Sea Spaghetti (seaweed): Himanthalia elongata

sea spaghettiSea spaghetti has a mild sweet taste. It cooks up in minutes, tastes great as a healthy substitute for conventional pasta or chop and add to salads, stir-fries, soups and stews, or serve in place of a green vegetable. If you like a savoury chew try eating it raw, fresh or dried.

Sea spaghetti is a rich source of minerals, including Calcium, Iodine, Magnesium, Manganese and Iron, and high in Vitamin C. It is a good source of soluble fibre, carbohydrates and protein.¹ Seaweed fibres cleanse the digestive tract and assist with the metabolism of fats.²

Preparation

Fresh sea spaghetti: Rinse well, eat raw or cook to soften.

Dried sea spaghetti:  Soak in clean water for about 30 minutes, it will swell up to 5 times its size and weight and lighten in colour.

Boil or steam

Boil as you would conventional spaghetti, about 5 – 15 minutes, strain and serve. The longer you boil it the softer it gets.  For a firm texture try steaming it  for 20 –35 minutes or until tender.

Adds vital nutrients, texture and interest to salads, mix in with regular pasta dishes, serve with fish or simply toss in a little olive oil with a drizzle of lemon juice for a light snack.

(1) Algaran: Sea Spaghetti Nutritional Info
(2) EUFIC: Seaweed – exploring its dietary value

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