I eat lots of soups with seaweeds as an element of the broth. My best friend doesn’t much like the taste of the sea- one of the only things we don’t relate on. She was in a minor car accident the other day and inhaled the toxic dust of the air bag. She is also working hard on living and eating well to stay free of cancer. Seaweed is said to be a chelator- the alginates, especially in Kombu, are said to pull toxins from your digestive track and maybe even deeper! So, on Saturday we made a wonderful bok choy Asian style soup. After adding Tamari (good quality soy sauce)and rice vinegar- and the stir fried leeks and garlic she couldn’t even taste the seaweed. While dinner was cooking we played some music, another friend taught me a few new chord progressions on my uke. Trading recipes for chords!

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