Sea palm, or wakame, is one of the many ocean vegetables, or marine algae, that are flavorful enhancements to many dishes and excellent sources of protein. The dull-green fronds when fresh out of the ocean are crisp, but always filled with good green flavor, reminiscent of kale.

Eleanor Lewallen of the Mendocino Sea Vegetable Company reminds us, "You should always re-hydrate seaweed in water first."

Sea palm can be tossed with everything from salads to beans and rice. Used with seafood, it accents the taste of the sea.

A combination of seaweed, some of the freshest butter lettuce from the garden and an Oriental dressing, result in an outstanding sea vegetable salad.

According to Dr.Michael van Straten in his book, Healing Foods, the importance of adding seaweed to the diet cannot be overstated.

Dr. Van Straten reminds us that seaweed is an excellent source of protein, low in calories, filled with soluble fiber, and extremely rich in magnesium and calcium. Seaweed is a tremendous source of beta-carotene, rich in potassium, iron and zinc. It is by far the richest source of natural iodine.

Vegetarians and vegans find real nutritional benefit from seaweed because of the Vitamin B-12 content.

Oriental medicine claims benefits like lowering blood pressure, curing stomach ulcers and certain forms of cancer. Use of seafood in the prevention of goiter is practiced in Oriental Medicine, but scientists today focus more on the study of the nutritional and powerful antioxidant properties of seaweed.

Prepare vegetables this way and you will begin to understand the satisfaction of eating food so filled with deep fulfilling flavor and nutritional value.

* 1 cup sea palm fronds, soaked in water for 15 to 20 minutes.

* 8 ounces soba noodles, cooked according to package directions.

* Add sea palm fronds, cut into about 3-inch lengths, during last 5 minutes of cooking.

* Two minutes later, add about 1 1/2 cups edamame and about 1 cup carrots, cut into matchsticks. Drain well, but do not rinse.

Add or substitute vegetables like broccoli, asparagus, cauliflower, red pepper strips, or baby artichokes.

Make a dressing:

Ingredients:
1 Tbsp tamari
2 Tbsp sesame oil
2 tsps rice wine vinegar
2 cloves elephant garlic (If you use regular garlic which is stronger, reduce amount to your taste, but don't overpower the dressing.)
1-2 tsp honey
1 tsp minced fresh ginger
1 tsp chili paste
2 scallions, white and green portions chopped fine

Mix all the ingredients in a jar with a tight-fitting lid, shake well, and store in refrigerator until ready for use. Taste and adjust seasonings.

Top the dish with additional sea palm roasted and crumbled, sesame seed, and additional scallions, for garnish.

Learn more about this author, Joan Mccord.
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