Recipe Leaflet - Sea of Vitality

Contains all Minerals & Trace
Elements necessary for Human Health
Can help with Weight Management
Some Information
about Seaweed
& Tasty Recipes
Removes pollutants from the Body
Helps Protect against High Blood Pressure
Is 10 times higher Calcium than Milk
Is a rich source of natural Iodine
Is 50 times more Iron than Spinach
Has twice the Vitamin C as Orange Juice
A few Seaweed Facts
Natural
Salt
Substitute
Milled Dillisk
Our multi-award winning little star
that packs a powerful punch. It is an
excellent source of Protein & Vitamin
B12. It is also rich in Iron, Calcium,
Iodine & Magnesium. It is an excellent natural
salt substitute.
Ground Kelp
Our award winning Kelp is nature’s richest source
Natural
Salt
Substitute
of natural Iodine. Our thyroid needs Iodine to
keep our metabolism functioning properly. Kelp
is also known to promote a feeling of fullness so it
Who are we?
We are Tom & Ria Jones.
An ex-soldier and
ex-bank official with
a passion for seaweed.
We live in the beautiful
seaside town of
Dungarvan, Co. Waterford
and we would love to
share our passion and
vision for seaweed with
you
can help with weight management. It’s an excellent salt
sunstitute & works very well in sauces & dips
Irish Wholemeal Breadmix
If you are looking for a delicious, wholesome bread
you need look no further. Our breadmix is easy to
bake & tastes only gorgeous. We add NO salt or
sugar to our mix so thats good news for
those of you looking for a healthier option.
The fact that the mix is fortified with
Ground Kelp helps gives the finished
product a fantastic flavour that children love &
adults come back for more.
What are the benefits of Seaweed?
Seaweeds are powerhouses of nutrients, vitamins and
essential trace elements. They are a powerful source
of Iodine, essential for a healthy thyroid function and
efficient metabolism. An efficient metabolism can help
greatly with managing your weight.
Seaweeds are also an excellent replacement for salt.
They are naturally low in sodium so thats great news for
your heart. Adding seaweed to your recipes instead of
salt will enhance the flavour and greatly improve the
nutritional value of your dishes.
This recipe was given to us by Sally McKenna from her
hugly successful book “Extreme Greens”. A fantastic
book for anyone looking to cook with seaweeds or to use
them as cosmetics. Sally has a wealth of knowledge on
seaweeds and foraging & regularly talks on the subject.
Dr Prannie Rhatigan is the foremost expert on seaweed
foraging & use. She is a qualified Medical Doctor and has
been using seaweed since childhood. Her best
selling book “Irish Seaweed Kitchen” is the ‘bible’ of all
things seaweed. Her brownie recipe is divine !!
Kelp & Sour Cherry Scones
Kelp Chocolate Brownies
Ingredients
Ingredients
1 tsp of Sea of Vitality Ground Kelp (Kombu)
250g self-raising flour
½ tsp freshly grated nutmeg
pinch of salt
45g sugar
20g butter
100g dried sour morello cherries
130ml-150ml buttermilk
sugar for sprinkling
handful flaked almonds
1 tsp of Sea of Vitality Ground Kelp (Kombu)
55g Butter
100g Chocolate (70% cocoa)
1 tbsp cocoa powder
100ml milk or rice milk
150g dark brown sugar
1 tsp vanilla extract
3 eggs beaten
150g spelt flour
1½ tsp baking powder
175g walnuts roughly chopped
85g plain chocolate broken roughly
Method
Preheat the oven to 190ºC. Measure out the flour in a large bowl. Grate in
the nutmeg, and add the kelp and salt. Add the sugar and then rub in the
butter. Add the cherries and finally the buttermilk, kneading very lightly,
just until the mixture comes together to form a dough.
Place on a floured board and cut out circles or squares – the dough should
be quite thick; scones don’t rise that much.
Sprinkle liberally with sugar and press in some flaked almonds. Bake on a
greased tray in the oven for 15 minutes, or until cooked and golden.
What can I do with
Sea of Vitality Seaweed?
This is a question we get asked from time to time so
lets kickstart your imagination.
Treat seaweed as an ingredient that will introduce a
gorgeous savoury flavour to your recipes & replace the
salt.
Add to sauces, dips, vinaigrettes, relishes, rubs etc.
Use in soups, stews, casseroles and any other broths.
Use it in sweet recipes...no we are not joking. Seaweed
deepens & enhances to give more intense flavours.....
it gives chocolate a delicious savoury saltiness!!
Make a delicious stock by simmering in water for 15
minutes & allow to cool. Add instead of fish or vegatable
stock.
Add to smoothies, juices, yogurts or shakes to give a
turbo charged boost of vitamins & minerals.
Seaweed lifts a fish dish through the roof !!. Add to
chowders, fish pies & cakes or steamed fish.
So go on...your imagination is your only limitation.....
try it out on whatever takes your fancy.
Method
Preheat the oven to 180ºC. Butter a 8”-9” square tin. Melt the butter &
chocolate in a glass bowl over simmering water. Stir in cocoa powder, half
the milk, kelp & mix well. Stir in the molasses, brown sugar, rest of milk &
vanilla extract. Allow to cool & add eggs. Mix the spelt & baking powder
& add to chocolate mix. Stir in walnuts & plain chocolate. Add a drop of
milk if too dry. Pour into tin & bake for 20 minutes. Edges should be firm &
centre a little underdone as it will continue to cook while cooling.
Cool in the tin and cut into squares.
This recipe was given to us by Lilly Higgins who regularly
makes it for her children. Lilly is a food writer, blogger,
photographer and chef. She is also a weekly columnist &
photographer for The Irish Times.
Lilly is the author of two wonderful cookbooks filled
with delicious recipes ‘Make Bake Love’ & ‘Dream Deli’
Pizza Sauce with Dillisk
Ingredients
1-2 tbsp of Sea of Vitality Milled Dillisk
500ml Tomato Passata
2 cloves of Garlic
1 Onion roughly chopped
1 tbsp fresh Oregano or Marjoram
1 tablespoon Olive Oil
Black Pepper
Method
Heat the oil in a heavy based pan, saute the oinion until it begins to soften,
5 minutes. Add the garlic and stir for a minute before adding the Tomato
Passata. Bring to the boil and then leave to simmer for a further 5-10 minutes
so it reduces slightly. Add the herbs and dillisk. Blitz with a hand blender until
smooth. Simmer for a further 5 minutes and then taste and season with black
pepper. Leave to cool before spreading on the pizza dough and add your
favourite toppings and bake as normal
Note:
If using fresh herbs chop them roughly. If using dried herbs use just
a scant tbsp