Recipes using Seagreens®

There are many ways to use Seagreens

  • Sprinkle onto food as a tasty, nutritious condiment
  • Add to stir-fries, salad dressings, sauces and dips
  • Use in caseroles and soups as a healthy replacement for salt
  • Adds a subtle 'nutty' flavour to food
  • Aids digestion and helps prevent the formation of acids from stored carbohydrate
  • Deepen the flavour and broaden the nutritional profile of your meals

Seagreens® Summer Tonic

Seagreens® Summer Tonic

This amazing recipe makes a cool Summer Tonic (or a warming Winter Tea). Its deliciously clean, complex taste is packed with minerals, vitamins and antioxidants! The base is Seagreens®Salad & Condiment, ginger and lemon.

To further suit your own taste, you can explore herbal, fruit and vegetable additions, for example Elderflower in summer and Cloves in winter. We estimate that at least 60% of the seaweed nutrients leach into the cold water.

Recipe makes 6 x 250ml glasses (1.5 litre jug).

Thanks to Jane Jamieson PhD, Edinburgh (www.enabling-health.com ) for the original recipe.

Ingredients

1.5 Litres cold water
1 good sized piece of Organic ginger root
1 small Organic lemon
4 heaped teaspoons Green Ttea 
½ jar Seagreens® Salad & Condiment

Method

  1. Add half the contents of a 50g jar of Seagreens® Salad & Condiment to 1.5 litres cold water
  2. Grate and add the Organic ginger root
  3. Slice, squeeze and add the Organic lemon and the Green Tea
  4. Stir and leave to settle for between half an hour and an hour and pour through a strainer. Store any remaining liquid after straining from the jug

Summary of some typical seaweed nutrients per 250 ml glass:

  • Protein 180mg
  • Vitamins A 427µg, B group 21µg (inc Folic acid, B1, B2, B6, B12), C 48mg, D 0.024µg, E 0.55mg, H 0.72µg and K 24µg, significant phenols, phlorotannins and compound nutrients
  • Minerals Calcium 48mg, Magnesium 17mg, Nitrogen 25mg, Phosphorus 3.6mg, Potassium 60mg, Sodium 84mg, Sulphur 72mg
  • Trace elements Antimony, Boron, Cobalt, Copper, Germanium, Gold, Iodine, Iridium, Iron, Lithium, Manganese, Molybdenum, Platinum, Rubidium, Selenium, Silicon, Silver, Tellurium, Titanium, Vanadium and Zinc.

Add the antioxidants in the green tea, ginger and lemon and you have a powerful remineralising, revitalising and detoxifying tonic!


Welsh Laver Soup

Welsh Laver Soup

This traditional Welsh recipe combines fragrant fish stock and butter-fried vegetables It can be vegetarian using additional well-flavoured vegetable stock, or mutton stock can be used instead of fish.

Serves 4 - 6

With permission, from the book Simply Seaweed by Lesley Ellis

Ingredients

Fish stock
Spring onions: 4
Carrot: 1 medium
Butter: 50g (2oz)
Fish trimmings: 1kg (2lb) or cheap white fish 500g (1lb)
Water: 1.2 litres (2 pints)
Dry white wine: 200ml (7 fl oz)
Bouquet Garni : 1

Soup
Onion: 1 medium
Potato: 1 medium - large
Carrot: 1 medium
Butter: 75g (3oz)
Laver purée: 75g (3oz)
Seagreens® Culinary Ingredient: 1 tablespoon
Freshly ground black pepper
Seagreens® Salad & Condiment
Crusty bread, to serve

Method

  1. First, make the fish stock. Roughly chop the spring onions and carrot. Melt the butter in a large saucepan, add the chopped vegetables and cook until they start to soften. Add the remaining stock ingredients and simmer gently for 30 minutes, skimming the surface occasionally to remove any scum.
  2. Meanwhile, prepare the soup. Chop the onion, potato and carrot. Melt the butter in a frying pan, add the chopped onion, potato and carrot, and cook for 10 minutes, stirring, until they start to colour.
  3. Remove the fish stock from the heat and strain it to remove the fish trimmings, vegetables and bouquet garni. Return the strained stock to the saucepan and stir in the onion, potato, carrot, and the laver purée. Return the saucepan to the heat and simmer for 25 minutes. Season with the Seagreens® Culinary Ingredient and freshly ground black pepper.
  4. Pour the soup into a food processor and process it to a medium consistency. For a fine consistency, use a blender or sieve. Recheckand adjust the seasoning (using Seagreens® Culinary Ingredient in place of salt), then return the soup to the saucepan and bring to simmering point.
  5. Serve with oven-warm crusty bread. Grind Seagreens® Salad & Condiment and pepper to taste.

