You’ve probably heard about the incredible health benefits of seaweed, but have you ever thought about turning it into your next favorite snack? From crispy chips to savory bites, our roundup of 18 Delicious Seaweed Snacks Recipes for Healthy Living is here to inspire your kitchen adventures. Perfect for health-conscious foodies looking for a tasty twist, these recipes promise to delight your taste buds and boost your wellness. Dive in!
Crispy Seaweed Chips
Yesterday, as the evening light faded, I found myself craving something light yet satisfying, a snack that could bridge the gap between hunger and health without weighing me down. That’s when I remembered the delicate crispness of seaweed chips, a treat as fleeting as the sunset yet deeply nourishing.
Ingredients
- For the chips:
- 4 sheets of nori seaweed
- 1 tbsp olive oil
- 1/2 tsp sea salt
- For seasoning (optional):
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Brush each nori sheet lightly with olive oil on both sides, ensuring even coverage for maximum crispness.
- Sprinkle the sea salt evenly over the oiled nori sheets, adding garlic powder and smoked paprika if desired for extra flavor.
- Cut the nori sheets into 2-inch squares using kitchen scissors for bite-sized chips.
- Arrange the squares in a single layer on the prepared baking sheet, making sure they don’t overlap to allow for even cooking.
- Bake in the preheated oven for 10-12 minutes, or until the chips are crisp and slightly curled at the edges. Keep an eye on them after the 8-minute mark to prevent burning.
- Remove from the oven and let cool on the baking sheet for 5 minutes; they’ll crisp up further as they cool.
So light they almost float off the plate, these seaweed chips carry the essence of the ocean in every bite. Try serving them alongside a creamy avocado dip or simply enjoy their umami richness on their own.
Seaweed Salad with Sesame Dressing
Every now and then, a dish comes along that feels like a gentle whisper from the sea, inviting you to pause and savor its simplicity. Seaweed salad with sesame dressing is one such dish, a harmonious blend of oceanic flavors and nutty undertones that dances lightly on the palate.
Ingredients
- For the salad:
- 2 cups mixed dried seaweed (wakame, hijiki, and arame)
- 4 cups cold water
- For the dressing:
- 2 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp sesame seeds
Instructions
- In a large bowl, soak the mixed dried seaweed in 4 cups of cold water for 10 minutes, or until fully rehydrated and tender.
- While the seaweed soaks, whisk together the toasted sesame oil, soy sauce, rice vinegar, and honey in a small bowl until well combined.
- Drain the seaweed thoroughly, squeezing out any excess water with your hands to ensure the salad isn’t watery.
- Toss the drained seaweed with the sesame dressing until evenly coated.
- Sprinkle the sesame seeds over the salad for a final touch of texture and flavor.
Yield a salad that’s crisp yet yielding, with a dressing that’s rich but not overpowering. Consider serving it alongside grilled fish or as a refreshing standalone dish on a warm afternoon.
Spicy Seaweed Popcorn
Yesterday, as the evening light faded, I found myself craving something uniquely comforting yet adventurous, a snack that could bridge the gap between the familiar and the novel. That’s when I remembered the Spicy Seaweed Popcorn, a dish that marries the crunch of popcorn with the umami depth of seaweed and a kick of heat.
Ingredients
- For the popcorn:
- 1/2 cup popcorn kernels
- 2 tbsp coconut oil
- For the seasoning:
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tsp chili flakes
- 1/4 cup crumbled nori seaweed
Instructions
- Heat a large pot over medium heat and add the coconut oil, allowing it to melt completely.
- Add the popcorn kernels to the pot, cover with a lid, and shake gently to coat the kernels in oil.
- Once the kernels start popping, reduce the heat slightly and continue shaking the pot occasionally to prevent burning. Tip: Listen for the popping to slow down to about 2 seconds between pops to know when it’s done.
- Remove the pot from heat and let it sit covered for 30 seconds to ensure all kernels have popped.
- In a small bowl, whisk together the toasted sesame oil, soy sauce, and chili flakes.
- Drizzle the seasoning over the popped popcorn and toss gently to coat evenly. Tip: Use a large bowl with a lid to shake the popcorn for an even distribution of seasoning.
- Sprinkle the crumbled nori seaweed over the popcorn and give it one final gentle toss. Tip: For extra crispiness, spread the popcorn on a baking sheet and bake at 250°F for 10 minutes.
