I N PROF I LE
I N PROF I LE
wakame The wonders of
H arvesting nutrient- may be the wave of future healthcare. For centuries, Asian cultures have recognised that seaweeds (sea vegetables) like wakame provide a concentrated source of nutrition. Over the last 40 years, medical science has also discovered that eating seaweeds reduces the risk of some diseases, and studies reveal that people who regularly consume them in their diet tend to live longer, healthier lives. Key benefits include: dense, carbon-negative seaweeds like wakame Nutritional value: Wakame is highly nutritious, rich in iodine, calcium, iron, protein and vitamin B12. Along with other seaweeds, it is a clean, natural, unprocessed food. Detoxification: Wakame can help to contribute to the health of the endocrine and nervous systems while helping the body eliminate dangerous toxins from environmental pollution. pH balance: All seaweeds are alkalising, helping to soothe digestion and improve metabolism. Wakame adds a unique umami flavour, wonderful texture and visual appeal in food!
Experience the oceans’ superfood with our range of sustainably sourced seaweeds
Go Vita loves … Pacific Harvest “The seaweed company” Since 2002 Pacific Harvest has been the leading supplier of ethically harvested edible seaweeds throughout Australasia. All their seaweeds have been sustainably harvested and tested for contaminants for over 18 years. TIP: Look for white powder on dry wild harvested seaweeds – this is an amino acid called glutamine and is what gives seaweed a wonderful umami
flavour – not to be confused with mould!’
WildWakame, harvested from the pristine waters of New Zealand
Chilli Seaweed Seasoning, containing a blend of all three seaweed colours – excellent as a condiment
Servings: 4 I Prep time: 30mins I Cooking time: 40mins
Boost your nutrient intake today whilst adding wonderful umami flavour to your meals!
Ingredients • 800g sweet potatoes (kumara), peeled • 10g dried Pacific Harvest Wakame Fronds • 1 large onion, finely chopped • 50g butter (or spread) • 2 tbsp flat leaf parsley
Method: 1. Cut kumara into large chunks and cook gently in boiling water until tender. Drain and cool. 2. Re-hydrate Wakame in warm water for 5 minutes. Drain and squeeze out any excess water. Chop coarsely. 3. Squash potatoes into a puree with butter, add Wakame, onion, parsley and kelp powder. Adjust seasoning and mix in the eggs. 4. Shape the mixture into cakes and fry in sizzling butter/oil until golden and crunchy. Serve with a salad or green vegetables.
• 1 tbsp kelp powder • 2 eggs, beaten with salt and pepper • butter and coconut oil (for frying)
Available at ALL Go Vita health shops
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ISSUE 61 • 2021
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