Posts classified under: 1999

The Sea, the origin of life is one of our greatest untapped resources of food. Sea Vegetables, amongst the most ancient life forms on earth have been harvested for centuries by people all over the world for use as ‘FOOD’. As they grow, sea vegetables convert the inorganic minerals in sea water into organic mineral salts that can be combined with their amino acids – the ideal way for us to get the minerals needed to protect our organs and nourish our hair, skin, nails, blood, bones and muscles.

In fact, since modern farming methods have resulted in subsequent decline in quality topsoil, including sea vegetables in the diet may be the only way we can ensure getting a healthy supply of essential trace elements, minerals and vitamins.

Commercially, sea vegetable has been used in almost all prepared food such as ice-cream, puddings, salad dressings, cheeses, breads almost any food that requires thickeners or stabilizers. However, eating sea vegetables in these forms are worlds apart from eating them direct from the sea.

The health benefits from sea vegetable are many and they compare favorably with land grown vegetables. It is a good source of protein and carbohydrate and is rich in minerals, trace elements, amino acids and vitamins. If eaten on a regular basis sea vegetable contains many substances that are very useful for the maintenance of good health and well-being.

Many essential nutrients are found in abundance such as calcium, potassium, iron, iodine, phosphorus, magnesium, trace elements plus the necessary amino acids. It also contains the antioxidant group vitamins A, E, C plus vitamin B1, B2, Niacin, B6 and the all-important B12, an essential compound that is rare in vegetarian diets but needed by the body for healthy neuromuscular function and blood healthy in iron.

The iron content in sea vegetables is from two to ten times that of egg yolk and spinach. The vitamin C content equals that of tomatoes but is “four times” that of apples with much less acidity. Sea vegetables work directly on the blood and alkalizing it if it is too acidic and reducing any excess stores of fat and mucus associated with the modern diet.

An important substance called “Alginic Acid” found in darker variety of sea vegetables such as Wakame has several uses. This sticky substance that holds the plant together in the wild, acts as a binding agent transforming toxic heavy metals in the large intestines into harmless salts, that are easily eliminated. It is very beneficial after the removal of mercury amalgam fillings, as it aids the bodies’ detoxification process. Another important function “Alginic Acid” has is it slows down the rate of increase in blood sugar levels after meals, which is very useful for diabetics and those suffering from hypoglycemia. Try a small amount with each meal!

At McGill University in Montreal, researches demonstrated the ability of sea vegetables to remove radioactive – 90 percent from the body. The mineral content creates salt in the body, effective in eliminating radioactive and chemical wastes, which we pick in the environment. Modern science confirms that seaweed is one of natures’ all-round miracles full of minerals and health-giving properties. These secrets of the ocean have been used for hundreds of years by many cultures around the world. Japanese folk lore has long held that sea vegetables have effective anti-tumoral, anti-coagulant and antibiotic effects on the blood.

The chlorophyll in sea vegetable is a major body detoxifier for the blood, liver and bowel helping to lower cholesterol, prevent ulcers, thinning blood, killing bacteria and even curing constipation. The Laminine sea vegetable is said to be able to prevent aging of the arteries and to be effective in preventing high blood pressure.

Sea vegetables have proven positive in ameliorating cancer, rheumatism, arthritis, diarrhea, worms, bronchitis, asthma, gall and kidney stones, nervous disorders, thyroid and other endocrine system malfunctions.

Beyond their obvious health-giving properties, sea vegetables can be quite tasty. When added to beans, it has the unique ability to shorten cooking time. It also adds flavor and promotes the digestibility of most foods and accentuate the natural tastes of the vegetables, beans, grains with which they are cooked.

There are many different kinds of sea vegetables namely:

WAKAME

Wakame is a long, feather-like dark green sea leaf that grows at depths of around one or two meters. It thrives in cold, strong ocean currents and is high in calcium and rich in other trace minerals. Wakame is indispensable in Japanese diet. In Japanese folk medicine, Wakame is known to clean and strengthen the blood. Miso soup with Wakame has been used for generations as an aid in recovering from the effects of childbirth.

