I went to Thailand about 6 years’ ago to teach yoga at Club Med. It was horrible and I would never return unless paid a lot of money.

A lot

But, there were some really great aspects of that few weeks. I discovered the best second hand book in Phuket in Old Phuket Town. I taught yoga to some really lovely men and women from Australia, the UK, Singapore, US and Germany.

I also had access to internationally inspired cuisine in a big open serve-yourself hall three times a day. It was here that I trekked over to “Japan” and discovered piles of green stuff alongside piles of orange stuff. Though I had no idea what it was, I piled it onto my plate because I am intrepid. Turns out, pickled ginger and seaweed are insanely flavour-packed, satisfying and entirely nutritious. I’ve been including both in my diet ever since.

Seaweed (or sea vegetables) is packed full of vitamins and minerals, including calcium, magnesium, copper, potassium, vitamins A, E and B, iron and omega 3 fatty acids. Plus, it’s powerful flavour gives a kick to any dish you add it to. I love to sprinkle wakame flakes on salad, miso soup or fish and seaweed dishes. It has that unique umami flavour that is so addictive!

This Health article expands on the nutritional benefits.

Try wakame, arame and nori amongst others. I opt to get mine from Spiral Foods (Australian).