Nori seaweed snacks green tea 12-pack box

Egg paste with algae. To draw attention to the egg in a different way, Aalshof makes fresh egg pasta. Unlike conventional pastas, these pastas are made from wheat flour and free-range eggs instead of wheat flour and water. The rise of Algae! Everyone loves the algae, a friendly-looking green plant that is abundant in nature and has many good properties. You grow algae quickly and sustainably. All you need is a container of water, some sunlight and some minerals. This saltwater algae is cultivated in basins in a greenhouse in the province of Flevoland. Here, salt water is extracted from the deep layers of the Pleistocene period. After the algae have completely occupied the basin, the algae mass is separated from the water with the aid of a centrifuge. After further drying, we get the raw material for our pasta. In the pasta, algae add something extra. Due to the salty taste and the combination of the composition, one can speak of an Umami taste; it enhances the flavor of the product to which it is added. The unique composition of the product makes it an excellent source of Omega-3 fatty acids. Furthermore, the algae contain high-quality proteins, antioxidants and vitamins and fit perfectly in a healthy meal without negative side effects. Algae paste combined with a tasty fish offers a taste sensation that evokes the feeling of a wonderfully serene day at the sea. * Would you like to stay in a straw hotel, take a look at www.aalshof.nl Ingredients: WHEAT flour *, free-range EGG (10%), and algae (2%). * from durum wheat Use An excellent basis for all your dishes. (See also recipe under additional information) General: The recommended dose is about 5 grams of seaweed per day. ADDITIONAL INFORMATION / ALLERGENS Allergenes:  Wheat Store at room temperature in a dark and dry place. Once opened, store in an airtight container and consume by the "best before" date printed on the package. The seaweed may contain traces of molluscs, crustaceans and fish and may contain small natural materials from the sea. The white color that can appear on the seaweed comes from the salt in the seaweed and ensures natural preservation. NUTRICIONAL VALUE FOR 100 gram Energy 359 Kcal / 1521 KJ Protein 13 g Carbohydrates    of which sugars 70 g 0,6 g Fat    of which saturated 2,3 g 0,8 g Fibers 3,1 g Salt 0,06 g

These crackers made from linseed, chickpeas and seaweed are 100% organic, gluten-free and vegan. 75% less carbohydrates. High in fiber and a good source of protein. Ingredients: Water, linseed*, chickpea flour*, sunflower seeds*, sesame seeds*, rice*, salt, seaweed* (nori*, dulse*), chili pepper* * = of biological origin. Contains: sesame General Nutritional Values per 100 g: Energy:                      1334 kJ / 321 kcal Fat:                                             19 g of which saturated:                    1,3 g Carbohydrates:                                  17 g of which saturated:                    1.9 g Fiber:                                            14 g Protein:                                          13 g Salt:                                             0.71 g

“There must be something mysteriously sacred about salt. It is in our tears and in the sea.” – Khalil Gibran, Lebanese-American poet Sel gris, gray Celtic sea salt, is extracted by hand in the salt marshes of Guérande (Brittany, France). The salt is natural, unrefined, mineral-rich (including magnesium, calcium and iron) and dried * for use in a handy salt mill. It is dried at a low temperature, leaving the composition of the salt intact. The difference with moist sea salt is therefore only the percentage of moisture (approx. 4% compared to 6 to 7% for the moist sea salt). Use This very mineral-rich Celtic coarse sea salt is a seasoning for many dishes. Delicious as a marinade for fish, for example. As a salt water solution it is ideal as an additional mineral boost. Sel gris is not only suitable for human consumption. Animals also benefit from extra minerals by adding this table salt to feed or drinking water. Or use it as fertilizer for house or garden plants or to mineralize the soil. Sel gris can even be used as toothpaste. This refillable grinder is only suitable for grinding dried, coarse Celtic sea salt. The salt mill has two grinding settings: coarse and fine. By default, the grain is set to fine, but by pulling up the grinder it is also possible to produce a larger grain. Ingredients: 100% sea salt. Content: 80 grams.  