With its irresistible crunch, the Spicy Seaweed Popcorn offers a symphony of flavors—salty, spicy, and umami—all in one bite. Serve it in a large sharing bowl for movie nights or pack it into small bags for a flavorful snack on the go.
Seaweed and Avocado Toast
Venturing into the quiet of the morning, the simplicity of ‘Seaweed and Avocado Toast’ offers a moment of peace, a blend of earthy and creamy that whispers of the sea and the soil.
Ingredients
- For the toast:
- 2 slices of sourdough bread
- 1 tbsp olive oil
- For the topping:
- 1 ripe avocado
- 1/2 cup dried seaweed, rehydrated
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) to toast the bread to perfection.
- Brush both sides of the sourdough slices with olive oil, ensuring even coverage for a crispy texture.
- Place the bread on a baking sheet and toast in the oven for 10 minutes, flipping halfway through, until golden and crisp.
- While the bread toasts, mash the avocado in a bowl with lemon juice, salt, and pepper until smooth but slightly chunky for texture.
- Drain the rehydrated seaweed and squeeze out excess water, then roughly chop for easier spreading.
- Once the toast is ready, spread the mashed avocado evenly over each slice.
- Top the avocado with the chopped seaweed, distributing it evenly for a balanced flavor in every bite.
Perfectly crisp toast meets the creamy richness of avocado, topped with the umami depth of seaweed. Serve with a sprinkle of sesame seeds or a drizzle of chili oil for an extra layer of flavor.
Seaweed Wrapped Rice Balls
Venturing into the kitchen today feels like a gentle embrace from the sea, as we explore the simple yet profound joy of making Seaweed Wrapped Rice Balls. This dish, a humble homage to the ocean’s bounty, invites us to slow down and savor each step, from the soothing rinse of the rice to the final, satisfying wrap of seaweed.
Ingredients
- For the rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- For the filling:
- 1/2 cup canned tuna, drained
- 1 tbsp mayonnaise
- 1 tsp soy sauce
- For wrapping:
- 4 sheets nori seaweed, cut into quarters
Instructions
- Rinse the sushi rice under cold water until the water runs clear, about 3-4 times, to remove excess starch.
- Combine the rinsed rice and water in a rice cooker. Cook according to the manufacturer’s instructions, usually about 20 minutes. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
- While the rice cooks, mix the tuna, mayonnaise, and soy sauce in a small bowl. Set aside.
- In another small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice with a wooden spoon. Tip: Fan the rice while mixing to help it cool and become glossy.
- Wet your hands to prevent sticking, then take a handful of rice and flatten it in your palm. Place a teaspoon of the tuna mixture in the center, then encase it with more rice, forming a ball.
- Wrap each rice ball with a quarter sheet of nori, pressing gently to adhere. Tip: Serve immediately or wrap tightly in plastic wrap to keep fresh.
Delightfully, these Seaweed Wrapped Rice Balls offer a playful contrast between the soft, slightly tangy rice and the crisp, salty seaweed. Try serving them on a wooden board with pickled ginger for an extra zing, or pack them for a picnic to enjoy the whispers of the sea wherever you go.
Seaweed and Cucumber Sushi Rolls
Calmly, as the morning light filters through the kitchen window, I find myself drawn to the simplicity and elegance of making Seaweed and Cucumber Sushi Rolls. It’s a process that invites patience, a gentle reminder of the beauty in taking things slow.
Ingredients
- For the sushi rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- For the filling:
- 1 medium cucumber, julienned
- 2 sheets nori (seaweed)
- For serving:
- 1 tbsp soy sauce
- 1 tsp wasabi (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain well.
- Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil, then simmer covered for 20 minutes on low heat.
- While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: Warming the mixture slightly can help the ingredients blend more smoothly.
- Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a rice paddle or spatula. Cool to room temperature.
- Place a nori sheet on a bamboo sushi mat. Spread half of the rice evenly over the nori, leaving a 1-inch border at the top.
- Arrange half of the julienned cucumber in a line along the bottom edge of the rice-covered nori.
- Roll the sushi tightly from the bottom, using the mat to shape it. Tip: Wetting the top border of the nori slightly can help seal the roll.
