SeaSpagheti
NutritiousSea Spaghetiaddsw onderfultexture,um am if lavour and nutrients.Tryin salads,soupsand stir-fries.Soak itin f lavoured liquidsto experim entw ith diferentf lavourprof iles.
Chicken& KaleSoup
Edam am eSaladwithAvocado
Ingredients ~10g dried SeaSpagheti, im m ersed in w arm stock & soaked for30 m inutes ~ 1tbsp extra virgin olive oil ~ 3 leeks ~1/2yelow onion ~ 2 clovesgarlic,crushed ~1bunch ofkale ~9 cup chicken stock/broth ~3cupscooked chicken, shredded ~ Kelp Saltto taste ~1tsp ground blackpepper ~Sprinkle ofchopped parsley
Ingredients ~1avocado
~100g sheled edam am ebeans ~10-12strandsofSeaSpagheti ~ 100g m ixed salad leaves ~Toasted sesam e seeds ~2spring onions,cutf ine Dressing ~ 1tbsp extra virgin olive oil ~1tsp sesam e oil ~ 1/2tbsp Tam arisoysauce ~ Kelp Saltto taste
Directions Prepare the SeaSpaghetibyeithersoaking for20 m inutesin tepid waterorsim m ering on stovetop for10 m inutes.W hen fulyrehydrated,drain the liquid and cutto desired length, setaside.Don’tdiscard the liquid,use forstock,add to m eals forextraf lavourand nutrients,oruse to w aterplants.Cook the edam am e brief lyin boiling w ater,drain and setaside.Cube the avocado and drizzle w ith lem on juice to preventbrow ning. Place the leavesin a serving plate and scaterthe other ingredientson top.M ixalthe dressing ingredientstogether then drizzle on top ofthe salad. Serves 2.
Directions Cuttherootsand thedark green leavesof theleeks.Nextchop leeksf inelyand setaside.Heatoilin a large potoverm edium heatand cook theonions,garlicand leeksfor8 to 10 m inutes, untilsoftand translucent.Rem ove the ribsfrom the kale and tearorchop into bite size pieces.Nextadd kale,chicken stock and peppertotheleeksand bring toboil.Reduceheatto m edium -low and sim m erfor5m inutes.Add chicken and the rehydrated Sea Spagheti.Heatuntilthe chicken isw arm ed through.Adjustseasoningsto taste. Serves 6.
W hiteChocolateCookies Ingredients ~8-10g SeaSpagheti
Ginger& Car otSalad
Ingredients ~15g SeaSpagheti ~20g fresh gingerroot,peeled & grated ~50m lrice w ine vinegar ~1tsp honeyorm aplesyrup ~1/2telecucum ber,peeled & grated ~ 50g peanuts,toasted ~ 2 tsp fresh lim e juice ~ 1tbsp extra virgin olive oil ~15g corianderleaves,chopped ~20g m intleaves,shredded ~ Kelp Saltto taste
rehydrated in w arm w aterfor 10 m inutes ~55g buter,m elted ~ 2large tbsp pearconcentrate ~ 1tsp vanila extract ~Juiceof1lem on ~1egg,beaten ~106g speltf lour
~160g ground alm onds ~1tsp baking powder ~ 125g w hite chocolate, roughlychopped ~85g f laked alm onds
Directions Preheatoven to 180°C and grease baking trays.Drain w ater from Sea Spaghetiand chop f inely(reserving the soaking w ater).Transferinto a m ixing bow land add m elted buter, honey,pear,vanila and lem on juice.M ixdryingredients togetherin aseperate bow land fold into the SeaSpagheti m ixture.Add alitle ofthe reserved soaking w aterifthe dough istoo stif.Stirin the w hite chocolate and f laked alm onds. Dolop spoonsofthem ixtureonto abaking trayand bakefor 10 m inutes. Serves4.
Directions Soak drySeaSpaghetiin cold w aterfor30 m inutes.Bring a large potofw aterto boil.Drain SeaSpaghetiand place in boiling w aterw ith the ginger.Boilfor2m inutes,add carots, boilfor2m ore,then patdry.Transferthe blached vegetables to a large bow land w hile stilhot,add vinegar,saltand pepper. M ixand setaside untilcooled.Nextadd rem aining ingredients, toss,and serve. Serves 4.
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