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Ideal for filling up with seaweed / seavegetables from our refill packets.

Ideal for filling up with seaweed / seavegetables from our refill packets.

Atargatis seaweed for animals is Icelandic seaweed. It is coarsely chopped and therefore less sensitive to oxidation (due to the high iron content) than finer grades that are on the market. Rich source of nutricions Centuries ago, animals that did not do very well were given seaweed to improve general health. Not surprising, because nowadays it is known by chemical analysis that seaweed is a rich organic source of easily absorbable minerals, trace elements, vitamins and amino acids. Seaweed is a rich organic source of easily absorbable minerals, trace elements, vitamins and amino acids. Adding it daily to your animals' food promotes general metabolism: Promotes general health and increases vitality. Improves basic fitness and helps to perform better. Improves the immune system Adds shine to the coat. Seaweed supports digestion. The seaweed contains among others vitamine: A,B1,B2, B6,B12,C,E,K and minerals: Iodine, Chlorine, Sodium, Calcium, Manganese, Selenium, Sulfur, Zinc, Iron, enz... The daily addition of seaweed to your animal's food promotes general metabolism due to the harmonious complex of nutrients.stofwisseling. Seaweed is especially recommended if your horse shows signs of mineral deficiencies: eating sand eating farmyard manure licking objects ... Ingrediënts maceweed (ascophyllum nodosum) Use Cats/ Dogs upto 15 kg to 1/2 teaspoon upto 30 kg to 1 teaspoon from 31 kg to 2 teaspoons Horses 1 to 4 tablespoons Small livestock​ 1/2 to 1 tablespoon Mix through the food. Because of the iodine content, we recommend the seaweed cure every other month. Watch out for animals with thyroid problems ADDITIONAL INFORMATION / ALLERGENS Store at room temperature in a dark and dry place. Once opened, store in an airtight container and consume before the "best before" date on the packaging. The seaweed may contain traces of molluscs, crustaceans and fish and small natural materials from the sea. The white color that can appear on the seaweed comes from the salt in the seaweed and provides a natural preservation. NUTRITIONAL VALUE IN PERCENTAGES Crude Protein 10% Carbohydrates 63,5% Crude Fat 2,4 % Crude Fibers 3,8 % Crude Ash 20,3 %

In this book (in Dutch), Seaweed Chef Donald Deschagt of the restaurant Le Homard en la Moule, in Bredene, Belgium, shares original, feasible recipes with seaweed or sea vegetables as the main ingredient or seasoning. Also get started with delicious versatile vegetables such as salicornia, sea lavender, wakame and kombu: spelt (pulled wheat) croque with seaweed pesto, mussels with salicornia and wakame, smoothie with sea lettuce ... Very tasty, but also healthy and good for the environment!

Cooking with seaweed and salty vegetables is Toine Wilke's cookbook. Nasi goreng with wakame, pasta carbonara with sea spaghetti and poké bowl with samphire: seaweed and salty vegetables offer endless culinary possibilities. Discover how you can easily spice up your meal with these healthy, sustainable and delicious products from the sea and dunes. With basic information about purchase, preparation, storage tips and other 'seacrets', so you can get started quickly at home.

A nice deal to get acquainted with different seaweed products. The seaweed introduction package composition may vary slightly due to product availability: Superbon crisps 135 g Sea chips 75 g Sea salt Zeeland 95 g Egg pasta with algae 250 g Wakame flakes 25 g Seaweed bacon (dulse) BIO 30 g Nori snacks with olive oil 10 g Mayonnaise with seaweed 280 ml 3-Seaweed mix BIO 25 g Seaweed spread 160 g Including leaflets Package composition may vary slightly due to product availability.

In Proef de Zee (Taste the Sea), Anne Fleur Sanders lists the properties of the different seaweeds and gives surprising recipes of vegetarian dishes such as sea spaghetti with burrata, roasted tomatoes and basil, of dishes in which seaweed is combined with fish, shellfish or aramis salad with trout and ginger dressing and sweet dishes such as chlorella meringues. The descriptions and recipes by Anne Fleur Sanders, the styling of Anya van de Wetering and Room 465 and the photography of Bella Thewes make Taste the Sea a fantastic book that inspires you to get started with seaweed!

A nice addition to the seaweed cookbooks is the new book by Malta-born and former chef of Yotam Ottolenghi's 'NOPI', Nicole Pisani. Seaweed has traditionally been an important culinary ingredient in Asia and has recently been rediscovered: cooking with seaweed is a trend worldwide, from California to Cornwall and from Scandinavia to Scotland. Seaweed is one of nature's healthiest products. It is rich in protein, soluble fiber and essential fatty acids, while it is low in calories. In addition, it contains a whole range of antioxidants, is good for the intestines and a good source of minerals. This book explores the history and healthy properties of this versatile ingredient, and of course it also includes recipes for delicious dishes, both sweet and savory, from soups and salads to popcorn, cocktails and skincare products.

