 Kelp
is the largest sea plant (sea "weed") that is likely to wash up on the
shore, but there are no toxic sea plants so any seaweed can be eaten.
Kelp and all seaweeds are rich sources of iodine, a mineral that is
often scarce in people who live inland far from the sea. Kelp and other
seaweeds can be added to soups or other foods to enrich their content
of iodine and other minerals from the sea. Iodine evaporates in the
air, so cook a liquid with seaweed in it slowly and with a cover. A
covered crockpot is ideal.
 You can buy
dried kelp from a health food store, order it online or gather it
for
free from the shore, preferably after a storm that will have washed the
kelp in from the deep ocean. Kelp is a flat, brown seaweed attached to
the ocean floor by a cord (looks like a rope) and then a bunch of small
finger-like growth that holds onto a rock. Kelp is part of the what makes French green clay green.
Replace
chicken or beef
stock with kelp stock, or add kelp strips to
bone broth and simmer (about 5" strip per quart of broth) overnight.
After cooking, chop up kelp and return to broth.
Tenderizing
kelp to
use in food
(This will contribute minerals including iodine and chlorophyll your
food.)
Tenderize kelp by putting it in broth or water in a baked enamel
saucepan and bring to a boil or lacto-fermenting it in kefir whey
or
leftover sauerkraut juice for 2-3 weeks. Chop into small pieces.
 Kelp
Broth with
Fresh Kelp
1 6" piece of Kelp
1 medium onion, chopped
1 medium winter squash, cubed (about 1 quart)
1/3 cup parsley, chopped
Rinse kelp, remove and tiny shells attached to it..
Put kelp in a baked enamel saucepan, cover with water and simmer 10
minutes.
Turn off heat, remove kelp from pot and cut into small pieces.
Return pieces of kelp to pot with the onion and squash, add water to
cover.
Simmer until squash is soft, 20 -30 minutes, or pressure cook 10-20
minutes on low pressure.
Garnish with cooked broccoli or kale [optional] and add a teaspoon of
naturally fermented soy sauce [optional].
Kelp
Broth with
dried kelp
1/2 ounce of dried kelp (15 grams)
4 cups of water
Soak the dried kelp in water for 2 hours.
Put the kelp and water in a baked enamel saucepan or pot.
Turn on heat to low and allow it to simmer for several hours or very
low (slow cooker) over night.
Pour the kelp and water through a sieve to remove the kelp with a
strainer.
The remaining liquid is your kelp broth.The removed kelp can be used to
cook in other recipes.
Seaweed salad
1/2 cup wild-caught fish
1/2 cup cooked brown rice
1 cup or 1 medium chopped cucumber
1/4 cup finely minced red onion
Mix together and add raw vinegar or lemon juice for salad dressing
Tenderizing
kelp to
use in food
(This will contribute minerals including iodine and chlorophyll your
food.)
Tenderize kelp by putting it in
broth or water in a baked enamel
saucepan and bring to a boil or lacto-fermenting it in kefir whey
or
leftover sauerkraut juice for 2-3 weeks. Chop into small pieces.
Dandelion and kelp broth
Make a bone broth as usual, by putting bones in water and simmering or
boiling
Add some kelp collected from the shore after a storm (hopefully it will
have blown into shore by the winds and will have grown away from land )
Bring it to a boil and remove from heat.
Put some dandelion flowers into a soup bowl.
Pour the hot kelp broth onto the flowers
Add naturally fermented soy sauce and sea salt to taste.
Nourishing
Traditions by Sally Fallon
Iqaluich
Niginaqtuat,
The Fish That We Eat
by Anore Jones. (This is a link to a pdf document that contains the
entire 345-page
book that you can download free of charge.).
Food
Enzymes for Health & Longevity by Dr.Edward Howell
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