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.