Dulse Flakes
Did you Know?
ALLERGY WARNING: May contain trace amounts crustacean shellfish FAQ's
1. What does Dulse taste like? Kinda salty, kinda nutty, kinda smoky.2. Do I have to hydrate it first? No need – even the whole Dulse Leaf is super velvety soft and naturally chewy.
Donating To
Launched 2008/2009: www.seashepherd.org/whales
Facts
Rare and unique, our premium red Dulse (Palmaria palmata) seaweed is hand-harvested from the icy cold waters of Dark Harbour in the Canadian Maritimes, then sun-or-shed-dried. With it's velvety texture, Dulse Leaf or Flakes are munchable minerals wrapped in fabulous flavour !Nutritional Benefits
Dulse seaweed is a natural treasure chest of goodness, with Vitamins A, B1, B2, B3, B6, B12, C, and E, and minerals like potassium, calcium, magnesium, phosphorous, chromium, iodine and zinc and trace elements.Suggested Uses
Enjoy Dulse Leaf straight out of the bag, or sprinkle Leaf or Flakes in soups, stocks, stews, miso, stirfrys or savoury dishes. Alternatively, use to ‘salt' pasta or potato boiling water.Recipes
Nifty Noodles
Serves 4
Ingredients:
450g buckwheat soba noodles (or similar)
2 Tbsp peanut or sesame oil
2 Japanese eggplant (small skinny ones)
200g oyster mushrooms (or fresh shitake or enoki)
Handful snow peas
2 baby bok choy (or 1 pak tsoi etc)
4 green onions
1 Tbsp CHIA SEEDS (or sesame seeds)
½ cup DULSE LEAF, ‘julienned’ (try dry-toasting in heavy pan first)
OR 3 Tbsp DULSE FLAKE
Sauce:
2 Tbsp minced ginger
1 cup Tamari
4 Tbsp Mirin
4 Tbsp COCONUT PALM SUGAR
1 Tbsp sesame oil
1 Tbsp rice wine vinegar (or apple cider vinegar)
Optional:
1/2 Tsp cayenne pepper (or to taste)
Mindful Preparation:
1.Cook the noodles according to directions and toss with sesame oil when done – keep warm
2.Prepare sauce by whisking all ingredients in a small pot, slow-simmering 10 mins
3.Prepare veggies: eggplants in half moon slices, slice mushrooms, string snow peas, chop bok choy, slice green onions
4.Stir fry eggplant and mushrooms in oil, then rest of veg and sauce, tossing constantly until just done
5.(at this point, you may wish to remove veg from wok and keep warm, while reducing sauce on high heat until thick – watch!)
6.To serve, lay veg over hot noodles, divide sauce between serves, sprinkle with seeds and seaweed