Dances with Algae Lynn Cornish Scott Hubley Romelda Nickerson Josie Todd Jim Sears
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Dances with Algae
Lynn Cornish
Scott Hubley
Romelda Nickerson
Josie Todd
Jim Sears
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Dances with AlgaeThere is compelling evidence to suggest that algae should become a
part of the global nutritional diet
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http://www.canada.com/health/5101369.bin
http://new.carfreecity.us/Portals/2/obese%20w...
http://www.topnews.in/files/Obese-Children.jp...
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http://newsimg.bbc.co.uk/media/images/4130800
http://newsimg.bbc.co.uk/media/images/3923300.
http://www.topnews.in/files/Obese_People.jpg
FACTS: Worldwide obesity more than doubled since 1980!
In 2008, 1.5 billion adults, 20 and older were too fat!
65 % of the world’s population live in countries where
overweight kills more people than underweight!
Nearly 43 million children under age 5
were overweight in 2010!
Overweight and Obesity rank as the
5th leading risk for global deaths!
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Why is there a global obesity epidemic?
http://www.medicinenet.com/fattening_foods_pictures_slideshow/article.htm
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With the pervasive evolution of unhealthyfoods high in fats, sugars and salt, the
global obesity epidemic continues to
manifest itself in ever-increasing rates of
cardiovascular disease and diabetes.
Dances with Algae
http://www.medicinenet.com/type_2_diabetes_pictures_slideshow/article.htm
http://www.medicinenet.com/heart_disease_pictures_slideshow/article.htm
Rationale for adding algae to our
diets
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Rationale for adding algae to our diets - continued
Dances with Algae
By including macroalgae as a standard component in a variety of commonly consumed foods we could provide beneficial and
widespread health effects. Algae are one of the oldest oxygen
producing organisms on the planet, and they have survived and
evolved through countless environmental extremes. To
capitalize on the optimum health benefits of algal nutrition ,adequate quantities of algae must be incorporated into the
daily diet. Research has proven that consuming macroalgae can
have a significant impact on obesity (Dettmar et al. 2011). Add
to this benefit, the suites of vitamins, minerals and antioxidants(Holdt and Kraan 2011), and macroalgae become obvious
candidates for enhancing the health status of societies now, and
for generations to come.
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As versatile and diverse as their survival tactics, these marine plants can readily be used in an extensive array of foodstuffs
and in a huge variety of delicious recipes. Social conscience
may one day dictate that this should happen.
Dances with Algae
Rationale for adding algae to our diets - continued
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Here is an example of some items on a typical menu at the fictitional
‘Algalicious Café and Restaurant’
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Dances with Algae
Hana-TsunomataTM
Cultivated Sea Vegetable Bouquet
The clean and pure, strikingly beautiful fronds and vivid colors of pink, green and yellow Hana-Tsunomata™ stand out from other sea vegetables. Popular in Japan for 20 years, healthy Hana-Tsunomata™ sea vegetables can be found in various applications, from dry packaged foods toexclusive restaurants. They are especially prominent in ready-to-eat fresh "kaiso" (seaweed) saladssold in convenience food outlets throughout the country.
- Simply rehydrate and add your favourite dressing, or mix fronds into other salads -
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Emi-TsunomataTM
Beef Burgers - topped with Crispy
Dulse, Lettuce and Tomato
In this recipe for beef burgers we include twoseaweeds, Emi-Tsunomata™ and Dulse. In
combination, these seaweeds are excellent sources of
dietary fibre and a wide spectrum of vitamins,minerals and antioxidants. Like other seaweeds, they
are also delicious and low in fat!
Dances with Algae
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Emi-TsunomataTM Beef Burgers
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About the Seaweeds Used: Emi- Tsunomata™
Emi-Tsunomata™ is a strain of Chondrus crispus cultivated by AcadianSeaplants Limited in Nova Scotia, Canada. Being cultivated on-landusing clean North Atlantic seawater, Emi-Tsunomata™ is a high qualityproduct that is both food-safe and traceable. In the beef burgers, the
Emi-Tsunomata™
acts as a binding agent which replaces added fat inthe ground beef. Therefore, the recipe calls for extra lean ground beef.
The Emi-Tsunomata™ also acts as a salt replacer with the benefit of adding other minerals, vitamins and dietary fibre.
