Algae something that extends the Life Long ...

Good and sauces beautiful people, today I have wanted to talk of algae because it not only taste great but contain plenty of vitamins, minerals, proteins and oxygen by the quantity of chlorophyll and provide very, very, few calories.

Every time I start to research the benefits of a product I find that in the Japanese diet is always present. For this reason I am considering getting a facelift to sharpen the eyes so I can say, "oh, my Lieta eta Meholah not understand" ... With this I mean that the Eastern culture has very clear and that's why we have the lowest number of deaths from cancer, very low bad cholesterol, and other diseases in Western countries is common. For example in Japan, China or Hong Kong food algae are members of the daily diet.

These marine products can be easily used in foods. This majestic property will be incorporated in addition to the distinctive flavor and characteristic that will give your dishes. All these benefits are very good for the body both in protecting the heart, hair growth, nails, skin quality, blood, muscles and bones. In addition, algae driven directly on the blood, making it more alkaline if it is very acidic and reducing excess fat and stored mucus.

While it is recommended to consume on a daily basis, it is recommended that no more than 10% of all food and any doubt, we must always consult a doctor gauchito.

Another fact that I can not pass is that within what is macrobiotic cooking, seaweeds are an essential component because it is one of the groups of foods with more nutritional value.

There are more than 10 000 species. Some of the most popular are:

- Nori: rich in protein and provitamin A. - Nishime Kombu: provides iodine, potassium and flavors, softens and sweetens .- Ito Wakame, is rich in calcium, potassium, vitamins B and C. - Hizikia: is rich in minerals such as potassium, iron, calcium and trace elements .- Aram is rich in iodine and calcium, light taste and soft texture .- Alaria, is rich in vitamins and minerals .- Dulse: rich in minerals like iron, potassium , phosphorus and protein .- Agar-agar: rich in soluble fiber, is a soft gelatin and carrageenan .- nutritious, rich in complex carbohydrates, potassium and calcium, is gelatinous thickening .- Spirulina: a protein-rich microalgae and amino acids.

The good news is I have to give that today we can find in any dietary or Japantown. And the bad news is that I forgot to heat the water to take a matecitos, while you read the Gauchitos of advice and recipes, I'll do what you're thinking.

The seaweed is washed with cold water (if necessary).

Those that are dried, you should moisturize at least 20 minutes. Soaking increases up to 7 times its dry volume.

The kombu seaweed requires a minimum of 45 minutes of soaking and 30 minutes of wakame seaweed hydrates cocción.El 15 minutes and takes 5 to 15 minutes to cook, but can also be eaten raw in salads.

Once soaked, green algae, can be cut into strips in the sense of black algae can crecimiento.Las itching, dry or cook undo enteras.Pablito Martin. Chef - Journalist

Vegetable soup with seaweed WACAM

Ingredients: (4 people)

As nutritional Clara B. ? Alvarez: Number of calories per serving: 323 kcal.Proteínas grs.Grasas 9.5 55 8 grs.Buen grs.Carbohidratos supply of vitamins "A", "c".

WACAM algae or pumpkin 2 ½ 1Zapallo cmCebolla ramaCebolla gramosPimienta green onions and salt 1Perejil 50 Number 3 cucharadasMiso necesariaAceite olive (optional) 2 teaspoons 1 tablespoon teAgua 1 litroFécula

Procedure: Wash vegetables thoroughly and cut into cubes (if you want to leeks and scallions the fillet you can.) Rinse the algae wacame.Desgraná the choclo.Picá perejil.En half a cup of cold water the incorporeal fécula.En puts a large pan three tablespoons of oil and brown the onion, leek, pumpkin, celery with a little pepper and salt. Then add the corn, green onions and cook 3 minutes more. Now is the time of the algae and a liter of water. Simmer over low heat 10 minutes. Add a dash the cup with the starch, stirring and finally the fire perejil.Apagá (if you have miso add it now) 2 to 3 minutes Leave the pot covered and then served.

Pablito Martin. Chef - Journalist

Japanese fresh salad

Ingredients: (4 people)

As nutritional Clara B. ? Alvarez: Number of calories per serving: 47 10grs.Carbohidratos 350kcal.Proteínas grs.Grasas 13 grs.

Lettuce leaves 2 láminasBrotes 300 gramosAlgas soy nori 200 gramosPepino 2Aceitunas pitted 50 several 50 grams

Ingredients for the vinaigrette: soy sauce olive cucharadaAceite 3 1 apple 1 cucharadaPimienta cucharadasVinagre Amount Needed

Procedure: Clean the verduras.Cortá lettuce leaves by hand according to the size that you guste.Cortá seaweed into strips with a cucumber tijera.Cortá the middle and then cut them olives finitas.A sheets in the middle cuartos.Pelá or orange and cut into gajos.Cortá cuadrados.Tostá tomatoes seeds and molelas.Poné all ingredients in a bowl, add the vinaigrette and mix well.

For the vinaigrette: Put all ingredients in a jar, cover and beat vigorously. Immediately salad dressing.

Pablito Martin. Chef - Journalist

...