One of the biggest food trends of 2020 so far is Sea Vegetables. Exactly what it says on the tine, sea vegetables are simply vegetables that grow in the sea. Sustainably grown and a great way to boost your diet they present a whole new world of culinary possibilities.

Whilst more commonly eaten in Asia they are starting to make waves in the western world with seaweed crisps making the way onto supermarket shelves and becoming a staple in many people’s daily snacks! Plus, here in North Norfolk one of our favourite things to do is get the kayaks out and go picking for samphire! Perfect for adding to a fish meal or BBQ’s.

So, what are the benefits of eating them?

Sea vegetables have some of the highest source of minerals than any other food. Packed with up to 20 times more minerals than land plants the minerals, nutrients and vitamins they contact can be extremely beneficial.

These superfood’s help us absorb more iron and are high in antioxidants. Which means they protect your skin, prevent ageing and help blood circulation.

Just in case you need another reason to try them, sea vegetables help draw harmful chemicals and heavy metals out of the body. They also alkalise the blood, which helps balance your Ph Levels.

So how do you eat them?

Sea vegetables are super versatile. Soak, slice, chop, sprinkle and blend them into pretty much anything! Start by adding them in to recipes you already make such as soup, salads, wraps etc!

Why not try:

Nori in place of tortillas and flatbreads for an alternative crunchy wrap

Sprinkle some kelp over stir fry’s, soups or salad

Soak wakame in water for five minutes and toss with a drizzle of soy sauce, and you favourite veggies for a quick seaweed salad.