There are many reasons why I recommend sea vegetables as part of my healing programs -- weight loss, cellulite control, detoxification, beautiful hair and skin, and more. Sea vegetables can transform your health! I believe that when we eat sea vegetables, and when we take seaweed baths, we are tapping into the ancestral and restorative source of all life -- the ocean. Include sea vegetables into your diet every day and you’ll see a difference. I do! Sea plants -- gifts from the sea! Dr. Linda Page, Healthy Healing.comJust because they are darlings of the food-quack set (note that Dr. Linda holds degrees in Naturopathy and Holistic Nutrition from Clayton College of Natural Health!) there is no reason to reject seaweeds out of hand. Chileans have been eating them for 14,000 years (see Eating Paleo-Chilean: Food at Monte Verde); and they have been consumed since prehistoric times in China, Japan and Korea, and along the NW coast of Europe in Norway, Ireland, France, as well as in Iceland, Nova Scotia and Newfoundland.
…began to bring some wild herbs that grow on the sea shores and are like turnips or snakes, which we stewed in this manner: We roasted the hard stems, like fat radishes, in the ashes to make them more tender and then we put them on to boil in small pieces like fingers, five or six hours; we added flour and mashed them well, then returned them to the pots and cooked them an hour with limpets and shellfish. The leaves we mixed with flour and we made bread, that is tortillas; they had 2/3 flour and one third herb, and some had as much herb as flour.
Nutritionally cochayuyo is quite remarkable; even if you don’t share Dr. Page’s claim that eating it is “tapping into the ancestral and restorative source of all life.” It is practically fat free, low in calories and high in protein (about ¼ the calories and the same amount of protein as 100 gm. wheat), and has over 100% of the US Recommended Daily Allowances for fiber, calcium, iron, magnesium, iodine, and (unfortunately) sodium.
How does it taste? Bland, salty, perhaps a little smoky; not at all strong or pungent. The texture is a bit elastic, chewy. Dozens of Spanish-language websites have copied each other saying it has an “intense flavor of the sea,” but frankly, it doesn’t have an intense flavor of anything; perhaps that’s why it combines with so many foods.
20 gm. luche
Luche is eaten mainly in the Chilean south, where it is popular among rural people and fishing families, Mapuche and mestizo. It is made into filling for empanadas, used in charquican, sautéed with potatoes and onions, prepared as a budin (with bread, milk, eggs and cheese), and added to salads, soups and stews; and in a classic southern dish, lamb cazuela with luche. It can also be added to any soup, risotto, sauce or sauté, and the dry flakes can be sprinkled over rice, pasta, or other foods as an herbal salt substitute.
1 cup Quinoa
30 gm luche soaked and boiled 20 mintes
reduction--meat stock & wine (Glace viande)
salt & pepper
 Fajardo MA, Alvarez F, Pucci OH, Martín de Portela ML. 1998. Contents of various nutrients, minerals and seasonal fluctuations in Porphyra columbina, an edible marine algae from the Argentine Patagonian coast. Archivos Latinoameridcanos de Nutricion Nutr. Sep;48(3):260-4. On line at http://www.ncbi.nlm.nih.gov/pubmed/9951542 and El Alga Nory. Alimentafion Sana. on line at http://www.alimentacion-sana.com.ar/Portal%20nuevo/compresano/plantillas/algas06.htm