Lately, there’s a quiet shift happening in plant-based kitchens.
More people are choosing to eat the plants themselves: seaweed, algae and other nutrient-dense greens, simply and intentionally, instead of capsules and powders.
Sea vegetables like nori, wakame and dulse are showing up in everyday meals, wrapped around vegetable sushi, added to sushi bowls or sprinkled into soups and salads. Algae-rich foods are being enjoyed whole, not processed.
These foods are naturally rich in minerals and many are also high in omega-3s.
IMPORTANT REMINDER:
FISH DO NOT MAKE OMEGA-3s.
THEY GET OMEGA-3s BY EATING SEA PLANTS.
When we eat the sea plants directly, we’re going straight to the source, no middleman required.
This trend isn’t about doing more. It’s about returning to whole, purposeful foods that nourish the body naturally, without complexity.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
