Oh that pesky little thing we’ve been hearing so much about, that thing we call radiation? Well, whether media is talking or not, whether a reactor has blown up or not, it is seeping and it is not new. Radiation is everywhere – from phones and TVs to sunshine (obviously worse with recurring burns in the same spots). Do you keep a clock by your bed and have an outlet behind your bed? Radiation, friends. Radiation.
When I was at the Longevity Conference a couple weeks ago, people were far more concerned about the repercussions of a potential nuclear explosion on the West Coast than we seem to be in Toronto. Doesn’t matter where you are, this is one sweet planet and nothing happens in isolation.
What is the best way to protect ourselves from the damage of radiation? Eating from the sea! Sea veggies, spirulina, marine phyoplankton, chlorella, irish moss… You get the idea. We need to help clear out that radiation and at the same time, get in the right amount of iodine to protect our thyroids.
You know I was having the time of my life at the conference with all the brand shiny new health info. I was picking up what all those health experts were putting down. And my absolute favourite part was the cooking demos – that is how I was inspired to make these dulse and kelp chips.
Move over kale! Kelp is taking over.
Raw Solla (Solla Eiriks) presented a variation of these kelp chips at the conference and they were amazing! Now, I do my best to eat sea veggies. The tricky bit with them is that they usually taste a lot like the sea. These chips, however… wowzers – they were gone in no time!
Are a protective food which can help, heal and repair, including overcoming poor digestion, preventing and overcoming goiter, and rebuilding the proper function of all glands (including thyroid).
Aid in brain development.
Help prevent osteoporosis as they are so loaded in the full spectrum of minerals.
Aids detoxification.
Helps to increase metabolism.
So learn to love it and I am here to help with these spicy horseradish dulse and kelp chips! As a side note, I would highly recommend avoiding eating/drinking anything grown in or around Japan these days – that includes freshly harvested green tea and sea veggies. There is no such thing as safe levels of stontium i-90, cesium-137, xenon 133, tritium etc.
One whole package of your choice of sea veg (I used a mix of dulse and kelp)
1/2 cup cashews, soaked overnight
1/2 cup water
1 lime, peeled
3 inches fresh ginger root
1 clove garlic
1 Tbsp horseradish
1 tsp sea salt
1/2 tsp cayenne
1 tsp maca powder (optional)
1 tsp – 1 Tbsp chlorella (optional)
Instructions
Soak sea veg for 10-15 minutes until soft.
In a blender or food processor, blend all sauce ingredients together. Transfer to a bowl.
If using kelp, you should be able to pull the seaweed out piece by piece and dip in the bowl to coat with sauce. If using dulse and it’s a little mushy or hard to separate pieces, transfer to a strainer to allow some water to drain out, and then pour sauce in and mix thoroughly.
Lay seaweed out on dehydrator tray and dry at 115 for 8-12 hours until crisp. If you don’t have a dehydrator, lay it on a cookie sheet lined with parchment and place in oven at its lowest setting with the door slightly open to allow moisture out.
Optional Tip: The soak water from the seaweed is going to be amazingly nutrient rich. You may wish to use this as your water in your sauce. Do it! Another option is to use this water to water you plants or your pet :)
Notes
Cook Time: 8-12 hours (dehydrating)
Prep Time:15 minutes
How do you get your sea veggies into your diet?
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