See, please, seaweed.
Try adding this powdered seaweed to soups and stir fries, or sprinkle over meat just before roasting. Kombu’s flavor is not overpowering. Instead, it is slightly salty, briny and pleasingly umami. Using kombu as a seasoning provides a nice source of iodine (especially for us folk living in the goiter belt!).
I think about iodine quite a bit, as someone with Hashimoto’s. When I was deep in my “omg, what do I do” phase, I went down plenty of rabbit trails regarding how to supplement with iodine. And how NOT to supplement with it. And how it will save me. And how it will destroy me. It all got rather intense and I realized, hmm, hello shadow-y nature of nutrition. I stepped away from supplementation and figured if I were eating sources of iodine here and there, I’d probably be set (right along with getting my proper blood work taken regularly with care from a skilled and supportive medical practitioner).
Hence, powdered kombu. And eating some quality eggs here and there. And having nori, and other types of seaweeds in rotation. No specific amounts per week, just mindful. And sourcing the seaweed with care. It’s a balance, with a headd trip as much or as little as I desire, ya feel?
Kombu Powder
Ingredients
- 5 strips dried kombu seaweed many alternative health stores will carry this, otherwise look at specialty Asian markets
Instructions
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Place kombu strips in large, dry saute pan set over medium-high heat. Toast until a bit of color appears on one side of the kombu pieces, then flip them over and toast until heated through (kombu will also become slightly flexible as it heats up).
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Remove from heat and allow to cool (kombu will become hard again once cooled).
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Break into 1-inch pieces and in batches grind in a (clean!) coffee or spice grinder.
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Will make roughly 1/4 cup.
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Store in a cool, dark cupboard.