Organic kombu flakes 100 g

Ingredients: Noodles made from brown rice flour* and millet flour*, SOY seaweed paste (miso* 94% [water, SOY*, rice*, salt] and wakame seaweed* 4%, white SESAME SEEDS*, chili pepper* 1%). *=organic Also available: Miso Noodle soup natural  Taste: Miso has a strong savory, salty taste. The umami flavor comes from the wakame seaweed. The spicy taste comes from organic chili pepper. Description: The organic Miso noodles soup original is an ode to the delicious flavors of Asian cuisine. This quick and easy meal is the perfect way to treat your taste buds. Did you know? Miso is a traditional condiment of Japanese cuisine made by fermenting soybeans with salt and koji (the mold Aspergillus oryzae) and sometimes rice, barley, seaweed or other ingredients. Use : Open the lid halfway, add the soybean paste with 350 ml of boiling water, close the lid and let it stand for 5 minutes. Store : cool and dry 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 stated on the package. May contain traces of crustaceans, molluscs and fish AVERAGE NUTRITIONAL VALUES PER 100 grams Energy 300 Kcal / 1251 Kj Fats 3,8 g of which saturated  0,27 g Carbohydrates 57 g of which sugars  0 g   Fibres 3.3g Protein 7.7g Salt 4.4g

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

Ingredients:  seaweed*: seaspaghetti, wakame, sea lettuce (53%), extra virgin olive oil*, pickles*, sunflower seed oil*, onion*, capers*, water, sea salt and spices* * = of organic origin May contain traces of molluscs, crustaceans and fish. Store at room temperature in a cool and dry place, keep refriggerated after opening and consume within 5 days.  Average nutritional values per 100 grams: Energy: 768 kJ / 186 kcal Fat: 18 g      of which saturated: 2,8 g Carbohydrates: 3,9 g      of which sugar: 0 g Fibre: 3,5 g Protein: 1,3 g Salt: 2,2 g

The wild harvested and dried seaweed tagliatelle (sea spaghetti) rehydrates so that 100 g corresponds to 500 grams of fresh sea vegetables. This can be used with pasta, vegetables or anything in between. Not only is it great for your taste buds and health, but also for the planet. Ingredients: 100% dried seaweed * (Himanthalia elongata / sea spaghetti) * from organic origin Use Boil for 15-20 minutes (Al dente) in plenty of water or Soak in hot water (less sea breeze) for 20-25 minutes or Soak in cold water (raw) for 45 minutes. Drain and I Sea Pasta is ready to mix in sauces, soups, salads, pastas, omelets, rice dishes, etc ... General: The recommended dose is about 5 grams of seaweed per day. ADDITIONAL INFORMATION / ALLERGENS Advice: Do not use more than 5 to 10 grams of I Sea Pasta per person per day. 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 747 Kcal / 178 Kj Protein 10 g Carbohydrates    of which sugars 28,5 g 0 g Fat    of which saturated 2,7 g 0,7 g Fibers 30,5 g Salt 9,1 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.  

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