The Raw Glow Blog

2 Simple Raw Food Seaweed Recipes

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Nori Seaweed

I love seaweed! I eat it, every single day. I sprinkle it on salads, put it in blended soups, snack on it, and sometimes makes nutritious mineral broths with it. I used to joke that I was part mermaid because I love seaweed and swimming in the ocean so much:) For me, seaweed is an ultimate wild superfood full of minerals including iodine, calcuim, and iron and it’s naturally salty flavor is a great substitute for table salt. What stumps me is why more people don’t eat it more often.

This post is meant to encourage you to add seaweed into your diet and if you are excited about trying seaweed I recommend my sea vegetable recipe ebooklet, with some of my favorite raw seaweed recipes.

If you’ve ever heard me speak at a raw food event you know that I love seaweed from Ocean Harvest, a local California company off the Mendocino coast. My favorite seaweed from them is silky sea palm!

Today I’m going to share with you two simple raw food seaweed recipes!

Here is a video of me making a simple seaweed recipe contributed by my friends Simon and Coco. They call it Nori Baku.

Click here if you can’t see the video above.

Nori Baku

1 ounce whole laver seaweed
3 cherry tomatoes, or 2 slices of tomato, or the juice of 1/2 lemon

Process the ingredients in a food processor with the S blade for about 10 minutes until they turn into small fluffy pieces, that can be eaten as a snack or sprinkled on recipes. Enjoy!

Simply Wakame Salad

EJ James from was gracious enough to contribute this simple seaweed recipe

Gomasio  (makes 1/2 cup)

1/2 cup raw unhulled brown sesame seeds
2 tsp himalayan or celtic salt

Combine seeds and salt. Grind in a coffee grinder  or a high speed blender  (Vita Mix or Blend Tec ) until finely ground. Store in a shaker jar.

Wakame Salad (makes 2 cups)

2 cups wakame seaweed *, soaked and drained
1 tsp lemon juice or umeboshi plum vinegar
1 tsp red pepper flakes, optional
½ cup gomasio

*Soak the wakame in pure water. Rinse and drain very well.  The other ingredients meld together much better when the wakame is empty of the water, though not in the ‘dried state’ it started off in before you soaked it.

Toss the lemon juice or umeboshi plum vinegar and wakame together. Add the gomasio and fully coat all the wakame. Add red pepper flakes if desired. Serve.

Hope you enjoyed these two recipes and for more seaweed recipes be sure to check out the my sea vegetable recipe ebooklet.

sea veggie booklet



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