- Repeat with the second nori sheet and remaining ingredients.
- Slice each roll into 6-8 pieces with a sharp, wet knife. Tip: Cleaning the knife between cuts ensures cleaner slices.
Freshly made, these sushi rolls offer a delightful contrast between the crisp cucumber and the tender, slightly tangy rice. Serve them with a dab of wasabi and a side of soy sauce for a simple yet satisfying meal.
Roasted Seaweed with Olive Oil and Salt
Wandering through the flavors of the sea, this simple yet profound dish brings the ocean’s essence to your table with minimal fuss. It’s a humble celebration of texture and taste, where each crisp bite whispers stories of the deep.
Ingredients
- For roasting:
- 4 sheets of dried seaweed
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
Instructions
- Preheat your oven to 300°F (150°C), ensuring it’s perfectly calibrated for gentle roasting.
- Lay the seaweed sheets on a baking tray, brushing each side lightly with olive oil to enhance crispiness without overpowering their natural flavor.
- Sprinkle salt evenly over the oiled seaweed, aiming for a balanced seasoning that highlights rather than dominates.
- Roast in the preheated oven for 10 minutes, then flip each sheet carefully to ensure even cooking and roast for another 5 minutes. Watch closely as they can go from perfectly crisp to burnt quickly.
- Remove from the oven and let cool for a minute; they’ll crisp up further as they sit, achieving the ideal texture.
This roasted seaweed offers a delicate crunch and a savory depth, making it a versatile snack or a unique garnish. Try crumbling it over warm rice for an unexpected texture contrast or enjoy it as is, letting its simplicity shine.
Seaweed and Tofu Soup
Today, as the early morning light filters through the kitchen window, I find myself drawn to the simplicity and depth of flavors in a bowl of Seaweed and Tofu Soup. It’s a dish that whispers of the sea and the earth, a comforting embrace in every spoonful.
Ingredients
- For the broth:
- 4 cups water
- 1 piece dried kelp (about 4 inches)
- 1 tbsp soy sauce
- For the soup:
- 1 cup soft tofu, cubed
- 1/2 cup fresh seaweed, rinsed and chopped
- 1 green onion, thinly sliced
- 1 tsp sesame oil
Instructions
- In a medium pot, bring 4 cups of water to a gentle boil over medium heat.
- Add the dried kelp to the boiling water, reduce the heat to low, and let it simmer for 10 minutes to infuse the water with its umami flavor. Remove the kelp and discard.
- Stir in 1 tbsp of soy sauce into the broth, adjusting the heat to maintain a gentle simmer.
- Gently add 1 cup of cubed soft tofu to the broth, being careful not to break the pieces. Simmer for 5 minutes.
- Add 1/2 cup of fresh seaweed to the pot, stirring lightly to distribute. Simmer for another 3 minutes, just until the seaweed softens.
- Drizzle 1 tsp of sesame oil over the soup and sprinkle with sliced green onions before removing from heat.
Unassuming yet profound, this soup offers a delicate balance of textures—the silkiness of tofu against the slight chew of seaweed. Serve it with a side of steamed rice for a meal that feels both nourishing and light, a quiet celebration of simplicity.
Seaweed and Quinoa Salad
Sometimes, the simplest combinations bring the most comfort, like this Seaweed and Quinoa Salad, a dish that whispers of the ocean and the earth in every bite. It’s a gentle reminder of how nourishing food can be, both for the body and the soul.
Ingredients
- For the salad:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup mixed seaweed, rehydrated
- 1/2 cup cucumber, thinly sliced
- 1/4 cup red onion, finely diced
- For the dressing:
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/2 tsp ginger, grated
Instructions
- In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
- While the quinoa cooks, prepare the dressing by whisking together sesame oil, rice vinegar, honey, and grated ginger in a small bowl until well combined.
- In a large mixing bowl, combine the cooked quinoa, rehydrated seaweed, cucumber, and red onion.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use your hands to toss the salad for a more intimate mixing.
- Let the salad sit for 10 minutes before serving to allow the flavors to meld. Tip: For an extra crunch, sprinkle with toasted sesame seeds right before serving.
Delicate yet flavorful, this salad offers a delightful contrast between the chewy seaweed and the fluffy quinoa. Serve it in a hollowed-out cucumber bowl for an elegant presentation that’s sure to impress.
