Sea Vegetables

Kelp Noodles - Raw

kelp-noodles
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Kelp Noodles,  are easy to prepare raw noodles.Their noodle form and neutral taste allow for a variety of uses including salads, stir-fries, hot broths, and casseroles, while their healthful content provides a rich source of trace minerals including iodine, which kelp is well known for. Their unique texture completes the package, making Kelp Noodles a one-of-a-kind healthful and tasty alternative to pasta and rice noodles.

Best of all, no cooking is required. Just rinse and add the noodles to any dish and they are ready to eat!

Sizes: We are pleased to offer kelp noodles in 2 sizes:
340g
453g. 
- Buy in bulk & save $$$.  Buy below.

Click on the More Details tab for Recipes!
Ingredients: Made of only kelp (a sea vegetable), sodium alginate - a natural thickener extracted from kelp - and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories.

Instructions for Use: Add to any dish!

Recipes

Simple Sea Vegetable salad

1 clove garlic, grated
½ teaspoon grated fresh ginger
½ avocado
Bragg's to taste, tamari, or soy sauce
2 cups greens (spring mix, buckwheat, spinach, lettuce)
3 ounces sea vegetable mix
Salt and pepper, to taste

Grate the ginger and garlic. In a small bowl, mash the avocado, ginger, garlic, and Bragg's together. Toss all ingredients thoroughly.


Kelp Noodle Salad

Kelp Noodles
Honey Mustard Dressing
Cucumbers, sliced
Carrots, sliced
Apples, thinly sliced
Salt, to taste

Combine all ingredients and mix well. Salt to taste.

Kelp Noodle & Vegetable Stir Fry

12 ounces Kelp Noodles
½ cup onion
½ cup bean sprouts
½ cup carrots
½ cup red bell pepper
½ cup mushrooms
1 tsp garlic, minced
1 Tbsp olive oil
Tamari or soy sauce, to taste
Dash of sugar or sugar alternative, to taste
Dash of salt and pepper
½ cup vegetable broth or water

Sautee the garlic in the olive oil. Add the vegetables and sautee until cooked. Add the rinsed Kelp Noodles along with the soy sauce, sugar, and broth and mix. Sautee until the noodles have softened. Add salt and pepper to taste.

Kelp Noodles - Raw - 340g - Intro Special Prices

Karengo Fronds - Sea Vegetable: 500g

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KARENGO (Porphyra species)

Karengo is a dark purplish and green cellophane- textured sea vegetable found on rocky shores. It is a cousin of Japanese nori and contains lots of fiber and protein.  It is harvested in clean, pure water off the coast from Kaikoura off the east coast of the South Island of New Zealand, dried and then packaged in easy to use ziplock bags.

Raw, it has a mild, pleasant flavour, tastes nutty and slightly salty, and can be eaten as a snack straight out of the bag. Karengo goes very well with almost anything - grains, potatoes, eggs, vegetables and seafood. It doubles in size when fully hydrated. We add it to salads - sometimes straight from the packet and sometimes after being soaked in a very small amount of water for a couple of minutes.

Karengo fronds will keep indefinitely if kept in a cool, dark, dry place

Sea Vegetables - What Are They?

Sea vegetables grow in coastal sea water without roots or flowers. They have anchors called holdfasts that help them attach to rocks or other sea plants. There are about 15,000 species of seaweed around the globe. They are classified into three main groups according to colour: reds, browns and greens. Of the thousands of species of sea vegetables, only a small fraction is used for human consumption. On average, they contain 50% carbohydrate, 35% protein, many vitamins (incl. B12), fibre and a maximum of 2% fat.

Sea Vegetables - Why Eat Them?

Although many people resist trying seaweed, sea vegetable connoisseurs are often made, not born. Many of us have acquired the taste already because of the popularity of Japanese sushi. The reality is that sea vegetables can be an unsurpassed complement to most meals for both taste and nutritional value even in Western cuisine. The secret is to know what other foods complement the taste of a particular sea vegetable. Different varieties of sea vegetables, like land vegetables, have widely different tastes and characteristics.

Because they are hydroscopic, sea vegetables can be used as a nutritious and flavourful binder in fritters, pancakes, soups and gravies. Kelp also acts as a natural tenderizer and flavour enhancer for meats and in marinades.

