THE GIFTS FROM YEMANJA
wonderful presents from the sea...
Greetings Happy People !
Welcome back to Love to Taste's Blog,
a space dedicated to Cooking, Nature and Beauty!
Today we will talk about the sea and I really don't know where to start!
The gifts of the sea are so many, we all know that very well!
The sea relaxes, heals, helps to release stress and takes away what is no longer needed, restoring peace.
The typical sound of the waves of the sea has the power to calm
our mind, bringing it to a primordial state.
It is called "white noise" because it contains the full range of sound frequencies, thus increasing the alpha waves of the brain,
those typical of deep relaxation, meditation and creative states.
Sea air is good for your health.
Our grandmothers used to tell us this and science has proved it too. The droplets of seawater that we breathe when we are at the beach represent a real natural aerosol based on sodium chloride, iodine, phosphorus, magnesium, sulfur and many other mineral particles that evaporate.
The sea resizes people, in the literal sense,
we are small in front of the infinity of the sea,
as well as in front of the greatness of existence.
Some say that the sea is God, Life.
And indeed the sea in my home has a name, is called Yemanjà,
the Great Queen of Waters, Mother of Life.
Yemanjà is the Goddess of the Sea in the African-American religious tradition, in which the Gods are called Orishas.
Yemanjà is the mother of Life and of the other Orishas.
She is one of the deities celebrated in the Brazilian Candomblé and in Cuban Santeria and her roots come from Africa, along with the slaves and their culture.
“Yemaja’s themes are providence, blessing, luck,
protection, wisdom, clarity and fertility.
Her symbols are fishes, the colors blue, white and silver.
Her day is Saturday.
Yemaja bears a name that literally means ‘fish mother!’
As such, Yemaja generates providence and fertility,
especially on the physical plane.
In legends She gave birth to eleven deities, the sun, the moon,
and two streams of water that formed a lake.
In art she’s often shown as a mermaid.
I advise you to address her with respect and love,
without masks, armour or protections.
Yemanja is a very powerful divinity, spirit, indeed!
A simple way to talk to her is to go to the sea,
give her one or more white roses,
speak to her from the heart.
Call her attention with her magic word: Odoya.
Give thanks, always.
Some time ago I moved to the sea for a year, not just any sea, a beautiful, clean, living sea, and I had time to observe it well.
I discovered the seabed,
there is a world down there. Breathtaking landscapes...
Swimming while looking down is like flying and observing a new world from above: Yemanja's world.
Since then I have called the seabed of Menorca the
Garden of Yemanjà!
Looking closely at that garden, I noticed that Yemanja has a lot of beautiful aquatic plants and that made me curious.
Like the plants on Earth they must be full of interesting properties, stories and flavours.
Well, look what i discovered,
here are some of Yemanja's gifts.
The gifts of the Sea!
Nori, Kombu, Wakame, Dulse, Klamath, Spirulina, Chlorella.
It sounds like a tongue twister! But it's not!
They are the names of some of the most common seaweeds, foodstuffs, whose use is most widespread.
Nori is the most widely consumed and popular seaweed in existence, commonly used in sushi.
It is a red seaweed from Japan, also called "sea lettuce", Soft Porphyra.
You can find sheets of nori already toasted, known as "sushi nori",
or toasted and cut into strips for garnishing dishes, known as "kizami nori".
In the East, particularly in Japan, nori is eaten on a daily basis, even by children and that's right!
We can consume it as a healthy and tasty snack, we can use it with the logic of sushi, but with different fillings also of local inspiration.
A brown seaweed belonging to the Phaeophyceae family, kombu seaweed (its scientific name is Laminaria japonica) is a Japanese seaweed also known by the names dashima, dasima, haidai, kelp OR sea kale.
Kombu seaweed is dark brown in colour and is harvested by hand.
Here a link to understand how to use it:
Kombu Recipes - Great British Chefs
Wakame (Undaria pinnatifida) is a brown seaweed that grows on the rocky seabed in Japan, Korea and China. Recently, the seaweed has also spread to the seas of New Zealand, Australia and France, where it is being cultivated along the Breton coast of Finistère for food and cosmetic use.
Dulse seaweed is a red seaweed, scientifically known as Palmaria palmata, belonging to the Palmariaceae family, commonly known as Dulse and, in Japan, as Darusu.
It grows abundantly in the North Atlantic and North-West Pacific.
It is a small algae with flat, smooth, soft fronds that open like the fingers of a hand and can vary in colour from pink to red-purple.
From June to October, at low tide, Dulse is harvested,
the fronds cleaned and dried in the sun,
then sorted and sent to the plant for packaging, storage and sale,
or for grinding.
It is said that ancient Celtic and Nordic warriors chewed the seaweed during their marches and that the monks of St Columba collected it to feed the poor some 1400 years ago.