Seaweed and Sweet Potato Fritters
Drifting through the kitchen on a quiet afternoon, I found myself drawn to the earthy allure of seaweed and the comforting sweetness of sweet potatoes, a combination that promised both nourishment and a touch of whimsy in every bite.
Ingredients
- For the fritters:
- 1 cup mashed sweet potato
- 1/2 cup rehydrated seaweed, finely chopped
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 tbsp olive oil
- 1/2 tsp salt
- For frying:
- 1/2 cup vegetable oil
Instructions
- In a large bowl, combine the mashed sweet potato, chopped seaweed, flour, beaten egg, olive oil, and salt until well mixed.
- Heat the vegetable oil in a frying pan over medium heat until it reaches 350°F, checking with a cooking thermometer for accuracy.
- Form the sweet potato mixture into small patties, about 2 inches in diameter, and carefully place them into the hot oil.
- Fry each patty for 3-4 minutes on each side, or until golden brown and crispy, adjusting the heat as necessary to prevent burning.
- Remove the fritters from the oil and drain on a paper towel-lined plate to absorb any excess oil.
- Tip: For extra crispiness, let the mixture chill in the refrigerator for 30 minutes before forming into patties.
- Tip: Rehydrate the seaweed in warm water for 10 minutes before chopping to ensure it’s tender.
- Tip: Serve immediately for the best texture, as the fritters soften over time.
Light and crispy on the outside with a tender, flavorful center, these fritters are a delightful contrast of textures. Try serving them atop a fresh green salad or with a drizzle of spicy mayo for an extra kick.
Seaweed and Almond Butter Smoothie
Under the soft glow of the morning light, there’s something profoundly comforting about blending together the earthy tones of seaweed with the creamy richness of almond butter, creating a smoothie that’s as nourishing as it is unexpected.
Ingredients
- For the smoothie base:
- 1 cup unsweetened almond milk
- 1/2 cup frozen banana slices
- 1 tbsp almond butter
- 1 tsp spirulina powder
- For the topping:
- 1 tbsp toasted almond slices
- 1/2 tsp chia seeds
Instructions
- In a blender, combine the almond milk, frozen banana slices, almond butter, and spirulina powder.
- Blend on high speed for 45 seconds, or until the mixture is completely smooth and no banana chunks remain.
- Pour the smoothie into a tall glass, leaving a little space at the top for the toppings.
- Sprinkle the toasted almond slices and chia seeds evenly over the top of the smoothie.
- Let the smoothie sit for 2 minutes to allow the chia seeds to slightly soften.
Rich in texture and flavor, this smoothie offers a delightful contrast between the creamy base and the crunchy toppings. Serve it with a stainless steel straw to enhance the sipping experience, or enjoy it as a quick, nutrient-packed breakfast on the go.
Seaweed and Chickpea Hummus
Reflecting on the quiet hum of the kitchen, there’s something deeply comforting about blending the earthy tones of seaweed with the creamy richness of chickpeas. This Seaweed and Chickpea Hummus is a gentle nod to the sea, a simple yet profound way to bring its briny depth into our everyday meals.
Ingredients
- For the hummus base:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 cup olive oil
- 2 tbsp ice water
- For the seaweed mix:
- 1/4 cup dried seaweed, soaked and drained
- 1 tbsp sesame oil
- 1 tsp soy sauce
Instructions
- In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, and salt. Blend until smooth, about 2 minutes.
- With the processor running, slowly drizzle in the olive oil, followed by the ice water, to achieve a creamy consistency. Tip: The ice water helps to lighten the texture of the hummus.
- In a small bowl, mix the soaked seaweed with sesame oil and soy sauce until well coated.
- Gently fold the seaweed mixture into the hummus until just combined. Tip: Avoid overmixing to maintain some texture from the seaweed.
- Transfer the hummus to a serving bowl and let it sit for 10 minutes to allow the flavors to meld. Tip: This resting period enhances the depth of flavor.
Might this hummus carry the whisper of the ocean to your table, its creamy texture punctuated by the occasional bite of seaweed? Serve it with crisp vegetables or spread it thickly on toasted sourdough for a simple, yet memorable meal.