Nutritional Value

Sea water and the fluids in a healthy human body contain many of the same minerals in very similar concentrations. As a result, sea vegetables have been treasured throughout centuries for their ability to restore, nourish and strengthen the body. One does not have to eat great quantities of sea vegetables in order to enjoy their benefits. Used dried as a seasoning, many varieties of sea vegetables add a delicate hint of the sea. When used in cooking, they add a slight salty taste and a lot of texture to the dish. Roasted, they sometimes have a delicious nutty taste.

Sea vegetables are rich in vitamins, contain all fifty-six minerals and trace elements identified as health requirements, plus they have other nutrients, many of which are known to offer protection against radiation or chemical pollutants. For that reason they are known as a great promoter of glandular health. Minerals in sea vegetables are assimilated more easily than minerals in most supplements because they are made available in an organic chelated form.

Sea vegetables contain iodine, sodium, potassium, calcium, magnesium, phosphates, sulphates, chlorides, bromides and other nutrients in a well balanced form. Moreover, many natural nutrients are easier to assimilate than ones that are artificially produced.

Virtually all sea vegetables contain an abundance of the trace elements, including zinc and magnesium. Sea vegetables are easily prepared and are widely available in natural foods stores. You do not have to eat great quantities of sea vegetables in order to enjoy their benefits.

Sea  vegetables have an alkalising and normalising effect, making them ideal for an often over acidic Western diet. They have a diuretic action in our body which means that sea plants help release excess body fluids and dissolves fatty wastes through the skin.

Sea Vegetables in History

It seems that sea vegetables have always been used by humans, with centuries-old recipes still used today. Past use is attributed to the people of South Africa, China, Japan, Hawaii, Burma, Philippines, Chile, Peru, the North American Indians, Aztecs, Eskimos, Germans, French, Scottish, Welsh, Irish, British, Channel Islands and Maoris. Maoris used seaweed extensively in soups, steamed, roasted, raw and often mixed into a jelly with tutu juice to be eaten or used medicinally. The wide blades of Rimurapa were split to form a pouch for packing and preserving mutton birds, or to cook fish in. In China each family member was given a slice of seaweed jelly daily as a tonic, while seaweed harvesting in Jersey was time of singing, dancing, feasting and storytelling. Commercialisation started in the 1800's in Britain mainly with alginates.

Chinese physicians used sea vegetables as long ago as 3000 BC to treat human maladies. The Babylonians used extracts and whole plants for cosmetics and skin care preparations. The ancient Egyptians treated what we now call goitre with sea vegetables. East Coast American Indians dipped sea vegetables in clam juice, sun-dried them and used them effectively against influenza, a custom still followed on the coast of Maine.

Detoxification Properties

There is no family of foods more protective against radiation and environmental pollutants than sea vegetables. All sea vegetables contain radio-protective properties. One of the more powerful protective elements in sea vegetables is sodium alginate. The alginic acid found in sea vegetation acts as a binding or chelating agent in the body for the radioactive strontium 90 which is now found in our vegetables, milk and meat. Not only does alginic acid flush out strontium 90 from the digestive tract, but it also extracts and chelates it from the bone marrow and bloodstream. Researchers at McGill University (Canada) are finding that this extends to all heavy metals including lead, cadmium and mercury.

Another benefit of eating sea vegetables is that they help dissolve fat and mucus deposits. The body frequently stores environmental contaminants in fat or adipose tissue because they are not essential to life. By helping to dissolve fat deposits and by pulling some contaminants out of the body, sea vegetables can help detoxify from different types of radiation and industrial pollutants.

Karengo - Typical Analysis
Sodium 30960.00 ppm
Potassium 30150.00 ppm
Sulphur 19031.00 ppm
Magnesium 4406.00 ppm
Phosphorus 3999.25 ppm
Calcium 2157.00 ppm
Iron 172.30 ppm
Aluminium 114.30 ppm
Boron 33.40 ppm
Strontium 32.60 ppm
Zinc 27.00 ppm
Manganese 16.30 ppm
Arsenic 14.20 ppm
Iodine 12.00 ppm
Silica 7.00 ppm
Tin / Fluorine 5.00 ppm /ea
Chromium 3.60 ppm
Copper / Nickel 2.70 ppm /ea
(other elements have less than lppm)

Totally natural Karengo dried sea vegetable - free of additives.

Wakame Fronds - Sea Vegetable: 300g

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The scientific name for wakame is Undaria.

It is one of the sweeter tasting sea vegetables, which requires little preparation. It has a silky, visually appealing texture and its delicate taste makes it easy to include in a variety of dishes. The black colour of the dried wakame will turn green when re-hydrating.

Mostly wakame is sold in crispy dry strips; Pacific Harvest wakame is prepared in convenient bite-size fronds that are ready to use.

