Seaweed is one of the most ancient organisms on earth. In a fascinating article whose title suggests that seaweed is the food of the future, researchers examine evolutionary history and explain that the source of the first, prehistoric cell is the sea, and that there is every chance that this cell was in fact an early micro-seaweed, which is the source of life in all its diversity.Seaweed cells are the first plants from which land-based plants developed and 50% of all photosynthesis is carried out by seaweed, which lives in the oceans that cover two thirds of the globe. Seaweed has been a food since the dawn of history, particularly in the Far East, where they are used in a wide range of dishes.
ASIAN STYLE RECIPES SEASONED WITH SEAWEED
1 kg salmon fillets with skin
3 spoons white miso paste
1 spoon soy sauce
4 spoons mirin
½ tsp grated orange peel
½ tsp ground black pepper
For Bulgur and Seaweed Salad:
½ cup coarse bulgur
1 cup boiling water
1 package Ulva seaweed leaves, washed, well-squeezed out and coarsely chopped
1 cucumber thinly sliced
1 apple cut into matchsticks
1 finely chopped green onion
2 tbsps soy sauce
2 tbsps lemon juice
½ tsp sesame oil
4 tbsps olive oil
Heat the oven to 180 and line a tray with baking paper.
Prepare the salmon: mix miso, soy, mirin, orange peel and black pepper and spread on the salmon. Place on the tray.
Roast for 15 minutes.
Prepare the bulgur and seaweed salad: while the salmon is in the oven, soak the bulgur in boiling water. If it does not absorb all of the liquid, strain it.
Mix the bulgur with the seaweed and the rest of the salad ingredients.
Serve: place the salmon on a serving tray with mounds of seaweed salad around it.
The recipe is thanks to the culinary magazine “Al HaShulchan”’s. Team: Recipe- Sabina Waldman | Photos: Gal ben Zeev | Design: Oriya Geva.
Prepare the soy cutlets:place the cutlets in the pot, along with seaweed leaves, soy sauce, sesame oil and turmeric.Pour in the boiling water and bring to a boil again. Continue to cook over a medium flame for half an hour. Drain and remove water.
Prepare the stew: Heat the coconut oil in a wide pan. Add onion, garlic, ginger and chili and fry for 5 minutes until softened slightly.
Add the carrot and red peppers and continue to fry for five more minutes.
Add the soy, stir and fry 5 minutes more.
Pour the coconut cream and the water into the pot. Add the soy sauce, sugar, lemon juice and a handful of Ulva seaweed leaves and bring to a boil. Lower the flame and cook for 15 more minutes.
Add chopped coriander and serve on white or whole-grain rice.
TOFU AND VEGETABLE SKEWERS WITH ULVA SEAWEED LEAVES
Ingredients for 8 skewers:
300 gr tofu, cut into large cubes
Tightly packed cup of washed and squeezed Ulva seaweed leaves
1 large, cubed zuchinni
½ eggplant, cubed
1 leek, sliced into 2 cm pieces
8 long wooden skewers
Ingredients for homemade teriyaki sauce:
⅓ cup spy sauce
⅓ cup mirin
3 tbsps light brown sugar
¼ cup olive oil
3-4 chopped garlic cloves
½ tsp ground black pepper
Prepare the teriyaki: pour the soya and the mirin into a small saucepan.Add sugar, stir and bring to a boil. Lower the flame to minimum and cook for 20 minutes until the sauce reduces and thickens. Remove from the stove and cool.
Prepare the skewers: Alternately thread the tofu, zuchinni, leek and eggplant onto the skewer, separating them with small bunches of seaweed.
Stir the teriyaki into the rest of the marinade ingredients.
Place the skewers in a large pan and pour the marinade over them. Turn them so that all sides are coated with the sauce. Leave for at least 10 minutes or up to a night in the fridge.
Heat the oven to 250 degrees.
Broil the skewets: place the skewers on the oven grill (it’s a good idea to place a tray with a little water in it beneath, to catch the drips), and broil for 10-15 minutes, or until the vegetables are soft and darkened. They can be grilled as well, in which case they should be brushed occasionally with whatever marinade is left.
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