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Sea Vegetables

  • Seagreens in CAM Lifestyle magazine

    CAM Lifestyle A4 ad Oct 2013 print ready

  • Seagreens

    Seagreens Culinary Ingredient is a raw organic sea vegetable condiment, that is probably the most nutritious sea vegetable we know of. Kate uses it in many of her recipes, and we also use it as an ingredient in our Out of the Woods green powder blend. Check this handy fact sheet to discover why Seagreens is so incredibly beneficial.

    Click here to view the fact sheet

  • Under the sea, under the sea spaghetti

    Irish Sea Spaghetti

    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!

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