Atlantic kombu (finger kelp) Caution: Due to its high natural iodine content, Atlantic kumbo is not suitable for consumption. Consmetic applications such as face masks are possible. Kombu or finger kelp (Laminaria digitata) belongs to the genus of large brown algae (kelp) and grows in dense stands in shallow waters in calm, sheltered bays. Atlantic kombu is a thinner and more delicate version of Japanese kombu and can be used in exactly the same way - boiled in soups, fried until crispy or steamed and marinated. Kombu is ideal for all bouillons/stocks, where it improves the flavour and nutrient content. In particular, it is used for cooking beans, as it makes the beans more digestible and softer and reduces the cooking time. Kombu is particularly rich in calcium, potassium and magnesium and is also rich in B vitamins. It also contains mannitol, a sugar alcohol, which gives it a slightly sweet flavour and plenty of glutamic acid, an essential amino acid. Why we love kombu Kombu is a wonderful addition to all cooked preparations, especially beans or pulses and soups, by adding a few strips. Bean dishes in particular cook more quickly and are easier to digest. SamaraNatura Kombu Our sea vegetables are collected wild in the north-west of Ireland (Donegal) and harvested by hand. With the help of a cold air drying system, the seaweed is dried very gently and in raw food quality. Usage To enjoy kombu straight from the bag, tear it into strips. A salty, chewy snack that becomes sweeter in flavour over time. For cooking in general, it is best to soak kombu in water for 10 minutes and then simmer it with the dish for 40 minutes. As an alternative to conventional bouillons: one 8 cm long piece per litre of liquid is simmered for at least 10 minutes. Optionally, remove and cut up and add again later or simmer for longer for more flavour. Salads: Soak kombu in water for an hour (or longer), then marinate (for 1-24 hours) or fry in oil. Chop into bite-sized pieces and mix into the salad. The soaking water is nutritious and should also be used, e.g. as a dressing. Beans: Natural glutamates in kombu enhance the flavour and soften the beans. Boil a 5 cm piece of kombu with the beans for at least 10 minutes, for a thick and rich bean broth until the beans are soft. No need to add salt. Serve as a snack or garnish: Tear or chop the kelp/kombu into bite-sized pieces. Roast at 150°C for 3-5 minutes or fry in a frying pan until crispy. Sprinkle these kelp chips over salads, cereals and pasta or enjoy them straight away as a crispy snack. Sea vegetables in general Sea vegetables are wild plants of the ocean that grow on coral reefs and rocky coasts, usually in salt water. Sea vegetables are enjoyed in many coastal regions around the world and enrich most dishes with flavour and nutrients. Sea vegetables contain almost all the minerals and trace elements that the sea has to offer! In general, sea vegetables are an excellent source of calcium, iodine and sodium, a very good source of folic acid and magnesium and a good source of iron, potassium, vitamin B2 and B5. They also contain vitamin K and trace elements such as selenium and chromium, which are often lacking in land vegetables due to depleted soils. When consumed regularly and over a long period of time, sea vegetables are said to help regulate metabolism and energy levels, stimulate the immune system, promote regular digestion, purify the blood and support the endocrine glands - especially the thyroid gland. Sea vegetables are an ideal substitute for salt in the diet.

