Tag Archives: sea vegetables
That's meant to be a reference from The Little Mermaid, I don't know how obvious it is though.
Anyway!! If you've ever read any of Kate's books - which you should have by now, preferably all of them - you'll know that sea vegetables are to be considered an important part of a balanced raw diet, especially for minerals. If you've been raw for any length of time, you'll know how challenging it can be to get a wide enough variety of sea veg into yourself without getting bored of them - there's only so many ways to roll a nori roll! I know that personally I seldom eat enough sea vegetables, simply because I never really learned what to do with them (probably my own fault in fairness). Tired of surreptitiously snacking on dulse out of my pocket during tutorials, I took the plunge and decided to give sea spaghetti a go!!
Raw Magic boasts a number of recipes for sea spaghetti in various guises, and there's one in Ecstatic Beings too if memory serves me rightly. The simplest one I could find to make was the Spaghetti Goujis, simply because I had all the ingredients to hand. There really only are about five ingredients so it's a really simple recipe to throw together when you get in from work/uni/school/the park and can't be bothered with anything more complex but want something that seems like it took effort.
The recipe says it serves four but there's only one of me unfortunately, so I quartered it but there was still loads! The bowl was quite big and quite full.
The first thing to know about sea spaghetti is that it's more taglietelle shaped than spaghetti but that's just an observation. The texture is much firmer than I expected even after soaking it for a full 24 hours. Very al dente, but once you get over the surprise of that (which isn't a surprise any more since I just told you) it's not unpleasant at all.
It also doesn't taste overly sea-y which you expect it to when you smell the soak water. I'd say with a thicker sauce like some of the other ones in Raw Magic you could actually disguise the taste completely if you wanted to.
It's also been cooked-foodist approved by my flatmate. He's Irish and so is the sea spaghetti so maybe he's biased but he seemed to like it even more than I did, which is encouraging!
So there we have it - cooked foodist friendly, delicious, versatile and good for you. Definitely going to be a kitchen staple from now on!
When I first got into raw, about two years ago now, I still remember the feelings of being overwhelmed at the minefield of new foods/ super foods and ingredients that I had never heard of in my life. I remember texting Kate to ask her what Engevita was.... It was a whole new way of life and living! I am sad to say that I was not brought up as a vegan or vegetarian, although, as I grew and was able to buy my own food and make my own choices in life my diet mainly consisted of pulses and vegetable, which I found I thrived on, albeit cooked.
My raw adventure really began at a talk I attended by Kate M herself. Kate talked about the triangle of foods and the importance of seaweed in the diet. How seaweed is an essential part of the raw diet, as it is one of the only few unfarmed and unpolluted resources left. Kelp in partiular is full of good stuff like iodine and more than 60 minerals, elements and amino acids. Kelp is amazing as it can be helpful for encouraging weight loss and for treating low blood pressure and fatigue, all of which may be caused by a sluggish thyroid. Eating Kelp could help to ensure that you are getting some of the vitamins and minerals in you that your body needs daily to perform OpTiMaLly, which is great to know.
When I first heard about Kelp noodles I thought, hum interesting.... I had remembered what Kate had talked about in her workshop and ordered some from Raw Living. I imagined them to taste salty with a really strong flavour like Kelp powder, maybe even slimy like seaweed you see on the beach after a storm.
I got my packet and opened with caution..... The mind can play funny tricks with you when you are unsure as to what you are eating. I gave the noodles a good wash with cold water. I had looked at a lot of recipes and they all advised to either soak the noodles in water to soften them up or marinade them in lemon juice. I soaked mine in water as my sauce was quite delicate. I actually like mine a bit crunchy but my friend was looking unsure about eating KELP!!!..... After half an hour they had tenderised nicely. I chopped them up with scissors to bite sized chunks and I added my sauce which was raw sweet corn chowder.
Wow!!!! They tasted just like Chinese noodles, a bit of consistency to them but they pretty much take the flavour of the dish itself. They are extremely versatile and look great. You could add them to any dish to add a bit of bulk and extra nutrition. I have used them in many dishes now and the choices are endless.......
Oh yes, this sea spaghetti really has the al dente bite you crave when you’re after something a little bit substantial. I have tried other brands of sea spaghetti in the past, for instance, a dried one that was round just like spaghetti, but was much drier in texture and never softened up like this tagliatelle-like seaweed.
This sea spaghetti is produced by a company called ALGAMAR and is from the Atlantic sea, I started off soaking it for about 6 hours in total and then drained it and poured some truffle infused olive oil over it and sprinkled some sesame seeds, a spoonful of Greener Grass powder and a wee hint of garlic wiped around the bowl like they used to do in the 1950’s… Amazing, even my sister’s raw sceptic boyfriend was asking for more, it really is as satisfying as real pasta, but actually more so because it properly fills you up in a way that empty carbs never could. You feel sooooo amazing afterwards, I would say grounded and grateful is how I feel after sea spaghetti and it’s perfect for lunchboxes.
I had some left and made some raw pesto to go with it, which lasted no time at all with my flatmate sniffing around for more… I think sea spaghetti is an all round (long, flat) winner, just like spag bol used to be in the olden days. But just a final note; why is sea spaghetti (well Tagliatelle) called sea spaghetti, when surely it existed millions of years before Durham wheat spaghetti, shouldn’t the Italians rename it Wheaty Factory spaghetti?