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Serving
Suggestions for Golden Kelp
Meal |
» Order |
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| Hawaiians
love eating it, and in Japan it comprises
25% of the local diet, but in Australian
seaweed is just the stuff we are careful
to step over while walking on the
beach. We are surrounded by these
highly nutritious and often quite
tasty sea vegetables whose culinary
potential has until now been largely
ignored. We need to look anew at its
possibilities in cooking. |
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• Sea
Kelp - treasure of the tides |
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• Golden Kelp Meal looks like a coarse
pepper but tastes of kelp imbued with
sea salt. It's a natural flavour enhancer
and is both healthy and tasty!
Adults may take up to two or three
teaspoons daily (unless iodine is
already
being supplemented) and children half
that amount. |
Kelp is a natural in any stir-fry. It combines
well with honey, soy, sesame seeds
and lemon juice; with vegetables such
as cucumber, carrot, bean sprouts,
beans, lettuce and tomatoes; with
curry, tofu, tahini, ginger, garlic,
chilli and coconut milk; with herbs
and spices such as basil, cardamom
and cayenne; and with cinnamon and
butter.
Fish is also a classic match with
kelp. It is delicious crumbled on
grilled fish, ideal sprinkled on salads,
cooked rice, poached eggs, in omelettes
or in a tempura batter.
Kelp is great added to dough when
baking bread or added to the rice
steamer when cooking rice. |
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Golden
Kelp Meal can also be used to flavour
soups, sauces or stocks where, not surprisingly,
it imparts a distinctive sea flavour. It
is also a natural thickener for curries
and casseroles.
Kelp is also used as a natural sea salt
(kids
love it on their roast vegetables). Or it
can
simply be taken in a glass of juice (left
for
a short time to soften) or with fruit salad
and yoghurt.
Note: » Golden
Kelp Meal is available in both
meal and powder form (» more details)
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