PLEASE NOTE: -by popular demand- NOW AVAILABLE IN LARGE POT (300 ml) Ingredients: Sunflower oil*, egg yolk*, 7.5% seaweed (wakame/Undaria pinnatifida)*, vinegar*, MOSTERD*(water, vinegar*, MOSTERD seed*, salt, turmeric*), TARWE glucose syrup*, binder (Xanthan gum)*, salt. Origin: Netherlands NEW: Mayonnaise with wakame BIO 300 ml It is a traditionally prepared organic mayonnaise with a salty undertone of seaweed. Fresh flavored with wakame seaweed. A delicious salty mayonnaise. Taste: a soft fresh taste, creamy and salty Use: lends itself perfectly to a blob with your French fries but also delicious as a dressing in salad or with fish. ADDITIONAL INFORMATION / ALLERGENS May contain traces of FISH, MOLLUSCS and CRUSTACEANS. Store cool and dry, keep cool after opening (4 - 7 'C). *= from organic origin.   Average nutritional value per 100 g: Energy: 3060 kJ / 744 kcal. Fats: 81.75 g of which saturated fatty acids: 9.4 g Carbohydrates: 0.9 g of which sugars: 0.58 g Dietary fiber: 1.7 g Proteins: 1.03 g Salt: 0,9 g

Ingredients: dried seaweed* (kombu/Laminaria Ochroleuca) *of organic origin. Origin: Spain Laminaria, which means 'thin leaf' in Latin, has nearly 300 species, including kombu. These seaweeds are olive brown in color and can be very different in structure and number of leaves. Some have a single broad leaf, others have multiple leaves, some are narrow and flexible, others are bulky and almost leathery. Did you know that kombu was first mentioned in the Nihon Shoki (the Chronicles of Japan) in 797.  Kombu was probably used before, but because it digests fairly quickly, no remains have been found. Around 1400 a new drying technique was discovered; the seaweed could be stored for more than a few days and became an important export product of Japan's Tohoku region. With colonization and increased shipping capabilities, the use of kombu spread throughout Japan. Since this time (1800) kombu becamepopular in traditional Okinawan cuisine. The consumption of kombu per household in Okinawa is still the highest of all prefectures in Japan. In the twentieth century, a way to grow kombu is found and it becomes cheaper and more readily available. Taste : Natural flavor enhancer, with a characteristic, meaty taste. Toasted it tastes like bacon. Sweet and salty. Usage: All kelp/kombu weeds must be boiled before use. Let the flakes soak in warm water for 20-30 minutes, or boil the flakes until they are completely dissolved in the dish in which the seaweed is used. Use the kombu dried, fresh, frozen, roasted, pan-fried, pickled, boiled, stir-fried, marinated or candied. Use it with meat, or as a wrap for fish when you bake it in the oven or prepare it in a steamer. Use kombu in soups and sauces, or add it to the cooking liquid of your vegetables, rice and grains. When you cook kombu with your legumes, it ensures faster cooking and better digestion. Also delicious as a tea. The recommended dosage for 1 liter is 1 gram of dried kombu. Rich in iodine, calcium, potassium, magnesium, iron, sodium, chromium, protein, mannitol, phosphorus, alginate, fucoidan, laminarin, carotene, germanium, phytohormones, and the vitamins A, C, D, E, K and B complex. Recipe: Kombu General: When used daily, the recommended maximum dose is approximately 5 grams of dried seaweed per day. 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 printed on the package. The seaweed may contain traces of molluscs, crustaceans and fish and may contain small natural marine materials. The white color that can appear on the seaweed comes from the salt in the seaweed and provides a natural preservation. NUTRITIONAL VALUES PER 100 G Energy (kj/kcal)      745 / 179 Fats (g)                  0.5 of which saturated fatty acids (g)   0.1 Carbohydrates (g) 18 of which sugars (g) 0 Fiber (g)               34 Proteins (g)          9.2 Salt (g)                 5.1