In Scandinavia GRAVLAX refers to the medieval practice of curing heavily salted raw fish by burying it above the high tide level. During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand; the word gravlax comes from the Scandinavian word grav, which […]
Sea Grapes are called “nama’ in Fiji and are harvested in shallow waters near the reef. Nama is often seen in markets or on the buffet tables in resorts. It is said to have anti-fungal and anti-viral properties and they are a fantastic alternative to caviar. Here is an easy recipe that will take you back to tropical Fiji !
For me, making smoothies dates back to the 1980’s in Canada, when I suffered fom exhaustion and decided it was time to clean up my act. My Natural Health Practitioner had recommended a daily diet high in sprouts (especially sunflower and buckwheat) and other superfoods, made into smoothies. Now that I live in New Zealand, I do not have my chosen sprouts year-round… but I have discovered more about seaweed. Working with it everyday for the last ten years has opened my eyes to its variety & versatility. I haven’t stopped making smoothies, using various powdered seaweed as a key ingredient. But I hear you say… I don’t think I can handle it in a smoothie ! Well, that is because it is often assumed that seaweed has a strong taste or limited ability to combine with land food…nothing is further from the truth!….read on 🙂
The soup that I am going to introduce you to, attends to all the senses: the chewiness of the mushrooms and the crunchiness of the beans; the red of the seaweed against the different browns and the green of the spring onions; the aroma of the mushrooms and of course, the nourishing rich taste. Several of the ingredients are considered super-foods in their own right; consequently, this nutrient-rich broth feeds the body as well as the soul.
Most people’s first experience of seaweed is sushi. These little bite size morsels are considered ‘fast food’ in Japan. Although they are a delicious way to start appreciating the taste of nori, seaweed wraps are often over processed and glazed with flavoured salty mixtures to make them shiny and resistent to the ambient moisture. The recipe below won’t result in a sheet that is as crunchy as the traditional sushi wrap but it is much more resilient and contains far less sodium and other additives. Another advantage is that any seaweed leaf can be used to produce wraps of various colours and flavours. The flavour can also be enriched by soaking the seaweed in a liquid of your choice (a juice, herbal tea or stock) and adding herbs, seeds or spices to the mixture. Read on to find out how easy it is !