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seaweed

Scary Delicious Seaweed Dip

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Novie and HBAs a kid I spent many summer vacations in Nova Scotia on a small island (Cape Sable) where my grandparents lived. Their home was right on the water and it was over 100 years old (see pictures above). My great grandpa, Captain Horatio Brannen, was a sea captain and built the home there. He was also someone who sacrificed his life trying to save others in the Halifax Explosion in 1917. When an ammunition ship nearby his own ship caught fire, he stayed behind while many left and tried to put out the fire and tug it out of the Harbor. He left behind his wife and eight children and the home is still in our family today. I love courageous people who do things beyond the ordinary. I hope that some of my great grandpa’s bravery and courage resides in my genes; and just maybe I, too, can do something meaningful with this life and serve others as he did.

“Courage is contagious. When a brave man takes a stand, the spines of others are often stiffened.”Billy Graham

I have an obsession with water and boats and spend most of the weekends in the summer tucked away on our boat at the lake. I have always loved being near the water and as I child on this tiny island we spent a lot of our time down at the shore behind the house. There was seaweed and moss everywhere and it would get between my toes and it would squish and drive me crazy. I hated seaweed! Now, many years later, I eat seaweed all the time and add it to my cultured vegetables regularly.

seaweed dipSeaweed is filled with antioxidants, calcium, and vitamins A and C. Seaweed’s best-known benefit is that it is an extraordinary source of a nutrient missing in almost every other food: iodine. Iodine is important to maintaining a healthy thyroid. Eating seaweed is a great way to get the iodine your thyroid needs to function properly.

Research suggests that seaweed can also help regulate estrogen and reduce the risk of breast cancer. It is also know to reduce inflammation which can cause a myriad of diseases. Combine seaweed with cultured foods and it’s not just a superfood, it’s a Superfood X 10!

When I come up with recipes to post or put into my book they have to mean something to me. It is the same with everything that I do. When you put your heart into something and love it, the people who read your posts and make your recipes can feel that love that you put into it – and it will taste better. So, as scary as this dip looks, you won’t believe how good and addictive it is. Even the pickiest eaters in my house devoured it, including my youngest daughter, Holli.  The first time I made it, I made three batches to keep up with the demand.  Seriously good, even if it looks scary! Try it, you will ♥ it, I promise.

Scary Delicious Seaweed Dip
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You can use any cultured vegetable, but Shelley's Cultured Veggies is the best and has extra seaweed cultured into it.~Donna
Ingredients
  • 2 nori sheets
  • 1clove garlicfinely chopped
  • 2tablespoons lemon juicefreshly squeezed
  • 3tablespoons olive oil
  • 1tablespoon toasted sesame oil
  • 1/2tablespoon sesame seeds
  • 1/2teaspoon Celtic Sea Salt
  • 2tablespoons Shelley's Cultured Veggies
Servings:
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Instructions
  1. Put the seaweed in a bowl with 1 cup cold water. Set aside to rehydrate for 30 minutes.
    Put the seaweed in a bowl with 1 cup cold water. Set aside to rehydrate for 30 minutes.
  2. Drain the seaweed thoroughly, transfer to a food processor. Add the garlic, lemon juice, olive oil, toasted sesame seed oil, sesame seeds, salt, pepper and Shelley's Cultured Veggies. Pulse until finely chopped and scrape the sides of the bowl.
    Drain the seaweed thoroughly, transfer to a food processor. Add the garlic, lemon juice, olive oil, toasted sesame seed oil, sesame seeds, salt, pepper and Shelley's Cultured Veggies. Pulse until finely chopped and scrape the sides of the bowl.
  3. Serve with toasted sprouted bread or sprouted chips. You can also refrigerate it in a covered bowl and serve later.
    Serve with toasted sprouted bread or sprouted chips. You can also refrigerate it in a covered bowl and serve later.
Recipe Notes

This dip will last a week in your fridge.

