dances with algae

7/29/2019 Dances with Algae

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Dances with Algae

Lynn Cornish

Scott Hubley

Romelda Nickerson

Josie Todd

Jim Sears



Dances with AlgaeThere is compelling evidence to suggest that algae should become a

part of the global nutritional diet



http://www.canada.com/health/5101369.bin

http://new.carfreecity.us/Portals/2/obese%20w...

http://www.topnews.in/files/Obese-Children.jp...

http://www.blog4brains.com/wp-content/uploads

http://newsimg.bbc.co.uk/media/images/4130800

http://newsimg.bbc.co.uk/media/images/3923300.

http://www.topnews.in/files/Obese_People.jpg

FACTS: Worldwide obesity more than doubled since 1980!

In 2008, 1.5 billion adults, 20 and older were too fat!

65 % of the world’s population live in countries where

overweight kills more people than underweight!

Nearly 43 million children under age 5

were overweight in 2010!

Overweight and Obesity rank as the

5th leading risk for global deaths!



Why is there a global obesity epidemic?

http://www.medicinenet.com/fattening_foods_pictures_slideshow/article.htm



With the pervasive evolution of unhealthyfoods high in fats, sugars and salt, the

global obesity epidemic continues to

manifest itself in ever-increasing rates of

cardiovascular disease and diabetes.

Dances with Algae

http://www.medicinenet.com/type_2_diabetes_pictures_slideshow/article.htm

http://www.medicinenet.com/heart_disease_pictures_slideshow/article.htm

Rationale for adding algae to our

diets



Rationale for adding algae to our diets - continued

Dances with Algae

By including macroalgae as a standard component in a variety of commonly consumed foods we could provide beneficial and

widespread health effects. Algae are one of the oldest oxygen

producing organisms on the planet, and they have survived and

evolved through countless environmental extremes. To

capitalize on the optimum health benefits of algal nutrition ,adequate quantities of algae must be incorporated into the

daily diet. Research has proven that consuming macroalgae can

have a significant impact on obesity (Dettmar et al. 2011). Add

to this benefit, the suites of vitamins, minerals and antioxidants(Holdt and Kraan 2011), and macroalgae become obvious

candidates for enhancing the health status of societies now, and

for generations to come.



As versatile and diverse as their survival tactics, these marine plants can readily be used in an extensive array of foodstuffs

and in a huge variety of delicious recipes. Social conscience

may one day dictate that this should happen.

Dances with Algae

Rationale for adding algae to our diets - continued



Here is an example of some items on a typical menu at the fictitional

‘Algalicious Café and Restaurant’



Dances with Algae

Hana-TsunomataTM

Cultivated Sea Vegetable Bouquet

The clean and pure, strikingly beautiful fronds and vivid colors of pink, green and yellow Hana-Tsunomata™ stand out from other sea vegetables. Popular in Japan for 20 years, healthy Hana-Tsunomata™ sea vegetables can be found in various applications, from dry packaged foods toexclusive restaurants. They are especially prominent in ready-to-eat fresh "kaiso" (seaweed) saladssold in convenience food outlets throughout the country.

- Simply rehydrate and add your favourite dressing, or mix fronds into other salads -



Emi-TsunomataTM

Beef Burgers - topped with Crispy

Dulse, Lettuce and Tomato

In this recipe for beef burgers we include twoseaweeds, Emi-Tsunomata™ and Dulse. In

combination, these seaweeds are excellent sources of

dietary fibre and a wide spectrum of vitamins,minerals and antioxidants. Like other seaweeds, they

are also delicious and low in fat!

Dances with Algae



Emi-TsunomataTM Beef Burgers



About the Seaweeds Used: Emi- Tsunomata™

Emi-Tsunomata™ is a strain of Chondrus crispus cultivated by AcadianSeaplants Limited in Nova Scotia, Canada. Being cultivated on-landusing clean North Atlantic seawater, Emi-Tsunomata™ is a high qualityproduct that is both food-safe and traceable. In the beef burgers, the

Emi-Tsunomata™

acts as a binding agent which replaces added fat inthe ground beef. Therefore, the recipe calls for extra lean ground beef.

The Emi-Tsunomata™ also acts as a salt replacer with the benefit of adding other minerals, vitamins and dietary fibre.