Kelp noodles - low-calorie pasta alternative Update: We have found a new kelp noodle supplier inHaechomiin from South Korea. The kelp noodles have a green colour and are relatively soft. They have a similar flavour to nori leaves, but are less intense and less salty. They are pasteurised and ready to eat. Each bag contains 180g. Kelp noodles are a sea vegetable in the form of ready-to-eat seaweed noodles. They are fat-free, gluten-free, starch-free and low in carbohydrates and calories. Thanks to their noodle shape and neutral flavour, you can easily turn them into a delicious main course with your favourite sauce. At the same time, the noodles contain many trace elements, such as iodine, for which kelp is known. Kelp noodles are a mineral-rich and tasty alternative to pasta and rice noodles. And the best thing is that kelp noodles don't need to be cooked, you simply rinse them briefly with water and can add them to any dish - quick and easy! What are the advantages of kelp noodles? Kelp noodles are soft, taste only subtly of seaweed and are so neutral in flavour that, together with a sauce, they are the ideal substitute for normal pasta. Vegan and gluten-free, they have all the health benefits that sea vegetables have to offer. There is no need to prepare, heat or soak them and they can be stored in a sealed bag at room temperature for up to six months. A 100g portion of kelp noodles contains only 11 calories (kcal), a whole pack (180g) only 20 calories. This cannot be compared with other pasta products. Have for comparison:Asian rice noodles cooked approx. 109 kcal / 100gSpaghetti made from durum wheat semolina cooked approx. 157 kcal / 100g SamaraNatura kelp noodles The new manufacturer of this product is Haechomiin. In contrast to the previous version, these kelp noodles are green (no longer white) because the producer also processes the green outer layer or skin of the seaweed. The dried kelp is ground into powder, mixed with water and sodium alginate and then processed into noodles. One bag contains 180 grams of kelp noodles. Preparation of kelp noodles The kelp noodles are ready to eat in just a few seconds. Simply remove from the packaging, rinse briefly under running water in a colander, drain well and mix in a bowl with a sauce of your choice. Kelp noodles go well with stir-fries, hot broths and casseroles. They are also popular in salads, cold soups and with guacamole. A simple dressing with sesame or olive oil, soya sauce, pesto or tomato sauce is all you need for a quick meal. Delicious kelp noodles recipe (still based on the previous light-coloured kelp noodles) This recipe comes from the Rohkosthüsli in Bülach. Ingredients for 2 large or 4 small portions: 1 pack of kelp noodles, rinsed 1/2 of a small red cabbage, thinly sliced 2 carrots, thinly sliced 1 green chilli pepper, thin strips 1 yellow chilli pepper, thin strips 1/2 medium Chinese cabbage, 5mm thick strips 2 handfuls mung bean sprouts 1 chilli pepper, finely chopped Put everything in a bowl. For the sauce: 3 tbsp white almond butter 3 tbsp lime juice 1 tsp date paste 2 tbsp tamari soy sauce 1 tbsp sesame oil fresh ginger, finely chopped, if required Stir all the ingredients together well and mix with the remaining ingredients in the bowl. "En Guete!" Ingredients Seaweed paste 98.5%, seaweed 24.28%, purified water, sodium alginate, dibasic potassium phosphate, agar, alginic acid sodium. Minimum shelf life We order a new batch every few months. The best-before date is usually 6 to 8 months. Histamine Kelp noodles are not suitable for people with histamine intolerance. Storage Store in a cool, dry place at room temperature and consume as soon as possible after opening.Avoid direct sunlight. Do not freeze, as this can deform the kelp noodles. Nutritional values of kelp noodles per 100g Energy value 11kcal / 46kJFat 0.3gof which saturated fatty acids 0.0gCarbohydrates 1.6gof which sugar 0.0gDietary fibre 0.0gProtein 0.5gSalt <0.1g Manufacturer and reference Haecheongjeong Co Ltd, 55, Neuggongdanji 1-gil, Wando-eup, Wando-gun, Jeollanam-do. Kelp noodles are produced in the same production facility as eggs, milk, beef, squid, shellfish (including oysters, abalone, mussels) and pine nuts. Despite professional cleaning, the slightest residue (traces) cannot be 100% ruled out.

