Ocean Greens

Explore the World of Edible Seaweed and Sea Vegetables: A Way of Eating for Your Health and the Planet's

By: Lisette Kreischer, Marcel Schuttelaar

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Hardcover | 1 December 2016 | Edition Number 1

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At the leading edge of cuisine and sustainability-a beautifully photographed, innovative guide to edible seaweed and sea vegetables in all their varieties, with 50 mouthwatering (and beautifully photographed) recipes, from Pesto from the Sea to Festive Seaweed Cake

"One of the world's most sustainable and nutritious crops," according to The New Yorker, "seaweed could be a miracle food." It's also been called "the new kale" (CNBC) and a "climate warrior" (Atlantic).

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!

About the Authors

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.

Industry Reviews

"You should definitely consider eating more seaweed."--Epicurious

"This wonderful cookbook brings great information and recipes for using sea vegetables and seaweeds . . . [and] the nutritional information in the book will be invaluable. . . . Vegans and vegetarians alike will enjoy this book."--Booklist

"An eminently useful tool for anyone thinking of trying to make their diet more plant-based. Ocean Greens is a perfect gift for vegetarian friends, or chefs who like to branch out into new food groups."--Shelf Awareness

"This book will teach you everything you ever wanted to know about edible seaweed and sea vegetables."--Vegetarian Journal

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