Seaweed and Pumpkin Seed Crackers
Yesterday, as the morning light filtered through my kitchen window, I found myself drawn to the simplicity and nourishment of homemade crackers. There’s something deeply satisfying about creating something so elemental, yet so full of flavor, like these Seaweed and Pumpkin Seed Crackers.
Ingredients
- For the dough:
- 1 cup all-purpose flour
- 1/2 cup pumpkin seeds, finely ground
- 2 tbsp dried seaweed, finely ground
- 1/2 tsp salt
- 1/4 cup water
- 2 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, ground pumpkin seeds, ground seaweed, and salt until well combined.
- Add the water and olive oil to the dry ingredients, stirring until a dough forms. If the dough is too dry, add water one teaspoon at a time until it comes together.
- Turn the dough out onto a lightly floured surface and roll it out to 1/8-inch thickness. For uniform crackers, use a ruler to guide your rolling.
- Cut the dough into squares or rectangles with a sharp knife or pizza cutter, then transfer the pieces to the prepared baking sheet.
- Bake for 15-20 minutes, or until the crackers are golden and crisp. Keep an eye on them after the 15-minute mark to prevent burning.
- Allow the crackers to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Vibrant with the umami of seaweed and the nuttiness of pumpkin seeds, these crackers offer a delightful crunch. Serve them alongside a creamy dip or simply enjoy their rustic charm on their own.
Seaweed and Mango Salsa
Lazing into the kitchen on a quiet afternoon, the thought of combining the ocean’s depth with tropical sweetness feels like a whisper of summer. This Seaweed and Mango Salsa is a dance of flavors, where the sea meets the sun in every bite.
Ingredients
- For the salsa:
- 1 cup dried seaweed, rehydrated and finely chopped
- 1 ripe mango, diced into 1/4-inch pieces
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeds removed and minced
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1/2 tsp sea salt
Instructions
- In a medium bowl, combine the rehydrated seaweed, diced mango, red onion, and minced jalapeño.
- Drizzle the lime juice and olive oil over the mixture, then sprinkle with sea salt.
- Gently toss all the ingredients together until evenly coated. Tip: For the best flavor, let the salsa sit for 10 minutes before serving to allow the flavors to meld.
- Adjust the seasoning with more lime juice or salt if needed. Tip: If you prefer a spicier salsa, add a pinch of chili flakes.
- Serve chilled or at room temperature. Tip: For an extra crunch, top with toasted sesame seeds before serving.
Gently spoon this vibrant salsa onto a crispy tortilla chip, and let the contrasting textures and flavors take you on a culinary journey. The seaweed offers a subtle brininess, perfectly balanced by the mango’s juicy sweetness, making it an unforgettable addition to any summer gathering.
Seaweed and Coconut Energy Balls
Venturing into the kitchen on a quiet morning, the thought of creating something both nourishing and delightful led me to these Seaweed and Coconut Energy Balls. They’re a testament to how simple ingredients can come together to form something unexpectedly comforting and energizing.
Ingredients
- For the base:
- 1 cup rolled oats
- 1/2 cup unsweetened shredded coconut
- 1/4 cup ground flaxseed
- For binding and flavor:
- 1/2 cup almond butter
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- For the seaweed mix-in:
- 2 tbsp finely chopped dried seaweed
Instructions
- In a large mixing bowl, combine the rolled oats, shredded coconut, and ground flaxseed. Stir until evenly mixed.
- Add the almond butter, honey, vanilla extract, and sea salt to the dry ingredients. Mix thoroughly until a sticky dough forms.
- Gently fold in the finely chopped dried seaweed, ensuring it’s evenly distributed throughout the mixture.
- Using your hands, roll the mixture into small balls, about 1 inch in diameter. Tip: If the mixture is too sticky, lightly wet your hands to make rolling easier.
- Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up. Tip: For a quicker set, you can freeze them for 15 minutes.
- Once set, transfer the energy balls to an airtight container. Store in the refrigerator for up to a week. Tip: For a refreshing twist, serve them chilled straight from the fridge.
Lightly crisp on the outside with a chewy center, these energy balls offer a subtle sweetness balanced by the umami depth of seaweed. Enjoy them as a quick snack or pair with a cup of green tea for a serene afternoon treat.
Seaweed and Lentil Stew
Today, as the morning light filters through my kitchen window, I find myself drawn to the comforting embrace of a pot simmering on the stove. There’s something deeply nourishing about combining the earthy tones of lentils with the oceanic whisper of seaweed, a dish that feels like a hug from the sea.
