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Pocketmags Digital Magazines

Nutritionist’s Notebook: Seaweed

Grace Forsythe from Viva! Health dives into the benefits of seaweed

If you’re a fan of sushi or traditional East Asian cuisine, you’ve probably already eaten seaweed, but there is now a rise in its popularity as a supplement. Seaweed is a type of macroalgae, made up of lots of cells of the plant-like organisms called algae that grow in the sea. There are also microalgae, such as spirulina and chlorella, which are single-celled algae.

Kelp

Kelp is a type of brown algae commonly used in East Asian cuisine, and the kelp kombu is often used in dishes such as miso soup or as a side dish with tofu. Hijiki is a type of kelp traditionally used in salads, served with rice, or in soups but is less common in the UK. Despite being commonly used in East Asia, it may contain high levels of the toxic metal, arsenic. The UK Food Standards Agency advises that hijiki should not be eaten at all due to the increased risk of various cancers that arsenic can cause.

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About PlantBased

The evenings are drawing in, the leaves are starting to turn, and there’s a noticeable nip in the air. It can only mean one thing – autumn is arriving. We love the advent of a new season here at PlantBased, because it means we can get fresh inspiration for our cooking. From new fruit and veg that’s in season, to hearty, filling food, perfect for warming our bellies, we love it all! This month, we’re sharing some midweek time-savers that can either be popped in the slow cooker before you head out, or cooked up in a single pot to save on the washing up. We predict the Mushroom and Ale Stew (p28) will become a true autumn favourite! We’re also turning our attention to food waste, with some tips to reduce your food footprint, and some recipes that will use up every last scrap of food in the kitchen. It’s the spookiest month of the year, so we couldn’t let Halloween pass by without a few ghoulish recipes – perfect for parties whether you’re a big kid or a little one. Our Brain Cupcakes (p81) are sure to raise a few eyebrows! And we’ve got Midweek Favourites, Soups and Desserts to round out the recipe selection this month; look no further for all the kitchen inspiration you need. Enjoy the issue!