Category: Seaweed salad recipe

Seaweed

We are loving seaweed at the moment. Collecting it (sustainably of course) for our animals, gardens, food and for beauty treatments!

Coastal foraging

While it is fun and exhilarating to be foraging for your own free seaweed and mussels that are growing so prolifically at our beautiful beaches, it is important to remember a few rules. In all the excitement of foraging edible seaweed, it can be subject to over harvesting – especially in a focused area which could quickly be depleted:

  1. Always be sure the sea you are collecting from is not polluted and there is no red tide when collecting mussels.

  2. Collect at the low tide, closest to the tide line as possible.

  3. Never pull seaweed off a rock, rather cut pieces off with a pair of scissors leaving its “holdfast” attached to the rock so that the rest of the plant may regrow.

  4. Only cut 1/3 of the seaweed.

  5. Only pick seaweed for culinary use that is attached to a rock, don’t collect any you find floating or washed up on shore.

  6. Only pick seaweeds that look healthy and clean.

  7. Only pick what you need!

  8. Don t collect any unusual seaweed that is sparse in the rock pools, only what you see growing prolifically in the area.

  9. Watch your back! Never have your back turned to the waves as you collect, especially when collecting those elusive big mussels clinging to the rocks on the low tide line. On a stormy day, one wave can easily sweep you out to sea.

  10. Only collect what your permit allows.

  11. Respect all wild life when you forage. Take care where you walk.

  12. Sustainable harvesting ensures regrowth, conservation and abundance for animals, sea life and for yourselves for the next season.

For a great overview on seaweed written by Rob Anderson, please read here.

For info on the three different kinds of seaweeds – brown, red and green – please click on this:

3G Algae (Seaweed & Phytoplankton)

Sea lettuce

Visit this link on the Scenic South website for my Sea Biscuit recipe using Sea Lettuce or Ulva (shown above).

Kelp saladKELP AND AVO SALAD

Ingredients:

3 kelp blades, your choice of oil for frying, 1t tbs sesame seeds, 3 avocados, salt and pepper to taste, half a lemon.

Method:

Cut strips of kelp and quick fry in a hot pan until they turn green. Take them out and put them on paper towel to drain. Put them in a salad bowl and shake over the sesame seeds. Toss until coated. Chop up the avo and add to the bowl. Squeeze in the lemon juice and season to taste. Decorate with edible flowers. Great as a sandwich filler!

Enjoy! And if you have any tasty seaweed recipes, please do share with us!

Early Summer Coastal Foraging

Yesterday we went on another amazing adventure.

In one of our earlier blogs, I posted a recipe for Seaweed couscous salad

Our fascination for this amazing super food has led to many rock pool forays and lots of delicious (and weird until I got it right) dinners for friends and family. There has been a lot of interest in what one can use and how to cook with it, so we decided to add it to our foraging courses to share the wonders of our local nutrient packed yet vastly underutilized sea vegetables (and mussels…who can resist mussels in a creamy, garlic white wine sauce!) how to harvest sustainably (there are 12 rules in the written notes you receive!) how to prepare a few favorite dishes and of course – of course! A feast at the end.

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Coastal foraging along the Atlantic low-tide line in a very fresh South-Easter…hello summer!

Why is seaweed so popular around the world but not here in South Africa where we have about 3000km  of coastline with around 850 species of seaweed or marine macro-algae?

Coastal foraging

A fantastic group of people, exploring the magical rock pools – nibbling at various “macro-algae” along the way.

Coastal foraging

Collecting edible seaweed and mussels for an afternoon feast.

Coastal foraging

And then heading back to the Beach Cottage to prepare our foraged goods.

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Mixing the secret sauces…

 Coastal foraging

 There is nothing like a little bit of socializing around seaweed!

Coastal forage seaweed face mask

We even had a beauty session…Seaweed face mask beauty treatments.

Face masks are a great way of benefiting from the nutrient and mineral rich seaweed. It helps tone and nourish the skin, plump it up and make it glow.

Coastal forage

Immediate visible effects. Everyone was in agreement….once it was all wiped off of course.

Getting nourished from within and on the outside too!

Edible seaweed Forage courseDelicious!

A huge thank you to Rob and Hazel Anderson who we were so lucky to have join us on our forage. Thank you for all your amazing seaweed facts and the recipes – now my whole menu is changing and I have so much more experimenting to do in the kitchen…I cant wait!

One of the wonderful facts I learnt from him is that in Southern Africa, there is archaeological evidence that seaweed was an important part of the diet of stone age coastal dwellers.

It’s a whole new (old) world out there people. And it’s so very exciting.

Just don’t forget to buy your permits before going out and collecting or coming on our course. You can get one from your local post office for just R95 (and you totally make it back in your very first meal) which lasts a year (that’s a lot of meals) you will need a mussel license (bonus) which allows you to collect aquatic plants too. All the proceeds go to Marine and Coastal management for research and the protection of our marine resources. Do it. And then come on our course so we can teach you how to collect seaweed sustainably and how to cook it!!! Important. And so fun. And super tasty.

If you would like to join us on our next Coastal Forage, to play like kids and eat like kings, please email roushanna@hotmail.com for more info. Our next course dates are the 23rd of Nov and repeated on the 7th of December.

Hope to see you then!

Seaweed salad recipe

The other day I wrote about collecting seaweed in my wild mushroom post that we were going to put in a marinade for salad. I thought I would share the recipe with you today as it turned out to be so delicious (modest).

There are three types of seaweed and these are classified by colour: Red, Green and Brown. In this recipe I used green “sea lettuce” seaweed collected of the rocks at low tide. Cut pieces of seaweed off with scissors rather than tearing the whole plant off the rock so that it can continue to grow. You can collect all year round except when there is a red tide, but the very best time for collecting seaweed is in Spring as it is highest in nutrients then.

SEAWEED SALAD WITH GARDEN GREENS AND EDIBLE FLOWERS

Ingredients:

For the seaweed marinade: 2 cups of seaweed, 1 tbs honey, 1 tbs soy sauce, salt and pepper to taste, 2 tbs sesame seeds (optional).

For the salad: Fresh garden greens, edible flowers, ready-cooked whole wheat couscous. *

First rinse your seaweed well in a basin of cold water, rubbing to dislodge any little shells and pieces of sand stuck to the leaves.

Then put them in a bowl and pour over hot water. Leave for 5 mins and drain.

Put the seaweed, honey, soy sauce, salt, pepper and sesame seeds in a bowl. Mix and refrigerate for a few hours or overnight.

For making your salad, simply add your garden greens and couscous to the seaweed, toss, sprinkle a couple of edible flowers on top and hey presto – a restaurant quality meal with double the taste yet way more affordable!

*You can add any veg to this salad – carrots, cucumber and radish work well and you can even add fresh sashimi fish for a sushi-type salad. Enjoy!

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