On the cutting edge of food and sustainability, seaweed and sea vegetables are good both for you and—with the potential to drastically reduce our carbon footprint—for the planet. Now, Ocean Greens is the all-in-one guide to the most kitchen-ready varieties of this remarkable superfood (overflowing with nutrients!)—wakame, kombu, agar, samphire, nori, and many others. Seaweed visionaries Lisette Kreischer (dubbed a “fitfluencer” by Women’s Health) and Marcel Schuttelaar share insights on the nutrition, taste, and harvesting of each—as well as 50 irresistible vegan recipes that will have readers exclaiming, “I can’t believe it’s seaweed!”
Pumpkin and Seaweed Pancakes
Polenta Fries with Crunchy Sea Lettuce and Asparagus
Seaweed Gnocchi with Spinach and Cherry Tomatoes
Chocolate Chip and ’Weed Cookies, and more!
A 2017 IACP Award Finalist
A beautifully photographed, innovative guide to edible seaweed and sea vegetables with vegan recipes—for your health and the planet’s
Lisette Kreischer is the author of seven books on vegan food and cooking, and living an ecofabulous way of life. She is also the cofounder of the company behind The Dutch Weed Burger, which is the subject of a documentary-length feature filmed in NYC and screened around the world. Kreischer is committed to spreading the word that plant-based food is easy, tasty, and healthy, and belongs in everybody's diet. She lives in the Netherlands.
Marcel Schuttelaar, a nutritional engineer, is the founder of the North Sea Farm Foundation, the engine behind the cultivation of seaweed in the North Sea. He lives in the Netherlands.