Kelp Recipes

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Transcript of Kelp Recipes

  • Fennel Kelp Slaw

  • Fennel Kelp SlawRecipe By: Ocean Approved

    2014 All rights reserved by IN MARKETING SERVICES, Apopka, FL. IN MARKETING SERVICES and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations. Printed in the USA with vegetable-based inks. Ocean Approved INT44992

    1. To cut the fennel, remove any discolored areas. Cut in half then lay flat side on cutting board; thinly slice fennel as you would an onion. Then take fennel "sheets" and further cut into matchsticks.

    2. Combine all ingredients in a bowl, toss well; add salt and pepper to taste.

    Serving Size: 6

    1 large fennel bulb cup Ocean Approved kelp, slaw cut5 large basil leaves, chiffonade2 lemons, juiced2 tablespoons extra virgin olive oilSalt, to tasteFreshly ground pepper, to taste

  • Slightly Spicy Vegetable-Smothered Chicken

  • Slightly Spicy Vegetable-Smothered ChickenRecipe By: Ocean Approved

    2014 All rights reserved by IN MARKETING SERVICES, Apopka, FL. IN MARKETING SERVICES and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations. Printed in the USA with vegetable-based inks. Ocean Approved INT46632

    1. To clean chicken, wash with salt and lemon juice, rinse under cold water and pat dry with a paper towel. Place breasts in heavy-duty Ziploc bag, close tight and flatten with meat pounder until breasts are less than " thick.

    2. In a large saut pan heat oil on medium. Add chicken breasts, top with salt and fresh ground pepper, and saut for 5 minutes on each side, or until golden brown.

    3. For the vegetables, heat oil in medium pan and saut garlic and onion with curry powder, cumin and crushed red pepper until tender. Add bell pepper and asparagus, plus water, lemon juice and salt. Finish with kelp and cilantro, tossing until well-combined. Serve over chicken.

    Yields 4 servings

    2 lbs. boneless, skinless chicken breast, pounded to " thick

    2 tsp. salt (to clean chicken)1 lemon, juiced (to clean chicken)2 tbsp. extra virgin olive oil3 cloves garlic, minced1 small yellow onion, thinly sliced2 tsp. curry powder, 1 tsp. ground cumin tsp. crushed red pepper1 small red bell pepper, thinly sliced1 bunch asparagus, ends trimmed, cut into " pieces cup water large lemon, juiced tsp. salt cup Ocean Approved Kelp Slaw Cut2 tbsp. cilantro leaves, roughly chopped

  • Pan-Fried Cod over Wilted Sea Greens

  • Pan-Fried Cod over Wilted Sea GreensRecipe By: Ocean Approved

    2014 All rights reserved by IN MARKETING SERVICES, Apopka, FL. IN MARKETING SERVICES and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations. Printed in the USA with vegetable-based inks. Ocean Approved INT46632

    1 lb. Pacific cod, cut in half1 tsp. salt lemon, juiced1 tbsp. olive oil1 tbsp. unsalted buttersaltfresh ground pepper2 tbsp. extra virgin olive oil2 cloves garlic, minced small red onion, thinly sliced2 cups baby kale or shredded kale, lightly packed1 cup Ocean Approved Kelp Slaw Cut1 lemon, juicedsalt, to taste

    1. Wash fish with salt and lemon juice, rinse under cold water and pat dry with a paper towel. In a large saut pan heat oil and butter (until melted) on medium, then add cod fillet, sprinkling salt and pepper on top. Cook for 3-5 minutes on each side or until cooked through and slightly browned on outside.

    2. For the greens, heat olive oil in another pan on medium. Add garlic and onion and saut until golden. Add kale, cooking until wilted, then add seaweed and toss. Cook for 1 more minute. Finish with lemon and salt.

    3. Serve fish atop bed of greens. Yields 4 servings

  • Chicken and Rice Soup with Kelp

  • Chicken and Rice Soup with KelpRecipe By: Ocean Approved

    2014 All rights reserved by IN MARKETING SERVICES, Apopka, FL. IN MARKETING SERVICES and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations. Printed in the USA with vegetable-based inks. Ocean Approved INT46632

    1. Heat oil in a large pot on medium. Add garlic, onion, carrots and saut until lightly browned.

    2. Clean chicken with salt and lemon juice; rinse under cold water and pat dry with a paper towel. Add to pot and let brown, about 3 minutes on each side.

