Dances with Algae

Lynn Cornish Scott Hubley Romelda Nickerson Josie Todd

Jim Sears

Dances with Algae

There is compelling evidence to suggest that algae should become a part of the global nutritional diet

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FACTS: Worldwide obesity more than doubled since 1980!

In 2008, 1.5 billion adults, 20 and older were too fat! 65 % of the worlds population live in countries where overweight kills more people than underweight!
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Nearly 43 million children under age 5 were overweight in 2010!

Overweight and Obesity rank as the 5th leading risk for global deaths!

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http://www.canada.com/health/5101369.bin

Why is there a global obesity epidemic?

http://www.medicinenet.com/fattening_foods_pictures_slideshow/article.htm

Dances with Algae

Rationale for adding algae to our diets With the pervasive evolution of unhealthy foods high in fats, sugars and salt, the global obesity epidemic continues to manifest itself in ever-increasing rates of cardiovascular disease and diabetes.

http://www.medicinenet.com/type_2_diabetes_pictures_slideshow/article.htm http://www.medicinenet.com/heart_disease_pictures_slideshow/article.htm

Dances with Algae

Rationale for adding algae to our diets - continued By including macroalgae as a standard component in a variety of commonly consumed foods we could provide beneficial and widespread health effects. Algae are one of the oldest oxygen producing organisms on the planet, and they have survived and evolved through countless environmental extremes. To capitalize on the optimum health benefits of algal nutrition , adequate quantities of algae must be incorporated into the daily diet. Research has proven that consuming macroalgae can have a significant impact on obesity (Dettmar et al. 2011). Add to this benefit, the suites of vitamins, minerals and antioxidants (Holdt and Kraan 2011), and macroalgae become obvious candidates for enhancing the health status of societies now, and for generations to come.

Dances with Algae

Rationale for adding algae to our diets - continued As versatile and diverse as their survival tactics, these marine plants can readily be used in an extensive array of foodstuffs and in a huge variety of delicious recipes. Social conscience may one day dictate that this should happen.

Here is an example of some items on a typical menu at the fictitional

Algalicious Caf and Restaurant

Dances with Algae

Hana-TsunomataTM
Cultivated Sea Vegetable Bouquet
The clean and pure, strikingly beautiful fronds and vivid colors of pink, green and yellow HanaTsunomata stand out from other sea vegetables. Popular in Japan for 20 years, healthy HanaTsunomata sea vegetables can be found in various applications, from dry packaged foods to exclusive restaurants. They are especially prominent in ready-to-eat fresh "kaiso" (seaweed) salads sold in convenience food outlets throughout the country.

- Simply rehydrate and add your favourite dressing, or mix fronds into other salads -

Dances with Algae

Emi-TsunomataTM Beef Burgers - topped with Crispy Dulse, Lettuce and Tomato
In this recipe for beef burgers we include two seaweeds, Emi-Tsunomata and Dulse. In combination, these seaweeds are excellent sources of dietary fibre and a wide spectrum of vitamins, minerals and antioxidants. Like other seaweeds, they are also delicious and low in fat!

Emi-TsunomataTM Beef Burgers

About the Seaweeds Used: Emi- Tsunomata

Emi-Tsunomata is a strain of Chondrus crispus cultivated by Acadian Seaplants Limited in Nova Scotia, Canada. Being cultivated on-land using clean North Atlantic seawater, Emi-Tsunomata is a high quality product that is both food-safe and traceable. In the beef burgers, the Emi-Tsunomata acts as a binding agent which replaces added fat in the ground beef. Therefore, the recipe calls for extra lean ground beef. The Emi-Tsunomata also acts as a salt replacer with the benefit of adding other minerals, vitamins and dietary fibre.

