Black Eyed Peas, Arame and Cilantro

Here’s another sea veggie recipe that is easy and delicious. I will try to post lots of these recipes as I dig through my  sea veggie files and cook them up in my kitchen. Some of these recipes are from 2002, when I taught a sea veggie class. Back then, the grassroots pressure to close the nearby Indian Point nuclear power plant was at an all time high after 9/11. I’m sure this mess in Japan will re-kindle that movement. Germany, Switzerland and even China are re-thinking their nuke plants in the light of what is happening in Japan right now.

Sea Vegetables are extremely nutritious as well as delicious.  Medical benefits include reducing cholesterol, removing metallic and radioactive elements from the body. Sea veggies are rich in minerals, they strengthen bones, teeth, nerve transmission and digestion. They are extremely beneficial to the thyroid.

Arame is an excellent source of calcium, iron and iodine.  This seaweed can promote shiny hair, clear complexions and wrinkle free skin. Sounds like a better investment than a silly chemical laden face cream!

Black Eyed Peas and Arame

with Cilantro

 

1 14 oz. can black-eyed peas ( Eden Foods uses BPA free containers)*

1 cup water

1/2 cup arame, soaked in cold water**

2 tablespoons tamari or shoyu soy sauce

2 tablespoons maple syrup

1/2 tablespoon grated gingerroot

1 teaspoon brown rice vinegar

1/3 cup chopped cilantro

 

Put drained peas and water in a pot; bring to a low simmer

Add arame, tamari, maple syrup and gingerroot.

Gently stir and simmer mixture 10 more minutes.

Add vinegar just before serving and garnish with cilantro.

Makes 2 servings.

* You could use another bean instead if you like. Aduki beans would be nice.

** Don’t forget to save the water you soaked the arame in for your plants.