Seaweeds are a superfood!
Sea plants have superior food value: a daily snack of roasted wild Nori and a bowl of miso soup with Wakame can go a long way towards fulfilling many nutrient requirements.
This is why informed consumers prefer to eat wild-harvested, native, unprocessed sea vegetables, collected by artisanal seaweed harvesters along the undeveloped coastline of Northern California.
We are happy to present native West coast varieties, which we find represent a cross between the heavier, more medicinal flavors of Japanese sea vegetables and the lighter, thinner varieties of the Eastern seaboard.
Seaweeds contain a cornucopia of nutrients!
One thing we love sharing with our customers is how nutrient-rich sea vegetables are: a veritable medicine chest of proteins, complex carbohydrates and all forty four trace minerals and elements (which act as magnets in the blood to bind other nutrients), including vitamins A, C, E, B1, B2, B6, and – as the most up-to-date research suggests – vitamin B12.
Sea vegetables are especially high in iron, calcium and iodine, the only vegetal source of this brain food, and several varieties are remarkably rich sources of fluoride, surpassing the RDA.
The following are a few sea vegetable recipes we have gathered over the years. Some recipes are raw, some are macrobiotic and all are vegan.
Makes 4-6 servings
1-2 handfuls wild raw nori (sheets will not work for this recipe)
2-3 tablespoons coconut oil
- Tear the nori into bite sized pieces (I like to use scissors to cut mine). Set aside in a bowl.
- Heat coconut oil in cast iron skillet or pan to melting.
- Add nori to pan and toss quickly with spatula. Keep tossing until the nori looks a bit green and translucent-or it starts to smoke. Tilt pan so that coconut oil drains to one side. Remove nori with scoop and put onto baking pan.
- You may add any spice you like. I like garlic powder and cayenne for “spicy Noritos” and I add nutritional yeast to make them “cheezy”.
- Put pan into oven at 200 degrees or low. Let heat up for 10 minutes. Remove from oven and let cool.
- Delicious served on top of salads, in place of popcorn or anytime you want a yummy crunchy healthy snack.
- Will keep crispy in a sealed plastic bag for 2-3 weeks!
* Nori is high in iron, B vitamins and Vitamin A.
SPICY SEA PALM SALAD
SPICY SEA PALM SALAD
Serves 6-8 people
1/2 to 1 oz Sea Palm (crumbled)
8 oz spaghetti or soba noodles (broken in half)
2-3 Tblsp. hot pepper sesame oil
2-3 Tblsp. sesame oil or olive oil
2-3 Tblsp. shoyu or tamari sauce
1-2 Tblsp. maple syrup or natural sweetener
2-3 Tblsp. vinegar
2 cloves garlic (minced)
2 Tblsp. ginger (grated)
1/2 cup cilantro (chopped)
1/2 cup roasted soy nuts
- Cook spaghetti/soba noodles according to directions.
- Add Sea Palm during the last 5 minutes of cooking (crumbled sea palm will expand, smaller pieces better)
- Meanwhile, mix all liquid ingredients, garlic and ginger in a large bowl.
- Drain and rinse noodles and sea palm.
- Add to large bowl. Mix well.
- You may add or delete liquid or spices as needed.
- Just before serving, add cilantro and soy nuts. Enjoy hot or cold!!
SEA LOVE SALAD
SEA LOVE SALAD
This delicious seaweed salad is just the right combination of vegetables, fruits and seeds to make it full of essential nutrients and surprisingly filling, due to the nature of the Silky Sea Palm!
1/2 ounce dried silky sea palm
1 tomato, fresh chopped
2 leaves dino kale, chopped very finely
1/2 red bell pepper, chopped
3 tablespoons sauerkraut
1 clove garlic, chopped
1/3 cup hemp seeds
8-10 oil-cured olives, pitted and chopped
1/4 cup sun dried tomato, chopped and soaked
2 tablespoons lemon juice
1 avocado, chopped
pinch sea salt or dash Nama Shoyu soy sauce
optional: green onion, cilantro, basil or oregano as spices
1. Cut or break 1/2 ounce silky sea palminto small pieces and soak in just enough water to cover seaweed.
2. Combine tomato, kale, red bell pepper, sauerkraut, garlic, hempseeds, sundried tomato, olives, lemon juice and salt or Nama Shoyu in 2 quart mixing bowl.
3. Drain the silky sea palm and add it to the salad mix.. (The soaking water can be added to soup stock, or used as an alkalinizing drink)
4. Add the chopped avocado and mix gently.
Store in refrigerator for up to 3 days.
If you have a favorite recipe you would like to share, please send it to us! We would love to include it on our recipe page.
We have many more recipes in our “Seaweed Mermaid Sea Vegetable Recipes,” Booklet soon to be available for purchase on Amazon.