A bean stir fry recipe with nori will give you a wonderful flavour, colourful plate and nourishing meal brimming with nutrients and fibre.
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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.
This laverbread recipes is inspired by a traditional Welsh delicacy made from laver, a Northern Hemisphere cousin of Karengo. This is a sort of cake or paste that can be enjoyd with eggs & toast.
Old school with a modern twist, crêpes are wonderful with sweet or savoury fillings. Here the karengo is added to the basic batter, which gives the crêpes a purple, burnished hue and great flavour.
This flounder Recipe with Karengo added creates a delicious combination with contrasting colour. Experiment with whitebait or crab additions.
This Wild Rice Salad recipe with Nori (Karengo) added is a full meal, packed with essential nutrients for good health. Nori is also known as karengo in NZ. It adds flavour and wonderful rich colour to the plate.
This Tofu Chip recipe with Nori & Miso Dipping Sauce has a crunchy texture & wonderful flavours. It makes a nutritious light lunch, it’s well worth the time it takes to make it!
This oyster gratin recipe with nori has a light, umami flavour thanks to the seaweed and a rich texture which will delight all the sensations in your mouth.
Seed snacks are already nutritious and packed with dietary fibre, protein, healthy fats and many antioxidants. Combined with seaweed, their nutritional value is multiplied and their digestibility improved. Make a batch and store for use as a healthy snack. This seed snack contains 3 different seaweeds, one from each colour group: red, green & brown, providing a wide range of nutrients.
This Tomato Salsa Recipe with Nori adds a light, fresh flavour, rich colour and burst of extra nutrients and minerals thanks to the nori (Karengo) seaweed. Serve with raw vegetable sticks or corn chips or as a garnish for eggs, fish & chicken. Alternatively serve it on crusty bread as a bruschetta. It makes about 1 cup of salsa.
This Al Brown recipe is a new way to eat crayfish featuring Karengo, the wild nori seaweed which provides great flavour and a nutritional boost.