Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and typically garnished with tomatoes, olive oil, salt and pepper. This version uses a garlic kelp spread instead of the traditional olive oil. This has the advantage of reducing salt/sodium and providing other essential minerals and natural iodine. For those who prefer a drizzle of olive oil to spread/butter, the garlic kelp can simply be sprinkled on the dish instead of salt.
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 […]
I have been on a quest to present healthy snacks for the summer season. This is a moorish little nibble that takes minutes to prepare and is sure to be popular with your family and guests. These pastries are a departure from the traditional ‘cheese stick’ is that they boost some good nutrients without losing […]
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 🙂
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 !