Dulse Leaf Certified Organic

Product Description

Power Super Foods Organic Dulse Leaf

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 zincand trace elements.

Sea vegetables help alkalise our bodies from the over-acidity of the modern diet and contain 10 to 20 times MORE bioavailable minerals and vitamins than land vegetables, with no fat and low calories !

For example, lack of iodine in the human body (which is widely absent from Australian soils but present in sea vegetables) can create a whole huge range of serious health issues – look them up!

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 !

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.

Do I have to hydrate it first? No need – even the whole Dulse Leaf is super velvety soft and naturally chewy.

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