To prepare Wakame, rinse and soak Wakame for 5-10 mins. It inflates 7 times its actual size. To make a delicious soup, boil 5 cups of water and add Wakame into boiling water after cutting it into bite-size pieces. Cover pot and lower the heat to simmer the soup. Cook till Wakame is soft (about 20 mins). Turn off heat and add miso.

Wakame is delicious raw (soaked in water) in salads with rice vinegar or simply as a garnish. It can also be added to any cooked dish: stews, vegetables, and casseroles.

MEKABU

Mekabu is the sporophylls, or reproductive part at the base of the Wakame plant, that is prized for its mineral-rich qualities. It’s strong salty flavor and sticky texture can add a wonderful richness to root vegetable stews. When cooked in liquid mekabu opens out into a beautiful flower like shape. Mekabu is reaped by raking the sea floor and picking out only quality mekabu. However, the best quality mekabu are the ones handpicked by woman divers.

Mekabu being the root of the Wakame, thus contains more minerals than any other part of plant. It is highly nutritious and valued as an effective medicinal tonic.

KOMBU

Kombu is deep-sea kelp with thick wide leaves growing best in clean cool waters. The choice quality of Kombu with the best texture grows very deep in ocean currents, which are neither too strong nor too weak. High grade Kombu comes in long, flat strips. It is folded and packaged and is quite stiff, being well-dried and of a uniformly dark green color. It is sometimes dappled with natural white powder, which comes from the glutamate of the Kombu. This appearance indicates that the Kombu was cut from the most desirable, central part of the plant.

Rinse a 3” Kombu and boil in 6 cups of water for 5 minutes. Use this boiled Kombu as stock for making soups, sauces and vegetable dishes. When Kombu is soaked in water, it will widen and thicken considerably becoming quite tender. Kombu is delicious when cooked together with root vegetables, such as turnip, carrots, burdock and lotus root. Cooked Kombu can also be used for Kombu rolls, salads. Seaweeds, especially Kombu, contain glutamic acid, which enhances the flavor of other foods and adds nutritional value. It is good for arthritis, cardiac problems, and goiters, high and low blood pressure and tumors.

Kombu powder (kombu-ko) – premium quality kombu that has been dried and simply ground into a very fine powder. It has an appealing sweet flavor and can be sprinkled on food as a condiment or cooked in water to prepare a nutritious drink.

Kelp powder as marketed by the health food industry is usually ground from ungraded Atlantic varieties of kombu and has a coarse texture with a stronger sea flavor than Japanese kombu powder. It is sometimes used as a food supplement, but it also makes an excellent tonic to add to bath water.

ARAME

Arame is black seaweed that has a similar texture and consistency to Hijiki but with a milder flavor and aroma. It is harvested fresh in early springtime and cooked for seven hours to make it tender and then dried in the sun. Originally a wide leaf, Arame is sliced into thin strands to make it easier to use.

Wash it well to remove grit. Soak it for a few minutes in water to cover. Sauté thinly sliced vegetables, such as carrots in sesame oil. Add Arame and soaking water to the vegetables and simmer for 20 minutes. Season with tamari soy sauce and cook for 15 more minutes.

Arame is a source of protein, fat and vitamins A, B1 and B2.

NORI

Nori is dried laver pressed into thin sheets. Like natural, organic farming the cultivation of Nori is an intricate and demanding craft. Seed quality, water temperature, a pollution free environment, seeding and harvesting time, as well as the method of drying are all critical factors and makes good Nori relatively expensive. As there are many grades of natural Nori in the market, the following guidelines can be used when choosing Nori.

• Good Nori has a deep, rich, purplish black color while the cheaper grades are a flat, greenish black.
• Fine Nori has a brilliant, gleaming luster as compared to the dull, lifeless quality of cheaper grades.
• High quality Nori has a complex, fragrant aroma, while lower grades have an unappealing, synthetic smell.

The laver used for making Nori is collected on nets supported by bamboo stilts in tidal waters. The water coming in and out causes the Nori to grow on nets where it can be collected at low tide. The laver is then pressed between mats and dried in the sun.

Nori should be lightly toasted on one side over an open flame and then cut into thin strips and eaten with tamari soy sauce. They are a variety of ways Nori can be used for cooking. It can be crumpled and used as garnish on grain and vegetable dishes. The sheets also make an excellent wrapper for rice balls when on a picnic or when travelling. It is great in sandwiches, salads, breads, pies and baked foods. Nori can also be used to add into soup by itself or in combination with tofu and vegetables.

