I don’t know about you but around here, the long sultry summer has announced its arrival and I’ve been preparing. How? By lightening up my cooking over the past weeks and infusing more fresh, crisp, biting crunch to the menu.
That is one way to be in balance during the hot season. But that doesn’t mean you can’t have some of the old summertime favorites like potato salad. Of course you can! I just make a few changes that lighten it up and let it help me and my family to feel refreshed and ready to play The Healthy Cooking Game despite the heat.
One of the foods I use to create balance in our diet is sea vegetables. They are awesome sources of naturally occurring minerals and trace minerals. By using sea vegetables you can accomplish so much in such a delicious way.
If you are thinking, “Eeeeewe! Sea Weed?” don’t panic. Yes. I am talking about seaweed–a traditional food in many parts of the world. Sea VEGGIES, as I prefer to call them, are not only great sources of minerals, some are awesome antioxidants too. They help balance excess protein and fat you may have consumed and help the body to get rid of that excess. If you have been indulging in dairy foods, you will find eating sea vegetables will help your body eventually get rid of that excess too.
You may also already know that eating sugar can deplete your body of minerals faster than you can say “Cherry Garcia,” and sea veggies are very effective in getting minerals back in.
Because of these excesses, you may not like the taste of sea veggies now as much as you will when you are more balanced. So here’s a great little purple-red sea veggie to start with.
Dulse is a mild tasting sea vegetable chock full of minerals and antioxidants. Did you ever get a little washed out from sweating in the heat of summer? Dulse will replenish your potassium.
Here’s how I put all this good data to use in my potato salad recipe:
Potato Salad with Dulse
Makes 8 servings
- 3 pounds of organic red potatoes
- 2 cups of organic diced celery
- 1/2 diced organic red onion
- 1 cup organic parsley, roughly chopped
- 2 ounces fresh organic lemon juice
- 2 ounces organic olive oil
- 2 TBS umeboshi vinegar
- black pepper
- 2 TBS dulse flakes
Wash, slice and boil your potatoes until they are cooked but still firm and cool them down. Add all the other veggies and whisk up the lemon juice, olive oil, umeboshi vinegar and pepper. (Umeboshi vinegar is both salty and sour so you won’t need to add salt to this. Also there is sodium in dulse.) Dress the salad and mix in the dulse flakes.
The Healthy Cooking Game is a series of posts about finding what is right for you to eat so you can achieve your dietary goals. It is not about making anyone’s diet wrong or telling you what you have to eat to be healthy. It is a guide for creating balance in your menus and being able to make the changes you want to make. The Healthy Cooking Game is a project that I have undertaken with my friend, Kate Ryan, who is a truly talented cook and food consultant.