Ingredients:
4 large eggplants cubed
1 ripe sugar plum
3 small fresh jalapeño
1 garlic clove minced
3 large tomatoes
1 tbsp tomato paste
1 onion
1/2 tsp salt or more if you need
1 tbsp olive oil
1/2 to 1 cup water
Pepper to taste
Microgreens to serve
Instructions
1. In a large pot, add the chopped tomatoes, plums, jalapeños, garlic, salt and olive oil. Cook on medium heat until soften.
2. Then add the tomato paste and stir. Cook until thick enough. Then set aside.
3. In a separate pot, cook the chopped onions with a little bit olive oil until soften.
4. Then add cubed eggplants into the pot. Toss together. Cook for 2-3 minutes stirring occasionally.
5. Then add 1/2 cup water, close the lif of the pot, cook on medium heat for 2-3 minutes.
6. Once soften, add the tomato plum sauce, stir well.
7. Continue to cook until eggplants are soften enough and absorb the water.
8. Serve with micro greens, pepper and salt.
Whether you are searching for a summer salad recipe, making summer salads for a crowd at your next get-together or just trying to put dinner on the table without having to turn on your oven, we’ve got you covered! This simple salad coated with our ocean inspired artichoke seaweed dressing, served with heavenly crispy coconut seaweed brittle!
Salad
Ingredients
1 large romaine lettuce
1 cup cherry tomatoes halved
1 large cucumber cubed
1 red bell pepper cubed
Microgreens
Instructions
1. Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl. Add the halved tomatoes, cucumbers, red bell peppers.
2. Pour artichoke dressing over the salad. Toss gently until lettuce is evenly coated.
3. Add the micro greens.
Artichoke seaweed dressing
Ingredients
2 artichoke hearts freshly peeled
1 large onion
1 garlic clove minced
1 tsp seaweed blend from Lofoten seaweed ( or nori, dulse, wake flakes)
2 tbsp olive oil (optional, skip if you don’t prefer to use oil)
1/2 cup water + more if you need to get desired consistency
1 bay leaf
Instructions
1. Peel your onion, place in the sous vide bag. Add the artichoke hearts and bay leaf and close the bag.
2. Cook sous vide for 4-5 hours at 42 C or until soft enough.
3. Once soften, remove the bay leaf and transfer the rest to your blender.
4. Add garlic clove, seaweed, water and blend well until you get smooth salad dressing. Add more water if you need.
Seaweed coconut brittle
Ingredients
2 cups young coconut meat
3 tbsp fresh coconut water ( just enough amount to reach a thick cream consistency)
A pinch pink himalayan salt
1/2 tsp seaweed blend (from Lofoten Seaweed)
Instructions
1. Place young coconut meat, coconut water and salt into your blender. Blend until smooth.
2. Spread the batter on the dehydrator sheets lined silicon paper. It should be around 1/4 inch thick.
3. Sprinkle some seaweed on the batter.
4. Dehydrate at 42 C. Check it every hour and flip it after 2-3 hours or when it is dry and possible. Continue to dehydrate another 3 hours or until crispy enough. Then break and serve with salad our enjoy as it is.
Nothing beats a dish of creamy vegan pasta. This creamy ocean inspired artichoke pasta is a super delicious and easy to make. We would say that this has been one of the indispensable sauces of our kitchen for the last 2 years. This time made with Lofoten Seaweed’s seaweed blend, topped with amaranth and basil microgreens.
Serves -2
Ingredients:
200 g castellane or your favorite pasta
2 small artichoke hearts freshly peeled
2 tbsp olive oil
2 garlic cloves
1 cup filtered water
1 large red or white onion
1 tsp seaweed blend (dulse, nori, wakame in fine powder form)
1 bay leaf
1/2 tsp whole black pepper
1/2 tsp whole dried juniper
1 tsp sea salt
Instructions:
1. Cook the pasta according to instructions on your pasta package.
2. Peel and chop your onion, place in a large pan. Add the minced garlic. Drizzle olive oil. Cook on medium heat until soften.