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Toasted Sprouted Dipping Bread
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You can also use sourdough bread to make this recipe.~Donna
Ingredients
Servings:
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Instructions
  1. Heat oven to 425 degrees.
    Heat oven to 425 degrees.
  2. Cut several slices of the sprouted bread and place on a baking sheet.
    Cut several slices of the sprouted bread and place on a baking sheet.
  3. Combine together pumpkin, flax, and sesame seeds in a small bowl.
    Combine together pumpkin, flax, and sesame seeds in a small bowl.
  4. Brush each slice of bread with olive oil.
    Brush each slice of bread with olive oil.
  5. Sprinkle on the seeds and salt.
    Sprinkle on the seeds and salt.
  6. Bake for 10 minutes or until bread is crusty and has brown edges.
    Bake for 10 minutes or until bread is crusty and has brown edges.
  7. Top with Scary Delicious Seaweed Dip.
    Top with Scary Delicious Seaweed Dip.
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17 Responses to "Scary Delicious Seaweed Dip"
  1. Do you have to use nori, or can you use other types of seaweed? We just happen to be out of nori but I have other kinds in the cupboard…Thanks!

  2. I, too, enjoyed the family pictures and stories. Your grandfather is truly an inspiration and I know he appreciates all that you do too.

    Blessings to you and your family. Hopefully I’ll receive the opportunity to visit Nova Scotia some time. It seems like a quaint and very peaceful place. I’ll remember your grandfather and try to make it to the museum if and when that blessing comes.

  3. Love your family story. The house is charming. You look just like your handsome Grandfather. My husband and I love to boat all summer also.

  4. OH MY GOODNESS!!! You look EXACTLY like your Great Grandfather! What a beautiful place to live. I’m hoping to get my Keifer from you soon and can’t wait to start making all you are teaching us to, The Triology.

  5. Love, love, love everything you write here!
    Beautiful house! Beautiful story! Maravinlhosa recipe!
    Congratulations here in Brazil!

  6. Thanks for sharing the pictures and a little of your family history, Donna.

    I was fortunate as a small child (5-6 years old) to visit an aunt & uncle in Deer Isle, Maine. I remember a big old house, being on a fishing boat, being afraid of stepping into the water where (supposedly) lobsters were, and playing 52-Pick-Up, where I would throw a deck of cards from near the top of the long stairway and watch them fall to the floor. I’d love to go back there some day.

    Keep spreading the word about iodine/iodide. Every cell in our bodies use this vital element in both its forms, iodine and iodide. It’s an important part of the immune system. The same issues that are seen in the thyroid (nodules, cysts, etc.) also occur in the breasts (fibrocystic breast “disease” and increased sensitivity of estrogen receptors in breast tissue) and ovaries (polycystic ovarian “syndrome”–PCOS). Iodine is concentrated in certain parts of the eyes and among other things, may be useful for dry eyes, cataracts, infections, glaucoma, and UVB protection. The heart is a target organ for thyroid hormones and marked changes occur in cardiac function in patients with hypo- or hyperthyroidism. There is research that suggests that fluoride is taking the place of the iodine that should be in the teeth. Flechas, one of the three or so doctors who is actively researching and using iodine successfully with ailing patients, states that 20% of the body iodine is in the skin and that iodine is necessary to sweat. All the preceding merely scratches the surface of this criminally demonized element that’s so necessary for our health. I would highly suggest reading “Iodine, Why You Need It and Why You Can’t Live Without It” by David Brownstein.

    Best to you.

  7. Hi, Donna!

    The scary seaweed really does look scary, but Nancy wants to try it. But would using 2 tablespoons of the blueberry spinach kraut (our normal stock) would work as well as Shelley’s. If not, we’ll make that, too. What think?

    Thanks, Bruce

  8. Dear Donna – thanks for sharing the family story and pictures. I grew up in Maine – the Maine coastline is very similar to Nova Scotia – only went there once but I loved it……Your great grandpa’s story is bittersweet…..initially bitter for his loved ones but now sweet beyond measure.

    And thanks for all you do to help us learn more about fermented foods. Today I’m making
    beet kvass in fido jars with juiced celery, low salt brine and maybe a little ginger bug….it’s an experiment every time!!

    Enjoy your Sunday.
    NancyLee

  9. I recently bought your book and have been trying using different kinds of milk to make kefir but only seem to have success with full fat cow’s milk. Is almond milk kefir supposed to smell awful? Can goat’s milk kefir ever get thick?
    Also I made cultured veggies using kefir whey but they came out slimy.
    Any suggestions?

    • Almond milk kefir does look different but I dont know about smelling awful it might be the brand of almond milk. Try changing and using a different one. Goats milk doesn’t get thick like cows milk but it is really creamy.

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