Kelp and other seaweeds bring a salty, metallic taste to your cooking at the same time as packing a nutritious punch. Kelp is rich in healing antioxidants and iodine but as far as cooking goes, it really depends on what form you are using. Dried seaweed makes wonderful stocks while fresh seaweed can be cooked and served alongside a seafood dish or in a soup. In Australia we are not accustomed to cooking with kelp and other seaweeds, so here are some tasty ideas to bring the healing power of these foods into your diet such as our: kelp power bowl; kelp noodle salad; seafood spaghetti with kombu; kelp super snacks; kelp bread; kelp vegan pad thai; and miso honey baked salmon topped with seaweed salad.
Seafood Spaghetti with Kombu
Recipe / Lisa Holmen
This seafood pasta is complemented beautifully by the addition of kombu, which provides salty notes to the dish. Although ground kombu can be used, you can also add a pinch of finely chopped kombu to the frying pan when adding the garlic. You can find kombu at your local Asian grocer.
Serves: 4
400g dried spaghetti
1 tbsp extra-virgin olive oil
1 onion, finely diced
300g seafood marinara mix
3 cloves garlic, minced
1 tbsp dried kombu, ground
1 chilli, deseeded and finely sliced
200mL dry white wine
1 bunch flat-leaf parsley, chopped
1. Cook the pasta in a large saucepan of salted boiling water until al dente or according to packet instructions.
2. While the pasta is cooking, heat the olive oil in a
