Shannon Schafer, B.S., N.E. Certified Nutritionist
Shannon Schafer, BS, NE
Shannon is a certified Nutrition Educator and graduate of Bauman College of Holistic Nutrition and Culinary Arts in Berkeley, California. She works individually with clients to develop nutrition programs appropriate to their needs. Helping clients find a natural path to well-being and radiance is a strong passion of hers. After overcoming her own health issues by embracing a whole foods diet, she can relate to many client's concerns. Shannon specializes in digestive health, calming allergies, and building the immune system. She is dedicated to helping people look and feel their best!
Watch episodes of my online show Dishin Nutrition for whole food recipes and healthy tips.
Available by appointment only
Tired of eating out, but don't feel like slaving over the stove? Tune in and learn how to prepare a quick sushi wrap, no cooking required! I'll show you how to wrap a rainbow of healthy vegetables and omega-3 rich salmon in a highly nutritious sea vegetable.
Why eat sea vegetables?
Sea vegetables, also known as seaweed, have been part of the Japanese diet for centuries. Perhaps their secret to health, seaweed provides the broadest range of minerals of any food! Seaweed contains all of the minerals found in the ocean, which happen to be the same minerals found in our blood! Our bodies require minerals to function properly. For example, calcium is required for bone and teeth health, zinc for growth and repair of cells, and iodine supports the thyroid and your metabolism. Minerals also help to prevent disease, such as osteoporosis, high blood pressure, heart disease, and some cancers.
What vitamins and minerals are in seaweed?
Seaweed contains lignans, plant compounds with cancer-protective properties. Seaweed is also an excellent source of these vitamins and minerals:
- Vitamin K
- B-Vitamin Folate
- B-Vitamin Riboflavin
- B-Vitamin Pantothenic Acid
How to cook with seaweed
There are thousands of types of sea vegetables that are classified by color, known either as brown, red or green sea vegetables. I used Nori in this episodes Simple Sushi Wrap. Kelp is another common seaweed often found as kelp granules. You can find kelp granules in the Dishin Nutrition Store. Sprinkle kelp in soups, over salad, or on meat instead of salt! Hijiki is black and think with a consistency like pasta. It's wonderful prepared in soups in place of noodles! Kombu is dark green and long strips or sheets. You can add kombu to the water when cooking beans to make the beans cook faster and improve the digestibility by reducing the chemicals that cause gas! Dulse is a reddish-brown color and has a soft chewy texture. I often eat it plain instead of chips. It's naturally salty. It's also great added to stews or soups.