Ocean Greens: Explore the World of Edible Seaweed and Sea Vegetables: a Way of Eating for Your Health and the Planet’s with 50 V

＂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!

Lisette Kreischer is the author of five books on vegan food and cooking, and the cofounder of the company behind the Dutch Weed Burger, which is the subject of a documentary-length feature that has been screened around the world, including in the US. Kreischer is committed to spreading the word that vegetarian 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. ＂