Algae is a super food filled with vitamins, minerals, enzymes and micro-nutrients.
It has been a part of my raw food diet for many years but due to the intensity of my professional activities related to contemporary art, I had pause it for quite a while. Now that I start again, now that I am back to many of the raw dishes I used to prepare, I can clearly and distinctly feel all the benefits seaweed tartare offers in terms of well-being, satisfaction and energy levels. Yes, seaweed tartare is a bomb of taste and energy, it gives us this uplifting effect the proximity with the sea and the contact with ocean water always gives us.
The two varieties of algae I recommend the most for the softness of their taste and their accessibility is fresh green sea lettuce and fresh purple dulse. The combination of these two colours is also very pleasant visually. Other varieties can also be used such as fresh nori (black) and sea spaghetti (brown), but these varieties suit better to people who are already initiated to algae as their taste is quite stronger. The ideal way to prepare a delicious seaweed tartare is to de-salting the algae in different water baths (they usually are preserved in marine salt), taking the water out completely by squeezing them by hand, chopping them with a good knife on a cutting board. Then the seasoning blend. This is a combination of roughly blended pickles, capers, garlic, onion, lemon zest and juice, grated ginger and olive oil. You can chop all the ingredients manually or quickly pulse them in a blender. In a bowl, mix gently the chopped algae with the seasoning.
Delicious on raw crackers, on a high quality slow fermentation bread or to garnish a macro-buddha bowl.
Final Tip
My favourite online shop to buy these marvellous seaweeds by the kilo: https://www.biovie.fr/fr/
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