3. Peel and clean your artichoke, cut into cubes, add into your pan. Cook on medium heat for 2-3 minutes with the onions.
4. Add the water and bay leaf, cover the pan. Cook on low-medium heat for 10-15 minutes or until artichokes are soften enough and absorbs all the water. Then add little more water, juniper, black pepper and salt. Cook for 1-2 minutes.
5. Remove the bay leaf. Transfer the rest into a high speed blender. Add the seaweed blend. Blend until silky smooth. Add water as you need.
6. Transfer mixture to the pan. Add 2 tbsp pasta water, cook on low heat for 1-2 minutes.
7. Toss with your pasta to coat well.
8. Serve with micro greens, extra seaweed and vegan parmesan if desired.
This is a delicious, fresh and zingy ocean-inspired twist made with Lofoten’s Seaweed Blend that would be wonderful with pasta, added on top of a green soup or simply spread onto your sandwich.
Prepartion Time: 20 minutes
Serves: 4
Ingredients:
3 large zucchini
50 g fresh basil leaves
30 g walnuts or pine nuts
90 ml extra virgin olive oil
1 tbsp dried seaweed blend from Lofoten Seaweed
1/2 tsp salt + more as you need
2 tbsp nutritional yeast or vegan parmesan grated
1/2 tsp garlic powder or 1 clove of garlic minced
1 tbsp lemon juice
A handful of halved cherry tomatoes or whole tomato cubed and fresh basil to serve
Instructions
1. Place basil, walnuts, olive oil, lemon juice, seaweed and sea salt into a small bowl of a food processor.
2. Process until fine in consistency, scraping down the sides of the bowl as needed.
3. Stir in the vegan cheese or nutritional yeast and add a little more olive oil until the pesto reaches your desired consistency.
4. Spiralize zucchini using a vegetable spiralizer or cut into thin strands.
5. Place noodle in a bowl. Pour pesto over the noodles. Give it a good toss.
6. Serve with vegan parmesan and fresh basil leaves and halved tomatoes if desired.
Note: If you avoid using oil, you can replace olive oil with a mixture of avocado, lemon and water.
SEAWEED CRUSTED ALMOND CHEESE
Preperation – 20 min + 8 hrs
Quantity – 4 person
Ingredients
2 cups raw almonds soaked
1/2 to 1 cup water to blend thoroughly
1 probiotic capsule
1/4 tsp salt
1 tbsp gf nutritional yeast (optional)
1 tbsp lemon juice
1 tbsp lofoten seaweed blend ( dulse, nori, winged kelp) to coat
Instructions
1. Soak and peel the almonds then blend almonds, probiotic and water in a high speed blender ( like Blendtec with the twister jar).
2. Pour the mixture in a tall glass bowl and cover with a cheesecloth. Stir to combine with a wooden spoon (not metal, as it can tamper with the effectiveness of the probiotics). Let it sit at room temperature for 24 hours or up to 72 hours to culture. We found 48 hours to be the sweet spot. The longer it sits, the firmer and tangier it will become.
3. Once done, mix in the salt, nutritional yeast and lemon juice.
4. Roll the cheese into a cylinder by first placing a 12 inch long piece of baking paper on a flat surface.
5. Place half of the cheese in the middle and flatten it out into a rectangular shape. Carefully roll the wrap over the cheese and twist the sides to create a cylinder. Tie the ends and freeze for 2-3 hours.
6. Remove the wrap, roll into seaweed blend. Then dehydrate at 42° C for 24 hours to develope a rind. Once done, serve or keep in the refrigerator up to 1 week. If you don’t like the rind, you can skip dehydration step and consume the cheese as it is.
SEAWEED FLAVOURED BUCKWHEAT BRITTLE
Preperation – 20 min + 5-6 hrs
Quantity – 4 person
Ingredients
1 cup sprouted buckwheat groats
1 cup nut milk
1/2 tsp salt
1/2 to 1 tsp atlantic wakame (from Lofoten Seaweed)
1 tbsp butterfly pea powder (optional if you want them blue)
Dehydrated kumquats
Instructions
1.To make brittle, place sprouted buckwheat groats into a bowl and cover with water. Soak for at least 1 hour.
