Seaweed is delicious, nutritious, and environmentally friendly - 'gold from the sea,' in the words of the authors of Ocean Greens. It's 'one of the world's most sustainable and nutritious crops' (The New Yorker) and one of 'nature's climate warriors' (Atlantic). Now, this all-in-one guide to the incredible variety of seaweeds and sea vegetables is available to us to cook with, including kombu, wakame, sea parsley, sea lettuce, chlorella, dulse, marsh, sea lavender, spirulina, sea spaghetti, nori, hijki, arame, and agar!On the cutting edge of food and sustainability, seaweeds and sea vegetables are good for both you - as they're positively overflowing with nutrients - and the planet, with the potential to drastically reduce our carbon footprint. Seaweed acts like a sponge, as it absorbs sunlight and nutrients directly from the sea to grow, producing the oxygen we need to breathe in return. It's rich in protein, full of macro and micro nutrients such as amino acids, iron, and calcium, and a natural source of omega-3 and iodine.Ocean Greens introduces a variety of edible seaweed and sea vegetables - and explains what each is, its nutrient content, how to farm and harvest it, and its various taste sensations.
Seaweed in many forms feature in the 50 delicious, nutritious (and all-vegan) recipes that will be irresistible to home cooks who are eager to embrace the next big cuisine.
Author Biography:
Lisette Kreischer is the author of seven books on vegan food and cooking, and living an ecofabulous way of life. She is also the cofounder of the company behind The Dutch Weed Burger, which is the subject of a documentary-length feature filmed in NYC and screened around the world. Kreischer is committed to spreading the word that plant-based food is easy, tasty, and healthy, and belongs in everybody's diet. She lives in the Netherlands.
Marcel Schuttelaar, a nutritional engineer, is the founder of the North Sea Farm Foundation, the engine behind the cultivation of seaweed in the North Sea. He lives in the Netherlands.
