Hi everyone, the other day me and a friend of mine headed to the sea front and foraged sea kelp amongst other seaweed delights.
As nature is always abundant we were left with the simplest of questions. What do we do with all this kelp?
Below I share one of the answers, a very simple snack that took 5 minutes to put together, I will provide the recipe, but as usual I have no real quantities to share, it’s in your hands on that front.
- Filtered Water
- Extra Virgin Olive Oil – a generous glug
- Organic Cocnut oil- about a tbsp
- Squeeze of fresh lemon
- A generous glug of Liquid Aminos by Paul Bragg
- Sea Kelp
- Rainbow Chard
- Onion Squash
In a wide frying pan or Wok add the top five ingredients from the list and heat, once bubbling add the rest of the ingredients, the squash requires you to cut into small pieces, which allows it to soften quickly, thanx to the addition of water you never get to frying temps keeping all the goodness alive and if you want to after you have served your food you can squeeze some extra lemon juice on top to give it some extra zest.