We’ve curated 25 mouth-watering ways for you to this sustainable “miracle food” (as the The New Yorker called it) in forms like salty-savory nori to pasta-substituting kelp noodles.
(Photo: Craving Greens)
You probably recognize nori as the papery green seaweed that holds your sushi together or the snack taking over shelves at Whole Foods. The member of the red algae family is rich in protein and fiber and is known to lower cholesterol. Eat it dried as a snack, or use it recipes ranging from oatmeal to pizza.
(Photo: Our Four Forks)
Arame is the most iodine-rich of the edible seaweeds. This means healthy hormone regulation—and according to nutrition experts, your hair, nails, and skin will also thank you.
(Photo: In Sonnet’s Kitchen)
The member of the brown algae family is rich in iron and packed with vitamins, promoting skin and bone health. Wakame is almost always sold dried, but should be re-hydrated before eating. Squeamish about the thought of eating seaweed? The flavor is neutralized the longer you soak it.
18. Tofu Wakame Soup
(Photo: A Tasty Love Story)
Move over veggie zoodles, it’s time to share the spotlight with kelp noodles. The gluten-free, often raw noodles are free of sugar or cholesterol, yet contain a healthy dose of calcium. Use them in place of noodles in stir-fries, salads, soups, or pasta dishes.
(Photo: Let’s Regale)
Seaweed’s not the only menu item we’re predicting big things for in 2016—get ready to hear the word “matcha” more than ever before. And we’ve got 33 recipes that take it beyond the teacup...
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