Guest guest Posted March 30, 2006 Report Share Posted March 30, 2006 At Wed, 29 Mar 2006 it looks like Kristi composed: > So how much would you use? I've never used it before, but I love > seaweed in general! Just a sprinkle, it's actually used as a sort of salt substitute and with more volume, it helps make genuine (raw) " Salmon " dishes which of course have no real salmon in them. Here are some recipes that use dulse: Salmon Pate http://www.living-foods.com/recipes/mocksalmon.html Sea Veggie Pizza http://www.living-foods.com/recipes/seaveggiepizza.html Sushi http://www.living-foods.com/recipes/slaminsushirolls.html Namaste -- Bill Schoolcraft | http://wiliweld.com " If your life was full of nothing but sunshine, you would just be a desert. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2006 Report Share Posted March 30, 2006 Thanks! On Mar 29, 2006, at 9:20 PM, Bill Schoolcraft wrote: > At Wed, 29 Mar 2006 it looks like Kristi composed: > > > So how much would you use? I've never used it before, but I love > > seaweed in general! > > Just a sprinkle, it's actually used as a sort of salt substitute and > with more volume, it helps make genuine (raw) " Salmon " dishes which > of course have no real salmon in them. > > Here are some recipes that use dulse: > > Salmon Pate > http://www.living-foods.com/recipes/mocksalmon.html > > Sea Veggie Pizza > http://www.living-foods.com/recipes/seaveggiepizza.html > > Sushi > http://www.living-foods.com/recipes/slaminsushirolls.html > > Namaste > > -- > Bill Schoolcraft | http://wiliweld.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2006 Report Share Posted March 30, 2006 Kristi, I have found that Dulse will give things a richer, heartier flavor. I use it in my Miso soups and salads. I can't tell you how much because I never use recipes. I just put a little in at a time and taste test it until I get enough. You can buy it whole or in flakes. I use both. A bag of flakes lasts a long time. I also buy the it whole and use it as a snack. Dulse is very, very rich in minerals. I don't have a list of them but when I was reading the section in Spiritual Nutrition where they discuss individual minerals I was amazed at how many listed Dulse as a rich source. It made me feel okay about using it as a snack. Quite a change from salt and vinegar chips! :-) Tammy On Mar 29, 2006, at 10:04 PM, Kristi wrote: > Thanks! > > On Mar 29, 2006, at 9:20 PM, Bill Schoolcraft wrote: > > > At Wed, 29 Mar 2006 it looks like Kristi composed: > > > > > So how much would you use? I've never used it before, but I love > > > seaweed in general! > > > > Just a sprinkle, it's actually used as a sort of salt substitute and > > with more volume, it helps make genuine (raw) " Salmon " dishes which > > of course have no real salmon in them. > > > > Here are some recipes that use dulse: > > > > Salmon Pate > > http://www.living-foods.com/recipes/mocksalmon.html > > > > Sea Veggie Pizza > > http://www.living-foods.com/recipes/seaveggiepizza.html > > > > Sushi > > http://www.living-foods.com/recipes/slaminsushirolls.html > > > > Namaste > > > > -- > > Bill Schoolcraft | http://wiliweld.com > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.