Nori Seaweed Snack
Article Published on Mar 07, 2016
Snacks don’t have to be filled with sugar to be awesome. Get your own awesome on with these nori seaweed snacks!
Seaweed has been used for generations in both the culinary and spa industry. It has exceptional health benefits for both internal and external use. Seaweed has become one of the most popular ingredients in natural skin and hair care.
Pampering ourselves with seaweed has many benefits: It can help to hydrate, firm, and rejuvenate the skin as well as add moisture, shine, and softness to hair.
However, there is more to seaweed than meets the eye. In the culinary world, seaweed is recognized as a highly nutritious food that promotes health and longevity. It is low in fat and has little or no caloric energy. Like eating fresh fruits and vegetables results in maximum nutritional value, so does eating fresh seaweed.
Seaweed is rich in vitamins A, B, C, E, and K. They are an important supply of 60 trace elements and an excellent source of over twelve minerals, especially potassium, calcium, magnesium, phosphorus, iron, zinc, and manganese.
Seaweed can be used in many ways: it can be added to soups, topped on salads, used as wraps and rolls. Here is a seaweed snack variation that you might not have tried before. This Nori seaweed cracker recipe is loaded with calcium, potassium, niacin, iodine, magnesium, and vitamins A and C. This healthy snack is very simple to make and can satisfy your urge for something savory.
Nori Seaweed Snack
- 6 to 10 nori sheets
- 1 cup Brazil nuts
- 1 cup sunflower seeds
- 2 cups carrots (chopped)
- 1/2 cup lemon juice
- 6 cloves garlic
- 1/2 cup water
- 1 tablespoon kelp powder
- 1 teaspoon Himalayan salt
- Soak the sunflower seeds overnight and dehydrate (optional).
- Using scissors, cut each Nori sheet into 6 long pieces. Most Nori sheets have lines to make it easier to cut.
- In a food processor add the following ingredients: carrots, Brazil nuts, sunflower seeds, lemon juice, garlic, water, and spices.
- Process all ingredients until it has a consistency similar to pâté.
- Add 1 tablespoon of the pâté onto each cut Nori sheet and spread to cover the length of the cut Nori sheet.
- Place the cut Nori sheets with pâté on the Dehydrator. Dehydrate for 12 to 14 hours or until crisp. Alternatively, if you do not have a dehydrator, you can bake them until crispy at 350 degrees.
- Once they have dehydrated and are crispy, use scissors to cut the dehydrated Nori sheets into cracker size bites.
Eat and Enjoy!!!
Looking for more great ways with nori? Try these great nori rolls!
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