Seaweed

Discover the incredible world of seaweed, the superfood that's making waves in modern cuisine! Rich in nutrients, seaweed is a low-calorie source of protein and fiber, boasting more vitamins and trace minerals than kale. With essential elements like iodine and vitamin C, it also offers powerful antiviral, antibacterial, and anti-inflammatory properties. Whether you're snacking, adding it to soups, or tossing it in pasta, seaweed enhances both flavor and nutrition. The main varieties included in this guide—nori, dulse, kombu, wakame, and hijiki—are beautifully illustrated and thoroughly described, making it easy to identify and use them. Whether you're foraging in the wild or purchasing dried seaweed from your favorite natural food store, you'll find it packed with culinary potential. From starters, main dishes, and sweet delights to invigorating smoothies and unique cocktails like seaweed-infused gin and tonics, this essential resource shows you how to incorporate more sea vegetables into your diet. Don't miss out on this versatile ingredient that's taking the culinary world by storm!

Author: Claudia Seifert Publisher: Grub Street
Bind: hardback
Dimensions: 210 x 250 mm
Pages: 192
Publication Date: 29-09-2017

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 fibre; 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 omelettes, tossed through pasta, made into pesto and is a fabulous accompaniment to fish. The seaweeds used in this book are found all over the Northern hemisphere and have been harvested for centuries in North America, Ireland, Scotland, Wales, England, Grennland, 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 substitute and crackers. Seaweeds are tasty and very versatile and can be used in all sorts of dishes. This sumptuously illustrated book will inspire you to use them in starters, main courses, plus tasty desserts, smoothies, energy boosters, and even a seaweed-infused gin and tonic. It’s easier than you think and everything you can find on the subject is here in this inspiring book. So if you have never tasted sea vegetables, it is high time to try.