Kedgeree with Laver

Kedgeree with Laver

Kedgeree was an 18th-century Anglo-Indian invention, a spicy mixture of rice and vegetables which, with the addition of smoked fish, became popular as a Victorian breakfast dish

Serves 3 or 4

With permission, from the book Simply Seaweed by Lesley Ellis

Ingredients

Basmati rice: 175g (6oz)
Water: 450ml (3/4 pint)
Cardomoms: 4 lightly crushed
Free range eggs: 2 hard boiled
Laver purée: 125g (4oz) or
Dried Nori (Japanese laver) 15g (1/2oz)
Butter: 50g (2oz)
Smoked haddock: 450g (1lb) - fresh or
defrosted and skinned
Seagreens® Culinary Ingredient: 1 teaspoon
Lemon juice: 2 teaspoons
Seagreens® Salad & Condiment

We recommend Clearspring Dried Nori (www.clearspring.co.uk ), available from Health Stores, Sainsury's and Goodness Foods Direct (www.goodnessdirect.co.uk ).

Method

  1. Put the rice in a sieve and rinse well under running water. Put it in a saucepan with a tightly-fitting lid. Add the water and the cardomoms.
  2. Bring the water to the boil, then reduce to a low simmer and make sure the saucepan lid is firmly in place.
  3. Cook for about 6 minutes without removing the lid.
  4. Remove saucepan from heat, without removing the lid, and set it aside.
  5. Peel the hard boiled eggs and chop up the egg white and yolk separately.
  6. Put the laver in a sieve to drain.
  7. Meanwhile, melt the butter in a large frying pan, sprinkle the Seagreens® Culinary Ingredient over the fish, and gently sauté thefish for about 5 minutes until it breaks into flakes with a fork.
  8. Remove the cardomoms from the rice, then stir in the rice, egg white, laver purée (keeping back a tablespoonful for garnish) and lemon juice.
  9. Transfer the mixture to a heated serving dish and garnish it with the chopped egg yolk and the remaining laver purée arranged in stripes across the dish.
  10. Grind Seagreens® Salad & Condiment to add flavour and nutrition.

Red Whortleberry Bread

Red Whortleberry Bread

A traditional Swedish country bread called Lingon Bröd, moist and easy to make

This recipe makes 1 family loaf

Kindly contributed by Christina Källåker, Strängnäs, Sweden

Ingredients

Rye flour: 233 g (8 oz)
Wheat flour: 233 g (8 oz)
Baking powder: 7.5 g (1.5 tsps)
Bicarbonate soda / baking soda: 7.5 ml (1.5 tsps)
Seagreens® Culinary Ingredient: 30g (2 tablesps)
Linseed or caraway seed: 100g (3.8 oz)
Raisins: 100 g (3.8 oz)
Sunflower seeds: 100 g (3.8 oz)
Coarse rye flakes: 75 g (2.65 oz)
Coarse ground rye: 75 g (2.6 oz)
Lingonberries or lingonberry conserve: 100- 150g (3.8-9 oz) (or Red Whortleberry)
Treacle: 50 ml (1.5 tablespoons)
Soured milk: 350 ml (12.3 fl oz)
Free range eggs: 2

Method

  1. Mix the dry ingredients in one bowl and the wet ingredients in another
  2. Mix the dry into the wet ingredients
  3. Form the mixture into the desired bread shape and smooth the surface with a floury hand
  4. Bake in a preheated oven at 175°C (340°F) for 1 hour, or until the centre of the bread is dry (if a skewer or knife comes out cleanly)
  5. Let the bread cool on a close-wired or plain baking tray

Useful Tip: To sour milk quickly, put 1 tablespoon lemon juice into half pint milk stir, and allow to stand 1 hr.


