In traditional Chinese healing, sea vegetables correspond to the winter season and to the kidneys, adrenal glands, bladder and reproductive organs. The strengthening, balancing and cleansing properties of sea vegetables are known to help these organs as well as the hair, skin and nails. Sea vegetables (or seaweeds) provide a variety of minerals and vitamins, including calcium, iron and iodine, and can help balance hormone and thyroid levels in the body. Eating too many processed foods or foods grown in mineral-depleted soil can result in a lack of minerals in the body, leading to cravings for salty or sugary foods. Adding sea vegetables to your diet can help balance your energy levels and alleviate cravings.

According to Dr. Linda Page, author of "Healthy Healing-A Guide to Self -Healing for Everyone",sea vegetables are a gift from the sea.  Eating sea vegetables and bathing in seaweed is tapping into our ancestral and restorative source of life--the ocean.  Adding two tablespoons of crushed, chopped,crumbled, dried mix of sea vegetables a day to your salads,soups, pizza,casseroles and rice can transform your health. She says "Roast them in anything you cook, no other salt is needed, they're an advantage for a low salt diet".  She recommends them for her healing programs, such as weight loss, cellulite control, detoxification, beautiful hair, skin, nails and much more.

 Continue reading for a list of Sea Vegetables and there benefits:

Kelp (laminaria) contains vitamins A, B, E, D and K, is a main source of vitamin C, and rich in minerals. Kelp proteins are comparable in quality to animal proteins. A brown marine plant, kelp contains sodium alginate (algin), an element that helps remove radioactive particles and heavy metals from the body. Algin, carrageenan and ager are kelp gels that rejuvenate gastrointestinal health and aid digestion. Kelp works as a blood purifier, relieves arthritis stiffness, and promotes adrenal, pituitary and thyroid health. Kelp's natural iodine can normalize thyroid-related disorders like overweight and lymph system congestion. It is a demulcent that helps eliminate herpes outbreaks. Kelp is rich -- a little goes a long way.

Kombu (laminaria digitata, setchelli, horsetail kelp), has a long tradition as a Japanese delicacy with great nutritional healing value. It is a decongestant for excess mucous, and helps normalize blood pressure. Kombu has abundant iodine, carotenes, B, C, D and E vitamins, minerals like calcium, magnesium, potassium, silica, iron and zinc, and the powerful skin healing nutrient germanium. Kombu is a meaty, high-protein seaweed. It is higher in natural mineral salts than most other seaweeds. Add a strip of kombu to your bean pot to reduce gas.

  Hijiki is a mineral-rich, high-fiber seaweed, with 20% protein, vitamin A, carotenes and calcium. Hijiki has the most calcium of any sea green, 1400mg per 100gr. of dry weight.

Nori (porphyra, laver) is a red sea plant with a sweet, meaty taste when dried. It contains nearly 50% balanced, assimilable protein, higher than any other sea plant. Nori's fiber makes it a perfect sushi wrapper. Nori is rich in all the carotenes, calcium, iodine, iron, and phosphorus. 

Arame (Eisenia bycyclis), is one of the ocean's richest sources of iodine. Herbalists use arame to help reduce breast and uterine fibroids, adhesions, and through its fat soluble vitamins and phytohormones, to normalize menopausal symptoms. Arame promotes soft, wrinkle-free skin, enhances glossy hair and prevents its loss.

Sea Palm (Postelsia Palmaeformis), American arame, grows only on the Pacific Coast of North America. It has a sweet, salty taste that goes especially well as a vegetable, rice or salad topping.

Bladderwrack is packed with vitamin K -- an excellent adrenal stimulant. It is still used today by native Americans in steam baths for arthritis, gout and illness recovery.

Wakame (alaria, undaria) is a high-protein, high calcium seaweed, with carotenes, iron and vitamin C. Widely used in the Orient for hair growth and luster, and for skin tone.

Dulse (palmaria palmata), a red sea plant, is rich in iron, protein, and vitamin A. It is a supremely balanced nutrient, with 300 times more iodine and 50 times more iron than wheat. Tests on dulse show activity against the herpes virus. It has purifying and tonic effects on the body, yet its natural, balanced salts nourish as a mineral, without inducing thirst.

Irish Moss (chondrus crispus, carrageen) is full of electrolyte minerals -- calcium, magnesium, sodium and potassium. Its mucilaginous compounds help you detoxify, boost metabolism and strengthen hair, skin and nails. Traditionally used for a low sex drive. 

Prep Time: 5-10 minutes

Cooking Time: 10-15 minutes

Yield: 4-5 servings

Ingredients:

4-5 cups spring water

1-2 inch strip of wakame, rinsed and soaked 5 minutes

      in 1 cup of water until softened

1-2 cups thinly sliced vegetables of your choice (see notes)

2-3 teaspoons barley miso

2 scallions, finely chopped

Directions:

1.    Chop soaked wakame.

2.    Discard soaking water or use on houseplants for a boost of minerals.

3.    Place water and wakame in a soup pot and bring to a boil.

4.    Add root vegetables first and simmer gently for 5 minutes or until tender.

5.    Add leafy vegetables and simmer for 2-3 minutes.

6.    Remove about 1/2 cup of liquid from pot and dissolve miso into it. Return it to the pot.

7.    Reduce heat to very low; do not boil or simmer miso broth.

8.    Allow soup to cook 2-3 minutes.

9.    Garnish with scallions and serve.

Note:

Any combination of vegetables can be used in miso soup. Here are some classic combinations:

• onion-daikon: cleansing
• onion-carrot-shiitake mushroom-kale: mildly sweet
• onion-winter squash-cabbage: great in wintertime
• leek-corn-broccoli: great in summertime

 Variations:

• Add cooked grains at the start of making the soup. They will become nice and soft.
• Add a tablespoon of uncooked quinoa or millet at the beginning and let it cook with vegetables for 20 minutes.
• Add cubed tofu toward the end.
• Add bean sprouts toward the end.
• Season with 1/2 teaspoon ginger juice for an interesting twist.
• If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning.