Hello everyone, and happy March!
I know it is hard to believe that a spring thaw is happening, but you have paid your dues! Soon enough we will be talking about ramp eating and spring hikes, and enjoying blossoms and green grass. It is about time! And though the skies may still be a little gray, and the weather still a little chilly, I
invite you to think spring because it is right around the corner.
I am currently on the west coast and enjoying some already-beautiful weather. I am here on the Superfoods trail with the Heinen’s team. We are seeking new Superfoods solutions for you and visiting and personally vetting our farmers who grow food for Heinen’s. Stay tuned for details on exciting new product finds!
Travel is rejuvenating; I always find it refreshing to step out of my comfort zone and take in the spirit of a new place. One thing I really love about the west coast is being close to the beautiful Pacific Ocean. The mixture of sun and sea is such a warm and comforting combination. The sea is deeply connected to our well-being. This got me thinking about one of my favorite Superfoods: seaweed.
What’s so great about seaweed? For starters, it is delicious. Try pairing it with sesame oil or seeds and freshly ground black pepper for an awesome treat. There are also a few flavored varieties for snacking, especially when you crave something salty. Aside from this, seaweed is a nutritional powerhouse containing vitamins B-12, A, and C, protein and most notably, iodine. Many suffer from thyroid imbalance and this is an easy way to support your thyroid. Supporting the thyroid is essential for keeping weight under control and keeping energy up—both are needed after a long, hard winter.
Since you are most likely still awaiting weather like I am currently enjoying seaside, why not make this Superfood into something that will help make your wait more bearable? My suggestion is Superbroth!
I like soup this time of year, especially when it is drizzling and a bit gray. I love making this broth in the late winter because the wide assortment of veggies gets me into the mood to start planning my garden and it is flexible in the types of vegetables you can use. It is well worth the effort to make and you can enjoy the nutritional support of the seaweed that has a starring role.
For every 2 gallons of pure water add:
- 1 medium red onion
- 1 medium white onion
- 2 medium carrots
- 8 celery stalks
- 8 cloves garlic
- 1 medium daikon radish (root and tops)
- Optional: 1 small butternut or other winter squash (in winter) or 1 medium zucchini and 1 medium yellow squash (in summer)
- 1 Spanish black radish
- Optional: 1 medium red or golden beet (root and tops)
- 1 medium turnip (root and tops)
- 1 bunch kale (your choice)
- 1 bunch parsley
- 1 bunch cilantro
- ½ bunch rainbow chard
- ½ bunch mustard greens
- ½ cup dried seaweed (wakame, kelp, dulse, or nori) (1 cup if fresh)
- ½ small red cabbage
- ½ small green cabbage
- 1 lemon (cut in half)
- 1 thumb sized piece of ginger, minced
- 2 tsp. turmeric
- 1 cup dried maitake or shiitake mushrooms (two cups if fresh)
- 1 tbsp. sea salt
- 1 tsp. black pepper
- 2 cayenne peppers
- Chop all ingredients except for cayenne pepper and garlic (add these whole) along with all other ingredients at once and place on a low simmer for approximately 1 hour. Depending on exact ingredients and seasonality, it may take a bit longer.
- Once done, allow to cool on stove for few hours then strain (you can eat the cooked vegetables, they are great dehydrated, you can also dehydrate your juiced veggie pulp—these are both awesome sources of dietary fiber).
- Store the broth in a large glass container that is well sealed in your fridge. Gallon jugs work well. You can warm gently and drink 2-4 cups a day. Also, this serves as a great base or steam sautéing liquid in your Superfoods kitchen.
Know what else I love to take out the chill? Matcha. While certainly not seaweed, it is green and a superfood! My favorite basic Matcha recipe is my Good Mornin’ Matcha, which I enjoy daily with my family. To make, heat 2 cups unsweetened nut milk of your choice (I prefer hemp or almond) and 4 cups water until it starts to look frothy. No need to simmer, just heat through. Next, remove from the heat and add 1 tbsp. raw cacao nibs or cacao powder and 1 – 1 ½ tbsp. Matcha. Whisk and serve. Note: If you are using cocoa nibs rather than powder, put them in the pot in the beginning as they will need to absorb liquid and soften a bit before drinking.
Hang in there. I know this time of year can be tiring when we are just pining for sun and missing the long, warm and lazy days of summer. I assure you warm weather will be here before you know it. Until then, keep warm from the inside out and be well.