Ingredients
- For the stew base:
- 1 cup dried green lentils, rinsed
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the seaweed and seasoning:
- 1/2 cup dried wakame seaweed, soaked and drained
- 1 tsp soy sauce
- 1/2 tsp ground ginger
- Salt to taste
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
- Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
- Stir in the rinsed lentils and vegetable broth, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender but not mushy.
- While the lentils cook, soak the wakame seaweed in warm water for 10 minutes, then drain and chop into bite-sized pieces.
- Once the lentils are cooked, add the soaked seaweed, soy sauce, and ground ginger to the pot, stirring well to combine.
- Simmer uncovered for an additional 5 minutes to allow the flavors to meld, adjusting salt as needed.
- Remove from heat and let stand for 2 minutes before serving to thicken slightly.
Best enjoyed when the stew is still warm, its flavors a delicate balance between the earth and the sea. The lentils offer a hearty texture, while the seaweed adds a subtle chewiness, making each spoonful a discovery. Serve it with a slice of crusty bread to soak up the savory broth, or over a bed of steamed rice for a more substantial meal.
Seaweed and Walnut Pesto Pasta
Just as the morning light filters through the kitchen window, there’s something deeply comforting about preparing a meal that feels both nourishing and a little adventurous. Today, let’s embrace the subtle brininess of seaweed and the earthy crunch of walnuts in a pesto that transforms simple pasta into a dish with layers of flavor and texture.
Ingredients
- For the pesto:
- 1 cup fresh basil leaves, tightly packed
- 1/2 cup toasted walnuts
- 1/4 cup dried seaweed, rehydrated and squeezed dry
- 2 garlic cloves, peeled
- 1/2 cup extra virgin olive oil
- 1/2 tsp sea salt
- For the pasta:
- 12 oz spaghetti
- 4 quarts water
- 1 tbsp salt
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt.
- Add the spaghetti to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, combine basil, walnuts, seaweed, garlic, and sea salt in a food processor. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: For a thinner consistency, add a tablespoon of reserved pasta water.
- Drain the pasta and return it to the pot. Add the pesto and toss to coat evenly. Tip: If the pasta seems dry, add more reserved pasta water a little at a time.
Unassuming at first glance, this pasta dish surprises with its depth of flavor—the seaweed adds a whisper of the sea, while the walnuts bring a comforting richness. Serve it with a sprinkle of crushed walnuts on top for an extra crunch, or alongside a crisp white wine to complement its herbal notes.
Seaweed and Berry Smoothie Bowl
Evenings like these call for something light yet nourishing, a bowl that whispers of the sea and sings with the sweetness of summer berries. This Seaweed and Berry Smoothie Bowl is a gentle embrace of flavors, perfect for a quiet morning or a reflective afternoon.
Ingredients
- For the smoothie base:
- 1 cup frozen mixed berries
- 1/2 cup almond milk
- 1 tbsp honey
- 1 tsp spirulina powder
- For the topping:
- 1/4 cup granola
- 1 tbsp chia seeds
- 1/2 cup fresh blueberries
- 1 tsp dried seaweed flakes
Instructions
- In a blender, combine the frozen mixed berries, almond milk, honey, and spirulina powder.
- Blend on high for 45 seconds, or until the mixture is smooth and creamy. Tip: If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
- Pour the smoothie into a bowl.
- Sprinkle the granola, chia seeds, fresh blueberries, and dried seaweed flakes evenly over the top. Tip: For an extra crunch, toast the granola lightly before adding it to the bowl.
- Serve immediately. Tip: For a more vibrant presentation, arrange the toppings in small, intentional clusters.
Gently dive your spoon into the bowl to discover a contrast of textures—creamy, crunchy, and slightly chewy. The spirulina lends a subtle earthiness that balances the berries’ sweetness, while the seaweed flakes add a whisper of the ocean. Try serving it in a hollowed-out coconut half for a playful, tropical twist.
Conclusion
Liven up your snack time with these 18 nutritious and tasty seaweed recipes that promise a boost to your healthy lifestyle. Whether you’re a seasoned seaweed lover or new to its delights, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share your favorites on Pinterest to spread the seaweed love. Happy cooking!
