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A beautifully photographed, innovative guide to edible seaweed and sea vegetables with vegan recipes—for your health and the planet’s
“One of the world’s most sustainable and nutritious crops,” according to The New Yorker, “seaweed could be a miracle food.” It’s also been called “the new kale” (CNBC) and a “climate warrior” (Atlantic).
On the cutting edge of food and sustainability, seaweed and sea vegetables are good both for you and—with the potential to drastically reduce our carbon footprint—for the planet. Now, Ocean Greens is the all-in-one guide to the most kitchen-ready varieties of this remarkable superfood (overflowing with nutrients!)—wakame, kombu, agar, samphire, nori, and many others. Seaweed visionaries Lisette Kreischer (dubbed a “fitfluencer” by Women’s Health) and Marcel Schuttelaar share insights on the nutrition, taste, and harvesting of each—as well as 50 irresistible vegan recipes that will have readers exclaiming, “I can’t believe it’s seaweed!”
- Pumpkin and Seaweed Pancakes
- Polenta Fries with Crunchy Sea Lettuce and Asparagus
- Seaweed Gnocchi with Spinach and Cherry Tomatoes
- Chocolate Chip and ’Weed Cookies, and more!
★ A 2017 IACP Award Finalist
“You should definitely consider eating more seaweed.”—Epicurious “This wonderful cookbook brings great information and recipes for using sea vegetables and seaweeds . . . [and] the nutritional information in the book will be invaluable . . . Vegans and vegetarians alike will enjoy this book.”—Booklist “An eminently useful tool for anyone thinking of trying to make their diet more plant-based. Ocean Greens is a perfect gift for vegetarian friends, or chefs who like to branch out into new food groups.”—Shelf Awareness“This book will teach you everything you ever wanted to know about edible seaweed and sea vegetables.”—Vegetarian Journal
