I have a special interest in sourdough and nutrition - it fascinates me and in the summer of 2014 my ears pricked up when I posted some sourdough starter to a lady called Fiona author of The Foragers Kitchen in the Outer Hebrides. She explained to me that adding seaweed to her sourdough was a great way to boost minerals in your daily bread. She was writing a book called Seaweed in the Kitchen. In return for the starter she kindly sent me back some fresh seaweed, which arrived in an envelope some days later. It was beautiful stuff. The most delicate green colour and it smelled like the beach on a spring morning. Fresh and briny.
Sea weed is mineral rich and seaweed has full access minerals at levels that many commercially produced vegetables that are grown in nutrient-poor soil do not have. Seaweed is also a...
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Food for Thought