Atlantic Kitchen Organic Seaweed Spaghetti. Superfood Of The Sea. 50g

Product Information

But not everyone thinks that the pastalike animal has a strange appearance. Munro (who happens to be a big fan of siphonophores) said she thinks the so-called spaghetti monster is "really good looking." The entire process is chemical-free and the seaweeds sold by the Cornish Seaweed Company are certified organic as such. 'In the future, we might start growing seaweed in tanks to meet demand and not overstretch the wild,’ says Caro. ‘At the moment, we have no impact on the environment and it’s important for us to keep it this way.’ As you can see, cheese appears to be a running theme here, and perhaps I just love the stuff but it pairs amazingly well with sea spaghetti and provides the calories instead of using pasta – which is great for my low carb primal based lifestyle! Kombu naturally contains high levels of iodine. People sensitive to the effects of iodine are advised to seek medical advice before consuming this product. Clearspring Japanese Hijiki

Clearspring Japanese Kombu is sustainably harvested in the luscious waters off the island of Hokkaido, Japan’s northernmost prefecture. It is grown in water for up to two years and can measure up to 30 meters. Whilst there are a variety of different uses for Kombu including as a flavouring, in salads and even to make Kombu tea, it is most popularly used for Dashi.Fry the venison/lamb/beef/goat separately if you would like to serve it like my dish and leave it rare on the inside. To prepare, first wash then soak in cool water for 30 minutes (note it will triple in size). Drain, rinse, then cook in water for 20 minutes with your choice of seasonings such as soya sauce which you add towards the end of cooking when the Hijiki is soft. Delicious in stir-fries, salads, and alongside tofu and tempeh dishes.

Boil as you would conventional spaghetti, about 5 – 15 minutes,strain and serve.The longer you boil it the softer it gets. It got me thinking: why not do this in England?’ says Caro. ‘And it made perfect sense to team up with Tim [co-founder] as we both share a love of the sea and enjoy spending time outdoors.’ Bring the Dashi to a simmer and add the cabbage, mushroom, soy sauce, fish sauce and vinegar. When the broth is to your taste, add the smoked eel. Ireland and Northern Ireland in particular are showing a renewed interest in seaweeds that were once a traditional part of the diet. Already on the market in many countries around the world are cooking books incorporating recipes using “sea vegetables” or “sea plants” – some enthusiasts are getting sniffy about the term ‘weed’ which implies something useless which no one wants! Fry the scallops and sear gently on both sides. Dish up a bed of sea spaghetti, place the scallops on top and drizzle with the wild garlic cream sauce. Top with salty, crunchy marsh samphire if you have it, spinach or something similar if not. Enjoy.

Sea Spaghetti / Spring / Summer / Autumn / Edible

Clearspring Organic Sea Spaghetti is sourced from the luscious waters of the Atlantic Ocean. Its subtle combination of salty and nutty flavours makes it the perfect addition to a whole host of dishes. The short spaghetti-like strips can simply and conveniently be added to pastas, soups, salads, stews, pies, and casseroles. As with all seaweeds, sea spaghetti is very high in minerals and salts due to needing to retain enough water in a very saline environment. This makes it a wonderful tonic food, important in the maintenance of a thriving nervous, immune and just about every other body system. Consume in moderation – see the safety section above. Clinically (by medical herbalists), seaweeds are often used for skin and skeletal issues.

Sea Spaghetti is also a source of vitamin E – a vitamin well known for its benefits to the skin. This powerfully antioxidant compound supports skin health by combating the effects of free radicals and UV damage. UV light and over exposure to the sun reduce vitamin E levels in the skin, also, vitamin E levels decrease with age. And, of course, seaweed can simply be eaten as a vegetable side dish, though Appleton warns that this might be an acquired taste: “We found it hard to do as an alternative green. Say in a fish dish with some potatoes and cavolo nero – we tried to replace it with a seaweed, but it was too strong.” Still, seaweed salads are a staple in Japanese cuisine. Daniele Codini, of London’s Yashin Ocean House, recommends using fresh or rehydrated sea lettuce to make a salad with cucumbers, avocado and edamame.

Could be Confused with, and Other Safety Notes:

Thongweed is relatively robust, but cannot stand changes to water salinity and increases in suspended water sediment.

Clearspring’s Organic Atlantic Sea Salad combines of three delicious and diverse ingredients featuring organic Dulse (Palmaria palmata), Sea Lettuce (Ulva), and Nori. They have been carefully selected for their delicate flavour, soft texture, and vibrant colour. Rehydrate the sea spaghetti for half an hour, drain, rinse and chop into pieces roughly 2 inches long.During the colder months, the delicate nori plants will grow until they cover the entire net. In late winter they are harvested and brought ashore, where they are washed, cut, made into thin sheets, and dried. Description: Thallus consisting of a button-shaped vegetative thallus to 30 mm wide and 25 mm high, and a long, narrow, strap-like, sparingly branched, light yellow-brown reproductive receptacle to 2 m in length and up to 10 mm in width, on which the conceptacles are borne. Cut the cucumber into thin slices and season with salt and a little rice wine vinegar and leave for half an hour.