Seaweed : A Collection of Simple and Delicious Recipes From an Ocean of Food

There is more to seaweed than as a wrapper for sushi – it is going mainstream, gathering many high profile fans, even Jamie Oliver has credited adding seaweed to his diet as one reason for his weight loss. This super food is a low-calorie source of protein and fiber; is richer in trace minerals and vitamins than kale; and contains all kinds of goodness including vitamin C, iodine, and antiviral, antibacterial, and anti-inflammatory properties. It is delicious as a snack, added to soups, in omelets, tossed through pasta, made into pesto and is a fabulous accompaniment to fish. The seaweeds used in the book are found all over the Northern hemisphere and have been harvested for centuries in North America, Ireland, Scotland, Wales, England, Greenland, Siberia, Norway and France. The main species (nori, dulse, kombu, wakame and hijiki) are all illustrated and explained, with detailed descriptions of how to identify them, where they grow and the other information you need to gather the rich harvest of the sea. But if sea-scavenging is not your style there are plenty of dried seaweeds now available to buy from natural food stores and supermarkets where it is also appearing in many more forms such as snacks, condiments, salt substitutes and crackers. This beautifully illustrated book takes you on a tasty underwater journey. Seaweeds are very versatile and can be used in all sorts of dishes and the recipes featured here will inspire you to use it in starters, main courses, plus tasty desserts, smoothies and energy boosters, even a seaweed-infused gin and tonic. It’s easier than you think and everything you can find is in this inspiring book. So if you have never tasted sea vegetables, it is high time to try. There is more to seaweed than as a wrapper for sushi - it is going mainstream, gathering many high profile fans. Even Jamie Oliver has credited adding seaweed to his diet as one reason for his weight loss. This super food is a low-calorie source of protein and fibre; is richer in trace minerals and vitamins than kale; and contains all kinds of goodness, including vitamin C, iodine and antiviral, antibacterial and anti-inflammatory properties. It is delicious as a snack, added to soups, in omelettes, tossed through pasta, made into pesto and is a fabulous accompaniment to fish. The seaweeds used in this book are found all over the Northern hemisphere and have been harvested for centuries in North America, Ireland, Scotland, Wales, England, Grennland, Siberia, Norway and France. The main species (nori, dulse, kombu, wakame and hijiki) are all illustrated and explained, with detailed descriptions of how to identify them, where they grow and the other information you need to gather the rich harvest of the sea. But if sea-scavenging is not your style there are plenty of dried seaweeds now available to buy from natural food stores and supermarkets where it is also appearing in many more forms such as snacks, condiments, salt substitute and crackers. Seaweeds are tasty and very versatile and can be used in all sorts of dishes. This sumptuously illustrated book will inspire you to use them in starters, main courses, plus tasty desserts, smoothies, energy boosters, and even a seaweed-infused gin and tonic. It's easier than you think and everything you can find on the subject is here in this inspiring book. So if you have never tasted sea vegetables, it is high time to try. Seaweed has with its excellent properties and nutrients been an integral part of Asian culinary traditions for centuries. Now, we in the West have also begun to open our eyes to the vast potential of one of the Earth's oldest living organisms. Along the whole of our extended coastline we can find vast amounts of seaweed that is both nutritious and sustainable. Best of all just waiting to be used. So if you have never tasted sea vegetables, it is high time to try. This book takes you on a tasty underwater journey where you will find everything you need to know in order to use the still little-known realm of everyday life. The book is full of information about the various seaweed species, harvesting, conservation and a wide range of simple, tasty and exciting recipes. Whether it's a simple pasta dish for lunch, tapas with family and friends, or to surprise your guests with a seaweed gin and tonic. It's easier than you think and everything you can find is in this inspiring book Cover; Book Title; Copyright; CONTENTS; Seaweed on the menu; An opening to an ocean of vegetables; An ocean of vegetables; Harvesting the sea; Drying and storing; Texture and flavour; Nutritional content; Oarweed; Miso soup; Sea lettuce; Omelette with peas, feta cheese and sea lettuce; Winged kelp; Salmon with coffee, chilli and winged kelp; Thongweed/Sea spaghetti; Pasta with thongweed and grilled tomatoes; Dulse; Salt-baked potatoes with dulse; Laver; Toast with tomato and laver; Seabelt; Baked carrots with seabelt, honey, chilli and soya; Recipes; Directory of resources; Thank you About the Author: Hanne Martinsen has worked for ten years as Art Director in the advertising industry, and for the past seven years with the communication agency Dinamo. Hanne has received several honors for creativity and design, both nationally and internationally. She has been an important contributor to this publication. Hanne has conceptualized, illustrated and designed the book. COOKING / Specific Ingredients / Seafood