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0 Book - Cooking with Seaweed - Biovie and BRETALG - Ed. Marie Claire
Inspiration for cooking with seaweed daily, both raw and cooked
Co-written with BRETALG, published by Marie Claire
€14.90
€11.92 Save 20%
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Cooking with Seaweed - Aurélie Viard and Elsa Pointud - Marie-Claire Editions
It is an honor that Marie Claire Editions have bestowed upon us. by entrusting us with the direction of this work and vegetarian recipe book that puts seaweed at the center of the plate.
Algae deserve to be adopted daily in the kitchen with joy and simplicity to combine ecological commitment and plant-based eating. Between creations and iodized revisits, these recipes are all vegetarian and sometimes completely vegan and/or raw. Easy to make, they are an alternative to meat because edible seaweeds are a source of protein as well as nutrients and trace elements.📘 This very first book for Aurélie Viard and Elsa Pointud, as authors, is a culmination of all the work done over the past 10 years to highlight seaweeds and promote their limitless benefits to a wider audience. Aurélie, a specialist in raw cuisine and a daily consumer of seaweeds, and Elsa, manager of BRETALGWho knows all the secrets of these exceptional plants, shares with you their best recipes, from breakfast to dinner, including snacks!
> This book is simple, pleasant, The recipes are easy to prepare. and the book is offered at a very affordable price.
Discover these 50 vegetarian recipes to make you adore algae ! !
On the agenda: Juice, crackers, pies, carpaccio, tabbouleh, as well as cookies and jams !
📘 For more information, also check out our blog articles dedicated to algae:
> Dulse, an algae rich in trace elements: copper, gold, and silver
> Dulse seaweed contains as much protein as soy (20 to 35%) !
> Demystifying the Relationship Between Algae and the Thyroid
> Fucoidan: Unveiling the Benefits of Brown Algae for Inspired Longevity
Aurélie Viard
Passionate about the gastronomic world of raw food, Aurélie experiments and designs custom recipes. Each new food item listed on Biovie is an opportunity for her to explore new flavors. For Aurélie, seaweed is a universe in itself. Various trips to Asia have convinced her that these sea vegetables have a rightful place in our daily culinary practices, especially in their raw form, the most noble.
Elsa Pointud
Elsa is the co-manager of the company. BRETALG since 2015. Specialized in the harvesting and processing of organic Breton seaweed, she knows the specifics of each seaweed variety better than anyone. Her expertise in edible seaweed allows her to convey the best flavors of these marine plants to create delicious and surprising recipes.
- 128 pages
- 18 x 23 cm
- paper from sustainably managed forests
- Marie-Claire Editions
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