Hello Dear Seaweed Blog Subscribers!
I took some time off from blogging this past summer to complete the years seaweed harvest, and I am back with a great recipe for you!
Ocean Ribbons or Lessionopsis littoralis are beautiful flowing ribbons of brown seaweed that grow on the outermost rocks of the intertidal zone. We harvest Ocean Ribbons early in the season from April thru May when they are the most tender.
Ocean Ribbons are an exclusive of Ocean Harvest and are a great source of vitamins, complex carbohydrates, and trace minerals as well as rich in algins which bind with any toxins that might be in the gut.
We dry our Ocean Ribbons inland in the Redwoods to preserve their prana. We store all of our seaweeds in our “seaweed shed, ” a very well insulated and food-grade storage area. You should store your sea vegetables in airtight jars or bags in a dry, dark place to preserve them for up to 2 years.
We LOVE using Ocean Ribbons as noodles in our favorite pasta dishes, as they pair well with pesto, red sauces, and curries. We also use them in soups like miso and stews. Compared to every other seaweed we harvest, Ocean Ribbons have the mildest taste profile and are a great seaweed for those who prefer a milder ocean flavor. See our favorite Ocean Ribbon Pasta dish below. You can find Ocean Ribbons in our Flaked Mixed Sea Veggies and Sea Veggie Gomasio. You can grind Ocean Ribbons up for easy use on salads, soups, rice dishes, and anything you can think to sprinkle them on!
For the months of September and October, receive a free 1-ounce bag of Ocean Ribbons with any purchase over $50! Give them a try…you will be amazed at their texture and the nutritional value they add to your dishes.
OCEAN RIBBONS PASTA
Makes 4 servings
Gluten free and vegan
INGREDIENTS
- 1-ounce dried Ocean Ribbons
- 1 cup Pesto (see recipe below) or Pasta Sauce of your choice
- ½ cup kalamata olives cut in half
- ½ cup cherry tomatoes or fresh cut tomatoes (optional) cut into bite sized pieces
- Sprinkle nutritional yeast or vegan parmesan cheese
METHOD
- Bring water to boil in medium pan. Add Ocean Ribbons and boil for 8-10 minutes until soft cut with side of a fork.
- Drain ribbons and KEEP WATER for soup stock (lots of trace minerals!)
- Add ribbon noodles to pesto and add in olives and tomatoes.
- Stir and serve with parmesan sprinkled on top.
- Store leftovers in refrigerator and heat again.
PLANT PESTO
Makes about 1 ½ to 2 cups pesto
- 1-2 bunches basil, stems removed (about 1 ½ cups)
- 1 bunch cilantro stems removed (about 1 cup)
- ½ cup olive oil
- 1 lemon juiced
- ½ cup Brazil nuts
- ½ cup pine nuts
- 2 tsp. Flaked Mixed Sea Vegetables or Dulse Flakes
- 2-3 cloves garlic
- 2 TBLSP nutritional yeast
Blend all in a blender or vita mix. Store in refrigerator or freeze portions in ice cube trays for instant pesto! Since this is a vegan pesto, the Brazil nuts and pine nuts add the creaminess. The Brazil nuts also add selenium and the seaweed adds minerals as well as chelate heavy metals, (as does the cilantro). A very healthy pesto!!!