A new addition to my pantry is Power Superfoods Certified Organics Dulse Flakes.
I now use this in place of salt and seasoning in many of my meals. I’m trying to eat as raw and clean as possible.
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 !
“Hi Power Super Foods. I would just like to say a BIG THANKS to you all for bringing such awesome products to the public. I would also like to say I bought the SEA POWER Dulse Flakes and saw that you donate a percentage to Sea Shepherd. It is AWESOME! I am a crew member on Board the Bob Barker and was stunned when I got back from shopping and read that you donated a percentage to SSCS and showed all the crew — so big smiles everywhere knowing that other people care about the marine eco system too. Will be recommending to everyone I know. Thanks heaps.” M.M.
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.
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.
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
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)
1/2 Tsp cayenne pepper (or to taste)
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