We grow our food in soil by adding water. Sunlight is surely the other important input which helps the plants to grow. It is all on the ground- in the open air.

Sea vegetables are the plants under water. It has been with loads of nutritional inputs. It grows on coral reefs or on the rocky landscapes. It is also found in the areas where the sunlight reaches, under the water. They are largely called as algae.

Algae are classified by their colors: Red, green, brown. They are largely named by Japanese names since they have been consuming algae for 10,000 years. Some of the popular algae are:

Nori: dark purple-black color that turns phosphorescent green when toasted, famous for its role in making sushi rolls.
Kelp: light brown to dark green in color, oftentimes available in flake form.
Hijiki: looks like small strands of black wiry pasta, has a strong flavor.
Kombu: very dark in color and generally sold in strips or sheets, oftentimes used as a flavoring for soups.
Wakame: similar to kombu, most commonly used to make Japanese miso soup.
Arame: this lacy, wiry sea vegetable is sweeter and milder in taste than many others
Dulse: soft, chewy texture and a reddish-brown color.

Algae offer most of the minerals that are found in human blood. It is an excellent source of iodine and vitamin K, B-vitamin folate, magnesium, iron and calcium, B-vitamins riboflavin and pantothenic acid. Besides it contain good amounts of lignans, plant compounds with cancer-protective properties.

Most of our problems can be easily solved through the natural dose of the above minerals. Algae are the richest source for Iodine. Iodine deficiency causes Goiter. Magnesium helps in preventing migraine headaches and reducing the severity of asthma symptoms. Lignans in algae helps in easing the discomfort of women suffering from hot flashes and other problems which come up due to menopause. Folic acid helps in dealing with atherosclerosis or diabetic heart disease. It also helps in avoiding birth defects.

Scotland, Ireland, Norway, Iceland, New Zealand, the Pacific Islands and coastal South American countries have been consuming algae for a long time. Chinese consider it as a delicacy. They used to offer it to the dignitaries in good old times.

Important:
Sea vegetables are widely recognized as plants with an excellent ability to take up minerals from the water and hold onto these minerals in their cells. This ability makes sea vegetables a rich source of many wonderful minerals, including magnesium, calcium, iron, and iodine. However, in waters that have become polluted with heavy metal elements - including arsenic, lead, and cadmium - sea vegetables can also act like a sponge in absorbing these unwanted contaminants.

Toxicity risks can be prevented through the purchase of certified organic sea vegetables! Because most certified organic sea vegetables can be purchased in dried form and reconstituted at home, they can often be ordered from outside of your local area and shipped to you at a relatively low cost.

It is also important to note that methods of preparing sea vegetables can make a difference in the amount of toxics found in edible portions.

Article has valuable inputs from courtesy: http://www.whfoods.com

Collard greens are a highly nutritious green rich in calcium that are a great addition to your Healthiest Way of Eating. Long popular in the southern states, you will find out why they are becoming increasingly popular throughout the rest of the U.S.
Prep and Cook Time: 5 minutes

Ingredients:
• 1 pound collard greens, chopped
•
• Mediterranean Dressing
• 1 tsp lemon juice
• 1 medium clove garlic, pressed or chopped
• 1 TBS extra virgin olive oil
• sea salt and black pepper to taste
• 1-1/2 TBS sunflower seeds
•
• Optional:
• 1/2 red onion, sliced (add to steamers with collard greens)
• 6 kalamata olives, sliced
• 3 TBS pumpkin seeds
• 5 drops tamari soy sauce
dash of cayenne pepper
Directions:
1. Fill bottom of steamer with 2 inches of water.
2. While steam is building up, slice collard greens leaves into 1/2-inch slices and cut again crosswise. Cut stems into 1/4-inch slices. Let both leaves and stems sit for at least 5 minutes to enhance their health-promoting properties.
3. Press or chop garlic and let sit for at least 5 minutes to bring out more of its health-promoting properties.
4. Steam collard greens for no more than 5 minutes.
5. Transfer to a bowl. For more flavor, toss collard greens with the remaining ingredients and any of the optional ingredients you desire while they are still hot. (Mediterranean Dressing does not need to be made separately).
Serves 2

Each serving offers you 256.32 calories. It offers you Vitamin ‘K’, ‘A’ ‘C’ Folate, manganese, Calcium, dietary fiber, tryptophan, Vitamin E & B6

Recipes with courtesy from: http://www.whfoods.com