Enjoy some of the best seaweed recipes on the internet. From nori rolls to seaweed salad, you can now make it all at home.
Craving a dessert with fresh seasonal mango that's cute and summery? Try out these epic tartlets by Heather Pace of Sweetly Raw complete with sweet silky mango mousse, fluffy coconut whipped cream and a nut free date and oat crust. If you haven't tried incorporating irish moss into your dessert recipes yet now is the time. It lends an incredibly smooth and light texture to pudding and mousse recipes that would otherwise be unreachable. Irish moss gel is that "secret" ingredient that takes your dessert recipes to the next level! Made completely of seaweed, it also packs a hefty dose of nourishing trace minerals!
A grounding, filling raw sweet potato salad with the inclusion of shredded daikon radish, sliced celery, tart apple, ginger, toasted sesame seeds, soaked mineral rich arame seaweed and a gentle dressing of lemon, agave, tamari, and cold pressed sesame oil. Delightful as a side salad with a steamed grain like quinoa or brown rice, or served with miso soup on a rainy day. If agave nectar isn't your thing, try yacon or coconut nectar in this dressing for a malty earthy sweetness that compliments the root vegetables very well!
This vegetable dish is heavy on the phytonutrients and antioxidant rich color pigment! Gena Hemshaw tells us that her diet is rich in fruits and vegetables from all colors of the rainbow, which is a very important aspect to a healthy balanced diet. Eating a variety of colors will also ensure that you are getting a variety of nutrients and antioxidants for cellular protection and repair. The brightly colored pigment of certain fruits and veggies is a smart signal from nature, attracting us to foods that are really good for our bodies. Eat a rainbow colored diet and you will be well nourished! The slaw sauce in this recipe is one of Gena's stand by favorites and makes a great staple salad dressing to have on hand.
What's not to love about Japanese Maki Rolls?! They are so delicious, and have the perfect balance of "light yet filling". Create these raw vegan maki rolls with your partner, a friend, or even your children. We love the pop of contrasting color from all of the fresh vegetables. In this recipe Jenné Claiborne uses bell pepper, purple cabbage, avocado, pickled ginger, red lentils and sprouted quinoa inside of her nori sheets. Sprouted quinoa is a great source of alkaline forming protein, is very easy to digest and assimilate, and still retains those life giving enzymes and phyto-nutrients that would otherwise be destroyed with cooking. Check out Jenné's other recipe how to for sprouting quinoa.
Achieving the perfect salad can take a bit of creative flare. The fantastic thing about salad creation is that no two salads ever need be exactly the same. There are a plethora of different ingredients to mix up flavor and texture, and we have more access these days to different fruits and vegetables than ever before. This recipe is the creation of Gena Hemshaw, and she got her inspiration from Aimee Follette’s Bella Divine salad at Sun In Boom. Gena combines fresh, finely minced kale and cabbage with cultured vegetables, a light tahini dressing, dulse seaweed, a dash of ginger and Braggs or shoyu, and of course every salads must have ingredient- avocado. With the mouth watering close up of creamy avocado slices it's hard to not want this salad immediately! Whip up a large batch for dinner tonight and eat the leftovers for lunch tomorrow after the dressing has marinated with the kale.
This is a rawsome recipe from Elenor Earthsprout for a cleansing and nourishing Pad Thai that is light enough to be eaten all summer long even when the hot weather hits. This recipe uses fresh spiralized daikon radish combined with packaged kelp noodles for variation of texture. Daikon is used extensively in Asian cuisine but often gets overlooked in the West. It is juicier and milder in flavor to its red radish counterpart yet still contains valuable nutrients such as the mineral sulphur. The noodles are covered in a light sauce that combines the traditional Thai flavors of coconut, cilantro, spring onion, garlic and lime. Delish any day of the week!
