COLLAGEN GOLD RECIPE

Seaweed Recipe

Asians have long been getting the benefits of eating seaweed.  So naturally, a great source of recipes for sea-veggies and seaweeds is Asian cuisine.  We all know about Japanese sushi, but here is a great seaweed soup recipe from the Korean tradition to help you get the benefits of eating seaweed:

Korean Seaweed soup (miyeok guk 미역국)

- makes 2-3 servings :

• 1 oz dried seaweed 
• 4 oz beef brisket or shank, sliced (can substitute little oysters or clams, mussels, or other shellfish unless you have eczema)
• 1 clove garlic, minced
• 1 tablespoon sesame oil
• Fresh ground black pepper
• about 4 cups water
• 1 tablespoon soy sauce
• salt to taste

1. Soak the seaweed in water for at least 5 minutes. The seaweed will swell up.  Then cut the seaweed into pieces 2-3” long.
2. Heat a medium pot over medium heat, add beef, garlic, sesame oil, black pepper to taste and stir fry until beef is browned.
3. Add water, soy sauce, & seaweed and bring to a boil. Reduce heat and let simmer for 10-15 mins.
4. Taste your creation and add salt if necessary.
5. Try eating it with rice and kimchi

In light of the Japan nuclear disaster, this is the best time to get the benefits of eating seaweed.

Adding sea veggies to your diet will help protect your thyroid and reduce your risk of cancer if you are exposed to radiation. This includes seaweeds such as kelp, wakame, dulse, sea lettuce, kombu, bladderwack, hijiki, and nori which are high in naturally occurring iodine.

Eating seaweeds may be better than supplementing with Potassium Iodide because the organic form of iodine found in seaweeds matches the way the element is stored in thyroid hormones.  With eating seaweed you also get all the rest of the complimentary nutrients.

Keep in mind that increasing your iodine intake will only protect your thyroid, the rest of your body is still at risk from the radiation. Also keep in mind that if you aren’t used to eating seaweed, eating too much might lead to nausea, …one source mentions a dosage of about 1000 micrograms a day.

An extra note: avoid those bright green pre-made seaweed salads that you find at Whole Foods and many sushi places. They usually contain artificial food colorants, as well as high fructose corn syrup.

Seaweed is a easy cooking materials due to it is no smell when eating, it will be collagen if cook for long hour.

1. Juice
Cut seaweed into small pieces + favourite fruit to taste, blend them together for healthy drinkable juice.

2. Cold Dish
Shredded seaweed+shredded cucumber+shredded carrot(any fruits or vegetables)+add seasoning and serve.

3. SaladMix together with fruits salad or vege salad. Best served as sashimi, salad and “karabu”.

4. JellyBoil seaweed until dissolved, add fruit juice, honey (any flavor), refrigerator and done (recommend: 1500cc water+500g seaweed).

5. Rock Sugar Collagen GoldUse Red dates + rock sugar + ginseng boil until cooked and leave to cool, add shredded seaweed and serve.

6. Hot Cook
Corn Flour
Replace corn flour solution as a thickener, heated porridge+seaweed, simmer for 5 minutes.

7. Hot Dish

Mix with any drink, soup or porridge to serve.

8. Mask

Blends soak seaweed together with little cold water. Spread on your face and leave 15 minutes then rinse.

9. Eucheuma Cottonii Seaweed tropical salad :

This recipe is using the eucheuma cottonii seaweed as the main ingredient.

Ingredients;

100 g dried seaweed (eucheuma cottonii) soaked, cleaned and cut into pieces.

1 carrot - shredded

1 young cucumber - peeled n shredded (excludes the seed)

200 g fresh pineapple cubes

2 red cilies - shredded

5 red bird eye chilies - chopped

10 limes - for juice

2 tbsp - vinegar

salt and sugar for taste

5 tbsp sesame oil

Preparation; Mix all the ingredients and balance the taste of salt and sugar. Finally add the sesame oil. Chill before serving.