Kombu seaweed (Laminaria japonica) is cultivated in Spain, France, China, Japan, Russia and Korea. It has been used since ancient times, in the Far East and all along the shores of the Atlantic Ocean, is dark green in color and has a fleshy texture. It is rich in minerals (mainly calcium, iodine and iron) and B vitamins and provitamin A.Remineralizes, strengthens and purifies the intestines by amalgamating toxins in the colon wall and eliminating them naturally, stimulates the mucous membranes and lymphatic system, tones and regenerates the nervous system, promotes the absorption of nutrients, helps normalize weight and is beneficial for hypertension, diabetes, colitis and gout. Of the fourteen essential elements for proper metabolic functions of the human body, thirteen exist in this seaweed.
How to use it:
It can be used in the cooking of legumes and whole grains to shorten their cooking time and facilitate digestion, in stews, soups, as a condiment or boiled and then added to a stir-fry with vegetables or vegetable protein (tofu, tempeh, seitan). The liquid where it has been boiled is interesting to reserve it and use it to make a soup, soak it in cold water for about 20 to 30 minutes before using it. Then cook it for about 30 to 40 minutes, either with other foods (legumes, whole grains or vegetables) or alone.
Ingredients:
Dried Kombu seaweed (Laminaria longissima).
* organically grown and processed.
