Instead of salt, I like to
use dulse flakes.
Does that mean that if
I use dulse flakes as my iodine source that I should use 1 teaspoon instead of half teaspoon like Dr. Greger recommended?
Other things I've considered are thyroid (
use dulse flakes for iodine as seasoning; reduced goitrogenic foods); and exercise (am moderately active so don't think this is an issue).
Not exact matches
I like to sprinkle
dulse flakes on all kinds of savory dishes, but especially dishes that that complement the flavor of ocean (i.e., I
use it as a soup topper or sprinkle it over popcorn with some nutritional yeast and sea salt).
I had a reader suggest the
use of
dulse flakes to give that ocean - y flavor to my vegan crab cakes, and well, I though it was a great idea.
Stir the water, soy sauce, garlic and
dulse flakes, if
using, together in a small bowl.
Combine the grains with the beet, sesame tahini, water, apple cider vinegar, tamari, ginger, baking powder, smoked paprika, cumin, red pepper
flakes, and chia / flax, nutritional yeast,
dulse, if
using, in an upright blender and blend until smooth.
You can buy kelp or
dulse flakes to sprinkle on food, add dried kombu to soups and stews, add a side of seaweed salad when you're at the sushi restaurant, and
use nori wraps as an alternative to bread or grain - based wraps.
You can add pieces of whole
dulse, or
use flakes.