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Miso Soup

SEAWEEDS USED: KELP FLAKES & ALARIA FLAKES Dashi is the base of all miso soups. It usually contains dried, smoked fish flakes but you can also enjoy a vegan dashi by adding shiitake mushrooms to the Kelp. THIS RECIPE SERVES 2 INGREDIENTS 500ml Hot water  5g Kelp Flakes  2 Shiitake mushrooms  1 tbsp Miso paste 100g diced Tofu 5g Alaria Flakes 1 Sliced spring onion TO PREPARE THE DASHI Boil the water, then allow to sit for 5 minutes Pour the hot water over the Kelp Flakes and shiitake mushrooms in a suitable pot or bowl, cover and allow to sit for 30 minutes. Strain the liquid through a sieve into a cooking pot. To make a clear stock a cheesecloth or a...

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Protein Bites

SEAWEED USED: ALARIA FLAKES RECIPE MAKES 12 BALLS   INGREDIENTS 40g porridge oats 5g Alaria Flakes 75g cashew nuts 75g deseeded dates 2 tablespoon coconut oil 1 teaspoon vanilla extract 45g cacao nibs 20g coconut flakes TO PREPARE THE PROTEIN BALLS 1. Blend oats, Alaria Flakes and cashew nuts with a handheld or counter-top blender 2. Add the dates and blend again 3. add the coconut oil and the vanilla extract and blend again 4. Place contents in a large bowl 5. Mix the cacao nibs into the mix 6. Remove small amounts and roll into even-sized balls 7. Coat in coconut flakes  Alaria Flakes are available online and in many stores.

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Savory Dulse Muffins

Seaweed is delicious in muffins, especially savory muffins, served with a dollop of Sailor’s Butter (recipe in the book Ocean Greens) or a nice vegan herb butter. These umami delicacies are great for a special breakfast, as a snack, or with dinner instead of bread.   1 cup (250 ml) oat or almond milk 1/3 cup (100 ml) olive oil Zest and juice of 1/2 lemon 4 cups (500 g) whole wheat spelt flour 2 tablespoons Dulse Flakes 1 tablespoon nutritional yeast 1 1/2 teaspoons baking powder 1 1/2 teaspoon dried thyme 1 teaspoon fine sea salt 1 teaspoon smoked paprika (pimenton) 6 sun-dried tomatoes in oil, sliced 2 scallions, sliced Toasted sesame seeds   Preheat the oven to 375°F...

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Dulse Gazpacho

    SUMMER SUNSHINE      MAKES 1 LITRES OF SOUP 10g Dulse Flakes 1Kg Ripe tomatoes 100g Breadcrumbs 10 tablespoons Extra Virgin Olive Oil 2 tablespoons Red wine vinegar 2 Cloves of garlic Pinch of caster sugar Pinch of black pepper   Preparation Clean and slice the tomatoes Crush the garlic Using a handheld blender or a food processor, purée the tomatoes and breadcrumbs until smooth Add the garlic and gradually add the olive oil while blending Place the contents into a large bowl Stir in the Dulse Flakes, vinegar, caster sugar and pepper Allow to chill in the fridge for two hours or over night.        

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Baked Egg in Avocado & Flaked Alaria

  This paleo-friendly recipe requires just a few ingredients - perfect for those who are rushed in the mornings!     SEAWEED USED: FLAKED ALARIA RECIPE SERVES 1   INGREDIENTS 2 small eggs 1 avocado A pinch of pepper A pinch of sea salt A pinch of flaked Alaria Handful of chopped chives   TO PREPARE THE BAKED EGG IN AVOCADO  Preheat the oven (220 degrees). Cut the avocado into halves.  Scoop out some of the avocado's flesh so that there is enough space for the egg. Crack the eggs carefully into the avocado halves. Place the avocado halves in a small baking dish. Bake for 15 - 20 minutes. Sprinkle pepper, chopped chive and flaked Alaria on top.  ...

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