Acadianseaplants.com
(U.S.A. and Canada)
Toll Free: 1.800.575.9100
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About the Seaweeds Used: Dulse
The dulse (Palmaria palmata) used in this
recipe was wild harvested from the Bay of
Fundy, Canada. Sun-dried dulse is commonly
eaten as a snack food in some areas of Eastern
Canada, Iceland and Ireland. However, in this
recipe, the dulse is prepared by quicklyheating it in oil to produce a crispy burger
topping that is used as a healthier alternative
to bacon. Bacon, a common burger topping in
North America, is extremely high in saturated
fats and added salt. When prepared properly,you will be surprised at how closely the dulse
resembles the texture and taste of crisp
bacon. Enjoy!
http://recipewithpictures.blogspot.com/2011/10/crispy-bacon-strips.html
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Ingredientsmakes 8 medium sized burgers
For the Burgers
2 pounds extra lean ground beef 1 cup dried Emi-Tsunomata™
2-3 medium garlic cloves, crushed
4 Tbsp finely chopped onion
½ tsp freshly ground black pepper
2 tsp olive oil
1/8 tsp. cayenne pepper (optional)
For the Toppings
Dried dulse – about 1 cup
Canola oil or other high heat cooking oil
8 large lettuce leaves
2 medium tomatoes, sliced
8 of your favourite burger buns or kaiser rolls
Your favourite condiments for topping burgers – mayo, mustard, pickles, ketchup,relish, etc.
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To Prepare the Burgers
• Begin by rehydrating the Emi-Tsunomata™ for 4-5 minutes inroom temperature water. Drain and chop into smaller pieces.If you are in a rush, you can just add the dry Emi-Tsunomata™ to the burgers – your burgers will not be asmoist, but they will still be delicious!
• In large bowl, mix ground beef, Emi-Tsunomata™, crushedgarlic, chopped onions, black pepper and olive oil. Divide intoapproximately 8 pieces, depending on how big you want your burgers to be. Form patties to desired thickness (1cm or ½inch thickness works well). You can cook the burgers
immediately or set aside in the refrigerator and let the flavorsmingle while your prepare the toppings.
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• Before cooking the burgers, prepare the crispy dulse topping. First separate
the fronds of dried dulse so that they are not clumped together. Then prepare a
plate with several layers of paper towel to absorb the oil from the crispy dulse.Place about 1/8 inch of oil in a frying pan over med-high heat.
• Test by adding a small piece of dulse to the pan. When the oil is hot enough,
the dulse will immediately sizzle and turn colour from reddish-purple to a lighter
brown or green colour. Add all the dulse to the pan and stir quickly. It will
change colour almost immediately. Stir for 10-20 seconds and then quickly
remove the dulse from the pan to the paper towel lined plate. Blot as much oil
off the dulse as possible. This preparation of the dulse may take some practice
and the algae should not be allowed to stay too long in the pan or it will have a
burnt flavour.
• Next, cook the burgers using your preferred method. They taste great done on
the BBQ or grill. They can also be browned in a frying pan and put in a 350F
oven until desired doneness. Place burgers on lightly toasted buns and top
with lettuce, a slice of tomato, a few pieces of crispy dulse and any condiments
you wish. Enjoy!
To Prepare the Dulse
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Dinner Party Platter
Kelp-banded Seafood Cakes with Sour Cream
Tarter Sauce accompanied by Hana-TsunomataTM vinegared salad garnished with
‘Flower Chondrus’ on cucumber roses.
This recipe capitalizes on the numerous
health benefits associated with
consuming brown algae, presented as
kombu, also known as kelp. The dish
also features the beautiful Hana-TsunomataTM , a unique line of edible
seaweeds grown and harvested by
Acadian Seaplants Limited in the cold,
clean waters of Nova Scotia, Canada.
Dances with Algae
In culture, the colour
Pink symbolizes good health, life,and pure love. Green symbolizes
regeneration, and Yellow is the
colour of the Chrysathemum, a
symbol of longevity and joy.
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Hana-TsunomataTM and Kombu-banded Seafood Cakes
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Ingredients and Salad Preparation
For the Kombu-banded Seafood Cakes
• 1 pkg kombu (kelp) 2 oz
• 1 small onion minced
• 1 tablespoon butter• 500 grams seafood mix ( haddock, shrimp, lobster)
• 500 grams roughly mashed potato
• 1 egg (separated)
• 1 tablespoon minced parsley/dash tumeric/salt/pepper
• breadcrumbs/oil & butter for frying
For Sour Cream Tartar Sauce
• 1 tablespoon onion grated
• 1 green onion chopped finely
• 1 cup sour cream
• 1 tablespoon capers rinsed and chopped
• 1 tablespoon (heaping) plain relish• 1 tablespoon lemon juice
• 1 boiled egg yolk (forced through a sieve)
• 1/2 tsp prepared mustard
• salt/ pepper
• Mix well
• garnish with dried chili pepper and capers
For the Hana-TsunomataTM Vinegared Salad
• 1 medium cucumber
• 1 medium carrot
• 1 sweet onion• salt
• Re-hydrated Hana-Tsunomata™ mini-fronds
(1/4-1/2 cup drained)
• 1/3 cup each of vinegar/ white sugar
• 1/4 cup cooking oil.
• 1/4 tsp celery seed.
Wash but do not peel cucumber, slice thinly and
sprinkle liberally with salt. Place in the fridge for at
least 15 minutes.
Place the cucumbers in sieve and drain completely,
pressing out water. Cut carrots into matchsticks and
the onion into rings. Combine all vegetables into a
bowl. Do not add seaweed at this point. Shake thevinegar , sugar ,oil, celery seed together in a jar...then
pour over vegetables. Chill . Add seaweed lastly only
at serving time.
