Many people are striving to put valuable sea veggies in their body right now, particularly because of our threat to nuclear fall out in Japan. I thought it might be a good time to remind those who have my DVD's about the Mineral Mixture, and enlighten those who do not. Sea Veggies are one of the best ways to add minerals to your food and your body. My favorite way is to make the Mineral Mixture out of several different varieties of sea veggies. It is so simple and the mixture will enliven all your foods and recipes with an enhanced flavor. A small amount can also serve as a thickener to sauces and dressings. Yum!

Sea Veggies are also easy to store. They require no refrigeration and will last for a very long time.

Here is the simple recipe and method:

Sea Veggie Mineral Mixture

Purchase a variety of sea veggies, like the following:

  • Dulce
  • Alaria
  • Kelp
  • Nori
  • Laver
  • Kombu

Take a few pieces, or a handful of each of the sea vegetables you have on hand. Grind them in a high-powered blender. I prefer the Vita Mix. Keep mixing and grinding on high speed until you get a nice powdery substance that you can use to sprinkle on everything! Note: some sea veggies can be slightly damp, particularly Dulce. If yours are, put them in a dehydrator first for several minutes until they dry out. If you do not have a dehydrator then use your oven on low for about 10 to 15 minutes. The purpose is to dry them out so they will become crispy and blend easily.

Store in a glass jar in your pantry. I like to keep a small dish out of my counter. I sprinkle in on everything as a condiment. It is great to top on eggs, soups, salads, veggies, potatoes, squash, sauces and dressings. You can also add some to your drinking water, particularly when exercising or working out.

Watch how I make the Mineral Mixture on the A la Oils DVD set, and then learn and watch how I use them throughout the entire Essential Cuisine series: Raw, Cooked and Cultured Foods.


Chef Teton