Acadianseaplants.com

(U.S.A. and Canada)

Toll Free: 1.800.575.9100



About the Seaweeds Used: Dulse

The dulse (Palmaria palmata) used in this

recipe was wild harvested from the Bay of

Fundy, Canada. Sun-dried dulse is commonly

eaten as a snack food in some areas of Eastern

Canada, Iceland and Ireland. However, in this

recipe, the dulse is prepared by quicklyheating it in oil to produce a crispy burger

topping that is used as a healthier alternative

to bacon. Bacon, a common burger topping in

North America, is extremely high in saturated

fats and added salt. When prepared properly,you will be surprised at how closely the dulse

resembles the texture and taste of crisp

bacon. Enjoy!

http://recipewithpictures.blogspot.com/2011/10/crispy-bacon-strips.html



Ingredientsmakes 8 medium sized burgers

For the Burgers

2 pounds extra lean ground beef 1 cup dried Emi-Tsunomata™

2-3 medium garlic cloves, crushed

4 Tbsp finely chopped onion

½ tsp freshly ground black pepper

2 tsp olive oil

1/8 tsp. cayenne pepper (optional)

For the Toppings

Dried dulse – about 1 cup

Canola oil or other high heat cooking oil

8 large lettuce leaves

2 medium tomatoes, sliced

8 of your favourite burger buns or kaiser rolls

Your favourite condiments for topping burgers – mayo, mustard, pickles, ketchup,relish, etc.



To Prepare the Burgers

• Begin by rehydrating the Emi-Tsunomata™ for 4-5 minutes inroom temperature water. Drain and chop into smaller pieces.If you are in a rush, you can just add the dry Emi-Tsunomata™ to the burgers – your burgers will not be asmoist, but they will still be delicious!

• In large bowl, mix ground beef, Emi-Tsunomata™, crushedgarlic, chopped onions, black pepper and olive oil. Divide intoapproximately 8 pieces, depending on how big you want your burgers to be. Form patties to desired thickness (1cm or ½inch thickness works well). You can cook the burgers

immediately or set aside in the refrigerator and let the flavorsmingle while your prepare the toppings.



• Before cooking the burgers, prepare the crispy dulse topping. First separate

the fronds of dried dulse so that they are not clumped together. Then prepare a

plate with several layers of paper towel to absorb the oil from the crispy dulse.Place about 1/8 inch of oil in a frying pan over med-high heat.

• Test by adding a small piece of dulse to the pan. When the oil is hot enough,

the dulse will immediately sizzle and turn colour from reddish-purple to a lighter

brown or green colour. Add all the dulse to the pan and stir quickly. It will

change colour almost immediately. Stir for 10-20 seconds and then quickly

remove the dulse from the pan to the paper towel lined plate. Blot as much oil

off the dulse as possible. This preparation of the dulse may take some practice

and the algae should not be allowed to stay too long in the pan or it will have a

burnt flavour.

• Next, cook the burgers using your preferred method. They taste great done on

the BBQ or grill. They can also be browned in a frying pan and put in a 350F

oven until desired doneness. Place burgers on lightly toasted buns and top

with lettuce, a slice of tomato, a few pieces of crispy dulse and any condiments

you wish. Enjoy!

To Prepare the Dulse



Dinner Party Platter

Kelp-banded Seafood Cakes with Sour Cream

Tarter Sauce accompanied by Hana-TsunomataTM vinegared salad garnished with

‘Flower Chondrus’ on cucumber roses.

This recipe capitalizes on the numerous

health benefits associated with

consuming brown algae, presented as

kombu, also known as kelp. The dish

also features the beautiful Hana-TsunomataTM , a unique line of edible

seaweeds grown and harvested by

Acadian Seaplants Limited in the cold,

clean waters of Nova Scotia, Canada.

Dances with Algae

In culture, the colour

Pink symbolizes good health, life,and pure love. Green symbolizes

regeneration, and Yellow is the

colour of the Chrysathemum, a

symbol of longevity and joy.



Hana-TsunomataTM and Kombu-banded Seafood Cakes



Ingredients and Salad Preparation

For the Kombu-banded Seafood Cakes

• 1 pkg kombu (kelp) 2 oz

• 1 small onion minced

• 1 tablespoon butter• 500 grams seafood mix ( haddock, shrimp, lobster)

• 500 grams roughly mashed potato

• 1 egg (separated)

• 1 tablespoon minced parsley/dash tumeric/salt/pepper

• breadcrumbs/oil & butter for frying

For Sour Cream Tartar Sauce

• 1 tablespoon onion grated

• 1 green onion chopped finely

• 1 cup sour cream

• 1 tablespoon capers rinsed and chopped

• 1 tablespoon (heaping) plain relish• 1 tablespoon lemon juice

• 1 boiled egg yolk (forced through a sieve)

• 1/2 tsp prepared mustard

• salt/ pepper

• Mix well

• garnish with dried chili pepper and capers

For the Hana-TsunomataTM Vinegared Salad

• 1 medium cucumber

• 1 medium carrot

• 1 sweet onion• salt

• Re-hydrated Hana-Tsunomata™ mini-fronds

(1/4-1/2 cup drained)

• 1/3 cup each of vinegar/ white sugar

• 1/4 cup cooking oil.

• 1/4 tsp celery seed.

Wash but do not peel cucumber, slice thinly and

sprinkle liberally with salt. Place in the fridge for at

least 15 minutes.

Place the cucumbers in sieve and drain completely,

pressing out water. Cut carrots into matchsticks and

the onion into rings. Combine all vegetables into a

bowl. Do not add seaweed at this point. Shake thevinegar , sugar ,oil, celery seed together in a jar...then

pour over vegetables. Chill . Add seaweed lastly only

at serving time.