2. Transfer soaked buckwheat groats to a colander. Thoroughly rinse and drain.
3. Combine all the ingredients in a blender and then process at high speed until smooth.
4. Spread the buckwheat mixture on dehydrator trays covered with non-stick silicon sheets or parchment paper. Add dehydrated kumquat slices on top. Dehydrate at 42 C for 5-6 hours until you get brittle texture.
Broccoli’s noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. Jalapeños are rich in vitamins A and C and potassium. They also have carotene — an antioxidant that may help fight damage to your cells – as well as folate, vitamin K, and B vitamins. Granny Smith’s can help combat against chronic inflammation, which can lead to diabetes. Apples are an excellent source of fiber and vitamin C. Mint May Improve Irritable Bowel Syndrome (IBS).
Ingredients
6-7 granny smith apple
1/3 head broccoli
1 cup spinach
1 small jalapeno
1 lime
A handful peppermint
Instructions
1. Wash all produce.
2. Chop the apples and place them in your juicer.
3. Add mint leaves and chopped jalapeno, run juicing everything.
4. Add half of the broccoli florets and stalks, alternating a bit of spinach leaves and apples at the time.
5. Peel the lime and add to your juicer. Continue until everything is juiced.
6. Strain the juice using a cheesecloth, vegan milker or strainer if you need.
7. Pour in a bottle, it can be stored up to 2 days. But it is the best when you drink immediately.
This juice tastes fresh, flavorful, and mild. Lemon with the apples adds a slightly sweet and zesty taste that blends nicely with the other ingredients for an earthy and smooth finish.
Ingredients
80 g celery stalks
100 g spinach or collard
250 g fuji apples
1/2 bunch parsley
1 small lemon outer rind removed
Use courgette to make your juice smoother and creamier, or cucumber to make it lighter and fresher. (optional)
Instructions
1. Chop celery stalks and spinach leaves, parsley into smaller pieces with about 3-4cm in length. Remove seeds from apples; cut in half and divide into 4 parts.
2. Put celeries, spinaches and apples into your juice and juice.
Apple ginger juice is one such healthy recipe which combines the best of both the worlds. The body warming effect of ginger gives your body an immunity to fight with common flu and cold while apple gives healthy dose of dietary fiber.
Ingredients
3kg organic red apples
30g ginger
Instructions
1.Cut the apples into medium pieces and remove the core.
2. Add cut apple, ginger to your juicer.3. Juice everything.
4. Strain using a cheesecloth, strainer or vegan milker if you need.
It is best when consumed within 24 hrs.
Celery has an incredible ability to create sweeping improvements for all kinds of health issues. Every morning, drink roughly sixteen ounces of celery juice on an empty stomach. Celery juice is most powerful when you drink it solo. While it’s great to consume other green juices or vegetables juices and add in items like spinach, kale, parsley, cilantro, and apples, drink those mixed juices at a different time than your straight celery juice. For even greater benefits or if you suffer from a chronic illness or symptom, consider drinking twenty-four to thirty-two ounces of straight celery juice per day.
Time – 30 min
Quantity – 16 oz glass
Equipment – green star juicer
Ingredients
9-10 organic celery stalks
Instructions
1. Wash and drain your celery stalks.
2. Using the Green Star Elite or a similar juicer, juice the stalks.
3. It is best to make celery juice fresh and then drink it immediately. If you’re unable to make your celery juice right before you want to drink it, it’s important to drink it within twenty-four hours of making it.
Celery juice, when consumed in the right way, is a powerful and miraculous healing remedy and people are noticing the benefits it provides, such as clearer skin, improved digestion, less bloating, sustained energy, better mental clarity, weight loss, and stable moods, just to name a few!
Read 10 health benefits of celery juice by Medical Medium.