Seaweed Sensations™ | Organic Irish Dulse Recipes
Klamath algae are not seaweeds, but are harvested directly from the lake of the same name in Oregon where they abound near Klamath Falls, from which they take their name.
They are usually harvested from June to November.
This is one of the most nutritious types of algae of all, containing protein, vitamins, minerals, carbohydrates, lipids and enzymes; a good amount of vitamin B12; beta-carotene, chlorophyll, valuable trace elements and fatty acids such as omega 3 and omega 6 in a balanced ratio, inhibiting inflammation and protecting the body against cardiovascular problems.
This seaweed can be consumed in flakes, dried or in tablets, or even fresh.
It can be found in specialist shops and herbalist's shops.
Spirulina: the food of the future in a microalgae.
Already part of the diet of pre-Columbian civilisations,
spirulina is one of the earth's earliest "inhabitants" and is now considered the "superfood" of the 21st century due to its high content of essential nutrients.
Spirulina is a unicellular blue-green (colour due to the presence of chlorophyll) spiral-shaped alga of the Cyanophiceae (blue algae) family, hence its name, measuring 0.1 to 0.3 mm.
This microalgae lives in the fresh waters of lakes in the Mexican highlands where there is a high concentration of sodium bicarbonate, potassium salts, magnesium and selenium,
is a food supplement with amazing properties!
Chlorella is a microscopic freshwater green alga of the Chlorophyceae class, believed to be one of the earliest forms of life on Earth.
Its very high concentration of chlorophyll promotes antioxidant action, a true superfood!
Chlorella is an algae cultivated in mineral-rich ponds and is well known for its purifying and healing action due to its high level of nutrients and chlorophyll.
Chlorella contains an extremely high concentration of chlorophyll, 10 to 100 times more than is generally found in green leafy vegetables.
To know more:
Dutch Chlorella Tablets - 500 Grams -2500 x 200mg - ecomundo.net
A green treasure: PhytoPlankton!
Plankton in the kitchen: from sea waves to star chefs!
Plankton is not only the food of whales, it is also a rare and precious food with which we can add flavour to our dishes.
For about a decade now, plankton has made its way into the world's most refined cuisines, thanks to its unusual taste and incredible nutritional properties.
As you may already know, plankton is a collection of small plant and animal organisms that inhabit the waters of the sea or fresh water.
The term by which we know it comes from the ancient Greek language, from the neutral adjective πλαγκτόν, which means "wandering" and refers to plankton's characteristic of being carried along randomly by sea currents.
Plankton is at the base of the food chain of aquatic life:
it is fed by a great many animals, small, large and even mammoth,
such as the cetaceans mentioned above.
There are around 60,000 different types in nature, but of all these myriad species there is only one that has been recognised by scientists as being completely edible by humans.
Identified and isolated by researchers over the past decade,
this plant plankton, which is suitable for human consumption, was cultivated and then freeze-dried into a deep green powder that was marketed under the name marine phytoplankton.
The first Michelin-starred chef to dignify it as an ingredient in his sophisticated dishes was the spanish Angel León.
Head of the kitchen at the Aponiente in Cadiz (2 Michelin stars),
León was recently awarded the title of 'best chef in Europe' at Madrid Fusión, thanks to his idea of bringing light into dishes with marine bioluminescence.
Where to find good quality edible PhytoPlankton:
What is Marine Phytoplankton? - ecomundo.net
There's more! SEAWATER!
Cooking with seawater is a trend among people who are constantly looking for healthier products.
Moreover, this element is one of the most recommended by the world's most prestigious chefs.
It corresponds to pure, undiluted seawater and is used as an intestinal transit regulator, purgative, digestive, before meals to reduce hunger and anxiety, as a toothpaste or mouthwash,
in cooking to salt food.
How to cook with seawater?
Posidonia oceanica, I call it ballweed... amuses me so much!
We can't eat this!
But it's pretty! And sooner or later I'll do something artistic with it! Like, for example, decorations for the beach house or little dolls!
Who knows, if you have any inspiration, please write!
As you may know i am italian, and Italy is known to be a land of traditions, popular magic and whispers coming from far away and yet still so audible.
This is a story that might sound like a fairy tale but is actually true.
It is the story of a woman who talks to the sea.
One of the last, or perhaps the last, able to weave the SILK OF THE SEA,
a precious filament, which has the same color of gold.
Also called "byssus" is a textile fiber of animal origin, a kind of natural marine silk obtained from filaments secreted by a species of marine bivalve molluscs (Pinna nobilis).
Collecting these filaments without damaging the mollusks is not easy,it is in fact an ancient tradition, a real ritual, full of magic....
Her name is Chiara Vigo, the last master of Bisso Marino, she lives in Sardinia and is a very interesting person....
Chiara Vigo |Museo di Bisso| Maestro di bisso marino
It only remains for us to thank Yemanja for her treasures,
of which we have only seen a small part!