The seaweed cookbook

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.  

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 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.

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.

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.