Mara Seaweed in Guardian Food
A cry for kelp
Today in The Guardian's food pages Felicity Cloake explores whether edible seaweed merits its superfood status. We're delighted to get a mention.
"Edinburgh-based Mara Seaweed doesn’t hold back, declaring their raw material “the most mineralised vegetable on earth” – and Dr Stephen Glover Bird, who contributed a chapter on seaweed and health to Seaweed in the Kitchen, agrees that “edible seaweeds do indeed provide a rich and balanced source of key macro- and micronutrients, antioxidants, polyunsaturated fatty acids, vitamins and minerals”."
Cloake also refers to co-founder Xa Milne's The Seaweed Cookbook when discussing seaweed's indisputable position as a salt alternative. It's so much more than nutrition - it's all about flavour too.
A new kitchen staple
But how to get all that tasty goodness into your food? Cloake says,
"The simplest way to incorporate seaweed into your daily diet in the long term, however, is probably to get hold of some dried flakes to use as a seasoning."
We sent Cloake some of our Shony to try, and it was a bit of a hit with her.
"After a bit of experimentation, I can confirm the seaweed flakes [Mara "SeaEO" Fiona Houston] sends me to try are pretty useful things to have around. The intensely savoury, rounded, salty depth they give to a bloody mary, a plate of noodles or a salad will earn them a place in my kitchen whatever their nutritional credentials."
Thanks Felicity - we couldn't agree more!
Make sure you get your fix of Shony, too. Use code FREESHIPPING for just that on UK orders - but hurry, the offer is for today only!
You can find the whole piece on p14 of G2, or on the Word of Mouth blog.