Tag: seaweed salad

Febuary coastal foraging

On the 1st of Feb we had another really fun Coastal Forage.

Awesome people, fantastic conversation and scrumptious food!

Amongst all the awesome people on the course, Cape Nature botanist Rupert Koopman and his beautiful wife Florence De Vries also joined us. Florence took all the stunning photos in this post. Thank you!!!

coastal foragingThese boots were made for foraging…

Coastal foragingA little bit if info shared,

Coastal foragingfor collecting our foraged goods.

Coastal foragingMmmmmm mussels!

Coastal foragingWrack it and stack it. On my plate please….Wrack seaweed coleslaw. A thing of beauty and taste.

Coastal foragingApplying a seaweed face masks for amazing health and cosmetic benefits.

Coastal ForageIncluding instant happiness,

Coastal forageAnd ultimate bliss.

Coastal ForagingRustic ingredients for a gourmet meal.

The 1st of March and the 31st of March – both starting at 9am – are our next Coastal Forage dates.

Join us as we play like kids and eat like kings, and learn a little bit along the way too.

Contact roushanna@hotmail.com for more info or to book.

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.



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!


Wild mushroooms

Its has been raining on and off for days now, but today the sun came out to play. And so did we.  And the sheep and their lambs. And the rest of the animals.

Baa baa white sheep

But we left them to sunbathe at the nursery and went to the beach instead. The waves were too messy and wild to surf so we just played in the waves and collected seaweed to be marinated for tomorrows salad.

Scarborough beach

On the way home decided to see if any mushrooms had decided to pop their heads up for our supper. They had. You have to adjust your vision a bit and get your “mushroom spotting” eyes on as they are little tricksters, cleverly disguising themselves as old leaves under fallen pines needles, bushes and grasses. But once you spot one *like magic* you can see them appearing all over the place. I couldn’t find anything for ages though. Husband: “Look for suspicious little mounds of grass.” Boy child: : “I am EXCELLENT at finding them!” The confidence of 6 year olds should be bottled and sold for millions. Girl child did not say much as she is only just 1, but wanted to join in so shouted “Mama! Mama!” crossly at some pine cones she was foraging for in the puddle she was sitting in.

We found some slippery jacks and some pine rings

Wild mushrooms

Which would go perfectly in a pasta sauce with some Trachyandra or Veldkool as it is commonly known, that we had foraged earlier in the day. Their tender flower buds are similar to young asparagus.


There is something uniquely special about eating local foraged wild foods, giving you the feeling of really being in touch with the season. Getting the exact vitamins and minerals your body is suppose to be receiving. Back to our roots. Back to basics. But in a really delicious sort of way.