Dulse seaweed recipes

• Macrobiotic: Ying and Yang foods and other Basics

Published: 01/26/2006 - Updated: 09/09/2018

• Author: Nayeli Reyes

Dulse Alga is the most famous of the North Atlantic and it is said that the Celtic and Viking warriors chewed it on their voyages. This red alga is the richest in iron so it is recommended in cases of anemia. It has a high content of magnesium, potassium, iodine and phosphorus. It is the second richest in protein, after the nori. You just need to soak for a few minutes to add to salads. Combines well with cooked cereal.

Algae in our diet provide us with fiber, one of the main elements to combat constipation and to prevent degenerative diseases of the intestines. With the seaweed salad you can enjoy a range of new flavors.

Seaweed Salad

Ingredients:

• a handful of wakame seaweed
• 1 handful of Hijiki seaweed
• 1 handful of Atlantic Dulse seaweed
• 4 tender carrots
• 2 tablespoons of salted peanuts
• 3 tablespoons ofolive oil
• 2 tablespoons of rice vinegar or white wine
• 2 tablespoons of orange juice,
• salt and pepper.

Preparation:

In a pot with hot water, pour all the algae and leave to soak for 10 minutes, then strain, carve up the algae that are larger and enter it all in a salad bowl.

Dulse seaweed with Macaroni

Ingredients:

• 500 grams of macaroni
• 1 bunch green onions
• 2 leeks
• 3 garlic cloves
• 1 bundle of fresh herbs or a teaspoon of each kind of grass (eg, 3 different: anise, basil and savory, are carmine and helps digest pasta)
• a handful of cooked peas
• 2 artichokes cut into thin slices
• 1 zucchini
• 1 tbsp of dulse seaweed soaked several minutes (3 or 4) and chopped
• sea salt
• olive oil
• sesame (optional).

Preparation:

1. Boil macaroni in plenty of water with a little sea salt and a bit of olive oil to avoid sticking. Once cooked (a little softer than "al dente" are more digestive), pass through cold water and drain.
2. In a skillet stir-fry the spring onions, leeks and garlic, all cut often with a little oil and salt (about 5-7 minutes on medium-low heat to avoid burning) and then add the artichokes, zucchini and a glass of water and herbs for flavor and color, besides the dulse seaweed. When the artichokes are soft, put the peas.
3. A couple of minutes and took the bundle of herbs if we cook with fresh herbs, and put all the sauce in a bowl that can be drawn to the table. Above, macaroni: the right to remove that pervade the taste of the sauce. Finally add the sesame seeds on top. This dish can be varied and enriched with 1) a black olive slices, 2) with pickles, whether we like vinegary taste, 3) with chopped nuts and raisins soaked in advance, 4) with roasted red peppers and cut into pieces; 5) with a mixture of avocado and cheese chopped into pieces, and so on. etc. Likewise, vegetables (peas, artichoke) can be replaced with carrots and mushrooms, green peppers or red kale into pieces and almonds.

Spaghetti al pesto with dulse seaweed

Ingredients:

• 400g of spaghetti
• 2 cloves of garlic
• fresh basil
• 50 g of pine nuts
• olive oil 1st cold pressing
• Soy sauce
• 30g of dulse seaweed

Preparation:

1. Put boiling water, when boiling add the spaghetti, cook over medium heat until the pasta is al dente. Soak in cold water to prevent sticking and strain. Grind in a mortar the garlic, pine nuts and basil, add a dash of soy and olive oil. Add a little water to soften the pesto.
2. Mix the sauce with the pasta. Toast Dulse on a hot pan, it is crisp, shred with fingers and sprinkle the spaghetti at the time of service.

Warm salad of scallops with crisp lettuce and sea foam of dulse seaweed

Ingredients:

For the crunchy:

• 250 grams of rice
• 75 grs of sea lettuce
• 300 grams of water
• 200 ml of extra virgin olive oil

For the foam:

• 100 ml of milk cream
• 100 ml of fish Fumet
• 75 grams of dulse seaweed
• 75 grams of butter

To finish cream:

• 100 ml of milk
• 100 ml of fish Fumet
• 75 grams of dulse
• 75 grams of butter

Preparation:

1. Cook the rice in a saucepan on fire for 20 min. Grind in termomix, stretch and leave in a silpat to dehydrate in a warm place. Put on fire with olive oil and when hot fry until they inflate and get crunchy.
2. Foam: Put in a saucepan to heat all ingredients and bring to 60 º C
3. To finish: Place the crunchy seaweed the center of a plate, arrange lettuce on and above the previously passed by the scallop sauce. Beat using foam Turmix trying to get out and finally the scallops sauce.

Dulse seaweed salad

Ingredients:

• Toasted Walnuts
• Alga Dulce alga
• Lettuce

For the vinaigrette:

• garlic, oil, vinegar, mustard and soy sauce.

Preparation:

1. Cut fine lettuce, fresh seaweed soaked for 5 minutes and cut.
2. Put the nut into plate.
3. For vinaigrette mix the oil, garlic, soy sauce, vinegar and mustard.
4. In a salad bowl put lettuce, seaweed, and the vinaigrette over all toasted walnuts.

Hamburgers with dulse seaweed

Ingredients:

• 1 cup of any vegetable or cooked cereal (rice, millet, chickpeas, etc).
• 1 chopped onion.
• 1 clove of minced garlic.
• 1 tablespoons of Dulse seaweed soaked, drained and chopped.
• ½ carrot grated finely.
• Parsley chopped fine.

Condiments:

• ½ teaspoon of Comino powder
• Oil and soy sauce.
• White Flour.

Preparation:

1. Skip onion, minced garlic and Dulse seaweed with a little oil and a few drops of soy sauce for 5 minutes.
2. Crush the cereal or legume cooked with a fork or puree maker. Add the onion and garlic sautéed with shredded carrots and drained, parsley and Comino. Mix well.
3. Add a bit of white flour, if necessary, to give a drier consistency.
4. Take a little of the dough with your hands and form each hamburger.
5. Add a little white flour and fry the burgers a few minutes on both sides until golden and crisp consistency. Dry each burger on absorbent kitchen paper and serve.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.