KANTEN (AGAR AGAR)

Agar agar is a traditional gelatin. It is made from eight different varieties of red seaweed. A long process carried out in midwinter makes it. All the seaweeds are cooked together and allowed to harden into a heavy gelatin which is then cut into square bars and spread out to dry on mats in barren winter rice fields. During the night, the agar agar freezes, and moisture comes out of suspension and forms ice on the surface. In the morning when the temperature rises, the ice melts and runs off. After repetition of this process for ten days, all the moisture disappears leaving only the flaky brittle agar-agar.

Agar agar is recommended as an all-purpose gelatin for use in the home. Makers of sweets and candies most prominently use it. Agar agar is used to make sweet or savory jelly, custard, mousse, flan and soup. To use agar agar, simply soak one bar of chopped or torn up agar agar in 3 cups of water and/or juice until it becomes soft. Boil slowly for 15 minutes. Mix in flavorings or add fruits or vegetables. Pour gelatin into mold and chill until it is firm for refreshing salads, aspics and desserts. To make savory jelly, make soup with chunks of vegetable according to preference and add agar agar before cooking. It will turn into jelly after it cools. It is a delicious light meal and is good for the intestines.

Agar agar has the effect of dissolving cholesterol and is good for the heart. Maintaining a balanced diet and also eating agar are good for people with high blood pressure.

HIJIKI

Hijiki is a stringy black sea grass that grows best on submerged rocky ledges along the coasts. As it prefers a degree of sunlight, it grows at depth of around one or two meters. Hijiki will cook to a firm texture that imparts a delicious enduring taste; and its shimmering black appearance will highlight most meal.

Hijiki requires a year of growth to mature and is harvested in spring by hand. Unlike other varieties of seaweed, which are merely sun dried and require no further processing, Hijiki is very tough in its natural state so it must be dried out, steamed for 4 hours and dried again. It is then soaked into the juice of Arame to enhance the black color and sun-dried to be packaged for sale.

To prepare Hijiki, rinse it well before soaking it in enough water to cover for 20 mins. After sautéing the drained Hijiki for 15 minutes add soaking water so that it barely covers the Hijiki in the pan and cook for one hour. The sweetness of Hijiki comes out best if sautéed first before cooking in water. When the Hijiki is cooked, it will swell to four or five times its actual size since it absorbs moisture. Lastly, season the Hijiki by adding some tamari, soy sauce and cook for a few more minutes (Hijiki requires longer cooking than most sea vegetables). Hijiki cooked in combination with tofu and vegetables such as carrots, burdock, mushrooms and lotus root make a delightful dish.

Hijiki contains fourteen times the calcium of cow’s milk and also contains large quantities of protein, vitamin A and B and iron. It is rich in valuable trace minerals. Hijiki is also recommended for diabetics.

DULSE

Purple red dulse has a soft texture with a uniquely spicy flavor. It can be used to prepare a delightful range of soups and condiments and lightly cooked it is a tasty accompaniment to oats and other cooked grains. Simply soaking it makes a colorful and nutritious addition to a variety of salads.

Dulse is the most popular native sea vegetable of the North Atlantic and has been used for well over a thousand years as a food by the people of northwest Europe.

Dulse grows profusely around the low water line in the turbulent waters on rocky shores. The plants are small, measuring between six and twelve inches (15-30cm) long and have flat, smooth fronds. During harvesting, the plants are picked by hand during low tide. They are simply dried by the sun and wind then sorted and packaged for sale. Because of its natural habitat around the tide line, dulse may contain small shells and should be thoroughly cleaned before use.

Dulse is the richest of all the sea vegetables in iron, which makes it an important blood strengthener. It also contains an abundance of potassium, magnesium, iodine and phosphorus. After Nori, dulse has the highest protein content of any common sea vegetable.

RECIPE:

OATMEAL DULSE CROQUETTES

• 2 oz rolled oats
• 1 ½ oz dulse (soaked for 5 minutes in water and finely sliced)
• 2 tbsp whole meal flour
• Sea salt
• Sesame oil
• Hing

• Mix the rolled oats, hing, dulse, flour and sea salt with enough of the dulse soaking water to form a stiff mix.
• Shape into 2 inch diameter flat croquettes with your hands adding more dulse soaking water or flour, if necessary, to obtain a firm consistency.
• Pan fry or bake in oven (375^oF) till golden brown.

