I had a workshop on Seaweed in September to introduce the richness of its nutrition and how to cook them. To me, seaweeds are almost like a snack or everyday food; however I have learned people who are not familiar with seaweeds tend to not like it or does not know how to use it.
One of the eye opening experience for me was an opportunity I had in this past summer in Brittany. I took a Seaweed Tour run by a local chiropractic doctor. He had introduced me how to recognize, harvest, and cook them in French way! From that experience I started to develop a few recipes that is more adaptable to North American cultures. So here is one of the recipes, Wakame Pesto, which was the best hit in the Seaweed workshop I did. Wakame is a brown algae which you may have tasted in Miso soup at Japanese restaurant. It is rich in iron, vitamin K, calcium and magnecium. All of these are great for preventing osteoporoses!
- 1 handful dried wakame, soak in water and make them expand, and drained
- 4 tbsp olive oil
- 4 tbsp sunflower seeds (raw or roasted)
- A pinch of sea salt
- 1 garlic clove, minced
- 5-10 fresh basil leaves
Put all the ingredients in a blender and blend them until smooth. Use on bread as a spread, mix in pasta or use as a base of salad dressing. Note: this recipe makes wakame to be not as slimy, but if it is still slimy to your tongue, you can increase the amount of sunflower seeds and olive oil to make it smoother.