Mendocino Coast Kombu
Kombu – Firm blue-black blades and sumptuous flavor of the kelp family. Our native California Kombu may be used interchangeably with the Japanese variety as a healthful and flavorful addition to soup stocks, vegetable dishes, pickles, and condiments. Don’t forget that of all the marine alga; Kombu isolates heavy metals and radioactive substances in the body for elimination. It contains the amino acid Laminin, which effectively combats hypertension and high blood pressure. It is also a rich source of protein and B vitamins.
At low tide, the rich brown Kombu plants’ arching stems hover above the water’s edge, and their flat, shiny blades immerse themselves in the swirling currents. Each blade is trimmed 2-3 inches above the stipe to ensure the continued growth of our Kombu, and then it is individually hung to be sun-dried in the redwood hills.
Kombu is indispensable in soups and beans. It also makes tasty pickles and nutritious condiments. Restorative and refreshing, mineral-rich Kombu has been shown to eliminate heavy metals and radiation from our bodies.
Exceptionally rich in nutrients, including protein and vitamins, high in iron, iodine, zinc, essential elements, and trace minerals. Excellent base (“Kombu Dashi”) for soups and sauces. It makes a fine pickle – “Shio Kombu”.
Kombu Squash Soup
(Serves 10, or cut in half for 4-5) 6 cups water or vegetable stock4 cups chopped butternut squash1 8-inch piece kombu seaweed1 tablespoon extra virgin olive oil1 large onion, chopped4 cloves garlic, minced1 2-inch long piece of peeled ginger, chopped¼ cup of balsamic vinegar (or lemon juice)sea salt to taste Add all ingredients except for
Kitchari with Kombu
Kitchari is a traditional Ayurvedic dish known to assist in detoxing the body and balancing all three doshas: vata, pitta, and kapha. It’s a great way to cleanse the body and soul gently. Mung beans are known for removing toxins from the body, specifically pesticides and insecticides. They’re also a great source of protein. The
Hoppin’ John Black-eyed Peas With Okra and Kombu
Makes 4-6 servings INGREDIENTS INSTRUCTIONS
