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The New Seaweed Cookbook, Second Edition: Over 100 Gluten and Dairy Free Recipes for an Anti-Inflammatory, Nutrient Dense Diet Paperback – November 10, 2015
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—Paul Pitchford, author of Healing with Whole Foods: Asian Traditions and Modern Nutrition
"The New Seaweed Cookbook combines wise nutrition with modern cooking, and offers a brand new take on a very old (and healing) food group! Crystal's recipes are easy to follow and have reinspired a love for my green sea veggies once again."
—Alexandra Jamieson, CHHC, CAPP, cocreator of Super Size Me and author of Women, Food, And Desire
"There’s simply nothing that Crystal Maderia does with food, whether it’s teaching, cooking, or writing about it, that’s not exceptionally well done. There’s a reason her restaurant is one of the most popular in central Vermont. She creates a feast for the senses through food and her awareness of how good food is directly related to good health. Her taste-tantalizing The New Seaweed Cookbook, brings us the best of healthy and gourmet recipes that are simple to prepare and simply delicious. Highlighting one of nature’s most nutrient-dense and delicious foods and packed full of exciting new recipes, The New Seaweed Cookbook ‘invokes beauty and wonder,’ while easing us into a great new culinary adventure. This is ‘health food’ at its very best—real food, grown naturally, and unbelievably tasty!"
—Rosemary Gladstar, author and herbalist
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Besides what you would expect--descriptions and photos of sea weeds, ingredients lists, sources--you will find:
Seasonings & Dressings, including a lemon-zest blend of fresh herbs and dried palm fronds; amazigh dry rub, Tangy Korean Nori, lightly toasted under a broiler, then eaten as a snack, or crushed for a fruikake, or ground finer. A Moroccan spice rub, a Pumpkin seed crust, sea butter, seasnack mix, seaweed tapanade, several aiolis, a ginger marmalade, even cranberry sauce, and more.
Next come small dishes, appetizers and salads, a kimchi with sea vegetables, some slaws, a seaweed caviar, baked stuffed shiitake, Nori tempura, a custard, fresh spring rolls, sweet potato balls, samosas, a marinated bean and lentil salad, a caesar salad, a mock 'tuna' salad.
Then soups: a pea soup, using mochi coins (mochi made into a sort of croutons or crusty stick features in several of these recipes), recipes with miso, dashi, dumplings, sizzling rice, lemon grass broth and noodles, even curry
We move on to mains: Chicken and Arame with Deep Chocolate Hazelnut Picada; Venison Medallions with Elderberry Hijiki Crust; Pan-Seared Salmon with Sea Palm; Succulent Tofu; even Chicken Cacciatore, lamb, quail, pork in a blended seaweed crust, and tofurkey with brown rice and amaranth stuffing, and miso dressing (if you get to this one in November), and more.
Some desserts using agar flakes, and other things--you'll have to look at that one yourself.
Special Preparations, which covers nuts, seeds, pastes, milks, and broths.
After reading this I bought my first sea vegetables in tablets, (here on Amazon!), I'm no longer pushing that green stuff in my ramen out of the way and shopping for seaweed to add the power of the sea into my cooking.
Thanks for making something obscure important.