Baked Matchstick Potatoes

Baked Matchstick Potatoes

A traditional Swedish recipe, particularly good with seafood

Serves 4-6

Kindly contributed by Kicki Stiernspetz, Umeå, Sweden

Ingredients

Anchovy fillets: 50g can
Onions: 2 medium
Garlic: Single small clove
Seagreens® Culinary Ingredient: 30 g (1.5 tbsp)
Poatoes: 1.5 kg (3 lbs )
Whipping cream: 426 ml (15 fl oz)
Ground black pepper: 1.25 g (Quarter teaspoon)
Seagreens® Salad & Condiment

Method

  1. Preheat oven to 190°C (375°F or Gas Mark 5). Peel and thinly slice the onions. Drain the anchovy oil into a frying pan and cook the onions over a medium heat for 5 minutes
  2. Add the anchovy fillets and continue cooking for a further 5 minutes until the anchovies are softened to a purée and mixed with the onions (Vegetarians can omit the anchovies)
  3. Add the cream and bring just to the boil. Remove from heat
  4. While the onion mixture is cooking, peel and cut the potatoes into thick matchsticks (a special blade and a food processor is easiest)
  5. Transfer the prepared potatoes to a bowl, mix in the Seagreens® Culinary Ingredient and pepper, add the onion mixture and thoroughly combine all the ingredients
  6. Put into a baking dish and level the surface. Cook near the top of the oven for about 1 hour until the potato slices are tender and the surface edges are turning a delicate golden brown. Do not allow to bake crisp
  7. Serve and mill Seagreens® Salad & Condiment from a grinder to taste, as you might add salt or pepper

Lemon Grilled Swordfish

Lemon Grilled Swordfish

Exotic adaptation of a traditional Italian dish, quick and easy to prepare

Main course for 4

Kindly contributed by Simon Ranger, London W1

Ingredients

Swordfish (or halibut) steaks: 4
Virgin olive oil: 6 tablespoons
Lemon: 2 large
Seagreens® Culinary Ingredient: 40 g (2tablesps)
Fresh mixed herbs - dill, chervil, tarragon: 35 g
Pepper: Grinder/mill
Mixed dried sea vegetables* 50g
Atlantic Dulse dried seaweed* 50g
Potatoes: 1.5 kg / 2.5 lbs
Seagreens® Salad & Condiment

Method

  1. Remove skin from steaks, divide lemons across the centre, juice 3 halves, finely chop the herbs together, and keep a little dill or tarragon for decoration
  2. Mix the oil, lemon juice, Seagreens® Culinary Ingredient, and ground pepper in a large dish
  3. Place steaks into the mixture and leave them for 1 hour, turning from time to time
  4. Prepare 4 or 5 thin slices of lemon to dress the fish when served
  5. Prepare potatoes as preferred, eg. Lyonnaise sliced with onions and cream ‘au gratin’
  6. Mix and place the sea vegetables and seaweed into a sieve inside a bowl, cover with cold water and leave for about 8 minutes to rehydrate, then drain off water.
  7. Boil kettle
  8. Remove steaks from dish and grill for 4 minutes either side. Whilst they grill, hold the sea vegetables in the sieve over sink and pour boiled water all over, to warm them
  9. Serve the steaks, potatoes and sea vegetables, adding back some of the oily herbs over the fish and decorate with a small sprig of dill or tarragon and the twisted lemon slices
  10. Grind Seagreens® Salad & Condiment from your mill over the sea vegetables (do not use salt)

Skirlie on Mash

Skirlie on Mash

The name Skirlie is said to describe the ‘skirl’ of Scottish bagpipes, heard in the distance as the dish is stirred during cooking. Skirlie can be served on its own or with mashed potatoes, or to accompany roasted game

Serves 3 - 4

Ingredients

Butter: Quarter cup
Onion: 1 large
Fine Scottish oatmeal: 1 cup (110 g)
Seagreens® Culinary Ingredient: 2 teaspoons (10g)
Seasoning: fresh coriander or parsley
Seagreens® Salad & Condiment

Method

  1. Finely chop the onion, melt the butter in a pan and fry the chopped onion until light brown.
  2. Mix the Seagreens® Culinary Granules into the oatmeal and add the mixture a little at a time until all the fat is absorbed.
  3. Season and cook for a further 10 minutes without additional salt.
  4. Add fresh coriander or parsley immediately before serving.
  5. Grind Seagreens® Table Condiment for added flavour and nutrition.
  6. Serve over mashed potato.

