I had a reader suggest the use
of dulse flakes to give that ocean - y flavor to my vegan crab cakes, and well, I though it was a great idea.
never heard
of dulse flakes, now I have a reason to buy it and try it out... amazing recipe
Not exact matches
I like to sprinkle
dulse flakes on all kinds
of savory dishes, but especially dishes that that complement the flavor
of ocean (i.e., I use it as a soup topper or sprinkle it over popcorn with some nutritional yeast and sea salt).
As most salts can be low in Iodine, I have added the natural Iodine - rich
dulse flakes to the Himalayan salt — adding the mixture
of these two in your daily diet can assist in absorbing the 84 minerals and trace elements and is wonderful for our hydrating process.
Changing Habits
Dulse Flakes is sourced from rock beds off the Atlantic Coast
of Canada and has a reddish purple colour.
Ingredients 1 tablespoon Himalayan salt 1 teaspoon
flakes of dulse seaweed 1 teaspoon rooibos tea
I think I'll throw some
dulse flakes in mine, they aren't terribly fishy but will add a little bit
of flavor.
Chickpeas and heart
of palm give it the perfect texture, but the real magic is in the
dulse flakes that infuse it with the perfect savory seafood flavor.I'm going to be...
Chickpeas and heart
of palm give it the perfect texture, but the real magic is in the
dulse flakes that infuse it with the perfect savory seafood flavor.
Now you can stir in everything else: mayo, celery, relish, Dijon, red wine vinegar, and
of course, the
dulse flakes.
You can buy kelp or
dulse flakes to sprinkle on food, add dried kombu to soups and stews, add a side
of seaweed salad when you're at the sushi restaurant, and use nori wraps as an alternative to bread or grain - based wraps.
You can add pieces
of whole
dulse, or use
flakes.
Does that mean that if I use
dulse flakes as my iodine source that I should use 1 teaspoon instead
of half teaspoon like Dr. Greger recommended?
Instead
of salt, I like to use
dulse flakes.