We’d like to remind Forumites to please avoid political debate on the Forum.
This is to keep it a safe and useful space for MoneySaving discussions. Threads that are – or become – political in nature may be removed in line with the Forum’s rules. Thank you for your understanding.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
The Forum now has a brand new text editor, adding a bunch of handy features to use when creating posts. Read more in our how-to guide
E: 31/03 (Midnight) Win Meat-Free Seaweed 'Bacon' and Pasta!
Meat Free Monday
Seamore’s founder mistook seaweed for pasta, loved the experience and decided to fool the rest of the world with ‘I Sea Pasta’. I Sea Pasta looks like tagliatelle but is 100% wild, handpicked ‘himanthalia elongata’ seaweed from Connemara, Ireland. Inspired, he searched and found another great seaweed, in Brittany, France, and ‘I Sea Bacon’ was launched.
I Sea Bacon is a natural, unprocessed seaweed – ‘dulse’ – that turns into (green) bacon when fried. It can be added to anything that needs a crunchy, salty, smoky kick. The soft leaves can also be used as a flavour enhancer in salads, pastas and other dishes.
Rich in protein, fibre and vitamins, seaweed promotes good circulation in the body as well as helping to regulate blood sugar levels and lower cholesterol. Used in Japanese cuisine since prehistoric times – ‘nori’ for sushi, ‘wakame’ for miso soup, ‘kombu/kelp’ for dashi (cooking stock) and ‘hijiki’ for salads – seaweed is growing in popularity in the West due to its versatility, appealing umami flavour and low carbon footprint.
And with one of the food trends predicted for 2017 being seaweed, it’s likely that more and more of us will be turning to this healthy, sustainable superfood!
Seamore’s founder mistook seaweed for pasta, loved the experience and decided to fool the rest of the world with ‘I Sea Pasta’. I Sea Pasta looks like tagliatelle but is 100% wild, handpicked ‘himanthalia elongata’ seaweed from Connemara, Ireland. Inspired, he searched and found another great seaweed, in Brittany, France, and ‘I Sea Bacon’ was launched.
I Sea Bacon is a natural, unprocessed seaweed – ‘dulse’ – that turns into (green) bacon when fried. It can be added to anything that needs a crunchy, salty, smoky kick. The soft leaves can also be used as a flavour enhancer in salads, pastas and other dishes.
Rich in protein, fibre and vitamins, seaweed promotes good circulation in the body as well as helping to regulate blood sugar levels and lower cholesterol. Used in Japanese cuisine since prehistoric times – ‘nori’ for sushi, ‘wakame’ for miso soup, ‘kombu/kelp’ for dashi (cooking stock) and ‘hijiki’ for salads – seaweed is growing in popularity in the West due to its versatility, appealing umami flavour and low carbon footprint.
And with one of the food trends predicted for 2017 being seaweed, it’s likely that more and more of us will be turning to this healthy, sustainable superfood!
0
This discussion has been closed.
Confirm your email address to Create Threads and Reply
Categories
- All Categories
- 354.6K Banking & Borrowing
- 254.4K Reduce Debt & Boost Income
- 455.5K Spending & Discounts
- 247.4K Work, Benefits & Business
- 604.3K Mortgages, Homes & Bills
- 178.5K Life & Family
- 261.8K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.7K Read-Only Boards