Seaweed

Ger’s November 19 Monthly Update

Ger's Monthly Update Only Natural
You’ll notice a slight change of emphasis in one corner of our food display next time you’re in the shop. We love to bring you extra value and don’t think that you’re averse to it either, so we’ve cleared some space to bring you our new Special Offers area. From now on we’ll have a broader range of specials on both established and loved products and new ones that you might like to try at an introductory discount. So if you’re a value hunter don’t miss out, they’ll be piled high just past the bulk dispensers on the way in. read more →

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Recipe of the Month – Carrot and Sleabhcán Cake

Marie Power The Sea Gardener Recipe of the Month
This recipe comes from The Sea Garden, a recipe book which we now stock, by Marie Power, The Sea Gardener.  Kim attended a foraging and cookery day hosted by Marie and was so impressed that firstly we started to stock her range of bars and dried seaweeds but secondly we are all starting to put more and more seaweed into our cooking – which can only be a good thing right?

I substituted Marie’s sweets and baking blend (a mixture of Sweet Kelp and Sleabhcán) for the Sleabhcán itself. The results were delicious and super nutritious. read more →

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Miso Soup, Simply Amazing

Miso Soup Only Natural
Continuing with our Japanese inspired blog I enjoyed lots of delicious, healthy miso soup during my time there and, now that I’m home I’m craving it already so I’m going to share the recipe. What better way to introduce Japan’s premier superfood into your diet. Miso provides immune and digestion boosting probiotics, nutritious protein, plus nutrients like copper, manganese and vitamin K. It’s reputed to have blood pressure controlling and cancer fighting properties. Once you add it to your diet you’ll quickly grow to love it’s deeply savory flavour. There are various types of miso from the darker saltier types to the sweeter white ones. Always make sure you’re buying an unpasteurized miso and never boil it as you destroy its properties by doing so. Try it in all sorts of soups and casseroles as well as dressings, marinades and spreads.

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