- Kelp & Mushroom Stir-Fry
- Wakame Salad
- Kelp Noodles with Squid
- Kelp Soup
- Serving Suggestions
- Health Benefits
Quick & easy side dish – delicious with steak! (serves 2-4)
250g Kelp Noodle or Tagliatelle
1/2 punnet mushrooms
1 Tbsp olive oil
1 clove garlic – finely chopped
1 stock cube (vegetable or beef) dissolved in 100 ml of boiled water
Salt & pepper to taste
Chopped parsley or coriander to garnish (optional)
Heat oil in frying pan. Add garlic and mushrooms, fry till softened. Add kelp and dissolved stock cube; simmer about 5 minutes, stirring occasionally, till liquid has reduced to sauce consistency. Add salt and pepper as desired. Top with herbs.
SUGGESTION: If serving with steak, cook the steak first and use the same pan for the recipe. Once you add the dissolved stock gently scrape the bottom of the pan to get the tasty bits from the steak.
Make up a wakame dressing of:
- rice wine vinegar, soya sauce, sesame oil and sesame seeds
toss with noodle cut Alaria (kelp).
Lightly cook finely chopped garlic in olive oil. Add ¼ teaspoon finely chopped red chilli peppers and a quarter sweet pepper and cook for 2 minutes over a gentle heat.
Add 250 grams of squid, 100 grams of noodle cut kelp. Season with lots of black pepper, salt and the juice of half a lemon. Cook for no more than 2 minutes and serve
Warming & delicious - the nutrients in the kelp make this a real cold-buster!
½ litre good stock – chicken works well
100 grams kelp – salad or noodle cut
2 tablespoons Fish sauce
1 tablespoon minced garlic
1/2 tablespoon sesame oil
Soy Sauce for Broth
Lightly cook the garlic in the sesame oil over a very low heat, add the other ingredients and cook for 10 minutes.
– For variation you can add tofu and/or coriander.
Add to salad, coleslaw or couscous
Use as a noodle replacement
Deep fry and sweeten with cinnamon & sugar or go savoury with sea salt & black pepper
Add to soups and gravies to give a depth of flavour
Add Kelp to beans while cooking – helps get the most nutrition for the beans and helps to soften
Add minced cut Kelp to Crème fraîche and parsley. Serve over seafood of your choice
Blend salad cut or minced with cream cheese & your favourite fresh herbs and serve with crackers
Our Organic Kelp Seaweeds offer more than just a great taste...
More calcium than many vegetables, including kale! Calcium is important to maintain strong bones and optimal muscle function.
Studies suggest that kelp may halt the absorption of fat in the gut. A study published in Food Chemistry found that alginate in kelp could help block fat absorption in the intestines by 75 percent.
Kelp is naturally high in antioxidants, including carotenoids, flavonoids, and alkaloids, which help to fight against disease-causing free radicals.
Natural source of iodine (helps with thyroid conditions)
Why Kelp is a Super Food - notable amounts of:
vitamins A, B-12, B-6, and C
Reviewed by health care specialists at UCSF Medical Center. This information is for educational purposes only and is not intended to replace the advice of your doctor or health care provider. We encourage you to discuss with your doctor any questions or concerns you may have.
- What to do with Kelp Pesto
- Kelp Pesto and Mayonnaise
- Add my Kelp Pesto to what?
- Kelp Pesto Deviled Eggs
Yes, Kelp Pesto pasta is delicious, but pesto has surpassed the pasta days!
Scroll through to see our favourite ways for enjoying kelp pesto.
Mayonnaise is delicious.
Mayonnaise with a dollop of Kelp Pesto is phenomenal.
Egg & onion for your sandwich - mix with Kelp Pesto Mayo
Need a quick dip? Kelp Pesto Mayo
Roast chicken leftovers - mix with Kelp Pesto Mayo and serve on fresh bread
Get adventurous - or not, but here are some ideas for mixing your fabulously delicious Kelp Pesto.
Spuds - boiled, mashed, roasted. Mix kelp pesto through them and wow your taste-buds
Scrambled eggs with Kelp Pesto make breakfast special
Cottage cheese with Kelp Pesto - wow factor added
Simple Supper - Before baking your salmon, layer with Kelp Pesto. Top with a bit more cheese for a lovely crust to bake up in the oven.
Classic dish - with a Kelp Pesto twist!
- 6 Free-Range Eggs
- 25g Islander Kelp Pesto
- 25g mayonnaise
- 1tsp crème fraiche
- black pepper & salt (to taste)
- paprika, for garnish
Hard boil eggs then rinse under cold water for one minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add Kelp Pesto, mayonnaise, crème fraiche, salt, and pepper, and mix well.
Add heaping spoonfuls of the yolk mixture into the egg whites. Sprinkle with paprika and serve.