Description

Irish Seaweed 6-Bag Selection – £63.00

All seaweed will arrive dry and securely packaged in food-safe, resealable bags.

Our 6-bag Irish seaweed selection gives you a variety of traditional Irish seaweeds, supplied in convenient flakes, powder and whole dried form.

1. Irish Dulse (Palmaria palmata) –

whole leaf 100g

Dulse, known as dillisk on the west coast of Ireland, is a traditional edible seaweed with a rich, savoury flavour. It is often used as a natural flavour enhancer.

Dulse can be eaten as it is, or ground into flakes or powder. It can be added to soups, chowders, sandwiches, salads, eggs, bread and pizza dough. It can also be pan-fried to make crispy dulse chips or added to meat dishes such as chilli.

In Iceland, dulse has traditionally been eaten with butter, while in Ireland it has long been enjoyed as a dried seaweed snack.

History: The earliest recorded use of dulse is associated with the monks of St. Columba, who are said to have harvested it around 1,400 years ago.

Dulse contains naturally occurring iodine, which has traditionally been associated with helping to prevent goitre.

2. Dulse Powder – 40g

Our finely ground dulse powder is an easy way to add traditional Irish seaweed to everyday foods.

It can be added to smoothies, soups, chowders, sandwiches, eggs and salads, or mixed into bread and pizza dough. It can also be used in cooking as a natural flavour enhancer or as a salt replacement.

3. Sea Spaghetti (Himanthalia elongata) – whole leaf 100g

Sea Spaghetti, also known as Himanthalia elongata, is a distinctive edible seaweed with long, spaghetti-like fronds.

The dried seaweed can be cut into smaller lengths and soaked before use. It can be added to salads, soups, vegetable dishes and other recipes as a traditional sea vegetable.

4. Irish Moss / Carrageen Moss (Chondrus crispus) – whole leaf

100g

Irish Moss, or Carrageen Moss, is a traditional Irish seaweed that has been used for generations in cooking.

In Ireland and Scotland, it has traditionally been boiled with milk and strained before sugar and flavourings such as vanilla or cinnamon are added. The result is a naturally thickened dessert similar to panna cotta, tapioca or blancmange.

Irish Moss has also traditionally been used in home recipes for sore throats and chest congestion, often prepared with warm milk and honey.

It is also used as a natural clarifying agent in brewing, where a small amount is added during the boiling process to help attract proteins and other solids.

History: Irish Moss became particularly important during the Irish famine, when emigrants exported it to New England, where it was used for cooking and in applications such as sizing ropes.

5. Kelp (Laminaria digitata) –whole leaf

100g

Kelp is a traditional edible sea vegetable with a naturally rich savoury flavour.

It can be eaten fresh or cooked and can be added to soups, stews, broths, salads and vegetable dishes. Kelp has also traditionally been used to make dashi and other stocks.

Kelp Salad

Ingredients:

• 4 cups Kelp, soaked for 10 minutes, then rinsed and drained
• 2 cups julienned cucumber
• 1 tablespoon gomasio or plain sesame seeds

Dressing:

• 3 tablespoons wheat-free tamari
• 4 tablespoons brown rice vinegar
• 2 tablespoons cold-pressed sesame oil
• 4 teaspoons fresh lemon juice
• 2 teaspoons freshly minced ginger
• 3 teaspoons coconut nectar

Method:

1. Mix the soaked Kelp and cucumber together in a large bowl.
2. Combine the dressing ingredients and whisk or blend until well mixed.
3. Toss the dressing through the seaweed and cucumber.
4. Garnish with gomasio or sesame seeds and serve.

6. Kelp Flakes (Laminaria digitata) – 40g

Kelp Flakes are a convenient way to add dried Irish kelp to everyday cooking.

They can be sprinkled over soups, salads, vegetables, potatoes, rice and other savoury dishes, or used in stocks and broths.

The flakes provide the natural flavour and character of Laminaria digitata in an easy-to-use form.

What You Receive

6 bags of traditional Irish seaweed – £55.00

• Irish Dulse – 100g
• Dulse Powder – 40g
• Sea Spaghetti – 100g
• Irish Moss / Carrageen Moss – 100g
• Kelp – 100g
• Kelp Flakes – 40g

Total seaweed: 480g

All seaweed is supplied dry and packaged in food-safe, resealable bags.

A recipe from The Blender Girl

salad ingredients:

• 4 cups cut wakame soaked for 10 minutes and then rinsed and drained
• 2 cups julienned cucumber
• 1 tablespoon gomasio for garnishing

dressing ingredients:

• 3 tablespoons wheat free tamari
• 4 tablespoons brown rice vinegar
• 2 tablespoons cold pressed sesame oil
• 4 teaspoons fresh lemon juice
• 2 teaspoons freshly minced ginger
• 3 teaspoons coconut nectar

1. Mix together the seaweed and cucumber in a large bowl.
2. To make the dressing throw all the ingredients in your blender and pulse a few times until well combined. Or just gently beat with a whisk or fork.
3. Toss the dressing through the salad and garnish with some gomasio or plain sesame seeds.

http://healthyblenderrecipes.com/recipes/mikas_vegan_seaweed_and_cucumber_salad