Make little furikake seaweed seasoned asparagus rafts and grill with gusto!
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This pickle recipe uses a simple brine to ferment vegetables. The fermentation results in healthy enzymes and a fantastic vegetable crunch.
Kombu leaves lend their umami flavour to this cured tuna loin. Seaweed’s high concentration in minerals is a substitute to salt during the curing process.
This raw spirulina & matcha cheesecake (from chef Heather Pace) is as nutritious as it is delicious!
Tuna Poke recipe, is basically ceviche Hawaiian style – raw, fresh, simple and quick to make.
These dulse potato cakes have great texture & flavour, and because of the seaweed ingredients, provide excellent nutrition too!
This sea spaghetti winter fruit salad recipe by Prannie Rhatigan (from the ‘Irish Seaweed Kitchen’ cookbook), will keep several days and can even be frozen for future use.
Add interest, flavour and a burst of nutrition with the addition of sea spaghetti to this already healthy meal!