Purple-red organic dulse with its soft texture and naturally rich savoury umami flavour is the most popular Atlantic sea vegetable. Many people enjoy chewing dried dulse as it is a very salty snack. Dried dulse snipped with scissors into tiny pieces becomes a salty condiment which may be used to season an array of dishes. Dulse adds a unique flavour accent which perfectly complements potatoes, vegetables, rice, and casseroles. Add to salads, soups, vegetable and pasta dishes, sweet baked potato and stir fries. The possibilities are endless.
For over 30 years Marlene has been actively teaching all aspects of health and wellness. Her dietary advice draws from the fields of macrobiotic nutrition, her studies in Traditional Chinese medicine and common sense. Her favourite saying is 'If you don't look after your body, then where are you going to live'.
Her new book "Macrobiotic for All Seasons" is available on her website:
A delicious, quick and easy pate flavoured with the incredibly versatile ginger umami paste. Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities.
A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.