Beet and Kelp Hummus

 

Impress your friends with tasty (and beautiful!) nutrition. 

 
 
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⏲️  Prep Time: 1 hour  Makes: 3-4 cups

 

Ingredients

4 large beets  

2-19 oz. cans small white beans (Cannellini or Great Northern)

Juice of 2-3 limes

3 Tbsp. Ocean's Balance Kelp Purée

1/4 cup Extra Virgin olive oil

Freshly ground sea salt and black pepper

Directions

Step 1

Preheat oven to 400°F.  Rinse beets, cut off ends, wrap in foil. Place on a baking tray and bake for 45 minutes, until soft.

Step 2

Remove from oven, remove foil and allow to cool enough to handle.  Rub off skin, cut into chunks, and continue to allow to cool for 15 minutes.

Step 3

Place all ingredients in food processor. Mix to a consistent texture.  Adjust oil, lime juice, salt and pepper to taste.

Serve with lime-infused tortilla chips.

 

Recipe courtesy of Linda Olson.

 

Pairs with: Mojitos! 

Baked Artichoke and Kelp Spread on Polenta Rounds

 

A touch of the ocean is added to this tasty vegetarian/gluten-free appetizer.

 

⏲️  Prep Time: 5 minutes Cooking Time: 45 minutes  Makes: 20  

 

Ingredients

1 (18 oz.) polenta log

3 cloves garlic, minced

5 Tbsp. olive oil

1 (14 oz.) can quartered artichoke hearts, packed in water (NOT marinated)

¼-cup fresh lemon juice

4 Tbsp. freshly grated Parmigiano-Reggiano cheese

2 Tbsp. Ocean's Balance Kelp Purée

2 tsp. ground black pepper

Directions

Step 1

Heat oven to 400 degrees. Cut polenta log into 20 slices.  Line cookie sheet with parchment paper. Arrange polenta slices on parchment paper. 

Step 2

In a sauce pan, cook olive oil on medium high temperature for approximately 3 minutes.  Add artichokes and brine, bring to a boil, cover and cook for 15 minute until artichokes are quite soft and most of the liquid has been cooked off.   

Step 3

Add lemon juice, cheese, Kelp Purée and pepper; stir until well combined and cheese has melted.  Remove from heat. 

Step 4

Using an immersion blender, blend ingredients until a thick, smooth paste is obtained.  Check for seasoning and adjust to taste.

Step 5 

Spoon paste onto polenta rounds.  Lightly sprinkle with grated cheese.  Bake for approximately 20 minutes, until topping and edges are brown.  Remove from tray immediately and let cool 5 minutes on wire rack.  Serve while still warm. 

 

Pairs with:  Champagne!! 🍾

Basil Sea Pesto

 

A delicious topping for pasta

(or pizza, as you’ll see in our other recipes...)

 
 
 

⏲️ Prep: 20 minutes   Makes: approximately 1 cup

Ingredients

3 cups basil leaves

2 cloves garlic, peeled & quartered

1/2 cup grated Parmigiano-Reggiano cheese

1/2 cup pine nuts

1/2 cup olive oil

3 Tbsp. Ocean's Balance Kelp Purée

2 tsp. salt

Directions

Step 1

Combine all ingredients in food processor. Pulse until a moist, chunky paste has been formed. Add more oil if pesto seems too dry. Adjust other ingredients to taste. (The pesto should be a bit on on the salty side in order to retain its flavor once combined with pasta.)  Stir into hot cooked pasta.

Note: The pesto can be stored in the refrigerator if the surface is completely covered in olive oil. 

 

🍷 Pairs with: Italian Chianti or Spanish Rioja

Ocean Mayonnaise

 

A mouth-watering dip for fish or fries or vegetables or...anything 

 
 
 

⏲️  Prep Time: 5 minutes Makes: Approximately 1 cup

Ingredients

1 large egg

3/4 cup canola oil

1 tsp. dijon mustard

juice of 1/2 lemon

1 tsp. salt

2 Tbsp. Ocean's Balance Kelp Purée

 

Directions

Step 1

Place egg, oil and mustard to deep mixing container. Insert immersion blender. Blend for approximately 1 minute, raising and lowering blender to incorporate all of the oil.

Step 2

Stir in lemon, salt and Ocean's Balance Kelp Purée.  Adjust seasoning. Serve immediately.

Use as: A dip for Chicken Nuggets or French fries; a spread for sandwiches, a mouth-watering tuna salad ingredient.