Integrate algae in our diet? Yes, with raw food

The World Oceans Day, which is celebrated on 8 Juneis an excellent opportunity to learn about algae and understand how they could improve our future thanks to their versatility and variety in terms of energy production, sustainability and much more.

Cibo Crudo, the main Italian brand of plant-based and raw food, teaches us how to integrate algae into our diet and thus contribute not only to the health of the seas and oceans, but also to our well-being.

In smoothies, instead of rosemary on baked potatoes, in gravy and even in pastries: here’s how to bring them to the table to fill up on well-being.

Salary Kombu
Also known by the English name kelp, kombu seaweed belongs to the class of brown seaweeds and is particularly appreciated for its ability to give a tasty taste of the sea to any dish. It is a seaweed very rich in iodine and sodium, perfect for flavoring the traditional dashi broth of Japanese cuisine or a sauce with tomato, parsley and capers, or even in the dough for crackers and breadsticks. After being used to prepare broth or boil legumes to soften their skins, it can be rinsed and reused, or frozen for later use: zero waste food!

Wakame Algae
Wakame belongs to the brown algae family and has a light and delicate flavour. Delicious in salads, for example with slices of cucumber, vinegar and sesame seeds, it can be eaten simply crumbled on rice and other cereals or soaked in water for about ten minutes. Very rich in iodine, a mineral necessary for the correct functioning of the thyroid, it has a excellent ratio between omega-6 and omega-3 with an antioxidant effectkept intact by processing at low temperatures.

Alga Irish Moss
Irish moss is a red seaweed that grows on the Atlantic coasts of Europe and North America. Once considered a remedy for respiratory diseases, this seaweed was added to soups and infusions due to its restorative power: superfood rich in minerals, contains 50% carrageenan, a polysaccharide with immunomodulatory and antiviral properties. They are perhaps the trendiest algae: their effectiveness in support for collagen production has made them very popular among vegetarians and vegans who do not want to use animal-derived collagen supplements. Irish moss seaweed can be used in two different ways: to create thick infusions or blended with water to create a gel of raw Irish moss, an excellent base for smoothies, tasty jams or creams pastry recipes. In both cases, before use, they must be revived with water to bring them back to their initial volume.

Algae Dulce
Dulse is a red seaweed native to the Atlantic Ocean that grows on rocky coasts, with a delicate taste of the sea. Rich in lysine, iron, vitamins A, B12, C and K, and easily assimilable polyunsaturated fatty acids, this seaweed contains precious antioxidants and has a protective effect against cardiovascular diseases and diabetes. It can be eaten dry, perhaps chopped into flakes, or soaked in water for a few minutes, then drained and rinsed under running water before use. Try the combination of potatoes and dulse sprinkling a little dried and minced seaweed on the purée or to season roast potatoes instead of the classic rosemary.

Seaweed Spaghetti from the sea
It is a large brown seaweed with thread-like leaves that resemble long pasta, and from which the name derives. From the delicate taste reminiscent of a land vegetable, spaghetti di mare seaweed it can be eaten in a similar way to wheat pasta and is a great gluten-free and low-carb alternative to noodles and spaghetti. These algae are rich in magnesium and fucoxanthin, a carotenoid with protective effects against colorectal cancer as well as phenolic compounds, tannins, flavonoids with anti-inflammatory and antioxidant properties. Sea spaghetti is still harvested in a sustainable way: by hand, when low tide arrives and taking care not to tear out the roots, in order to favor regrowth.

All the organic algae of CiboCrudo are handcrafted and come from pristine seas in Europe, and are ideal for filling up on taste and health.

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