These coconut water jellies with berries are as refreshing as they are pretty to look at! Agar is a vegan alternative to gelatine, with wonderful nutritional value – a pantry staple for everyone.
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Roast pumpkin with furikake seaweed seasoning is always a wonderful addition to a meal – the pumpkin turns golden, the seaweed caramelises on it and it’s bursting with nutrition.
This Wakame, Radish & Pear Salad with Miso Dressing will surprise and delight your taste buds. It is quick to make, simple and brimming with nutrients thanks to the wakame seaweed.
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 Nori Snack recipe with Almonds, Tamari & Sesame is so easy to make – only 4 ingredients, and it’s rich in vitamin B12, iodine and other minerals.
This delicious edamame salad recipe pairs with nutritious ingredients that provide essential trace minerals & fatty acids key to good health.
This Grilled Tofu Steak Recipe with Edamame, Wakame & Ginger is by Bill Granger. The sauce and salad make it delicious and the addition of seaweed adds extra nutrients and flavour.
This Kombu marinade is an excellent, versatile recipe which can be used with fish, grains, meat or vegetable dishes and is a wonderful way to access umami flavour.
This vegan Chocolate Panna Cotta Tart Recipe is also gluten free. It features a quinao flaked crust and uses agar, derived from a red seaweed to set the chocolate filling instead of gelatine.
The furikake seaweed seasoning on the potato provides taste, colour and all the highly concentrated nutrients found in seaweed.