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Our sun dried California Sea Palm is fresh in stock and stored in light/climate controlled rooms for nothing but the best in pure goodness and premium seaweed potency. We have added several new seaweeds to our inventory. Please check out our competitive prices for the best seaweeds on Earth from the best seaweed harvesters on Earth!
Applications: For a gourmet treat, cover 1/4 oz sea palm with water, simmer for 6-7 minutes. Drain. Allow to cool. Peel sections of 1 grapefruit and toss with slices of 2 avocados. Add sea palm whole or in pieces. Sprinkle with sea salt or tamari.
California Coast Sea Palm is a very popular sea vegetable—versatile, mild, and succulent. Use for salads, or with grains or beans; can be eaten raw as well. The blades of the Sea Palm are sometimes used in certain dishes, usually in California. In fact, it is considered to be very tasty by the Chinese community of San Francisco. The sea palm was known by the natives of California by the name of Kakgunu-chale before any Europeans entered the region. Postelsia was first scientifically described by Franz Josef Ruprecht in 1852 from a specimen found near Bodega Bay in California. Ruprecht, an Austro-Hungarian who became curator of botany at the Academy of Sciences in St. Petersburg in 1839, studied seaweed specimens collected by botanist Ilya Vosnesensky, and published a paper describing one seagrass and five seaweeds, one of which was Postelsia. The sea palm has been used by several textbooks, such as the Campbell - Reece Biology textbook, as an example of multicellular protists, as well as an example of the class Phaeophyceae.
Sea vegetables contain 10 to 20 times the minerals and vitamins of land vegetables. Gram for gram, they are higher in vitamins and minerals than any other class of food. The minerals are available in chelated, colloidal forms that make them especially available to the bodies of humans and animals, a concept known as "bioavailability." All sea vegetables contain significant amounts of protein, sometimes as much as 48%. Sea plants are also a rich sources of both soluble and insoluble dietary fiber. The large brown sea vegetabless known as the "kelps" (including wakame and kombu contain alginic acid. Studies have shown that alginic acid removes heavy metals and radioactive isotopes from the digestive tract, as well as strontium 90 from the bones.
Sea Palm Recipe - YUMMY AND GOOD FOR YOU!
Serves 6-8
2 Tbs. white miso
2 oz. dried sea palm
2 Tbs. cider vinegar
1 Tbs. low-sodium soy sauce
1 medium cucumber, seeded and sliced
1 cup sliced radishes
1/4 cup finely diced red onion
Directions
1. Soak sea palm fronds in large bowl of cold water 30 minutes, or until softened. Transfer to saucepan, and cover with water. Bring water to a boil, reduce heat to medium, and simmer 20 minutes. Drain, and rinse under cold water.
2. Whisk together miso, vinegar, and soy sauce in large bowl. Add cucumber, radishes, red onion, and sea palm fronds, and toss to coat.
Vitamins
Sea vegetables contain vitamins A, B, C, and E.6 Moreover, many sea vegetabless contain what appears to be vitamin B-12, a vitamin normally found only in animal products. Avoiding B-12 deficiency has traditionally posed a problem for people on raw foods, vegan, macrobiotic, and vegetarian diets, but sea vegetables just might solve the problem. The source of the B-12 in sea vegetables remains a mystery (is it made by bacteria living on the surface or in the water?), and researchers wonder if it is not really B-12 but an "analogue" of something that resembles B-12 but cannot be utilized by the human body.
Minerals
The mineral content of sea vegetables is extraordinary, and is probably at the root of most of their healing properties. In the words of Shep Erhart, author of Sea Vegetable Celebration, "Every second of every day your body depends on minerals to generate billions of tiny electric impulses throughout your nervous system. Your heart would stop, your muscles would freeze, and your brain would black out if these minerals were not available in just the right amounts and the right form. The minerals in sea vegetabless are in colloidal form, meaning they retain their molecular identity while remaining in liquid suspension. Colloids are very small in size and are easily absorbed by the body's cells. Plants convert metallic minerals, which can be toxic, into colloids with a natural, negative electric charge. Negatively charged minerals have been shown to increase the transport and bioavailability of other foods and supplements.
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