Shiitake Mushroom Seaweed Soup - Healthy Food Tip and Recipe

healthy food tip and recipe

Today's Recipe If you don't know what to serve for dinner tonight ...
Try this delicious combination of seaweed and shiitake mushrooms to add an extra boost of minerals to your Healthiest Way of Eating. Enjoy!
Shiitake Mushroom Seaweed Soup
Prep and Cook Time: 30 minutes
Ingredients:

• 6 whole dried medium shiitake mushrooms
• 6 cups warm water
• 4 medium-sized pieces wakame seaweed
• 1 medium onion, quartered and sliced thin
• 3 medium cloves garlic, chopped
• 2 TBS minced fresh ginger
• 2 TBS dry vegetable stock powder
• 2 TBS chopped dulse seaweed
• 2 TBS soy sauce
• 1 TBS rice vinegar
• 3 TBS minced scallion greens for garnish
• salt and white pepper to taste

Directions:

1. Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.
2. Heat 1 TBS mushroom-seaweed water in medium-sized soup pot. Add onion and Healthy Sauté over medium heat for about 5 minutes stirring frequently. Add garlic and ginger and continue to sauté for another minute.
3. When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along with soaking water, and 4 more cups of water and dry vegetable stock. Bring to a boil on high heat.
4. Add dulse.
5. Once it returns to a boil, reduce heat to medium and simmer uncovered for about 10 minutes. Season with soy sauce, rice vinegar, salt, and pepper. Add minced scallion and serve.

Serves 4 Serving Suggestions: Serve with

• Chinese Cabbage Salad

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In-Depth Nutritional Profile for Shiitake Mushroom Seaweed Soup
Healthy Food Tip

Is it OK to eat apple seeds?

I don't recommend eating apple seeds, and it is not because a tree will grow in your stomach! Apple seeds, like many fruit seeds, contain compounds called cyanogenic glycosides, such as amygdalin, which act as part of the plant's natural defense mechanism. Cyanogenic glycosides are naturally occurring cyanide/sugar compounds that can release small amounts of toxic cyanide when their sugar groups are removed.
Prune and peach pits, which are well studied in the research world, have far greater concentrations of cyanogenic glycosides than apple seeds; however, the lower levels in apple seeds could still pose problems in terms of stomachache or food poisoning, and a few seeds chewed by a small child could result in poisoning. Although the severity of the problem caused by ingesting apple seeds would depend upon many factors, including a person's health, I don't think that the potential risk here is worth taking.
For more information on this topic, please see:

• Apples

Reference

Holzbecher MD, Moss MA, Ellenberger HA. The Cyanide Content of Laetrile Preparations, Apricot, Peach and Apple Seeds. J Toxicol Clin Toxicol. 1984;22(4):341-7.