Strengthening Shio Kombu

Shio Kombu Condiment

This simple to prepare condiment is absolutely delicious and melts in the mouth. I recently made it for my daughter after she gave birth to twins, and she couldnt get enough of it. Shio kombu is a wonderful example of the savory taste known as umami.

Shio kombu offers a power punch of nutrition and minerals especially amino acids, digestive enzymes, iron, calcium, iodine, and fiber.


This lovely condiment can support

Boosting immunity
Strengthening the digestion and helping the elimination process
The thyroid and metabolism as it contains iodine - please note that only small amounts might be necessary for thyroid issues and for some thyroid diseases, kombu should be avoided altogether
Beautiful skin, hair, and nails
Weight loss
Preventing anemia
Strengthening the arteries
Lowering blood pressure
Improving arthritis

Here is the recipe

Ingredients

3 strips kombu

Spring water

1-2 tablespoons shoyu or tamari

1 tablespoon brown rice vinegar

Few drops sesame oil

1 teaspoon ginger juice – optional

Preparation

Place the kombu into a bowl and cover with water.
Let sit until soft enough to cut.
Remove and cut into small bite size pieces 
Place the kombu back into the water.*

*In Europe the kombu is often tougher and therefore will need to be rinsed a few times and soaked for a longer period. It might also be good to shred the kombu into tiny strips so that it cooks easily.

Add the vinegar and let soak for at least 30 minutes
Place into a pan and bring to a boil over a medium flame.
Make sure there is enough water to cover the kombu

Add the shoyu and sesame oil.
Simmer on a very low flame for at least 30 minutes or until the kombu is very soft.
You might need to add a little more water if the kombu isn't soft enough. It should melt in the mouth.

When the kombu is ready the water should be almost all gone.
Add the ginger juice and mix through.














Serve a number of pieces on top of feshly cooked brown rice or other grains and vegetable dishes.
Store the shio kombu in a glass jar in the fridge. It will last at least 2 weeks although most likely it will be eaten quickly!

Enjoy. Love Chef Mel xx

Aqua Fresca de Chia

Aqua Fresca de Chia has been a popular drink in Mexico and Central America for many years. It is a simple, refreshing and delicious drink made from Chia seeds, lemon or lime, water, rice syrup (optional), and a sprig of mint.

This high energy drink has many benefits.

The chia plant grows natively in South America and the seeds were an important food for the Aztecs and Mayans.

Chia actually means strength and the seeds were prized for their ability to provide sustainable energy.

 

Some of the benefits of chia include:

Nutritionally rich – contain, fibre, protein, calcium, magnesium, copper, iron, and zinc among many other nutrients,

Full of antioxidants

High in omega 3 fatty acids

Strengthens bones

Helps skin and aging

Aids in digestion

Boosts energy and metabolism

Good for heart health

Helps with weight loss as curbs appetite
 

 

Lemon water is loaded with healthy benefits such as:

High in vitamin C as well as potassium, copper and magnesium

Boosts energy and mood

Rejuvenates skin and body healing

Aids in digestion and detoxification

Helps shed pounds

So when put together this drink packs a punch. I hope you enjoy it as much as I do especially on a hot, summer morning.

Place chia seeds into a glass jar to soak. Shake from time to time

Here is the easy recipe

Aqua Fresca de Chia

Ingredients

1 teaspoon chia seeds

1.5 cups spring water

Juice of a lemon

1 teaspoon of rice syrup (optional)

Spring of fresh mint

Preparation

Place the water and chia seeds into a glass jar. Screw on the lid and leave to soak for 10 minutes. Shake from time to time to keep the chia from clumping together.

Unscrew the lid and add the lemon and sweetener.

Mix well and pour into a glass.
Give another quick stir before drinking.

Serve with a sprig of fresh mint
Sliced cucumbers can also be added.

Enjoy! Love Chef Mel xxx