NOTE: Serve with a dipping sauce of either fresh ginger juice, shoyu and water or grated daikon radish with a few drops of shoyu.

Appreciate & Treasure with what we now possessed
Rejoice & be thankful with what we once possessed
Be happy & open minded to with what we had never possessed

~Ms Chu Yun Bi Teunissen

Robin Pan

Pure as lapis lazuli
Penetrating one and all,
Bright as the moon
Illuminating the entire universe

Janice Foltz, 53, looks younger than 40, jogs 2 miles each day and surfs the mini surfboard without the protection of a wet suit. She is supple enough to perform many technically difficult manoeuvres.

Janice has been eating meat in the past. She became seriously ill with an incurable degenerative disease some 16 years ago (Lapis Lazuli Light May 1997 publication). At its worst, she could hardly life one hand without the help of the other. She had to be operated on several times and was even put into a nursing home. In one year she underwent three major surgeries without improvement. She finally felt that she had enough and left the hospital, changed to an non-meat diet, resigned from a highly paid but meaningless job in the gambling city, made many new health-conscious friends, worked in a health food store, learnt cultivation skills from farmers, and ate fresh fruits and vegetables that were full of life energy. Although she did not earn much money during the ebb of her health, Janice was really happy and gradually recovered.

Thereafter, her radiant, youthful, healthy good looks coupled with her culinary skills led to many requests for her to provide food catering services at parties. Soon, Janice became the much sought-after chief cook of parties thrown by many Hollywood stars. During this period, she had her own share of glamor, being chauffeured in expensive limousines and having her own luxurious mansion. However, this kind of life style only made it more clear to her that diamonds are not important; family and friends are. Subsequently, she gave up the job and simplified her life style, living in a small house, driving a small car and leading a normal life.

The once famous cook feels that health has to be considered as a whole package involving body, mind and soul.

The most important aspect of health of the body is digestion. A healthy digestive system stimulates the regeneration of new blood, repairing of damages and restoration of general good health. Janice feels that the daily diet should contain some raw food to provide the life energy. In her opinion, chlorophyll has a remarkable similarity to the red blood cells, thus eating greens is like having a blood transfusion. Amongst spices, parsley is beneficial to blood. Excessive usage of sugar, tea and cheese nowadays has resulted in their illegitimate presence in the blood circulation. To eliminate bodily fats, a glass of lemon juice in warm water spiced up with a dash of cayenne pepper would do the trick. In her daily diet, Janice loves to have cold salad with hot soup; this is helpful in promoting digestion. Some people do not like salad and that is understandable. Modern man takes a lot of artificial sweeteners and other food additives, which dulls the sense of taste. With less than sensitive taste buds, it is little wonder that salads are not palatable. The kitchen should not be stocked with canned food or ‘instant-cooked’ food. We should eat fresh food for the sake of good health. Leftover food should be avoided as there isn’t any food value left and is not fit for consumption.

According to Janice, hospital food lacks life and therefore it is not possible to really regain one’s health there. To achieve real health, one must stay away as far as possible. In today’s healthcare practice where surgery is a popular tool, one should never undergo surgery to remove any organ even though one is very sick. The body is a complete entity and losing an organ would result in damages which cannot be repaired. In the pursuit of good health, one should have the courage to relinquish all material possessions. 90-year old wind surfer, Dr. Paul Bragg, has said that health is truly the treasure which would always be above all material success and other pleasures.

Also, the health of the mind and that of the body are closely related. One must have confidence and faith that one’s health is improving day by day. The source of sickness is grief and stress. When one is stressed, one feels tightness in the shoulders and loses the usual suppleness. Thus, mental stress is harmful to the body. To achieve a peaceful mind, one should avoid bad company; forsake watching TV shows that are frequently critical of others and totally unrealistic; and avoid reading ‘thrash’ in the newspapers, which gives greater stress. As illness originates from the mind, treatment should start from the mind.

