Description
Description
• Delicious as a healthy snack. Low temperature sun dried, enzyme active.
• Good source of protein iron, chlorophyll, enzymes and Vitamin A & Vitamin B’s.
• More total dietary fiber (33%) and soluble fiber (16%) than oat bran
• Tested for chemical, heavy metal and bacteriological pollution.
• Meets all OCIA Organic Standards for harvesting and handling.
Basic Prep
Our dulse comes directly to you without processing or washing out any of its mineral richness. Please check for occasional tiny hidden pebbles or shells in the leaves. Store your dulse in this bag out of extreme light, heat or moisture.
If uncooked dulse is too chewy for you, allow it to absorb some ambient moisture (steam kettle, damp towel, humid room) and in a few days it will be tenderized by its own live enzymes. Rinsing the dulse briefly will tenderize it more quickly and make the taste less strong.
Cooking with dulse is a treat. It is fast and flavorful. Try pan-frying some leaves in a well-oiled skillet until they turn brownish and crisp. Kids love these “chips”. You can dry roast dulse pieces in a medium hot skillet or low oven until the leaves turn greenish – not black (burned). Crumble them on grains, soups, pasta, pizza, or popcorn.
Dulse In Salads
• Adds tangy taste, rich color, mineral nutrition.
• Tear or scissor snip into bite sized pieces.
• Mix 1/3 cup per serving. Let stand 5 min. or more.
• Great in Waldorf, Caesar, Greek or garden salads.
• Dulse In Soups
• Adds unique seafood flavor to any potato, tomato or grain based soup.
• Toss in about ¼ – 1/3 cup per serving.
• Cooks immediately and turns a lighter color.
• Try some in chowder, minestrone, bouillabaisse.
Dulse In Sandwiches
• Boosts the flavor and nutrition of any creation.
• Add as is to moist sandwiches; rinse quickly for dry
• For crunchy dulse, pan-fry or bake a few min. until crisp and add at the last minute
• Replace bacon in BLT’s. Spice up Ruebens and Subs
Dulse in Stirfries
• Compliments most veggies. Great with tofu and tempeh and most other seafood.
• Cut to bite-size; ¼-1/3 cup per serving
• Add to any stirfry and reduce normal salt or soy.
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