Wakame sea vegetable is highly recommended in the Macrobiotic diet because of its highly alkaline qualities. In Japanese folk medecine, wakame is known as a cleanser and a strengthener of the blood; miso soup has been used for generations to aid in recovering from the effects of childbirth & illness & to protect from sickness.  More recently it has been discovered to help protect from the effects of radiation.

Wakame is also a good source of iodine and fiber. It is also high in calcium and iron, and is a good source of vitamin A, B12 and K.

This seaweed is well known because it is used in Japanese Miso soup. Wakame was introduced in NZ from the commercial boats and is considered a pest. As a result it can’t be harvested commercially at this stage because of the risks that it might endanger native seaweeds habitat if it is allowed to propagate.

This sea vegetable has a long black or dark-green color, feather-like leaf and it thrives in a wide variety of environments, which makes it very resilient.

It can be added directly to soups or stews at the ends of the cooking and will soak up some of the broth to get back to its original softness. When used for salads or as a vegetable, it should be soaked in cold water for 10 minutes or warm water for 3 minutes. It can also be marinated, blanched, steamed or quick roasted to be enjoyed as 'chips'.

Nutritional Information: Totally natural Wakame (undaria sp.) dried sea vegetable - free of additives.

Nori Sheets - Raw & Organic - 10, 25 & 100 sheet packs

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Raw Untoasted Nori (Sushi Nori)- Porphyra Yezoensis - Certified Organic

The toasted Nori sheets usually found in most shops and always in normal commercial sushi is green coloured and cooked at very high temperature and known to contain carcinogens caused by the high temperatures used in processing. We suggest you avoid this toasted nori. Instead, we suggest you use our Raw Nori Sheets which have been dried under 40° C and do not contain carcinogens.  This raw nori is the best available and is prized by raw and living food eaters. It has a delicious flavour, a dark brown/black colour and are of a stronger consistency which make them harder to tear than the toasted nori sheets.

This organically grown nori from China is certified through OCIA (Organic Crop Improvement Association) International, one of the world's oldest, largest and most trusted leaders in the organic certification industry. No chemicals or artificial fertilizers were used to raise this seaweed. They are regularly tested for toxins, fuel oil and pesticides. The nori farmers are also paid living wages and share in the profits.

Nutritional Benefits

Nori seaweed is high in fibre, protein, vitamins and minerals. Compared with dairy products, seaweed provides up to ten times more calcium and iron by weight, and an extremely high amount of important trace minerals. Nori is traditionally eaten to strengthen the circulatory system and help lower cholesterol. 

Nori also contains Vitamin A and C.

Use this delicious low-fat, nutrient-dense food wrap to make raw nori rolls (wraps). See one of our favourite recipes below.

Nori can also be torn into small pieces to season salads or other delights.

Kali & Parvati, our raw food pussies, love to eat this raw nori torn into small pieces & their fur has become even glossier!  

Size: 19cm x 21 cm

Nutritional Information:

1 sheet (2.5g)

Calories 8
Fat 0g
Sugars 0g
Total Carbs 1g
Fiber 1g
Protein 1g
Sodium 10mg
Potassium 8mg

Vitamin A 5% Daily Value
Vitamin C 1% Daily Value
Calcium 1% Daily Value
Iron 2% Daily Value

Daily Values based on a 2,000 calorie diet & USDA figures

Raw Nori Rolls (Wraps)

Basically you can fill the rolls with whatever takes your fancy.

Suggestions:

Avocado (or guacamole mix)
Hummus
Finely shredded raw fish (snapper is fab or terakihi)
Sprouts, shredded lettuce, cabbage
Grated beetroot, carrot, zuchinni
Sundried tomatos, pitted olives
Finely chopped onion, crushed garlic

We often mix all of the above (or whatever is in the fridge, garden etc.) in a large bowl & add some tahini to help bind everything.

On a dry chopping board, place one sheet of nori horizontally facing you & then spread a couple of spoons of your mix onto the horizontal half of the nori sheet closest to you. Spread evenly. If you`ve not done rolls before you'll soon discover how much is the right amount. Roll the nori like a cigar or you can use a bamboo sushi mat. To seal, put a little water on the edge just before you finish rolling it. You can cut into bite sized pieces if you want (clean your knife between each cut & cut very slowly to avoid tearing the nori) or just serve as one long roll - 1 or 2 x per person. Great for picnics & a fun way to get the high minerals of the seaweed into kids as they can help you make them.