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Facts
Our Wakame (Undaria pinnatifida) seaweed is sustainably harvested from the incredibly pristine, icy cold waters flowing around Tasmania.
Nutritional Benefits
Wakame seaweed is a good source of Vitamins A, B1, B2, B3, B5, C, E, K, folate and soluble/insoluble fibre, and has among the very highest nutrient-to-calorie ratios (from a vegetarian source) of anti-inflammatory Omega-3 Essential Fatty Acid (EPA).
The salty taste is not just salt but a balanced, chelated combination of sodium, potassium, calcium, magnesium, phosphorous, iron and trace minerals.
Suggested Uses
Sprinkle in soups, stocks, stews, miso, stirfrys or savoury dishes. Alternatively, use to ‘salt' pasta or potato boiling water.
Recipe
WINTER WARMER (Serves 6 – 8)
The creamy blend of tahini, miso, and mineral rich seaweeds make this nourishing soup a meal in a bowl & is quick and simple to prepare.
Ingredients:
- 6 cups water or vegetable stock
- 1/8 cup mixed SEAWEED ~ eg. WAKAME, DULSE (leaf or flake)
- 1 leek, finely sliced
- 1 Tbsp fresh ginger, minced
- 2 stalks celery, diced
- 1small zucchini, diced
- 2 carrots, diced
- 1 Tbsp coconut oil
- 2 Tbsp nutritional yeast
- 2 -3 Tbsp tahini
- 4 Tbsp miso (preferably shiro)
sea salt to taste
Mindful Preparation:
- Soak seaweeds in water or stock while preparing the remaining ingredients.
- Heat liquid to almost boiling. Add leeks, celery, carrots and ginger, simmer for 5 minutes over low heat.
- Add zucchini and coconut oil. Simmer until veggies are tender, 5-7 minutes.
- Remove 1/4 cup of liquid and blend with tahini, nutritional yeast and miso. Add back to the soup and remove from heat.
- Taste before adjusting seasonings or adding salt.
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