Today is about “Tartare” a word spelled a couple of different ways and used in diverse contexts. What we will be talking about here is the French use for it in culinary circles. Tartare spelled this way refers to a mixture of finely chopped or minced raw ingredients often combined with onions, capers, fresh herbs and seasonings.Seaweed Tartare is a local specialty in Brittany – France where it is served with many of the beautiful seafood the region is renowned for, but it has many other applications…read on
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 […]
Looking for something easy and delicious to make at the last minutes when entertaining for the holiday season? These goat cheese truffles are just the ticket. The combination of the smooth and tangy goat cheese and seaweed seasoning is a delight for both the eyes and the palate. Pacific Harvest Furikake Seasoning is not unlike […]
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.