K is for Kelp …

… and other veggies from the sea!

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If you have never used various seaweeds in cooking, you might imagine something stinky or slimy. Not usually.

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Although we are not on a sodium-restrictive diet, we substitute granulated sea veggies (above) for salt in almost all of our cooking. It shakes out as a slightly coarse powder and tastes like salt, unless you use a lot of it – and then you’ll get a fishy flavor, but it really isn’t unpleasant.

 

And roasted nori is wonderful cut into thin strips and added to stews, salads, deviled eggs, sandwiches, or soups.

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I especially enjoy roasted seaweed plain, right out of the package – but that might be a culinary quirk of mine …

Anyway, this is the seaweed that is used in making sushi, but you can keep things simple and roll plain rice in a sheet of the roasted nori for a mineral-rich side dish.

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Have a good time inventing your own favorite dishes with delicious and healthy veggies from the sea!

2 responses

  1. I’ve never used kelp but love checking out local products so will need to give this one a try. There has even been a Maine Seaweed Festival the last few years. It’s definitely seems to be a growing industry.

    Like

    1. I was surprised to learn that there are so many different kinds of sea veggies, and their many different uses. I hope you will experiment with the granulated kelp and dulce – it’s something different and tasty! Thank you for visiting.

      Liked by 1 person

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