This crunchy snack made with Karengo, is a delicious and nutritious addition to any lunchbox!
Karengo is very nutritious, containing a large amount of vitamins & minerals, protein and a good amounts of iodine. This is a much healthier version of the processed seaweed snack sheets filling the supermarket aisles.
INGREDIENTS:
2 cups Pacific Harvest Karengo fronds
1/3 cup pumpkin seeds *
1 tsp coconut or olive oil
* Other nuts or seeds can be used very successfully
METHOD:
Warm oil on medium heat and toss nuts and/or seeds until golden. Lower the heat to the lowest* setting and add Karengo fronds. Toss with a wooden spoon until crunchy and shiny, about 5 minutes. Allow mixture to cool in the pan. If not eaten straight away, store in an airtight plastic container away from direct light.
*ideally the heat is very low so to preserve natural enzymes & vitamins in Karengo . Another way to do this is to use a very low oven (40 C ) or a de-hydrator for several hours.