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To Prepare the Kombu-banded Seafood Cakes
• Rinse Kombu and simmer 15 minutes...allow to cool in coldwater.
• Poach the seafood mixture in a small amount of boilingwater...drain ...break up slightly..mince the lobster and shrimp.
• Cool the seafood mix and mashed potatoes.
• Saute’ the onion in 1 tablespoon butter until transparent.
• Separate the egg...reserve the egg white
• In a bowl combine: the fried onion , seafood , potato, egg yolk ,parsley , tumeric, salt and pepper to taste.
• Combine gently with hands until evenly mixed. Pat mixtureonto a piece of waxed paper, flatten slightly to the thickness of biscuits, and cut with small circular cutter.
• Drain Kombu and cut with scissors into horizontal ribbons toencircle the seafood cakes.
• Whip egg white and use to seal the edges of the kombu
together.• Gently dip the top and bottom of each cake in egg white, then
breadcrumbs....put in fridge for an hour.
• Seafood cakes should be fried when ready, 4 minutes on eachside in an oil and butter mixture in a fryingpan until wellbrowned.
http://www.thekitchn.com/thekitchn/ingredients
-vegetables/ingredient-spotlight-dried-kombu-075445
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Chondrus caper Stir-fry
Emi-TsunomataTM and Caper stir fry with
Vegetables and Chicken
This recipe serves to blend the
many health benefits realized byconsuming algae with those of
eating a variety of vegetables. Such
a combination encourages the
synergistic effects of numerous
antioxidants and antioxidant
enzymes, promoting good health
and balanced nutrition.
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In this recipe we addedonly a tablespoon of Emi-Tsunomata™ early in the
cooking and finished the
dish adding most of the
algal ingredient near theend.This provided some
textural differences and a
more tender mouthfeel,
compatible with the
crunchiness of the other
vegetables.
Emi-TsunomataTM Caper Stir-fry
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Ingredients and Preparation
For Chondrus crispus and Caper Stir-fry
3 TBS. unsalted cashews
1 cup dried Emi-Tsunomata™
3-4 medium garlic cloves, minced
¾ cup Celery, chopped
¼ cup peeled and sliced ginger
1 cup chopped fresh broccoli
1 sweet red pepper, sliced
1 cup sugar snap or snow peas
1 cup peeled and chopped sweet potato
¼ cup capers
1 fresh chicken breast, sliced (optional)
This recipe works well for any sort of stir fry you may wish tomake. The key is to start with the items that require themost time to cook, adding the others with frequent stirringuntil everything is done.
Adding a tablespoon of Emi-Tsunomata™ (Chondrus crispus)
at the beginning of cooking allows it to rehydrate in thewater and juices of the vegetables, and to become verytender.
By adding the remainder of the algae approximately 4minutes before the end of cooking, a more substantialtextural effect is realized, complementing the mouthfeel of the other cooked ingredients.
Dances with Algae
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Emi-TsunomataTM Algee-licious Popcorn
Plain popcorn is already a nutritious
snackfood, but by adding a seaweed
ingredient, both flavour and nutrition are
enhanced.
This seaweed-based topping is packed
with essential nutrients and antioxidants.Emi-Tsunomata™ is available from
Acadian Seaplants Limited
(www.acadianseaplants.com)
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Ingredients and Preparation
Emi-TsunomataTM Algee-licious Popcorn
• ½ c popcorn kernels
• 2 tbsp high heat oil (e.g. sunflower, optional)• ½ c (or less) grated parmesan cheese
• 3 tbsp ground Emi-Tsunomata™
• 1 tsp garlic powder
• Fresh ground black pepper (optional)
• 1/8 c unsalted, melted butter or 3-4 tbsp olive oil
With a mortar and pestle or a coffee grinder (dedicated to spices, etc)grind dried Emi-Tsunomata™ to a powder. In a small bowl mixtogether parmesan, Emi-Tsunomata™, garlic powder, and blackpepper. Set aside. Prepare the popcorn kernels in an air-poppingmachine or over the stove (see Tips). Once the popcorn is ready, placein a large bowl and toss to coat with melted butter or olive oil. AddEmi-Tsunomata™ topping and toss to coat. Store leftover topping inthe refrigerator.
Tips:
When preparing popcorn in an air-popper machine pre-heat the machine (20-30 seconds) before adding the kernels,
this will result in fewer un-popped kernels.
To prepare stove-top popcorn, place the oil in a covered saucepan with a few “test” kernels. Place over medium-high
heat .When the “test” kernels pop add the rest of the kernels and, holding the lid on the pan, lift and shake to coat the
kernels in oil. Use caution as steam released from the kernels escapes from the saucepan.
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An example of the nutritive value of edible red macroalgae
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http://www.canada.com/health/5101369.bin
http://www.topnews.in/files/Obese-Children.jp...
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