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Primal Seaweed Recipes?

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  • Primal Seaweed Recipes?

    Anyone have any to share. I would like to up my sea vegetable intake. I used a nori wrap with my eggs this morning---a bit strong tasting, however! I also have this:
    Sea Seasonings - Dulse Granules Shaker [GDUSHA] : Maine Coast Sea Vegetables, Sustainably Harvested and Certified Organic
    and use these to "season" my food. Just thinking I might need a larger intake than some flakes! Any ideas/suggestions are welcomed! Thanks!!
    Check out my blog on nature and nurture!
    http://thewoodsygal.com/

  • #2
    I just eat salted sea weed on its own. It is a great snack, no need for fancy recipes!

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    • #3
      I highly recommend Sea Tangle brand kelp noodles and SeaSnax which are crunch and yummy. I get both at a place called Netrition.com. They also have good deals on stuff like coconut oil. (No, I don't work for them.)

      The noodles can be made into a salad using a sesame oil dressing or you can heat them and use like regular noodles. They soak up the flavor of whatever you are cooking really well.

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      • #4
        i have dried wakame and ulva. they BLOW UP to a huge amount when cooked, lol. but i cook a big batch and add it to salmon and greens or just reheat it with bone broth and eggs. i also put a sheet of kombu in the bone broth when i make the batch. it disintegrates in there.

        next trip to the asian grocer i will buy nori to use as wraps.

        i bought some salted, toasted seaweed as a snack. oooh, boy, lol. super yummy, but i ate the whole container in like 2 days and was waaaaaaaaaay too regular. it was ouchy.
        As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

        – Ernest Hemingway

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        • #5
          WHFoods: Shiitake Mushroom Seaweed Soup

          I think the soy sauce could be left out of this and the soup would still be good.

          Shiitake Mushroom Seaweed Soup

          Try this delicious combination of seaweed and shiitake mushrooms to add an extra boost of minerals to your Healthiest Way of Eating. Enjoy!

          Prep and Cook Time: 30 minutes

          Ingredients:
          6 whole dried medium shiitake mushrooms
          6 cups warm water
          4 medium-sized pieces wakame seaweed
          1 medium onion, quartered and sliced thin
          3 medium cloves garlic, chopped
          2 TBS minced fresh ginger
          2 TBS dry vegetable stock powder
          2 TBS chopped dulse seaweed
          2 TBS soy sauce
          1 TBS rice vinegar
          3 TBS minced scallion greens for garnish
          salt and white pepper to taste


          Directions:

          Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.
          Heat 1 TBS mushroom-seaweed water in medium-sized soup pot. Add onion and Healthy Sauté over medium heat for about 5 minutes stirring frequently. Add garlic and ginger and continue to sauté for another minute.
          When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along with soaking water, and 4 more cups of water and dry vegetable stock. Bring to a boil on high heat.
          Add dulse.
          Once it returns to a boil, reduce heat to medium and simmer uncovered for about 10 minutes. Season with soy sauce, rice vinegar, salt, and pepper. Add minced scallion and serve.
          "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

          B*tch-lite

          Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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          • #6
            i made some karengo pesto the other day. karengo is like nori i think? just chuck it in the blender with some hazelnuts, some garlic, some olive oil and whatever else you want. i had it with a venison steak. i then decided to google "karengo pesto recipe" just to see if anything came up and found this

            Mediterranean - Seaweed Recipes

            i've made a version of these using nuts and no peanuts with dried kelp

            Curious Kai: WILDFOOD #2: Wild Weeds - Nut Bars with Karengo Goodness!

            then there is manuka honey and karengo icecream. which is just normal icecream, well honey, egg yolks and cream with a splash of vanilla essence and some karengo flakes.

            even do a google for say karengo recipes, or seaweed recipes, you will get loads of ideas you can adapt to be primal or paleo.

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            • #7
              THank you---you all are a great resource!
              Check out my blog on nature and nurture!
              http://thewoodsygal.com/

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              • #8
                I use Dulse in packs. I add them in the hot broth whenever my concerns about iodine and hunger overwhelm my hatred of the sea-weed, mix it in with a spoon for a few minutes while psyching myself up, then squeeze my nose shut and bottoms up. I tried adding them to soups, but it really manages to spoil the flavor. I love the seafood, all of it, but seaweeds and lobsters. Luckily, one doesn't have to eat lobsters.
                My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                When I let go of what I am, I become what I might be.

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                • #9
                  I love getting my seaweed in with traditional Korean/Japanese wakame seaweed salads with vinegar, temari, sesame oil, ginger, and some sugar. I also like Korean soup with bone broth and kombu.
                  My chocolatey Primal journey

                  Unusual food recipes (plus chocolate) blog

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                  • #10
                    I picked up bull weed yesterday and tried it toasted. Much better than dulse, but very salty!
                    My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                    When I let go of what I am, I become what I might be.

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                    • #11
                      +1 on the kelp noodles. They're a good substitute for rice noodles under a stir-fry or similar.
                      I also make a homemade wakame salad (the ones from the restaurants are usually loaded with preservatives, artificial colours, and sugar).
                      Soak dried wakame in water until soft. Drain. Mix up a dressing of olive oil, a splash of sesame oil, red chili flakes, fresh grated ginger, sesame seeds, and a wee dab of honey. Stir to combine.
                      (And now I'm craving that.)

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                      • #12
                        I am also a fan of kelp noodles. I don't like them in salads though because the texture is too weird. I blast them in the microwave for a few minutes then simmer them in tomato sauce for as long as my hunger holds off.

                        I can't do the wakame or kelp in broth yet. I am a big fan of dulse baked in a hot oven for 5-10 minutes. They crisp up really nicely and are a great salty snack.

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