    3. Add water, bouillon and rice to pot. Simmer, covered, for 35 minutes.

    4. Remove chicken and shred into bite-size pieces (discarding skin and bones); put back into pot. Add salt to taste. Finish with kelp.

    Yields 4 servings

    1 tbsp. extra virgin olive oil2 cloves garlic, minced1 yellow onion, thinly sliced2 carrots, peeled and cut into half moons " thick1 split chicken breast, bone in salt lemon, juiced10 cups water2 vegetable bouillon cubes cup rice (brown or white) salt, to taste cup Ocean Approved Kelp Slaw Cut

  • Berry Kelp Smoothie

  • Berry Kelp SmoothieRecipe By: Ocean Approved

    2014 All rights reserved by IN MARKETING SERVICES, Apopka, FL. IN MARKETING SERVICES and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations. Printed in the USA with vegetable-based inks. Ocean Approved INT44992

    Place all ingredients in blender, and puree until smooth and creamy.Yields 2 cups, raw

    1 medium banana 1 cup frozen berries, mixed6 fresh mint leaves2 tablespoons Ocean Approved kelp, slaw cut1 cup unsweetened almond milk, or other

    non-dairy milk

  • Kelp Slaw

  • Kelp SlawRecipe By: Ocean Approved

    2014 All rights reserved by IN MARKETING SERVICES, Apopka, FL. IN MARKETING SERVICES and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations. Printed in the USA with vegetable-based inks. Ocean Approved INT44992

    Slaw: 2 bags (10 oz. each) pre-cut slaw mix1 cup Ocean Approved kelp, slaw cut

    Dressing: cup safflower oil, or other vegetable oil cup rice vinegar, or white vinegar teaspoon Dijon mustard1 tablespoons maple syrup, or honey

    1. In large bowl thoroughly toss slaw mix and kelp.2. Combine dressing ingredients in small bowl; mix

    well and drizzle onto slaw to taste, mixing well.Yields 4 cups, raw

  • Kelp Savory

  • Kelp SavoryRecipe By: Ocean Approved

    2014 All rights reserved by IN MARKETING SERVICES, Apopka, FL. IN MARKETING SERVICES and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations. Printed in the USA with vegetable-based inks. Ocean Approved INT44992

    1. Combine all ingredients, except the kelp, in a large pot and bring to a boil, uncovered, over medium heat.

    2. Once boiling, turn off heat and add kelp. Let cool.3. Place in sealed containers and store in fridge for

    up to two weeks.Yields 8 cups, raw

    1 pound Ocean Approved sea rounds1 pound Ocean Approved kelp, slaw cut2 cups water2 cups white vinegar cup salt1 teaspoon cayenne pepper1 bunch fresh dill, roughly chopped (about 1 cup)

  • Roasted Tomato Kelp Compote

  • Roasted Tomato Kelp CompoteRecipe By: Ocean Approved

    2014 All rights reserved by IN MARKETING SERVICES, Apopka, FL. IN MARKETING SERVICES and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations. Printed in the USA with vegetable-based inks. Ocean Approved INT44992

    1. Preheat oven to 375F.2. Prep all ingredients placing directly on baking

    sheet.3. Add olive oil and toss with hands making sure to

    lay mixture evenly across pan. Bake in oven for 20-25 minutes.

    4. Enjoy as a side to any meal, serve on bruschetta, or as a topping for pizza, fish or chicken.

    Yields 2 cups, raw

    2 pints grape tomatoes, halved cup Ocean Approved kelp, slaw cut1 clove garlic, minced2 tablespoons shallot, small dice

    (about medium shallot)1 teaspoon fresh oregano leaves,

    roughly chopped teaspoon salt2 tablespoons extra virgin olive oil

  • Sweet and Spicy Kelp Relish

  • Sweet and Spicy Kelp RelishRecipe By: Ocean Approved

    2014 All rights reserved by IN MARKETING SERVICES, Apopka, FL. IN MARKETING SERVICES and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations. Printed in the USA with vegetable-based inks. Ocean Approved INT44992

    Combine all ingredients in large bowl and mix well. Store in an airtight container in fridge for up to two weeks. Yields 4 cups, raw

    4 cups Ocean Approved sea rounds1 small yellow onion, small dice1 small red bell pepper, small dice1 cups rice vinegar3 tablespoons dark brown sugar1 teaspoon salt teaspoon crushed red pepper teaspoon celery seed1 teaspoon coriander seed