One must learn to forgive those who have intentionally or unintentionally hurt oneself, changing anger to peace. When overcome with anger, one should try to transmute it and not allow it to explode. India’ great hero Gandhi practiced this. He transmuted fear with courage. Evil thoughts became great thoughts. When one is not in a good mood, one can plant a tree or a vegetable, so as to distance one’s mind from bad thoughts. Some people like to recall their painful past; whether the memories are sweet or painful depends on the state of the mind. One can take care of someone or some plants in the garden so as to take the mind off unpleasant memories.

When one is sick, one should not be reminded of the condition. Some people like to talk about their sickness. One should try to change the topic or avoid their company. One should love all living things. Janice cited as an example that when she first met her husband, he used to hate spiders, bugs, snakes, etc., but not any more now. He loves all kinds of living things and has changed his diet resulting in a 100-point drop in his cholesterol reading. Previously, medication could only achieve a 10-point reduction. One must understand that all living things are interrelated, each is a part of the ecosystem of life and would only harm those that are harmful to itself. Anger and hatred are damaging to one’s good health.

Besides emotional health, spiritual belief is also very important. Without spiritual faith, one is likely to succumb easily to obstacles in life; and this is the source of physical ill health. Thus faith in a religion is the source of good health. With faith only can one believe that the world is there for us. With faith one can face the world with confidence. If one has to quit a promising career for the sake of improving spirituality and health, one would not expect to encounter any problem because one knows that one is moving in the right direction.

To relinquish materialistic desires, only a simple life can release one from the jailhouse of money. One should always focus one’s attention on one’s self and not to be envious or jealous of others. Each and every person is unique and has his or her specific value in this universe. If whatever one does is for the good of others and is what one is happy to do, one shouldn’t worry about lacking in happiness and riches. The more one has, the more worries one possesses. Most residences of the rich are protected by tight security systems, complete with safes and constant telephone surveillance. Generally, people think that security comes hand in hand with wealth and tight security systems and services. Aren’t these mere products of one’s desire to feel secure? One should not live to amass wealth but to enrich the self as well as one’s life. Janice feels that enrichment of one’s life starts from ground-planting. One comes into existence because there is earth; we grow because there is earth. According to Janice, Einstein had said that mankind, no matter how great they become, can never supersede nature unless man can make plants. Janice likes to meditate to improve her spirituality. She advises that one can begin by trying to be quiet; say, refrain from speaking for a day. Then only can one discover how totally unimportant was the whole day’s speech. Also, it is only during such quiet moments can one hear one’s own voice and realize one’s own identity and understand the meaning of one’s life. In Janice’s opinion, life is like a Marathon race; the importance lies in trying one’s best to finish the race and not in finishing it first.

She mentioned that Franklin once said that we have our dreams and aspirations everyday so that when we wake up in the morning, we feel that there is meaning and value in living. Someone once asked Janice what her aspiration was. She answered, “My dreams are happening every day, I wish the world to be more beautiful and more healthy. I understand that I have to start working from the garden to convince others. Although I have no children, I wish that this world would be a beautiful place for your children and theirs to enjoy. I do not want a long life, but I do want a full and perfect one. I sincerely feel that if I should die this very day, no one should cry for me because I have had a wonderful life!”

Yes, when you are brimming with compassion, there will be no room for grief, nor fear, even in the face of death.

Below is a collection of Janice’s stay-fit remedies for your reference: –

Intake of nutrients

Water: Drinking water must be filtered; do not use portable water.

Oil: Use olive oil for cold dishes and walnut or sesame oil for hot dishes. Other oils are not good for consumption. Chemical processes are used for the manufacture of most oil in the market presently. This kind of oil product can cause blockages in fine capillaries. If this happens in the brain, the thinking process would be affected. This is one of the reasons for amnesia in old people. Pear is good for the skin; it is also a source of oil.

