- 1 large fennel bulb

- 1/4 cup Ocean Approved kelp, slaw cut

- 5 large basil leaves, chiffonade

- 2 lemons, juiced

- 2 tablespoons extra virgin olive oil

- salt, to taste

- freshly ground pepper, to taste

1. To cut the fennel, remove any discolored areas. Cut in half then lay flat side on cutting board; thinly slice fennel as you would an onion. Then take fennel "sheets" and further cut into matchsticks.

2. Combine all ingredients in a bowl, toss well; add salt and pepper to taste.

Serving Size: 6

- 1 medium banana

- 1 cup frozen berries, mixed

- 6 fresh mint leaves

- 2 tablespoons Ocean Approved kelp, slaw cut

- 1 cup unsweetened almond milk, or other non-dairy milk

Place all ingredients in blender, and puree until smooth and creamy.

Yields 2 cups, raw.

- 2 pints grape tomatoes, halved

- 1/4 cup Ocean Approved kelp, slaw cut

- 1 clove garlic, minced

- 2 tbsp shallot, small dice (about 1/2 medium shallot)

- 1 tsp fresh oregano leaves, roughly chopped

- 1/4 tsp salt

- 2 tbsp extra virgin olive oil

1. Preheat oven to 375 F.

2. Prep all ingredients, placing directly on baking sheet.

3. Add olive oil and toss with hands, making sure to lay mixture evenly across pan. Bake in oven for 20-25 minutes.

4. Enjoy as a side to any meal, serve on bruschetta, or as a topping for pizza, fish, or chicken.

Yields 2 cups, raw.

Spice up your brunch offerings with scrambled eggs paired with kelp and shrimp.

- eggs

- Ocean Approved kelp, slaw cut

- shrimp

- salt and pepper to taste

1. Heat a pan with just enough butter to keep the shrimp from sticking. Add shrimp and when nearly finished, add Ocean Approved slaw cut kelp.

2. Set aside shrimp and kelp. Scramble and cook the eggs. Combine and serve with warm bread and butter.

Pair a widely loved tomato soup with kelp rounds. Simply place Ocean Approved kelp rounds on top of the soup just prior to serving.

Take a bold approach to your lobster roll by adding new color and texture. Simply sprinkle a handful of cold, drained slaw cut kelp on top of your roll just prior to serving.

As soon as you pull the pasta from the water, toss it with Ocean Approved slaw cut kelp, as well as your preferred sauce. Serve the hot mussels on a bed of pasta and kelp.
 

This cake was so good we forgot to take a picture before we finished taste testing. The kelp helps keep the cake moist, while also adding a gentle texture which complements the carrots and smooth cream cheese frosting.

Simply substitute 50% of the carrots with Ocean Approved slaw cut kelp.

Kelp Slaw

- 2 bags (10 oz each) pre-cut slaw mix

- 1 cup Ocean Approved Kelp, slaw cut

Dressing:

-1/2 cup safflower oil, or other vegetable oil

1/4 cup rice vinegar, or white vinegar

1/2 tsp Dijon mustard

1 1/2 tablespoons maple syrup, or honey

In a large bowl, thoroughly toss slaw mix and kelp. Combine dressing ingredients in small bowl; mix well and drizzle onto slaw to taste, mixing well.

Yields 4 cups, raw.

- 1 1/2 lb. Pacific cod, cut in half

- 1 tsp. salt

- 1 tbsp. olive oil

- 1 tbsp. unsalted butter

- 2 tbsp. extra virgin olive oil

- 2 cloves garlic, minced

- 1/2 small red onion, thinly sliced

- 2 cups baby kale or shredded kale, lightly packed

- 1 cup Ocean Approved Kelp, slaw cut

- 1 lemon, juiced

- salt, to taste

- fresh ground pepper

1. Wash fish with salt and lemon juice, rinse under cold water and pat dry with a paper towel. In a large saute pan, heat oil and butter (until melted) on medium, then add cod fillet, sprinkling salt and pepper on top. Cook for 3-5 minutes on each side or until cooked through and slightly browned on outside.

2. For the greens, heat olive oil in another pan on medium. Add garlic and onion and saute until golden. Add kale, cooking until wilted, then add seaweed and toss. Cook for 1 more minute. Finish with lemon and salt.

3. Serve fish atop bed of greens.

Yields 4 servings.