Seaweed is delicious, nutritious, and environmentally friendly—“gold from the sea,” in the words of the authors of Ocean Greens. The book is an all-in-one guide to the incredible variety of seaweeds and algaes 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. Seaweed acts like a sponge: It absorbs sunlight and nutrients directly from the sea to grow and is easy on the environment. It’s rich in nutrients—and protein—full of macro- and micronutrients such as amino acids, iron, and calcium, and a natural source of omega-3 and iodine. Ocean Greens introduces all the varieties of seaweed—and explains what each is, its nutrient content, its various taste sensations, how to farm and harvest it, as well as sea vegetables including samphire, sea aster, sea kale, ice plant. Seaweed in all its forms feature in the 50 delicious, nutritious (and all-vegan) recipes that will tempt home cooks whenever they step into the kitchen: Earthy & Creamy Sea Spread, Pumpkin & Seaweed Pancakes, Polenta Fries with Crunchy Sea Lettuce and Asparagus, Seaweed Gnocchi with Spinach and Caramelized Cherry Tomatoes, Cauliflower Rice with Sea Lavender, and Chocolate Chip & ’Weed Cookies.
