Today in the Kitchen: Is this safe to eat?

It’s hard to believe that three glorious weeks on island are coming to an end. Soon we will be on the road again, heading West.

In these final days, one of the ways I savor the moments is to stop my bicycle (which I am riding while holding Stella’s leash in one hand — a delicate maneuver on a bike with unreliable brakes), whenever I see flashes of berry red along the roadside. The universe has allowed me to partake of the beginning of wild raspberry season before I have to leave this paradise. I am able to collect enough at each stop to be worth the effort — a small handful — with the flavor of, je ne sais quois, framboise en francais. I am not able to save enough of them to do anything with, other than devour on the spot.

Mussels are also common along the coast here, but are presently under quarantine due to red tide, which is an algae bloom of phytoplankton that contains toxins. Shellfish from open water, and lobster tomalley (which functions like the liver, as a detoxifier), are especially concentrated. So for now, no clams, mussels or oysters.

The other thing I see extensively is seaweed, aka sea vegetables, which are a terrific source of seafood, especially now that many top-of-the-food-chain fish contain dangerous levels of mercury and other contaminants. Smaller fish, at the bottom of the food chain, such as sardines, smelt, and herring, have lower levels of toxins, and contain high levels of the great omega 3 fatty acid.

I wouldn’t eat the seaweed I find on the shoreline. For one thing, it is my dog’s favorite salle de bain. Sea vegetables are available at natural food stores and Asian markets, from reliable producers that harvest from pristine environments. (Please forgive me the indulgence in French. This is Maine, which has a high French-speaking population, as well as a lot of tourists from Quebec.)

Ocean vegetables are very good for us — they help establish digestive health by naturally controlling the growth of pathogenic bacteria, fungi, and viruses. They contain protein but no fat, are rich in minerals and trace elements that are deeply lacking in today’s diet due to foods grown in mineral-depleted soil, and are key to restoring and maintaining proper acid/alkaline balance in the body. Sea veggies are easily assimilated by the body, inexpensive, and delicious once you learn how to prepare them. Is that a segue or what?

Some of the more common varieties are:

Agar: Flavorless; used as a natural gelling agent.

Wakame: Used primarily in soups; high in calcium and Vitamin A.

Arame: Has fine texture and mild taste. Can be used in salads as well as soups, grains, and stir fries.

Dulse: High in protein, iron and Vitamin B6. Delicious dried and eaten as chips or in a DLT sandwich, as well as the usual soups and salads.

Hiziki: Nutty, pasta-like. Can be used as a side dish or marinated and used as a salad. Very high in calcium, iron and B6.

Kelp: Used as a tenderizer when cooking beans and legumes, as well as for flavor in soup stock. It is high in all the minerals, including chromium, which helps regulate blood sugar.

Kombu: Great roasted. Contains manitol sugar, which adds sweetness to its salty flavor.

Laver. High in protein, minerals, and Vitamins B, C and E. Lightly roasted, it has a nutty, almost sweet flavor.

Nori: Produced in Japan, we recognize it mainly as sushi wrapping. It has a mild flavor, enhanced by roasting. It is 35 percent protein and delicious to boot. Can be eaten like chips.

Wakame: Mild flavored, traditionally used in miso soup, or any soup.

Pre-soaking sea vegetables before use shortens cooking time. But don’t throw away the soaking water —it is full of nutrients. If you’re hankering for the taste of the sea, try sea vegetables. From a store!

Samaya Jones is a Holistic Nutritional Consultant and Natural Foods Personal Chef, who cooks for you and your guests in your home. She writes for health Web sites, newspapers, and teaches wine education classes. She can be reached at ncsamayaj@gmail.com.