To Prepare the Kombu-banded Seafood Cakes

• Rinse Kombu and simmer 15 minutes...allow to cool in coldwater.

• Poach the seafood mixture in a small amount of boilingwater...drain ...break up slightly..mince the lobster and shrimp.

• Cool the seafood mix and mashed potatoes.

• Saute’ the onion in 1 tablespoon butter until transparent.

• Separate the egg...reserve the egg white

• In a bowl combine: the fried onion , seafood , potato, egg yolk ,parsley , tumeric, salt and pepper to taste.

• Combine gently with hands until evenly mixed. Pat mixtureonto a piece of waxed paper, flatten slightly to the thickness of biscuits, and cut with small circular cutter.

• Drain Kombu and cut with scissors into horizontal ribbons toencircle the seafood cakes.

• Whip egg white and use to seal the edges of the kombu

together.• Gently dip the top and bottom of each cake in egg white, then

breadcrumbs....put in fridge for an hour.

• Seafood cakes should be fried when ready, 4 minutes on eachside in an oil and butter mixture in a fryingpan until wellbrowned.

http://www.thekitchn.com/thekitchn/ingredients

-vegetables/ingredient-spotlight-dried-kombu-075445



Chondrus caper Stir-fry

Emi-TsunomataTM and Caper stir fry with

Vegetables and Chicken

This recipe serves to blend the

many health benefits realized byconsuming algae with those of

eating a variety of vegetables. Such

a combination encourages the

synergistic effects of numerous

antioxidants and antioxidant

enzymes, promoting good health

and balanced nutrition.

Dances with Algae



In this recipe we addedonly a tablespoon of Emi-Tsunomata™ early in the

cooking and finished the

dish adding most of the

algal ingredient near theend.This provided some

textural differences and a

more tender mouthfeel,

compatible with the

crunchiness of the other

vegetables.

Emi-TsunomataTM Caper Stir-fry



Ingredients and Preparation

For Chondrus crispus and Caper Stir-fry

3 TBS. unsalted cashews

1 cup dried Emi-Tsunomata™

3-4 medium garlic cloves, minced

¾ cup Celery, chopped

¼ cup peeled and sliced ginger

1 cup chopped fresh broccoli

1 sweet red pepper, sliced

1 cup sugar snap or snow peas

1 cup peeled and chopped sweet potato

¼ cup capers

1 fresh chicken breast, sliced (optional)

This recipe works well for any sort of stir fry you may wish tomake. The key is to start with the items that require themost time to cook, adding the others with frequent stirringuntil everything is done.

Adding a tablespoon of Emi-Tsunomata™ (Chondrus crispus)

at the beginning of cooking allows it to rehydrate in thewater and juices of the vegetables, and to become verytender.

By adding the remainder of the algae approximately 4minutes before the end of cooking, a more substantialtextural effect is realized, complementing the mouthfeel of the other cooked ingredients.

Dances with Algae



Emi-TsunomataTM Algee-licious Popcorn

Plain popcorn is already a nutritious

snackfood, but by adding a seaweed

ingredient, both flavour and nutrition are

enhanced.

This seaweed-based topping is packed

with essential nutrients and antioxidants.Emi-Tsunomata™ is available from

Acadian Seaplants Limited

(www.acadianseaplants.com)



Ingredients and Preparation

Emi-TsunomataTM Algee-licious Popcorn

• ½ c popcorn kernels

• 2 tbsp high heat oil (e.g. sunflower, optional)• ½ c (or less) grated parmesan cheese

• 3 tbsp ground Emi-Tsunomata™

• 1 tsp garlic powder

• Fresh ground black pepper (optional)

• 1/8 c unsalted, melted butter or 3-4 tbsp olive oil

With a mortar and pestle or a coffee grinder (dedicated to spices, etc)grind dried Emi-Tsunomata™ to a powder. In a small bowl mixtogether parmesan, Emi-Tsunomata™, garlic powder, and blackpepper. Set aside. Prepare the popcorn kernels in an air-poppingmachine or over the stove (see Tips). Once the popcorn is ready, placein a large bowl and toss to coat with melted butter or olive oil. AddEmi-Tsunomata™ topping and toss to coat. Store leftover topping inthe refrigerator.

Tips:

When preparing popcorn in an air-popper machine pre-heat the machine (20-30 seconds) before adding the kernels,

this will result in fewer un-popped kernels.

To prepare stove-top popcorn, place the oil in a covered saucepan with a few “test” kernels. Place over medium-high

heat .When the “test” kernels pop add the rest of the kernels and, holding the lid on the pan, lift and shake to coat the

kernels in oil. Use caution as steam released from the kernels escapes from the saucepan.



An example of the nutritive value of edible red macroalgae



http://www.canada.com/health/5101369.bin

http://www.topnews.in/files/Obese-Children.jp...

http://www.blog4brains.com/wp-content/uploads



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