With all this talk of radiation exposure going around, we might as well start stocking up on Seaweeds to protect ourselves. Seaweeds contain natural Iodine. If the body has an iodine deficiency it will automatically absorb and collect radioactive iodine in the Thyroid (if the radioactive form is around). With news that even just a little of Japan’s radiation is hitting the west coast, I’m going to take the safe route and prepare the best I can. The more natural iodine we can get through our diet, the better, as it will compete with the radioactive element in your bodies & essentially blocks its absorption.
Please be careful with Potassium Iodide (PI), I believe that it is to be used in extreme cases and should not be taken lightly. Taking (PI) incorrectly could cause irreversible damage to your Thyroid. Please talk to your health care provider concerning its use. But, in the meantime, food-grade iodine like Seaweed, may just be your new best cooking buddy.
In addition to these benefits, Kelp noodles are a great pasta alternative for those of you who don’t eat grains or wheat and gluten. They even twirl and slurp like noodles so if you’ve got kids, they are sure to love them as well. Also on the list of food therapy for radiation protection are Onions; they contain Glutathione, a powerful antioxidant that helps prevent free radical damage in the body. All around a good wholesome mix of cooked veggies, & good protein.
Kelp noodles... yum!
Enjoy, I know I just did!
- 1/2 package Kelp noodles
- 1/2 – 1 cup Red Cabbage
- 1/3 cup diced Sweet Potato
- 1/4 cup chopped Onion
- Handful of fresh Spinach
- 1/2 cup Stewed Tomato’s
- 1 link Chicken/Turkey Sausage (I used Aidell’s Portabello Mushroom)
Saute sausage first until browned then add veggies and use grapeseed or olive oil as needed to cook (spray cans are nice so you don’t overdo it). Add the kelp noodles and stewed tomato’s toward the end and heat for a couple of minutes on medium heat. Finish off with a dash of Sea Salt if you like.
Nutritional breakdown (this is one serving, so do the appropriate math if you need to increase amount).
- Calories: 311
- Fat: 14 g
- Carbs: 31 g
- Protein: 19 g
Till next time… be well, stay safe and eat up!
Well, not really… more like Pork Fried Cauliflower, but you would probably never know the difference.
Pork Fried Cauliflower Rice
- 2 (3 oz) Pork cutlets
- 1/2 head of Cauliflower
- 1 cup Red Cabbage
- 1 cup Carrots (julienned)
- 1/2 cup Onion
- 1/2 Red Pepper
- 2 large stalks of Celery
- 2 Large Eggs
- 1 Tbsp Fish Sauce
- 1 1/2Tbsp Coconut Liquid Amino’s (or Bragg’s Liquid Amino’s)
- Grapeseed Oil
Place cauliflower in a pot to steam. (Should steam for about 5-7 minutes). In a large saucepan or wok add the grapeseed oil. Cube your Pork cutlets and place in the pan to saute.
While meat is cooking, cut up your veggies and put aside. When cauliflower is done, add to your food processor & process until the cauliflower resembles rice.
Add cut veggies to wok and mix in with meat. Add both your Coconut liquid amino’s and Fish sauce & saute for about 3 minutes, then add the cauliflower rice.
In a seperate bowl have eggs lightly scrambled and ready to add. Move mixture around to the sides of the pan to make room for the eggs & pour into center. Let them cook a bit (couple of minutes, until the resemble scrambled eggs) before you mix them in with the rest of your veggies. Mix your fried rice and serve!
Nutritional breakdown: (approximately)
Serves 4: *The following is represented by Total / Per Serving Size
- Calories: 893 / 223.25
- Fats: 46 g / 11.5 g
- Carbs: 50 g /12.5 g
- Protein: 73 g / 18.25 g
Till next time, enjoy!
- One small-medium sized head of cauliflower
- 1 egg
- 1/2 cup shredded cheese (I used a mix of mozzarella & parmesan because that’s what I had in the fridge)
Preheat your oven to 350. Steam the cauliflower for 5-7 minutes then place in food processor. Process the cauliflour until it resembles rice. In another bowl whip the egg and add the cauliflower & shredded cheese. Scoop the mixture onto a cookie sheet and press together with a fork in the form of a pizza crust.
Bake for 10-12 minutes until lightly browned. Remove and add pizza sauce, shredded cheese and your choice of toppings. Place pizza back in the oven for another 5-10 minutes until cheese is melted.
*Don’t expect to be able to eat this with your hands… you will definitely need a fork*
Enjoy & until next time…