Friday, March 23rd, 2018

A Love Letter To Nori

Published on August 30, 2008 by   ·   11 Comments Pin It

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Nori, how could we have been so blind? We thought we KNEW you. We thought you were not to be looked at outside of Nobu! We thought you were the property of Master Sushi Chef’s and Marcobiotic wunderkinds, and not to be looked at by naive, klutzy cooks. We didn’t realize you were ours to experiment with at our very own home – to stuff with everything from figs to Indian food. Imagine our surprise when you breezed into our life with the lackadaisical air of a whole wheat tortilla. We didn’t know you could look this way. We didn’t know you’d make us feel these things!

If we’d known that stuffing you with anything from leftovers to grains (particularly quinoa), beans (especially lentils, chick peas, and lima’s), salads (particularly those highly concentrated with numerous ingredients), avocado, fruit (yes, fruit – especially shredded long and thin in the Cuisinart), and well-pounced upon nuts would be the world most delicious, nutritious, and low-fat meal – we would have been buying you in bulk so long ago. If we’d have known that your skinny body rolled with a naughty line of even the most average bland salad and a bit of salad dressing or Braggs Amino Acids would feel like such a sinful indulgence – we would have been lining our cabinets with back up Nori packs years ago! We feel so wronged! How could someone have not told us!

Oh, Nori. You are expensive, hard to find organic and raw (though we are just as attracted to you when you are toasted) and we go through you like water. At $20 for 50 sheets, you are too hard to resist when we know you are sitting just minutes away in our fridge. We just can’t stop seeing you now. Our affair has just begun; and its one of the hottest, more delicious we’ve ever had.

We’ve couldn’t help but swoon when The WHF Foundation said;

“Why would anyone want to eat sea vegetables? Because they offer the broadest range of minerals of any food, containing virtually all the minerals found in the ocean-the same minerals that are found in human blood. Sea vegetables are an excellent source of iodine and vitamin K, a very good source of the B-vitamin folate, and magnesium, and a good source of iron and calcium, and the B-vitamins riboflavin and pantothenic acid. In addition, sea vegetables contain good amounts of lignans, plant compounds with cancer-protective properties.”

They also said you help promote healthy thyroid function, prevent birth defects and cardiovascular disease, provide Relief for Menopausal Symptoms, and have wonderful anti-inflammatory properties. If we weren’t a little jaded in the language of love, we’d say you may just be the perfect food for us. A few more Months like this, and who knows where we may be.

We also know we can’t share you. We have learned the err of our ways trying to keep you to ourselves; you are the Every woman’s Sea Vegetable, and to be enjoyed pell mell by all, with reckless abandon! Though we may ask how it was. So, what do you do with Nori when your front door locks are clicked firmly into place?

We like you just the way you are.

We like you just the way you are.

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Readers Comments (11)

  1. Jordana says:

    hey girl.
    sounds yummy.
    thanks for sharing. i’ve been all over quinoa these days, and i agree that rolling it up in nori with some beans and veggies sounds like it would be a treat.
    but first a quick question… how do you prepare your chickpeas/beans/lentils? — do you soak them first? if so, for how long? — embarrassed to admit this, but i never really learned how to prepare those without resorting to the organic canned variety…

  2. First give dry beans a good, cold shower in a colander. Then toss in a big bowl or pot with lots of water (about three times the volume of the beans is usually a good guess). Let soak overnight, or at least 4-6 hours. In fridge or out of fridge. I usually just leave mine on my stove uncovered. Then rinse again in colander, and cook. Put about three times the volume of the water in a pot, then the beans – then boil, simmer for an hour or until beans are soft. Sometimes I’ll skip this step, like when I’m making a big chili, and I’ll toss all the beans in a pot and get cooking cuz I’m impatient. This isn’t smart! Here’s why: (tells you exactly why we should always soak our beanies). Happy cookin’ xoxo

  3. Oh NORI!!! Chloe thanks to you my forays at Whole Foods have taken on a whole new meaning…”what could I wrap in Nori TODAY???” It’s an endless world of new inventions!!

    I have to add that like you, Joshua, I too love my dulse…lightly sauteed in a pan to make it crispy, paired with tomato and a little vegan mayo between slices of whole grain bread…or perhaps a sheet of nori??

  4. brook bolen says:

    oh, nori, ye of absolutely irresistible food porn! i personally LOVE wrapping fried or grilled tofu and julienned (preferably organic) veggies inside your delicious, nutritious self. and maybe the best thing about nori is that we can share it with our four-legged loves– my 3 pit bulls love little bits of nori as treats!

  5. Samantha says:

    Nori is brain food. We’ve got a lot of work to do in this world, and need all the mean green mental ammunition we can get!

  6. Jennifer says:

    While in LA this summer I got turned on to sheets of Roasted Laver seasoned with sesame oil & a little salt-DELICIOUS!!

  7. Chef Jason says:

    I planned on calling it a night, but after reading this, I’m making a 1:00 a.m. rendezvous with the last of my nori, some sweet lemon miso, and some spicy peanut sticky rice. Food porn is right!

  8. Tersis3 says:

    mmm!! nori, perfect for us sushi addicts!

  9. […] we are blogging; about our passionate new love affair, our brilliant new discovery regarding our breasties, and Daryl Hannah’s best quote yet.   […]

  10. chickadee says:

    Since I’m a wheat free vegan, my favorite thing to do with nori is wrapping it around avocado. YUM YUM Very basic but it always hits the spot.

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