Toast Skagen

Toast Skagen

Contemporary Swedish seafood platter

Recipe serves 4 entrées, 6 starters or 18 hors d’oeuvres

Kindly contributed by Jonas Castenfors, Stockholm, Sweden

Ingredients

Avocados: 2 large ripe
Sweet onion: Half
Garlic: 2 cloves
Seagreens® Culinary Ingredient: 10g (2 tsps)
Cooked peeld tiger prawns/shrimps: 340g(3/4lb)
Crème Fraîche: 100g (1/4lb)
Fresh parsley: 25-50g
Caviar (black or red): 100-150g
eg. Marina brand Swedish caviar, Waitrose
Unsliced white bread: 4 thick slices, eg. Duchy Originals Sunflower Seed, Waitrose
Seagreens® Salad & Condiment
Fresh parsley/dill: 4 sprigs

Method

  1. Peel and chop the avocado into small bite size chunks
  2. Peel and finely chop the onion and garlic
  3. Rinse and place shrimps in a large mixing bowl
  4. Mix in the avocado, onion, garlic & Seagreens® Culinary Ingredient
  5. Add Crème Fraîche until a loaded spoonful of the mixture stands up in the spoon
  6. Rinse and chop the parsley and add, together with the caviar
  7. Lightly toast the bread slices, set out on 4 dinner plates
  8. Spoon dollops of the mixture onto each toast without compressing
  9. Grind Seagreens® Salad & Condiment lightly overall, add sprigs of herbs atop each serving

Taste Tips

Taste Tips

There are many ways to incorporate Seagreens® seaweed into your food.

Add Seagreens® Culinary Ingredient to recipes or either sprinkle or grind Seagreens® Salad & Condiment onto food before eating.

Not only does Seagreens® seaweed add a delicious "nutty" flavour, but also adds vital nutrients and trace elements to help you metabolise and assimilate those already present in your food. See Metabolism  for further information.

Superlative Soups

Sprinkle into soups, especially containing broccoli, spinach, cheese, chicken, seafood, carrot, nuts, beans, lentils or tomato. Deepen flavour, aid digestion, broaden nutritional profile.

Scrumptious Eggs

Mix with Seagreens® Dulse Granules. Sprinkle on eggs & omellettes before whisking.

Stir Frys, Soya, Salads, Miso...

Complements these foods, sprinkled on tofu or tempeh and mixed in sauces for salads. In miso, unlike kombu, the Seagreens® is eaten.

Lower cholesterol

On favourite foods like peanut butter, provides a natural cholesterol neutralizer! Just sprinkle.

Metabolise carbohydrate

In pastas, risottos, with breads and potatoes aids digestion and helps prevent the formation of acids from stored carbohydrate. Use 1/2 a teaspoon per person.

More Tips...

  • The easiest way to eat seaweed is as a healthy replacement for salt. Seagreens® Salad & Condiment can be ground in a standard salt or pepper grinder.
  • Use Seagreens® Culinary Ingredient in recipes, made easier with our special Seagreens® Glass Shaker
  • Highly compatible with daily foods: potatoes, soups, cheese, nuts, salad, eggs, oils, bread, cereals, veg! Sprinkle over salmon, swordfish, cod, tuna or marlin before cooking - like wrapping in seaweed
  • Add to stir-fries, salad dressings, baked beans, pizzas, baked potato toppings, sauces and dips
  • Layer between sliced potatoes, chopped onions and cheese before cooking (eg. Rosti, Lyonnaise)
  • Adds a subtle ‘nutty’ flavour to baked bread, cakes, soufflés, rice, noodles, pastas
  • Complements flavours like grain, potato, cheese, apple, avocado, banana, pulses, lentil, rice, soya, peanut butter