Consuming sea vegetables regularly can seem like a foreign concept to many Westerners. Start a conversation about dulse, arame, laver, or hijiki and most won’t now what in the world you are talking about. For myself personally I couldn’t really imagine my life without sea veggies. They are such an awesome way to become more mineralized, and they are actually extremely versatile and can be used in a variety of different recipes. People are probably most familiar with roasted greenish black nori as this is what sushi is wrapped in. nori does also come in a raw, sun dried form which works great for wraps of all kind! A simple snack I like to make is take a nori sheet, mash up some avocado, add some whole leaf dulse (another favorite of mine), some sprouts, tomato slices and red bell pepper, roll up and ingredients and crunch right in!

Recently i tried RawGuru’s new sea spaghetti and was so instantly impressed with this form of seaweed! I’ve been literally craving it everyday since and have been experimenting with different ways of using it in recipes. The sea spaghetti comes in longish, thin, very firm sticks. This seaweed only takes about 15 minutes to soak and soften up. You can use the soak water to water plants with as a fertilizer. After soaking, the strips become very soft and very easy to chew. They are not gummy and indigestible like other forms of seaweed, in fact they are completely soft and tender. They definitely have a seaweed flavor but it is not overly intense and fishy, and would work really well with a variety of different sauces and dressings.

They can be added to your usual green salads, or you can try making an Asian inspired cabbage sesame salad with the following ingredients: green and purple cabbage shredded, sesame oil, sesame seeds, a pinch of salt, a dash of Coconut Aminos, and soaked sea spaghetti “noodles”. Massage oil and salt with the cabbage and then add remaining ingredients. Add other julienned veggies of your choice or herbs like cilantro. I’ve noticed how satisfying my meals are when i use the sea spaghetti. Many forms of seaweed are extremely salty and it can be more salt than the body actually needs. Sea spaghetti on the other hand isn’t very salty at all and doesn’t require any extra rinsing, just a quick soak. My one and only disappointment with my sea spaghetti is that the bag ran out much too quickly! = )<br />

Tom Kha Inspired Sea Soup- Raw Vegan Style

1 Young coconut- all of the meat and 1 Cup of the water
3 cup creamy Cashew Mylk (Blend 1 cup Cashews with 3 cups water a
chunk of lemongrass and kefir lime leaf, strain through nut mylk bag)
1 ripe, fresh tomato- medium size
1/4 cup soaked sun dried tomatoes
2 large cloves Garlic
3 tsp fresh ginger peeled and minced
2 tsp freshly minced tumeric root, or 2 tsp curry/tumeric powder
1 lime juiced fresh
1 tbs Coconut Aminos
Bali sea salt to taste
1/2 tsp cayenne, chili spice or smoked chipotle pepper depending on
your flavor preference.

Blend these ingredients together until smooth. Add in the following
ingredients once blended:

1/2 Cup Soaked sea spaghetti
1/2 Cup whole leaf dulse, torn into pieces
2 small handfuls Cilantro leaf, minced up a bit (Less if you're not a
big cilantro person)
Optional veggie additions to add to already prepared soup base- Thinly
sliced mushrooms, red bell peppers, fresh shelled peas, or cherry
tomatoes cut into small sections.

Simple Tahini by the Sea Salad
1 Cup soaked sea spaghetti
2 Cups sprouts of all kinds (sunflower, clover, alfalfa, pea sprouts, broccoli)

Tahini dressing:
1/4 Cup Artisana Tahini
1/2 tbs sesame oil
1 tbs fresh lemon juice
1 clove garlic, pressed
1 Pinch of Bali sea salt
1/2 tbs dulse flakes
1 Tbs or so of water, just enough to blend into the consistency that you like
Optional- 1 tsp chlorella or spirulina powder
Stir well and mix with soaked sea spaghetti and sprouts.
Garnish with black sesame seeds

Yum! Enjoy your noodles!

Click here to order your raw sea spaghetti today!