Seaweed: healthy, natural and delicious!

In the beginning you might have to get used to the taste and texture of sea-veggies. To learn to appreciate and enjoy the taste, you can start by adding small amounts of seaweed to you favourite soup or dish. To spice up a meal, algae are best used dried, finely ground, or in flake or grain form. You can incorporate seaweed whilst cooking or as a final touch. These mixtures are often flavoured with spices such as garlic, chili and ginger. There are also cooking classes that focus especially on exploring the applications of seaweed.
Although all seaweeds are edible, some are definitely tastier than others. Certain types are better dried or roasted. Examples are Dulse (which you can eat straight from the package), Wakame (cultivated and dipped in a mix of wasabi and tamari). Hijiki (fried in sesame oil with carrots, peas and spring onions) and Nori (used in sushi). Kombu, sea palm (postelsia palmaeformis), sea lettuce (ulva), sea belt (laminaria saccharina) and other varieties are very appetizing when properly seasoned and combined with other foods. We even use seaweed to make delicious crisps, desserts and sweets!

When you soak dried seaweed in water, it restores itself to its original shape and size. Five grams of dried seaweed translates into fifty grams of water soaked seaweed. Whether you use it fresh or in dried form, always try to keep a 2:1 ratio between brown and red seaweed, in order to fully benefit from all healthy and nutritious qualities of both color groups. It is even better when you also add green seaweed to your diet. By eating seaweed on a daily basis, you restore the natural balance of your body’s mineral levels, which in turn leads to a healthier intestinal environment.

Seaweed in powder form (dried and finely ground) contains even more therapeutic qualities than seaweed flakes or grains. In its raw, untreated form, dried seaweed is best when added to your meal just before eating it. Raw seaweed –either fresh or dried– contains the highest level of active enzymes and is extremely healthy.

Seaweed and nutritional benefits

Seaweed is an incredibly versatile product in terms of physical appearance, but also with regards to its nutritional value. Most algae are rich in minerals, such as, calcium, sodium, iron and iodine and contain trace elements. Some kinds of seaweed are also a great source of vegetable proteins and vitamins A, C and E. Those parts of seaweed that the body cannot break down are completely harmless and can be viewed as roughage.

Seaweed can be a natural, healthy addition to our daily diet in terms of:

  • vegetable proteins
  • vitamins
  • minerals
  • trace elements
  • roughage

Seaweed is highly recommended by nutritionists, because the nutritional value of modernly produced food has severely declined over the years and many people do not have the time to maintain a healthy and varied diet. Minerals and trace elements are essential for your digestion and metabolism, as it aids the body in absorbing vitamins. Iron, for example, is vital for the transportation of oxygen through our body. Also for the growth and maintenance of tissue, the functioning of muscles and nerves, you need a large variety of minerals.

Seaweed does not just possess beneficial qualities; it contains unique combinations of nutrients. Combinations that do not occur in ‘land vegetables’.

What does seaweed contain?

  • more vitamins, minerals and cell salts that any ‘land vegetable’
  • the vitamin B complex
  • natural iodine in quantities much higher than any plant on land
  • laminarin and fucoidan (to prevent an iodine deficiency)
  • antioxidants (antioxidants neutralise harmful free radicals)
  • lots of essentials amino acids and essential fatty acids, including DHA
  • essential glyconutrients (vital to our immune system; a dietary supplement found in sugars from plants and the key to cell communication and the healthy functioning of cells according to scientists. They do not fall under the category of vitamins or minerals.)
  • vegetable hormones and lignans (Lignan is a group of substances found in plants, especially in linseed, hence the name. Lignan is one of the most important classes within the phytoestrogens)
  • many galactans (agar and carrageenan)
  • an ideal ratio potassium – sodium (2,4:1)
  • alginate
  • natural antibiotics and antibacterial substances
  • antibodies, antiviral and antiparasitic elements
    myostatin (an inhibitory growth factor for abnormalities in muscle development)
    anti-inflammatory agents with valuable and easily absorbable vegetable calcium
  • lots of moderate monoamine oxidase inhibitors (MAOIs). Monoamine oxidase is an umbrella term for a group of enzymes that are responsible for the degradation of monoamines. MAOIs are used as an antidepressant and are sometimes also prescribed to patients with Parkinson’s disease.



Olijcke Vasco

sea-veggie burger

Our sea-veggie burger is made with white beans and fennel. To these delicious products found on land, we add the best from the sea: wakame (wa-ka-mee). You might be familiar with wakame, as it is [...]


Olijcke Marco

Sea-veggie pasta (ravioli)

Our sea-veggie ravioli is filled with ricotta, pak choi and white cabbage. To these delicious products found on land, we add the best from the sea: wakame (wa-ka-mee) and dulse (dul-se). You might be familiar [...]


Olijcke Amerigo

sea-veggie pasta (tagliatelle)

Our sea-veggie pasta is made with wakame (wa-ke-mee). Wakame is often called Japanese seaweed, but you can actually find all over the world. Wakame is a brown seaweed. This is rather funny, as it is [...]


Olijcke Henry

sea-veggie burger

Our sea-veggie burger is made with lentils, walnuts and mushrooms. To these delicious products found on land, we add the best from the sea: wakame (wa-ka-mee).You might be familiar with wakame, as it is often [...]