Organic dried sea vegetables KOMBU (flakes)
The product is made from the edible seaweed Kombu (Laminaria ochroleuca). Seaweed of European origin, dehydrated and crushed. Raw seaweed is dehydrated at low temperatures.
Purpose
Kombu is traditionally used to flavour water, which is used to make broths, soups, rice, stews and sauces. It has thickening properties, which is very useful in the preparation of sauces.
Features
– Source of iodine
– Without sugar
– Low in fat
– Source of magnesium and potassium
– Odour and taste: seawater and a slightly smoky, iodised taste.
– Appearance: yellowish-brown seaweed. The white colour that can appear on algae comes from the salts, which act as a natural preservative.
– Texture: fleshy, crisp and slightly cartilaginous.
Approximately 50 mg of dried kombu contains 150 μg of iodine.
It is recommended to monitor the iodine content of the final product.
Suitable for the general public, except infants and young children (1-3 years).
Suitable for vegans and vegetarians.
Recipe – Braised lentils with kombu
Ingredients
– 250 g lentils
– 1 clove of garlic
– 2 small carrots
– 120 g onion
– 10 g dehydrated Kombu
– 2 ripe tomatoes
– 100 g grated tomatoes
– 75 g olive oil
– 1 bay leaf
– 1 arbt. a teaspoon sweet paprika
– 1 L vegetable stock
– Additional water as needed (1 part lens needs 2 ½ parts water)
Preparation
– wash the lenses;
– Peel and wash the carrots, tomatoes, onion, garlic and finely chop;
– In a saucepan, fry the garlic in oil, add the chopped onion, diced carrots, dehydrated kombu, chopped tomatoes, grated tomatoes and paprika, and fry;
– add the lentils and vegetable stock and cook for about 30 – 40 minutes.
– Serve on a deep plate or in a bowl.
Let food be your medicine!
NOTE. The information contained herein should not be construed as a recommendation for treatment or other health issues. We encourage you to make personal decisions about your personal health, taking into account a wide range of sources of information.