Beet and Kelp Hummus


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


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



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


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! 

Kelp-Rubbed Broiled Salmon


Our good friend Chef Louis Pickens of Black Betty's Bistro created this scrumptious dish for his School Lunch Program.  We watched the kids at La Petite École lick their plates clean! It's sure to become a regular in your meal line-up.


⏲️  Prep Time: 5 minutes Cooking Time: 10 minutes  Serves:  4



1-1/2 lbs. thick-cut salmon pieces

1/2 tsp. onion powder

1/2 tsp. each salt & white pepper

2-3 Tbsp. Ocean's Balance Kelp Purée

1 Tbsp. raw sugar (Turbinado)

2 Tbsps. chopped fresh parsley



Step 1

Preheat oven to broil. 

Step 2

Sprinkle onion powder, salt and white pepper on salmon pieces. Spread Kelp Purée over entire surface. Sprinkle with sugar and parsley.

Step 3

Place salmon pieces skin-side down on baking sheet. Place under broiler and cook for 10 minutes until the surface of the salmon is browned, the edges are slightly charred, but fish is still soft to touch.

Serve with buttery mashed potatoes and sautéed broccoli.




Pairs with:  Crisp white wine such as Pinot Grigio, Chablis or Sauvignon Blanc.  

Fancy Fish Sticks


Everyone will like these tasty "of the sea" morsels.


⏲️ Prep: 10 minutes ⏲️ Cook: 20 minutes Serves: 4 


2 lbs. white fish, such as halibut, flounder or cod

2 eggs

2 Tbsp. Ocean's Balance Kelp Purée

1-1/2 cups Italian flavored bread crumbs

Canola oil for frying


Step 1

Using a sharp knife, cut fish into rectangular logs, trying to maintain an even thickness (trim off very thin end pieces), approximately 2-inches long and 1-inch wide.  Arrange bread crumbs on one end of a large cutting board.

Step 2

Whisk together eggs and Ocean's Balalnce Kelp Purée in a large bowl until frothy. Dip chicken pieces in egg mixture, then roll in bread crumbs. Place breaded chicken pieces on other half of cutting board. 

Step 3

Heat approximately 1 cup of canola oil in a large frying pan. Working in batches, cook the chicken nuggets 4 to 5 minutes until brown. Adjust the heat if they are cooking too quickly, as you want to give the chicken enough time to cook without burning it. Drain on paper towels. Serve immediately.

Serve with Ocean Mayonnaise or Ocean Cocktail Sauce for an extra dose of the sea! 


Pairs with: A frosty pale ale. 🍺

Seaweed Sloppy Joes


This all-time American classic just got a whole lot tastier...


⏲️  Prep Time: 5 minutes Cooking Time: 45 minutes  Serves: 6 



1 medium onion diced

2 cloves garlic, minced

2 Tbsp. canola oil

1 lb. ground beef, 90% lean

3 Tbsp. tomato paste

2 Tbsp. water

1/3-cup Worcestershire sauce

5 Tbsp. Ocean's Balance Kelp Purée

Salt & Ground pepper

6 toasted hamburger buns


Step 1

Heat canola oil in large sauté pan over medium heat. Add onions; cook for 5 minutes or until soft. Stir in garlic; cook one minute more.

Step 2

Add meat and brown, breaking up larger pieces with a wooden spoon, approximately 7 minutes.   

Step 3

Add tomato paste and water, stirring until completely dissolved. Add Worcestershire sauce, Kelp Purée and pepper; stir until thoroughly incorporated. Cook on medium heat for 10 minutes; reduce heat to low and cook an additional 20 minutes until liquid has cooked down to a thick sauce.

Step 4

Serve immediately on toasted buns.  

(Hint: they're even better the next day.)



Pairs with:  A hoppy IPA microbrew of your choice. 🍺

Ocean Cocktail Sauce


The umami of this sauce almost makes the shrimp an afterthought!

Cocktail Sauce.jpeg

⏲️  Prep Time: 5 minutesMakes: Approximatley 1 cup cocktail sauce


3/4-cup tomato ketchup

2 Tbsp. prepared horseradish

2 Tbsp. fresh lemon juice

1 Tbsp. Worcestershire sauce

3 Tbsp. Ocean's Balance Kelp Purée



Stir all ingredients together in a bowl.  Adjust seasoning to taste.  Chill at least one hour before serving.

Serve with large boiled shrimp arranged decoratively around rim of bowl.



Pairs with: Crisp white wine such as Sauvignon Blanc, Assyrtiko or Pinot Grigio. 

Fresh Salsa with Kelp


⏲️  Prep Time: 30 minutes Makes:  Approximately 5 cups of salsa



2 cups finely diced tomatoes

1 cup each finely diced red and green pepper

2 finely diced jalapeño peppers

1 large red onion, finely diced

3 Tbsp. minced garlic

1 bunch cilantro, finely chopped

3 Tbsp. Ocean’s Balance Kelp Purée

3-5 Tbsp. freshly squeezed lime juice




Combine all ingredients in a large mixing bowl. Adjust seasonings to taste.  Serve immediately with large nacho chips for dipping.

This salsa is also great as a topping for burritos, huevos rancheros, or quesadillas.



Great with: Ice cold Mexican beer like Tecate or Dos Equis. 🍺

Beet Burgers


Savory and sweet combine for a beautiful main course dish.

beet burger.jpg

⏲️  Prep Time: 30 minutes Cooking Time: 30 minutes

Makes:  6 to 8 burgers  


3 large beets (approximately 1 lb.)

1-/2 cup uncooked brown rice

1 medium yellow onion, diced

4 cloves garlic, minced

2 Tbsp. cider vinegar

1/4 cup rolled oats

2 (15.5 oz) cans black beans

1/4 cup prunes, chopped

1 Tbsp. olive oil

3 tsp. paprika

2 tsp. cumin

1 tsp. coriander

1/2 tsp. dried thyme

1/2 cup Ocean's Balance Kelp Purée

Salt & Pepper


Step 1

Roast beets at 400 degrees, wrapped in foil for about an hour, until soft. Remove from foil and allow to cool. Remove skin (you should be able to rub it off with your fingers). 

Step 2

Cook brown rice until slightly overcooked, but not mushy.

Step 3

Sauté the onion in olive oil and a dash of salt until golden and slightly charred, approximately 10-12 minutes. Add garlic; cook until fragrant, about 30 seconds.  Add cider vinegar; stir until evaporated.  Remove pan from heat.

Step 4

Process oats in a food processor to achieve a flour.  Remove from the processor; set aside.

Step 5

Drain and rinse 1 can of beans; put in food processor along with chopped prunes.  Pulse until beans are roughly chopped.

Step 6

Grate roasted beets using larger holes.  Press grated beets in a colander to remove as much liquid as possible. 

Step 7

Combine beets, rice, bean and prune mixture, second can of beans and onion mixture.  Sprinkle with olive oil.  Add spices and kelp purée. Mix by hand; add salt and pepper to taste.  Add oatmeal flour and mix by hand until combined. Shape into burgers.

Step 8

Heat 2 Tbsp. of olive oil over medium-high heat in a heavy-bottomed sauté pan.  Cook burgers 2-3 minutes on each side until slightly brown. Reduce heat to low, cook 3-4 minutes more (to ensure the middle is cooked).  Serve with sautéed green beans, a chopped kale salad or on a toasted bun.  Melted cheddar cheese on top of the burger is also very good!

Recipe courtesy of Pratt Olson


Pairs with: A lemony white beer 🍺

Ocean Mayonnaise


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


⏲️  Prep Time: 5 minutes Makes: Approximately 1 cup


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



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.