Seaweed is a very diverse group of organisms. They are central to the base of marine ecology and are a dominant aspect of the Dutch coast. This field guide contains more than 130 different species of seaweed, differentiating between green, red and brown weeds. The seaweeds shown in this field guide are all easily recognisable by magnifier or even the naked eye. This guide will describe characteristics, differences between similar species, habitat, how seasons effect seaweed and lastly its dispersion along the coastlines. Underwater sightings, time zones and beach sightings are made possible by its plethora of detailed pictures. Information about optimal sites for finding seweed are covered in the guide as well. In short, all the material and information you'd need to get started.

The booklet is made of a waterproof material 'Stone Paper': a tree-free mixture of mineral powder and non-toxic resin. With such a sustainable booklet you can safely go to the 'rock coast' of the Oosterschelde in search of the oyster thief and the speckled seaweed.

Samphire, sea lavender, oyster leaves, seaweed: all are examples of salty vegetables. Along the Dutch and Belgian coast, but also in other countries, the salinization of the soil is increasing, including agricultural land. Growing salty vegetables is a solution for using this agricultural land, but you can also do this at home! You can grow salty vegetables everywhere; in the garden, on the balcony, in the greenhouse, in your room, or even on the kitchen counter, whether you live on the coast or not. Zilt  teaches you how you can grow the most delicious vegetables with salty cultivation and, not unimportantly, how you can process them in surprising and tasty dishes. Because not only is the increase in saline products in our diet a solution for agriculture, the vegetables are rich in minerals, vitamins and often also dietary fibre.

All Purpose Seaweed Fertiliser Our seaweed is organic and hand harvested in the pristine water off the Wild Atlantic Way on the West Coast of Ireland. It is the perfect, high quality seaweed that can be added/worked into soil before planting, on top of the soil or added to compost. Its abundance in minerals, such as magnesium, boron, calcium and potash aswell as trace elements and amino acids encourages: Rapid growth Improves soil structure and fertility Provides longer lasting fruit and vegetables and brighter flowers Stimulates grass, root and leaf growth Promotes early flowering and higher sugar content in fruit Protects against environmental stresses, fungal infections and pests Nourishes plants and delays aging Directions: It can be used anywhere in your garden. Simply use 1 1/2 scoops per gallon of water for house plants and 3 scoops per gallon of water for ornamental trees, shrubs, fruits, vegetables or lawns. For fuits and vegetables at pre-bloom use 1/2 scoop per gallon of water per 100 ft row. Application frequency: Ornamental trees and shrubs: first at bud formation, second 2 weeks later and third 14 to 21 days later House plants: first at emerge then every 2 weeks and once a month at dormancy Lawns: start at initial growth stage then at 3 to 4 week intervals, add additional applications after periods of stress or dry spells Fruits and vegetables: pre bloom, repeat every 3 to 4 weeks through blooming season

Garden Force seaweed fertiliser can be used for: Soil drenching, foliar feeding, seed germination, hydroponics and other fertilisation processes. Directions for use: Shake well before diluting with water. Prepare for one application only. Use sprayer or watering can. Can be added to or mixed with other products.  Benefits: Rich in nutrients Increases yield and improves quality of crops and flowers Improves nutrient absorption in plants Helps develop plant root system Reduces effects of frost, drought and other stressors Builds resistance to pests and plant diseases Frequency of use and application: Potatoes / strawberries / tomatoes: Once every 2 weeks | Add 30 ml to 5 litres of water Flowers: Soak seeds, bulbs for 12 hours before planting | Add 30 ml to 5 litres of water Lettuce / Brassicas: Once every 3 weeks | Add 30 ml to 5 litres of water Grass: Once every 3 weeks | 10 – 20 ml per m² Notice: In the event of fungal attack or drought – Add 60 ml to 5 litres of water. Storage: Store in a cool, dry place, avoid excessive heat, moisture and prolonged exposure to direct sunlight. Keep out of reach of children.

Ingredients: A fun offer to get acquainted with 10 different seaweed products. Also available in gift box. Superbon chips 135 g Seaweed crisps 60 g Rooibos with bladderwrack BIO 100 g Egg paste with algae 250 g Sea lettuce flakes 25 g  Wakame BIO 25 g Nori snacks with olive oil 10 g Celtic seaweed salt 55 g Seaweed spread 160 g Wakame finely cultivated in Zeeland 30 g Including leaflets May contain traces of: SESAME, WHEAT, GLUTEN, EGG, FISH, CRUSTACEOUS and MOLLUSCS Package composition may vary slightly due to product availability.