Sea Palm Whole Seaweed Cream Background

Sea Palm

(Nereocystis luetkeana)

$6.80$62.00

Clear
Quantity:

Crispy and Snackable

A kids favorite

Delicious in stir-fried dishes

Description

Sea Palm Fronds are slender, crispy, and ready to eat as a jerky-like snack. Kids love to nibble on Sea Palm, and it helps “ground” their energy if they have had too much sugar.

Cooked Sea Palm is remarkably noodle-like in texture, and is excellent in pasta dishes, stir-fries, and salads. It cooks tender in about 30 minutes.

Sea Palm is a Brown seaweed and is a good source of minerals, trace elements, and therapeutic polysaccharides.

Sea Palm will retain its quality for two to three years if kept dry and away from light and heat. If necessary, Sea Palm may be re-crisped by placing it in trays in a warm (150°F) oven for an hour or two.

Although we strive to produce perfectly clean sea vegetables, please inspect for small crustaceans or shellfish before using.

Sea Palm Stir Fry

This is one of my favorite sea palm recipes and a great way to get more seaweed into your diet. It can be made with almost any vegetables you have at the moment, so the variations are endless!
Makes 4 servings.

Ingredients

• 1 oz. dried Sea Palm fronds + 3/4 cup water
• 1½ cups rice + 3 cups water
• 3 tbsp. coconut oil or ghee
• 1 medium yellow or red onion
• 2 cups winter squash, peeled and cubed into bitesize pieces.
• 1 red sweet pepper, sliced in thin strips
• 2 cups broccoli
• 2 cups cauliflower
• 1 cup chopped kale greens
• ½-1 tbsp. finely grated fresh ginger
• 1-2 cups cooked chicken meat, cut into bite-sized pieces (optional)
• 4-6 tsp soy sauce
• 2-4 tsp lemon juice

Directions

Put Sea Palm in a small covered pot with hot water. Simmer for 20 minutes on low heat, while you prep the vegetables. Take the lid off for the last 5 minutes to evaporate most of the broth, but watch closely so it does not burn!

Set the cooked Sea Palm aside, and start cooking the rice and stir-frying the vegetables.
Heat the coconut oil or ghee in a wok or cast-iron frying pan and stir-fry the onion, squash and red pepper for 10 minutes on medium heat. Cover with a lid in between stirrings.
Add the broccoli, cauliflower, fresh grated ginger and greens and stir-fry for an additional 10 minutes.

Now add the cooked Sea Palm fronds and chicken meat and stir-fry briefly, until heated.
Season just before serving with soy sauce and lemon juice.
Serve with rice.

Rich Sea Palm beds in the intertidal "splash zone."
Sea Palm ready for the drying rack.
Inka with Sea Palm
Hooray for Sea Palm!
“Seaweeds are easy to incorporate into my diet for snacking (especially Sea Palm) when I’m craving potato chips! The others are yummy in my soups and stews... they taste good and fresh.”
Cheryl
Seattle, Washington

Sea Palm

(Nereocystis luetkeana)

Sea Palm Whole Seaweed Main 150k

$6.80$62.00

Clear
Quantity:

Crispy and Snackable

Kids Love Them

Delicious in Stir-Frys

Rich Sea Palm beds in the intertidal "splash zone."
Sea Palm ready for the drying rack.

Description

Sea Palm Fronds are slender, crispy, and ready to eat as a jerky-like snack. Kids love to nibble on Sea Palm, and it helps “ground” their energy if they have had too much sugar.

Cooked Sea Palm is remarkably noodle-like in texture, and is excellent in pasta dishes, stir-fries, and salads. It cooks tender in about 30 minutes.

Sea Palm is a Brown seaweed, and is a good source of minerals, trace elements, and therapeutic polysaccharides.

Sea Palm will retain its quality for two to three years if kept dry and away from light and heat. If necessary, Sea Palm may be re-crisped by placing it in trays in a warm (150°F) oven for an hour or two.

Although we strive to produce perfectly clean sea vegetables, please inspect for small crustaceans or shellfish before using.

Sea Palm Stir Fry

This is one of my favorite sea palm recipes and a great way to get more seaweed into the diet. It can be made with almost any vegetables you may have at the moment, so the variations are endless!
Makes 4 servings.

Ingredients:

• 1 oz. dried Sea Palm fronds + 3/4 cup water
• 1½ cups rice + 3 cups water
• 3 tbsp. coconut oil or ghee
• 1 medium yellow or red onion
• 2 cups winter squash, peeled and cubed into bitesize pieces.
• 1 red sweet pepper, sliced in thin strips
• 2 cups broccoli
• 2 cups cauliflower
• 1 cup chopped kale greens
• ½-1 tbsp. finely grated fresh ginger
• 1-2 cups cooked chicken meat, cut into bite-sized pieces (optional)
• 4-6 tsp soy sauce
• 2-4 tsp lemon juice

Directions:

Put Sea Palm in a small covered pot with hot water. Simmer for 20 minutes on low heat, while you prep the vegetables. Take the lid off for the last 5 minutes to evaporate most of the broth, but watch closely so it does not burn!

Set the cooked Sea Palm aside, and start cooking the rice and stir-frying the vegetables.
Heat the coconut oil or ghee in a wok or cast-iron frying pan and stir-fry the onion, squash and red pepper for 10 minutes on medium heat. Cover with a lid in between stirrings.
Add the broccoli, cauliflower, fresh grated ginger and greens and stir-fry for an additional 10 minutes.

Now add the cooked Sea Palm fronds and chicken meat and stir-fry briefly, until heated.
Season just before serving with soy sauce and lemon juice.
Serve with rice.

“Seaweeds are easy to incorporate into my diet for snacking (especially Sea Palm) when I’m craving potato chips! The others are yummy in my soups and stews... they taste good and fresh.”
Cheryl
Seattle, Washington
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