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There are many recipes for this wondrous sea vegetable in Raw Magic, and if you have read any of Kate's books or been to any of her workshops, you will know what a big fan of sea vegetables she is. The whole family eats sea vegetables every day, it has formed a staple part of our diet since we were introduced to it in 2006. Our favourite sea vegetable has to be sea spaghetti, and we are delighted to be able to share it with you. This seaweed is harvested in Spain, and looks like tagliatelle
Organic Sea Spaghetti
|Nutritional Information||per 100g|
|Energy||222 kcal 929 kj|
|of which saturates||0.6 g|
|- of which sugars||0.5 g|
|Dietary Fiber||34.6 g|
Galicia (northwestern Spain) has 35% of the total Spanish coastline. It is a region with an abundance and wide diversity of marine species and has a deeply-rooted seafaring tradition. Its location, between the 42nd and 44th parallels, is, strangely enough, on the same latitude as the coasts of Japan.
Galicia owes the exceptional wealth of its seas to:
- its geographical situation, in the shape of a corner that juts into the sea
- the great ocean currents that converge here
- the jagged, capricious nature of its coastline
Its annual capacity for producing life is similar to that of the equatorial jungles, making it one of the richest marine environments in the world.
As far as sea vegetables are concerned, this area has the best resources in southern Europe, with luxuriant underwater gardens and many different shapes and colours.
Click Here to play an interview with Jose Ordeix of Algamar, talking about the benefits and uses of sea vegetables.
We soak it for at least an hour, preferably overnight, to get it nice and tender. Eat it with a simple dressing of olive oil & vinegar, smother it in mayonnaise, or drown it in tomato sauce, it's always a nurturing and fulfilling meal. You can find lots more recipes for this wondrous sea vegetable in Raw Magic.
100 g = 4 portions.