavor.
Kosher salt is also iodine free, so Tara tip on using seaweed is something I’m definitely going to use.Give life meaning, live life by the 9 Noble Virtues.
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Originally posted by BigA View PostSorry to be unclear - it comes in dried crinkled strips. It's called Fueru Wakame (fueru is a kind). Once rehydrated, it is strips. It's probabl what you're looking at. We just throw it in the soup while it's cooking.
No, the kind I use is a full, broad leaf when it's rehydrated. To get strips I'd have to cut them myself.
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Update...
When I took on this project initially, I went through all my recipes and checked for compiance with and in some cases adapted to The Swank diet (I also included some recipes that offered the opportunity for a little chating). I am pleasd to say that the "bad days" are very, very rare lately.
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