have raw cake and eat it
I know it is called sea spaghetti, but really it is like tagliatelle. The first time I made it I made it with this home made pesto - I was amazed what a great combination they make and have not found a better recipe for sea spaghetti. The health benefits of seaweed are also great - sea vegetables are a good source of iodine, potassium, iron, calcium and magnesium. I grow basil on my kitchen windowsill in lots of pots so I can make the pesto for this seaweed recipe regularly. Serves 4 with a salad.
40g dried sea spaghetti
1/2 cup whole organic almonds
1/2 cup fresh organic basil
2 tablespoons cold pressed, extra virgin organic olive oil
2 tablespoons fresh, cold pressed, organic flax oil
1/ cup Engevita Flakes
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1.Wash the sea spaghetti and soak in warm water for 30 - 45 minutes, depending on how ‘al dente’ you like it.
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2.Grind the almonds in a grain mill, coffee grinder or grinder attachment to your food processor/blender/juicer. Add some of the Engevita Flakes to the grinder if they are a bit damp to grind well.
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3.Chop the basil finely or grind in a mortar and pestle.
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4.Mix the ground almonds, basil and oils in a bowl.
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5.Rinse again and drain the sea spaghetti and mix in the pesto.
TAGLIA’SEA’LY AND PESTO
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TAGLIA’SEA’LY AND PESTO INGREDIENTS
You may edit your basket at any time. We don’t stock the following ingredients for this recipe, but the essential ones should be easy to buy anywhere: almonds, basil, olive oil, Engevita flakes.
