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pchealth - Re: [pchealth] Traditional Scottish Recipes - Scottish Culture

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Subject: Permaculturist Health

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  • From: "Lawrence F. London, Jr." <lflj@bellsouth.net>
  • To: Permaculturist Health <pchealth@lists.ibiblio.org>
  • Subject: Re: [pchealth] Traditional Scottish Recipes - Scottish Culture
  • Date: Sat, 22 Dec 2012 22:46:12 -0500

On 12/22/2012 10:05 PM, Frances and David wrote:
Tis indeed a pricey item...
I once tried some from Upaya Naturals (Toronto area outlet)
but happened to look into it and find that this is the company here:
http://www.brittanysalt.com/
As they are American, I believe that you might have better luck re:
shipping. Still pricey.

My experience with seaweeds is of using kombu for soups, as well as others
such as dulse.

Ah, you said the magic word, Dulse, the prime North Atlantic sea vegetable for the table. It comes from Nova Scotia and Maine, maybe elsewhere too. I used to buy it mail order from a company called Health In A Box, in Maine. It was much cheaper then than now, is a high dollar boutique item...there's no reason for it to be expensive.

Found this:
Maine Seaweed, LLC
207.546.2875
P.O. Box 57 · Steuben, ME · 04680
http://www.theseaweedman.com/

Here, dulse is $32 per pound. That's a lot of dulse.

1)
Dulse and Shredded Salad
Shred or grate carrots and beets
Soak the grated carrots and beets in a dressing of lemon juice, raw
honey, and ginger juice
Top with your choice from each group below:
reconstituted dried cherries, cranberries, raisins
walnuts, pecans, sunflower seeds
rinsed dulse, chopped fine
parsley, chopped fine
2)
Dulse and Kale
Mince two cloves garlic and sauté briefly in two tablespoons refined sesame oil. Add two quarts chopped kale and sauté until the color deepens. Add 1/2 cup soaked drained, chopped dulse and 1/3 cup tamari-roasted sunflower seeds. Cover and steam about two minutes.
A variation on the above recipe would add sautéed parsnips and/or onions in addition to the garlic.

Dulse is my favorite seaweed. Use in miso soup is mandatory. I will start adding it to salads.

When it comes to seaweeds in salads, I have used dulse and kelp, but that is
about it.
Oh, and there is Nori. I have used that one... It is the sushi wrap seaweed.
It is possible to purchase it raw as well as the standard version.

Nori is very good and not expensive.

Yes, soaking sounds like the thing to try, indeed!

Vicarious enjoyment to hear that you are enjoying your own harvest of
lemons!

That are very good. Not as big this year as last but I had done a lot of pruning on the tree (dwarf in a big pot).

Changing up the diet is what has worked for me over the years. Just keep
following those nudges, and never expect them to ever end.

Wonderful advice and thanks!

Offhand, all I can suggest for salad dressing is substituting the lemons for
the vinegar! I highly recommend you try that...

Might enjoy mixing up the salads with some super fine shredded beet and/or
carrot (and if you're up for it, even apple) in those salads...

That would be delicious.

Kelp is also a super nice addition to salads, I have found in the past.
I generally try to make food with presence, so that whatever additions I am
making are conscious. That way, I can follow my senses to natural variety
and proportion...

Thinly sliced kelp or Digitata (Laminaria digitata) or dulse in the Celtic salad. Kelp may work where dulse might not because it has a heavy flavor.

Trying slight variations all the time... Taking time to notice. Of course, I
do not do it this way all the time. And now, traveling, it is trickier...
That is part of the reason why I look forward to being home again ~ all of
this becomes possible once again!

Yes, indeed.

Still, we have taken an awful lot with us, and it has been fun. We stayed
with a couchsurfing host who was a tea connoisseur. Just a young lass, too,
she is. Does tea reviews. Dave was the perfect foil to her well steeped
knowledge of tea. He had questions galore, and interest, and took notes. Was
wonderful to see how well tuned she was to the individual variations of the
teas. Saw the right way to do up Matcha tea, for instance (with a whisk) and
learned that the stuff that we had was stale! (fresh is very bright
green)...

That must have been a lot of fun.

Have also met up with some new eating choices on the road, through friends,
and health food stores....

I watched a video on a Japanese tea ceremony. When I looked at the pile of powdered light green tea going in that small cup with hot water, I thought about how the one who drinks that will be up all night, if not several, if not a week. Strong Tea!

LL





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