Eat your sea vegetables!

Since it's been a while since my last post, some highlights of my summer whirlwind: 

-Randomly did field visits to hospital in Brooklyn Heights for my internship
-Wrong direction of 7 train brought me to Queens (instead of Port Authority to the bus home)
-Drenched by crazy rain uptown after ballet and jumped through the rivers along the street curbs
-Bought a ticket to go away to Israel and visit friends and family
-Rode the Cyclone (87 yr old wooden roller coaster) in Coney Island.
-Enjoyed a raspberry rhubarb ice pop in Chelsea Market with friends
-Saw my brother from Cali and finished my internship
-Cancelled ticket to Israel (too messy with the war)
-Sick with some sort of flu for a week…..

And this morning I went to ballet class, so I'm back to being a normal person and feeling better. I thank my sea vegetables (started eating them yesterday and then started getting better). Many times they're overlooked when people talk about greens, but just because they're from the ocean and a little slimier than typical leafy greens, no reason to stay away from them…..

SEA VEGETABLE ATTACK!

I was started reading "The Joy Luck Club" yesterday morning after walking to the library (and judging books by their covers), and they were talking about oriental food, which inspired me to incorporate some sea vegetables with my lunch. After researching seaweed for some hours yesterday (day six at home, what else was I supposed to do with my time?!?), I was able to classify it as Wakame seaweed. It's got lots of Omega-3 fatty acid, niacin, manganese, magnesium, calcium, iodine, and even some protein.

Wakame Salad:

Ingredients: 1 serving wakame (about 3 oz), tsp sesame seeds, tsp sesame oil, tsp rice vinegar

1. Pour the wakame into a bowl of cold water and let sit for 30 minutes (I bought a 10 oz bag of fresh salted wakame so it was extra important to let it sit and get the salt out)

2. Rinse with water again and then put in a pot of boiling water for a few seconds

3. Pour it all in a pasta strainer and press out the water

4. Add tsp sesame seeds, tsp sesame oil, and tsp rice vinegar and mix it up