HOW TO PREP YOUR SEA VEGGIES

KELP 

is amazingly versatile,

and can be used dry  or rehydrated.

Keep in mind it is quite salty!

 

Fry or bake kelp leaves in a little oil for a salty crunchy snack.

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Re-hydrate by boiling in water for 20 minutes. Keep the water for a savory broth, or base for soups, sauces and gravies.  Then use the re-hydrated kelp as you would a vegetable, in stir fries, rice dishes and noodle bowls. 

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Place a few pieces in soaking water for dry grains and legumes to add flavor, minerals and digestibility.

KOMBU

is amazingly versatile, and adds a wonderful umami flavor and "minerality" to many dishes. 

 

Re-hydrate by soaking in warm water for 20 minutes. Keep the water for a savory broth, or base for soups, sauces and gravies.  Then chop and use the re-hydrated kombu as you would a vegetable, in stir fries, rice dishes and noodle bowls. 

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Place a few dry pieces in soaking water for dry grains and legumes to add flavor, minerals and digestibility.

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Steep a few pieces in freshly boiled water for kombu tea, a simple but satisfying way to use it as well!

GOLDEN & OLIVE ROCKWEEDS

are some of the most nutritionally dense of the seaweeds

Re-hydrate in warm water for 30 minutes. Keep the water for a savory broth, or base for soups, sauces and gravies. 

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Blanch in boiling water and then ice water for one minute each to make it more tender and bright green.Then chop and use the re-hydrated rockweed as you would a vegetable in salads, stir fries, rice dishes and noodle bowls. 

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Place a few dry pieces in soaking water for dry grains and legumes to add flavor, minerals and digestibility.

SEA LETTUCE

tastes like what it is- lettuce from the sea! 

 

Right out of the bag:

Crumble into salads or smoothies

Chop and add to soups

Use as a refreshing hot tea

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Rehydrated for 20 minutes in cool water:

AND

Chop and add to salads, smoothies, stir frys, rice and noodle bowls

OR

Blanch in boiling water for one minute, followed by one minute in ice water to make it more tender if desired.

NORI

Our absolute favorite way to cook nori is to make nori chips. Simply break it into bite sized pieces, coat with a healthy, high heat oil (make sure each piece is evenly coated), and toast on a baking sheet at 350℉ for 8-11 minutes. Watch closely so it doesn’t burn. Then sprinkle with salt and seasonings of your choice! Watch out- these will disappear fast!

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Rehydrate by soaking in warm water for 20 minutes. Then use it as a wrap with fillings of your choice! Or blanch in boiling water and then ice water for one minute each, chop and add to salads, stir fries, rice dishes and noodle bowls.

GRAPESTONE

is a little known treasure of our coastlines. With an excellent balance of sweetness and umami, it can be used much like its cousin dulse.

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Fry or bake in a little oil to bring out bacon-like flavors, and add to anything that needs umami such as rice and noodle bowls or roasted vegetables. 

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Cook fresh grapestone as you would fresh kale, with a bit of oil and seasoning. 

See our recipes for more ideas

We would love to hear what you are doing with sea veggies in your kitchen, tag us on your instagram or send us an email!

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©2020 by Kelpful, LLC