Recipes

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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Nori Vinaigrette

Nori Vinaigrette

Living in California, fresh salads are a staple in our daily diet. We love to use seaweed in our salad dressing to replace salt, add minerals, and add a depth of flavor. Here's two of our favorite takes on a seaweed vinaigrette.  NORI VINAIGRETTE, VERSION ONE: Adapted from Superfood Seagreens by Barton Seaver. 1 clove garlic, grated 1 teaspoon dry mustard powder 1 Tablespoon wine vinegar 1 sprig thyme, leaves only 2 teaspoons dried nori flakes 3 Tablespoons extra virgin olive oil Combine all ingredients and whisk to incorporate. Let sit 10 minutes before using.  NORI VINAIGRETTE, VERSION TWO Adapted...

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