Recipes

Buratta with Seaweed Flakes and Heirloom Tomatoes

Buratta with Seaweed Flakes and Heirloom Tomatoes

We love seaweed flakes sprinkled on anything from sliced cucumbers to chocolate brownies, but especially foods with a rich creamy flavor. Just like a fine sea salt or fleur de sel, seaweed flakes highlight the sweet, fatty undertones of cheese and butter. The creaminess of burrata complements the bright, yet earthy, umami-filled seaweed for an addicting complement to toast, crackers, tomatoes, and fresh vegetables.  Simple recipe: Place fresh burrata in the center of a large round plate and surround with overlapping round slices of heirloom tomato. Generously drizzle the tomatoes with your favorite extra virgin olive oil. Sprinkle Nori +...

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Salty & Sweet Umami Snack Mix

Salty & Sweet Umami Snack Mix

This snack mix probably won't stick around too long. It's that addicting. A little sweet, a little salty, with lots of crunch. It’s pretty versatile, too — while we used cashews, pecans, and almonds, pretty much any nut would do great. And feel free to replace the honey with your favorite sweetener. This recipe is based on Sarah Jampel’s Nori Nut Mix from Bon Appetit. INGREDIENTS: 1 1/2 cups. nuts (pecans, cashews, walnuts, almonds, or peanuts) 1/4 cup sesame seeds 2 Tbsp. honey 1 Tbsp. oil big pinch of red pepper flakes 1/2 tsp. salt 1 Tbsp. seaweed flakes (or...

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Seaweed Sourdough Bread

Seaweed Sourdough Bread

During the pandemic, as people started baking sourdough, I didn’t join in. At first. It wasn’t until the combination of California wildfires, anxiety over COVID, and a restless weekend stuck indoors, that I thought an activity to keep my hands busy, like baking bread, might help. Plus, the sensation of warm bread right out of the oven is always a comfort. Inspired by a loaf that a friend brought me from Gjusta Bakery in LA, I tried my hand at an old sourdough recipe… with seaweed. It is a subtle whole wheat sourdough loaf that I was surprised didn't taste...

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Tapenade from the Sea

Tapenade from the Sea

When making this recipe, we realized something that should have been obvious. Any recipe with capers can easily have seaweed flakes substituted for those salty, briny flavor bombs! For this recipe, we used Nori + Wakame Flakes which brought an amazing umami, salty, bright flavor to this unique tapenade. The recipe was loosely based on Heidi Swanson’s Superfood Tapenade but we opted for nori seaweed instead of wheatgrass powder. We love this with toasted bread, rustic crackers, or as a spread on sandwiches! Enjoy!   Makes 1 1/2 - 2 cups   Ingredients: 8 oz. olives, rinsed and pitted (we...

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Flourless Brownies with Seaweed and Tahini

Flourless Brownies with Seaweed and Tahini

These brownies are UNBELIEVABLE. Seriously. They’re really like a flour-less chocolate torte, in brownie form. And if you really whip the egg white they will probably turn out fluffier than these. But truthfully, we don’t mind a dense umami brownie. The salt and umami in the seaweed really compliment the chocolate. And no one could tell there was seaweeed in these— they just were incredibly tasty. *This recipe was based on Bon Appetit’s Gluten-Free Chocolate-Tahini Brownies, but we modified them a bit* Ingredients: 3 Tbsp. cornstarch 2 Tbsp. unsweetened cocoa powder 2-3 tsp Nori + Wakame flakes 6 oz. bittersweet...

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Seaweed Compound Butter

Seaweed Compound Butter

Warning: this butter is addicting. We love it heated up (over the fire when we're camping!) and paired with fresh bread. Just serve it in a bowl and let everyone dip their bread until it’s gone. Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature 1 Tbsp. seaweed flakes (Nori + Wakame or Pure Wakame) zest of half a lemon, finely grated 1 Tbsp. lemon juice 1 tsp. black pepper pinch of cayenne, optional 2-4 tsp. toasted sesame seeds, optional Directions: Mix butter, seaweed flakes, lemon zest, lemon juice, and pepper. If using cayenne or sesame seeds, add as well....

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