Dulse - Many minerals & trace elements Update: The new batch of Dulse flakes is again from our Spanish supplier, whose Dulse flakes are saltier, a bit softer and significantly larger (1-3cm instead of 0.5-1cm) -> on the right in the picture. Dulse (Palmaria palmata) is a red algae, soft and chewy, with a distinctive taste and a rich purple/red colour. It does not need to be cooked or soaked. So Dulse is a great snack, which you can eat directly from the bag. Dulse is extremely low-calorie, fat- and cholesterol-free, in addition to minerals also rich in vitamin B6, fiber and proteins. It has the highest iron content of all sea vegetables. 40g Dulse dried corresponds to about 400g fresh Dulse. Why we love Dulse Dulse is one of the easiest seaweeds to incorporate in your diet. It has a very mild taste and adds depth and colour to any dish. It is one of the few purple foods found in our diets. Purple is the colour of spiritual awareness, the colour of the third eye. Algaran Dulse Our sea vegetables are wild harvested and hand-picked from the clean waters off North West Donegal (Ireland). They are gently dried using a cool air process, and brought to you fresh and raw. ALGAMAR Dulse from Spain The algae are from the Atlantic coast of Galicia, in northwestern Spain. The sustainably harvested, wild-growing organic algae are gently dried at low temperatures. Due to the raw food quality, the valuable ingredients are optimally preserved. Use Dulse has been traditionally harvested for generations and can be eaten straight from the package. It is also great steamed over potatoes, or toasted or grilled till crisp and eaten as a snack, with salads or other dishes. Sea Vegetables in general Sea vegetables or seaweed are wild ocean plants found on coral reefs or rocky areas, growing mainly in marine salt waters. Sea vegetables are enjoyed daily as staple and healing foods in many coastal parts of the world. Small amounts of sea veggies add a rich flavour and enhance the nutritional value of most dishes. Sea vegetables offer the broadest range of minerals of any food, containing virtually all the minerals found in the ocean! They are an excellent source of calcium, iodine and sodium; a very good source of folic acid and magnesium, a good source of iron, potassium, B2 and B5. They also contain vitamin K and trace minerals like selenium and chromium that can be lacking in our land-grown foods due to soil depletion. Regular, long-term dietary inclusion is reputed to help regulate metabolism and energy, stimulate the immune system, soothe the digestive tract, cleanse the blood, maintain healthy cellular function and support the proper functioning of the endocrine glands, especially the thyroid. Sea vegetables are a perfect substitute for salt in the diet.

Atlantic Organic Dulse Leaves Update: These dulse leaves are quite large and stick together very strongly. They are especially good for snacking. A powerful blender (category Vitamix) is required for the Detox Smoothie. We also have Dulse flakes from Spain and Dulse powder from Ireland in our range. The powder is the simplest variant for the detox smoothie. These dulse leaves are large dried leaves. They are best as a snack and easily cut for various recipes. We recommend the powder for the Detox Smoothie. What is Dulse? Atlantic dulse or ragweed (Palmaria palmata) is a red seaweed, crunchy with bite and a rich purplish red colour. It does not need to be boiled or soaked and is therefore versatile in the kitchen. Dulse is extremely low in calories, free of fat and cholesterol, and rich in vitamin B6, fiber and proteins in addition to minerals. It has the highest iron content of any sea vegetable. 10g dried dulse corresponds to around 100g fresh dulse. Why we love Dulse? Dulse is one of the easiest sea vegetables to use. It tastes mild and spicy and adds flavor and color to any dish. It is also one of the few purple colored foods and purple is the color of spiritual consciousness, the third eye. SamaraNatura Irish Dulse Leaves 60g The kelp is wildly collected in the west of Ireland (Donegal) at low tide, harvested by hand and gently dried (below 42° C). Attention: Due to the wild harvest from the rocks, small shells or stones can stick to the dulse leaves. The producer himself and we check the purity as well as possible when packing the bags. For safety reasons, we ask you to briefly check the Dulse leaves before consumption. Use Dulse leaves Dulse leaves can be eaten straight from the bag as a salty raw food snack. Due to its spicy aroma, dulse leaves are also suitable steamed over potatoes, legumes and grain dishes. We recommend adding it first towards the end of the cooking time. Prolonged heating (cooking) or soaking reduces the bite. Dulse