Arame and Ginger Rice
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Print this recipe!
Arame. One of my favourite sea vegetables. Also known as Sea Oak and is part of the Kelp family. Often known as the Artists Sea Vegetable because it has such an amazing soft, opening and creative energy to it and has a lovely natural sweetness. I find it one of the easiest of seaweeds to introduce to first timers as it is very mild in flavour and really easy to prepare.
Sea Vegetables are one of the most important aspects to a plant-based diet as they are so rich in minerals and B12. Did you know there is more Calcium in Arame then anything else? More then milk or spinach? Popeye should have been eating handfuls of Arame to get those muscles!
One of the biggest misconceptions in the food industry is that we have to get our iron and calcium sources from meat and dairy. There is nearly 10 times more iron in Hijiki Seaweed then there is in a Steak! Amazing isn’t it!
Here are some of the amazing benefits of sea vegetables:
- Amazing detoxifying properties of chemical & radio-active toxins
So important especially for those of us that live in busy polluted cities.
- High in Antioxidants
Helping to eliminate inflammation in the body
- Incredibly Nutrient Rich
High in Calcium, Iron, B12, Zinc, Manganese, Vitamin K & A and Iodine.
- Helps to Regulate Hormone Levels
So great for those with Thyroid issues or needing more hormone balancing.
- Incredible Boost of Deep Energy Resources
Particularly strengthening for our Kidneys which govern our Sexual Energy, Fertility, Reproductive Organs and Motivation and Will in life.
- Great for Hair, Skin, Bones and Nail Vitality and Strength
- Immune System Boosting
Have a little in your diet daily and your immune system will be better then the incredible hulk!
So, don’t be afraid of sea vegetables. A little can go a long way and you can try and incorporate them into usual every day dishes like this recipe, to make them more delicious and accessible to you.
This dish is one of my favourites. So easy and simple to make but so full of goodness and flavour. Great to add to any plate of food and can be enjoyed hot or cold.
- 350-550g Cups Cooked Brown Rice (If you don’t have it cooked, then soak 190g Raw Brown Rice for at least 20-30min. Then cook in a pot with 1 1/2 times water for 50min with a pinch of salt)
- 50g Arame (Soaked in boiling water for 20min & drained)
- 1 Onion (Finely minced)
- 60ml Ginger Juice (Grate 3inch Ginger Piece and squeeze out the juice)
- 1-2 Tbls Rice Syrup
- 1-2 Tbl Tamari
- 1-2 Pinches Fine Sea Salt
– Fry the onions in some sesame oil with a pinch of salt then leave on a medium heat to sweat until they start turning translucent
– Add the rice and fry together 2-3min on a low/medium heat
– Add drained arame and a little of the soaking water (1 -2 tbls just to let it steam) and let it simmer on a low/medium heat for a few minutes while the rice softens
– Add a 2-3 tbls ginger juice, the rice syrup and tamari and let it simmer a few more minutes
– Turn off the heat and ready to serve!