The star of this week’s recipe is a new addition to the #ContentKitchen that delivers more vitamins, minerals and proteins than any land-derived vegetable - Sea Spaghetti!
High in calcium, iodine and magnesium, seaweeds contain unique compounds that can help boost immunity, rid your body of harmful toxins and pollutants and work wonders for your skin! Containing anti-viral, anti-septic and anti-inflammatory properties, seaweeds are high in free-radical scavenging antioxidants and amino and fatty acids essential for maintaining optimum skin health.
We've been enjoying the Cornish Seaweed Company's variety as a great winter alternative to the ever-popular 'courgetti' and tossed through salads for an added boost of nutrients.
This week, the founders share two recipes that have fast become staples in our #skinfood repertoire.
Sea Spaghetti in tomato sauce
- 20gr dried Sea Spaghetti
- 200ml sun-dried tomatoes
- 3 ripe vine tomatoes
- 200gr button mushrooms, or any other type of your preference
- 1 garlic clove, chopped
- 6 black olives, finely chopped
- 1 avocado
- Pine nuts, small handful
- Soak the dried Sea Spaghetti for 30 minutes in tepid water. Then cook for 10 minutes.
- Drain and rinse thoroughly in cold water.
- Mix the tomatoes, garlic, mushrooms, and olives together in a pan and allow the sauce to cook gently for about 5-10 minutes.
- Serve the cooked seaweed with the sauce and garnish with avocado and pine nuts.
Sea Spaghetti and Carrot Salad
- 15g sea spaghetti, dried or a handful of fresh sea spaghetti
- 2 tablespoons lemon juice
- 1 tablespoon wine vinegar
- 4-5 carrots, washed well, not peeled, and
- sliced into long, fine lengths with a potato peeler
- Half bag rocket salad
- 3 tablespoons good quality olive oil
- 1.5 tablespoons lemon juice
- 1 teaspoon coarse whole grain mustard and honey
- 1 tablespoon mixed seaweed
- 2 cloves garlic, crushed
- A pinch of cayenne pepper
- A pinch of sea salt
To prepare the sea spaghetti...
- Rinse the dried sea spaghetti and soak in warm water for 1 hour or briefly steam until al dente. If using fresh sea spaghetti, rinse well and steam for 10 minutes until al dente.
- Rinse the seaweed again and then marinate in lemon juice and wine vinegar for a few hours or overnight.
- Some can be left full length to decorate – chop the remainder into 2.5 – 5cm (1-2 inch) pieces.
To prepare the salad...
- Combine the dressing ingredients in a small jug.
- Pour the dressing over the carrots and sea spaghetti mix and allow to marinate for at least 1 hour.
- Mix the marinated ingredients with rocket and serve!