Rathlin Kelp – Saccharina Latissima (raw)

Serving Suggestions

• use as wrap for fish or other savoury dishes
• add to soups like Miso, stews or pot of mussels
• chop up and add to salads, pasta dishes or slaws
• grind up finely and add to vegetarian burgers, dumplings or crab cakes
• use in dipping sauces
• crisp up in the oven with lemon juice and garlic or sesame oil for a savoury snack or condiment
• use in pesto or green smoothies
• make stock with it (Dashi, for example)
• kelp butter
• add to boiling beans for tender, more flavorsome and easier-to-digest beans
• use in baking to add an edge to sweet desserts, or add to bread
• make sweet and sour pickle from fronds or stems
• cooked kelp can and has been used in brewing (beer and wine), and as ingredient in cocktails

General Tips:

• Kelp can be eaten raw or cooked (it turns bright green when cooked for a minute and tastes less salty; separate product specs are available for raw and cooked kelp)
• Some of the health benefits from eating kelp
• 6x more calcium than milk (healthy bones & teeth)
• More iron than a serving of Spinach
• More Fiber than a serving of brown rice
• Natural Source of Iodine (helps with Thyroid conditions)
• Only 16 cals per 100 grms
• Low in carbs and quite high in protein

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