Seaweed and sea vegetables Oh kale, how we've loved you so. But a new year brings a new romance and in 2017 we'll be crushing hard on a new green seaweed. Not only is seaweed incredibly low in calories, it's also rich in nutrients that it absorbs from the sea, including calcium and iron. Seaweed is also a way for chefs to bring the rich umami flavor to dishes, including the ramen broth at Momofuku in New York City, which is made with kombu, a seaweed variety. You'll find dried kombu at the grocery store in the Asian food section and also online. You'll see seaweed in lots of different places this year as spirulina, a blue-green algae, takes over as the natural go-to for making foods green. I just sampled a lovely mint green marshmallow from SmashMallow that got its tint from spirulina extract. By 2021 expect your green M&Ms to be colored with spirulina instead of food coloring. RELATED: Could algae oil replace your olive oil? Here's how to use it Fans of zoodles will likely embrace kelp noodles, which can be eaten raw and are gluten-free. These clear noodles just need a quick rinse before eating and can be used in lots of dishes, including salads, stir fries and bowls (see more on those below).
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Analysts in a Reuters poll had forecast no change in employment. The jobless rate rose to 6.9 percent from 6.8 percent in November. Full-time employment, which had fallen in the previous two months, jumped by 81,300 jobs, the largest month-on-month gain since March 2012. Part-time employment dropped by 27,600. In the 12 months to December, the number of people employed grew by 214,100, or 1.2 percent. The (visit site) six-month average for employment growth was 28,000 jobs, up from 19,300 in November. The service sector gained 52,000 jobs, with much of the growth split among the professional, scientific and technical categories as well as healthcare. The goods-producing sector added 1,700 positions. (Reporting by David Ljunggren; Editing by Lisa Von Ahn) Reblog
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