For delicious wakame in a second, try Clearspring Instant Wakame Flakes: the convenient way to add the delicious taste and nutrition of wakame sea vegetable to your food.They are delicious in miso and clear soups, add them at the end of cooking time to retain their delicate flavour and appearance. They are also a great addition to stir-fries and salads, in which case they should be soaked in lukewarm water for 2-3 minutes before using.Known in Japan as fueru wakame or ‘expanding wakame’, the product contains nothing but top quality wakame. The flakes are made by a simple process where the wakame is blanched for a few seconds before being dried and packed.The wakame itself is cultivated on ropes and harvested in a renowned area of quality wakame production in Japan. The wakame spores are sown in June or July. Eight months or so later in March the microscopic spores have grown to become fronds anywhere between 1.3 and 2 meters in length, which are then harvested from their ropes.
As a life long advocate of health and wellness; (working as a 12 year old after school) merchandising the grains, beans and pulses in our local food store, (I think counts!!!!). As a 60 year old woman, I feel the same excitement about my life as I did sorting through all the beans and grains in the store.
We all know that seaweeds purify and maintain the ecological balance of the ocean. They can perform the same purification process on your body too. Seaweed is said to possess an electrolytic magnetic action and so releases excess body fluids from the congested cells, dissipating fatty wastes through the skin pores.
When we reflect deeply on our relationship with the outer world, our environment, we realise that we are never independent of its influences. Our vision with MACROVegan is to continue to share our passion for a vegan world. Our Human Ecology Diet is abundant in every vitamin and mineral required for good health, vitality and longevity.
I have been in love with the concept of seasonal energy for decades. After all, it is not merely about just changing your wardrobe; it’s about adapting your diet to suit the environment and ‘Living’ with the Seasons. Here in Galway, when I see people in cafes and bistros eating cold salads and drinking chilled fruit juices during the cold winter months it makes me shiver. Talk about putting out your digestive fire!
The macrobiotic dietary principles have been developed over the past 60 years in America, Europe and Asia. They are based on the philosophy of Asian medicine as practiced in China and Japan. These concepts reflect physical, environmental and social observations for a period of over 5,000 years. On the surface the philosophy bears little relationship of Western nutritional science yet the conclusions are remarkably similar.