I read an excellent article today in local and seasonal focus, free foodie mag Edible East Bay about one of my favorite foods, the sea vegetable.
Growing up with a Japanese mother, I was introduced early on to the tastiness of seaweed. I’ve also been privy to its use as a component in tissue engineering, thanks to my college friend Tim who would routinely begin the evening with an entire flask of Taaka, his confidence unshaken that someday he’d get a new liver that would be grown in a vat.
But I was unaware of the huge sea vegetable industry in California and Ireland, and seaweed's almost unreal health benefits. I think everyone should try to integrate just a bit of this superfood into your diet; to encourage folks the mag included a luscious recipe in the article, which I will use here to therefore encourage you, ma peeps.
Cooking savant, instigator of creative pantry-clean-out suppers, and nutrition nut that I am, I love recipes that seem loony and jacked up for most people but are good for you and taste divine. Plus, for all my dirt-twirler peeps, this one’s vegan, and cheap! Trust me, this one’s a goodun…
Sea Palm Fettuccine with Pumpkin Seed Pesto
Pesto:
1 cup pumpkin seeds
1 bunch cilantro
2 tbsp olive or flax oil
2 cloves of garlic, crushed
Juice of 1 lemon
Sea salt to taste
Puff pumpkin seeds on stove over heat for 1-2 minutes. Combine all pesto ingredients in a food processor and blend until smooth. Add salt to taste.
Fettuccine:
2 oz sea palm fronds
3 cloves garlic, chopped fine
2 tbsp ghee or olive oil
2 1/2 cups water
2 red bell peppers, chopped
2 small zucchini, chopped
1/4 cup pine nuts
Sea salt and lemon to taste
Cilantro for garnish
Freshen the sea palm by soaking them in a large bowl of water for 20 minutes. Toast the pine nuts for 3-4 minutes. Drain the sea palm. Heat olive oil or ghee in a saucepan, add garlic, and then sea palm; sauté for 3 minutes. Add water and simmer until tender, about 10 minutes.
Sauté peppers and zucchini. When sea palm is tender, drain and add to vegetables. Stir in toasted pine nuts. Add lemon juice and salt to taste. Distribute between 4 plates, top with a dollop of pesto, and garnish with cilantro. Serves 4.
Growing up with a Japanese mother, I was introduced early on to the tastiness of seaweed. I’ve also been privy to its use as a component in tissue engineering, thanks to my college friend Tim who would routinely begin the evening with an entire flask of Taaka, his confidence unshaken that someday he’d get a new liver that would be grown in a vat.
But I was unaware of the huge sea vegetable industry in California and Ireland, and seaweed's almost unreal health benefits. I think everyone should try to integrate just a bit of this superfood into your diet; to encourage folks the mag included a luscious recipe in the article, which I will use here to therefore encourage you, ma peeps.
Cooking savant, instigator of creative pantry-clean-out suppers, and nutrition nut that I am, I love recipes that seem loony and jacked up for most people but are good for you and taste divine. Plus, for all my dirt-twirler peeps, this one’s vegan, and cheap! Trust me, this one’s a goodun…
Sea Palm Fettuccine with Pumpkin Seed Pesto
Pesto:
1 cup pumpkin seeds
1 bunch cilantro
2 tbsp olive or flax oil
2 cloves of garlic, crushed
Juice of 1 lemon
Sea salt to taste
Puff pumpkin seeds on stove over heat for 1-2 minutes. Combine all pesto ingredients in a food processor and blend until smooth. Add salt to taste.
Fettuccine:
2 oz sea palm fronds
3 cloves garlic, chopped fine
2 tbsp ghee or olive oil
2 1/2 cups water
2 red bell peppers, chopped
2 small zucchini, chopped
1/4 cup pine nuts
Sea salt and lemon to taste
Cilantro for garnish
Freshen the sea palm by soaking them in a large bowl of water for 20 minutes. Toast the pine nuts for 3-4 minutes. Drain the sea palm. Heat olive oil or ghee in a saucepan, add garlic, and then sea palm; sauté for 3 minutes. Add water and simmer until tender, about 10 minutes.
Sauté peppers and zucchini. When sea palm is tender, drain and add to vegetables. Stir in toasted pine nuts. Add lemon juice and salt to taste. Distribute between 4 plates, top with a dollop of pesto, and garnish with cilantro. Serves 4.
Labels: dirt twirlers, Edible East Bay, local eating, organs grown in a vat, recipes, sea vegetables, seasonal eating, Taaka
posted by Ammie at 5:14 PM
2 Comments:
my uncle began drinking a seaweed based "superfood"
- his fingernails became so strong his clippers began to break
- he's been on the stuff for 10 years or more
- he's 53, looks 40 (perhaps unrelated.. but maybe not)
- will land weeds offer the same benefit?
- shall I put the front lawn through a juicer?
I would let your lawn be. There's something about the sea.
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