also goes well roasted crispy or lightly sliced ​​in salads. It can be rinsed beforehand if necessary. Important instructions Due to the high mineral content, we recommend a daily ration of 5g. Due to the iodine content, particular caution is required for people with thyroid disorders. In these seaweeds, due to processing, there may be parts of crustaceans as well as grains of sand. Therefore, please check the leaves briefly before consumption. Nutritional Dulse leaves values ​​per 100g / per 5g (portion) Energy 320Kcal/1340KJ / 16Kcal/67KJProteins 14.8g / 0.7gCarbs 47.7g / 2.4gof which sugar 12.8g / 0.6gFat 2.56g / 0.1gof which saturated fatty acids 1g / 0.05gFiber 7.9g / 0.4gSalt 5.4g / 0.3gVitamin B12 4.8µg / 0.24µgIron 23mg / 1.2mgSelenium 0.3mg / 0.01mgIodine 32mg / 1.5mg

Atlantic dulse powder (ragweed, red algae) in organic & raw food quality In order to present the different dulse variants more clearly, we have now recorded the dulse flakes, dulse leaves and dulse powder (this article) as separate articles. The powder is the easiest variant for the Detox Smoothie. Atlantic dulse or ragweed (Palmaria palmata) is a red alga, soft with a bite and a rich purplish reddish colour. It does not need to be boiled or soaked. So dulse is a great snack or an aromatic topping for potato and lentil dishes as well as for salads. Dulse has also become popular as an ingredient in Detox Smoothie in recent years. Dulse is extremely low in calories, free of fat and cholesterol, and rich in vitamin B6, fiber and proteins in addition to minerals. It has the highest iron content of any sea vegetable. 10g dried dulse corresponds to around 100g fresh dulse. Why we love Dulse Dulse is one of the easiest sea vegetables to use. It tastes mild and spicy and adds flavor and color to any dish. It is also one of the few purple colored foods and purple is the color of spiritual consciousness, the third eye. In order to increase availability, we have been working with two different producers for a few years. Irish dulse The kelp is wild collected in the west of Ireland at low tide and harvested by hand. With the help of a cold air drying system, the organic algae are dried very gently and in raw food quality. Variants: Due to the different amounts consumed, we offer Dulse powder in 100g and 250g bags. the larger bag is approx. 16.5% cheaper. Use dulse Traditionally harvested for generations, dulse can be eaten straight from the bag or used as an ingredient in smoothies. Dulse is also suitable steamed over potatoes or roasted until crispy as a snack or with salads and other dishes. As raw food directly from the bag or with salads (can be rinsed beforehand if necessary). In soups and stews, ideal with legumes and grain dishes. Add towards the end of the cooking time. Varying consistency (bite resistance) The consistency (bite firmness) of the Dulse leaves and flakes can vary depending on the batch and the season. This can be due to the time of harvest or the development of the individual plants at the time of harvest. Dulse algae are wild plants. In general, harvesting takes place shortly before flowering, so that the plants are still young enough to be sufficiently tender. Longer soaking or heating (cooking) reduces the firmness to the bite. Ingredients 100% dulse (palmaria palmata)** from certified organic origin Important instructions Due to the high mineral content, we recommend a daily ration of 5g. Due to the iodine content, particular caution is required for people with thyroid disorders. In these seaweeds, due to processing, there may be parts of crustaceans as well as grains of sand. Therefore, please check the leaves/flakes briefly before consumption. Nutritional values per 100g / per 5g (portion) Energy 320Kcal/1340KJ / 16Kcal/67KJProteins 14.8g / 0.7gCarbs 47.7g / 2.4gof which sugar 12.8g / 0.6gFat 2.56g / 0.1gof which saturated fatty acids 1g / 0.05gFiber 7.9g / 0.4gSalt 5.4g / 0.3gVitamin B12 4.8µg / 0.24µgIron 23mg / 1.2mgSelenium 0.3mg / 0.01mgIodine 32mg / 1.5mg Sea vegetables in general Sea vegetables are wild ocean plants that grow on coral reefs and rocky coasts, mostly in salt water. Sea vegetables are enjoyed in many coastal regions around the world and add flavor and nutrients to most dishes. Sea vegetables contain almost all of the minerals and trace elements that the sea has to offer! In general, sea vegetables are an excellent source of calcium, iodine and sodium, a very good source of folic acid and magnesium, and a good source of iron, potassium, vitamins B2 and B5. It also contains vitamin K and trace elements like selenium and chromium, which are often lacking in land vegetables due to depleted soils. Sea vegetables are an ideal substitute for salt in a variety of dishes.