Savory and saucy this dish uses both kelp and zucchini noodles and is dressed up with an Asian inspired creamy, spicy macadamia avocado sauce. The addition of snow peas, sliced broccoli and asparagus add a nice seasonal touch to this recipe. Everything here is raw aside from the roasted bell peppers which can be omitted if you wish (just add in a bit more fresh bell peppers). Another option would be to use a few tsp of chipotle pepper seasoning for a nice robust smoky flavor. Raw noodle dishes are always a hit because they are so easy to prepare and can be made in such a variety of ways. Zucchini and kelp noodles are both very neutral in flavor and will take on the dynamic flavors of any sauce.
Are you one of those people that loves the concept of eating sea veggies but don't care for the taste? If so then this recipe is for you! These crackers are so good they're borderline addictive, and with each crunchy savory bite you're getting loads of nourishing minerals from nori and kelp! This recipe was inspired by an Episode of Raw Food World.
Learning to make a really great raw paté is a useful skill to have when it comes to raw food preparation. Patés are so versatile and can be added to salads to transform them into a more filling meal. They also work great as a dip for veggie crudité or flax crackers, or as a sticky spread to use in place of rice in raw sushi wraps. This particular recipe is amazing on it's own and also works as a great base recipe, the options really are endless as far as what can be added. You can easily add different spices and fresh herbs to reinvent things and create new flavors. Soaking your seeds before hand makes the paté much more digestible and also gives it a fluffier, softer consistency.
Serve these scrumptiously filling raw vegan vitality burgers between two crisp romaine leafs with avocado slices and fresh red onion. Complete the presentation with a dolup of raw mustard and ranch sauce for a special treat that will impress anyone lucky enough to take a bite. Recipe adapted from Rene Oswald's book ''Transitioning to Living Cuisine''.
A true power meal recipe, this bowl combines a few nutritionally dense superstars: avocado, hemp, kale, and kelp! The two dressings included within this recipe work really well together or you can divide your bowl half and half with smoked avocado cumin on one side and balsamic tahini on the other. This recipe was inspired by a culinary creation from Blossoming Lotus Cafe in Portland, OR. You can lightly steam and blanch the cruciferous vegetables or keep them raw, it is up to you.
This recipe takes but minutes to throw together and is bursting with minerals that will nourish and sustain you. The dressing is light and fresh, and only requires a brief whisk. Chef Mila Llina shares with us some nutritional wisdom, "If there's one thing, aside from leafy greens, that I would recommend people start incorporating into their diet, it would definitely be sea vegetables! They're loaded with vitamins and minerals, including trace minerals! I can't say enough about how wonderful they are." Here's to the power of the sea veggie!
There are so many ways to make "pasta" dishes with the kelp noodles. They are absolutely delicious and raw! This recipe combines kelp noodles with a simple, mildly spicy and richly creamy cashew and sun dried tomato sauce. The sauce takes only minutes to prepare and the kelp noodles require only a thorough rinse, making this recipe great for a quick lunch or dinner.
Nothing says decadent like a rich dark chocolate mousse! Top with cacao nibs or nuts for added texture.
Raw vegan sushi is way more flavorful and nutritious than cooked! This recipe is rice-free, instead using a raw sundried tomato spread as the binding ingredient. These sushi rolls are packed with fresh veggies and amazing flavor!
I am a confirmed Irish Moss addict - I've been eating it nearly every day since we first got it. This is my favourite way to prepare it - it's light and creamy and reminds me of a certain dessert I used to eat as a child. Am working on a butterscotch flavour...
This is my favourite lunch right now. Spread on a nori sheet and rammed with alfalfa sprouts, you couldn't fit anymore nutrition in each bite.
Delicious and quick papaya sushi with a spicy honey sweetened wasabi dipping sauce. Have an Asian themed meal with these sushi rolls as the appetizer.
A delicious save-the-fish style pate made with almonds and cashews, flavored with ginger and lemon. The orange salmon-like color comes from sweet carrots full of beta carotene. Use this pate inside nori rolls, lettuce wraps, and scooped on top of a bed of greens.