Minerals: Sprouts contain a lot of minerals. Sprouting is also easy and therefore we can eat more sprouts such as those of alfalfa and sunflower seeds. Sunflower seeds contain zinc which helps to strength the sense of taste and smell. In winter, when fresh vegetables are not available, sprouts would make a sensible alternative. Generally, magnesium can be obtained from green vegetables, iron from red vegetables and calcium from carrots (do not peel). That milk can provide the calcium is a misconception. Large quantities of cellulose is present in milk and it is also the important component of the horns and hoofs. The calf needs cellulose to hold up its heavy 600-pound body frame. For mankind, taking milk only adds on to the body weight without increasing the life energy. The large quantities of protein in milk need to be digested by absorbing calcium from the bones and this, ironically, is one of the reasons for osteoporosis. So long as one eats correctly, one should not be afraid of suffering from osteoporosis. This is because our body is totally renewed every seven years; and one would have a completely new body after seven years. Janice drinks 85cc of barley green every day. Barley green is a perfect food and is especially good for the blood.

Vitamins: Supplements of vitamin C can help to eliminate contaminants due to pollution of the environment. We could use some from natural sources to combat the side effects of environmental pollution. Janice suggested that we could consult a book about vitamins to understand what we may lack. Vitamin supplement is best obtained from natural sources.

Food preparations

Stir-frying of vegetables is preferred, observing the healthy rule of minimal usage of oil. Eat simply. Although she is a cook, Janice is surprisingly monotonous in her eating habit. Very little variation in her diet is allowed. One of the golden rules to keep fit is indeed to eat simply.

Avoid food that is not beneficial to the body

For instance, the presence of phosphoric acid in Coca-Cola would dissolve calcium in the body and is one of the causes of osteoporosis. In addition, presence of wine in the liver produces formaldehyde, which is a powerful disinfectant and preservative. The damage that it can do is obvious.

Exercise

The volume of blood that passes through the heart each day is very substantial, thus it makes sense to take good care of the heart. Janice exercises one hour every day, minimum six days a week, so as to maintain the good condition. Besides, perspiration during the exercise helps to discharge toxins from the body.

Fasting

In order to stay healthy, it is necessary to remove toxins from the body besides taking only healthy food. Fasting is a good way of removing toxins. Janice had the experience of fasting (with water) for a duration of one day, ten days and 21 days. If fasting with water only is too drastic for the body, one can also try fasting with fruits. The best result is obtained when only one kind of local seasonal fruit is used; random mixture of fruits is not recommended. In fasting with fruit juice, it is recommended that the juice of only fresh fruits be used; and again, only one kind of fruit is used. Fasting is also a good method of stimulating self-healing; however, it is necessary to fully understand the process of fasting before trying out.

Be kind to one’s digestive system

Food combination is very important. Fruits should not be taken together with rice. If fruits were taken immediately after a meal, the fast-to-digest fruits would be mixed with other slow digestive components (such as starch and proteins) and will be held in the stomach for longer than necessary before breaking down into acid, thus giving unnecessary extra workload to the eliminating process. This is one cause of bad breath and body odor. Starch and proteins are best not to be taken together e.g., rice with beans. It is not advisable to consume excessive proteins. In America, the consumption of proteins is strongly recommended merely for the sake of promoting dairy products.

Janice recommended some recipes as follows: –

Sprouts

Submerge seeds in water, cover with a fine netting material. Discard water next day. Seeds would sprout.

Sour pickled cabbage

Shred cabbage and fill up into a jar. Add water and some salt to pickle. Leave jar uncovered. The pickle is ready in three days. Some liquid may overflow during the process. The ready-to-eat pickle can be refrigerated without covering up. Although no cooking is done to the cabbage, the pickle tastes ‘cooked’.

Rice puree

Boil one cup of rice in 10 cups of water for 2 hours. Blend till the rice becomes puree; for seasoning, add a little salt and any other optional spices.

Almond milk

A source of calcium. Soak almonds overnight, blend and filter. Soaking of the almond allows it to germinate so as to release the life energy. The pulp can be kept for use in making breads and desserts.

Sesame milk

Method as for Almond Milk. It is also a good source for calcium. If desired, serve with banana, sweeten with honey or molasses. Sesame milk does not require filtering.

Ice-cream substitute

Rice puree, molasses, five American dried dates, 4 frozen bananas (frozen after being peeled), and almond paste. Blend evenly. Peanut paste is not recommended because peanut is not a hard fruit; it is a seed and would allow the growth of fungus (aflatoxin). It accumulates and adheres itself inside the body. Whenever a recipe calls for peanut paste, substitute it with almond paste.

Salad sauce

Vinegar with a little olive oil. Add a little preferred herb. Alternatively, tangerine juice can be used.