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Arame is actually the most iodine-rich sea vegetable, and it looks like black, thin, dried pasta. Before cooking it, it is important to soak it in warm water for 10 minutes or so. Then, you can put it in salads, omelets, or stir-fries.
Dulse comes in a few different forms (leaves, flakes, and powder). I prefer to use the flakes on salads — especially ones that are dressed with lemon and olive oil. The lemon compliments the salty flavor of the dulse.
Kelp Noodles are the new zoodles! You can use them just as you would use pasta, and they can be eaten raw. So good!
Nori is probably the most popular of all of the seaweeds as it is the papery green wrap used for sushi rolls. You can easily make your own at home with hummus, raw veggies, and avocado.
Wakame is most widely used in miso soup. You must rehydrate wakame before eating it. You can also try it in other soups, vegetables dishes and salads.
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