Acadianseaplants.com (U.S.A. and Canada) Toll Free: 1.800.575.9100

About the Seaweeds Used: Dulse

The dulse (Palmaria palmata) used in this recipe was wild harvested from the Bay of Fundy, Canada. Sun-dried dulse is commonly eaten as a snack food in some areas of Eastern Canada, Iceland and Ireland. However, in this recipe, the dulse is prepared by quickly heating it in oil to produce a crispy burger topping that is used as a healthier alternative to bacon. Bacon, a common burger topping in North America, is extremely high in saturated fats and added salt. When prepared properly, you will be surprised at how closely the dulse resembles the texture and taste of crisp bacon. Enjoy!
http://recipewithpictures.blogspot.com/2011/10/crispy-bacon-strips.html

Ingredients
makes 8 medium sized burgers
For the Burgers 2 pounds extra lean ground beef 1 cup dried Emi-Tsunomata 2-3 medium garlic cloves, crushed 4 Tbsp finely chopped onion tsp freshly ground black pepper 2 tsp olive oil 1/8 tsp. cayenne pepper (optional) For the Toppings Dried dulse about 1 cup Canola oil or other high heat cooking oil 8 large lettuce leaves 2 medium tomatoes, sliced 8 of your favourite burger buns or kaiser rolls Your favourite condiments for topping burgers mayo, mustard, pickles, ketchup, relish, etc.

To Prepare the Burgers

Begin by rehydrating the Emi-Tsunomata for 4-5 minutes in room temperature water. Drain and chop into smaller pieces. If you are in a rush, you can just add the dry EmiTsunomata to the burgers your burgers will not be as moist, but they will still be delicious!
In large bowl, mix ground beef, Emi-Tsunomata, crushed garlic, chopped onions, black pepper and olive oil. Divide into approximately 8 pieces, depending on how big you want your burgers to be. Form patties to desired thickness (1cm or inch thickness works well). You can cook the burgers immediately or set aside in the refrigerator and let the flavors mingle while your prepare the toppings.

To Prepare the Dulse

Before cooking the burgers, prepare the crispy dulse topping. First separate the fronds of dried dulse so that they are not clumped together. Then prepare a plate with several layers of paper towel to absorb the oil from the crispy dulse. Place about 1/8 inch of oil in a frying pan over med-high heat. Test by adding a small piece of dulse to the pan. When the oil is hot enough, the dulse will immediately sizzle and turn colour from reddish-purple to a lighter brown or green colour. Add all the dulse to the pan and stir quickly. It will change colour almost immediately. Stir for 10-20 seconds and then quickly remove the dulse from the pan to the paper towel lined plate. Blot as much oil off the dulse as possible. This preparation of the dulse may take some practice and the algae should not be allowed to stay too long in the pan or it will have a burnt flavour. Next, cook the burgers using your preferred method. They taste great done on the BBQ or grill. They can also be browned in a frying pan and put in a 350F oven until desired doneness. Place burgers on lightly toasted buns and top with lettuce, a slice of tomato, a few pieces of crispy dulse and any condiments you wish. Enjoy!

Dances with Algae

Dinner Party Platter

Kelp-banded Seafood Cakes with Sour Cream Tarter Sauce accompanied by HanaTsunomataTM vinegared salad garnished with Flower Chondrus on cucumber roses.
This recipe capitalizes on the numerous health benefits associated with consuming brown algae, presented as kombu, also known as kelp. The dish also features the beautiful HanaTsunomataTM , a unique line of edible seaweeds grown and harvested by Acadian Seaplants Limited in the cold, clean waters of Nova Scotia, Canada.

In culture, the colour Pink symbolizes good health, life, and pure love. Green symbolizes regeneration, and Yellow is the colour of the Chrysathemum, a symbol of longevity and joy.

Hana-TsunomataTM and Kombu-banded Seafood Cakes

Ingredients and Salad Preparation

For the Kombu-banded Seafood Cakes 1 pkg kombu (kelp) 2 oz 1 small onion minced 1 tablespoon butter 500 grams seafood mix ( haddock, shrimp, lobster) 500 grams roughly mashed potato 1 egg (separated) 1 tablespoon minced parsley/dash tumeric/salt/pepper breadcrumbs/oil & butter for frying For the Hana-TsunomataTM Vinegared Salad 1 medium cucumber 1 medium carrot 1 sweet onion salt Re-hydrated Hana-Tsunomata mini-fronds (1/4-1/2 cup drained) 1/3 cup each of vinegar/ white sugar 1/4 cup cooking oil. 1/4 tsp celery seed.

For Sour Cream Tartar Sauce 1 tablespoon onion grated 1 green onion chopped finely 1 cup sour cream 1 tablespoon capers rinsed and chopped 1 tablespoon (heaping) plain relish 1 tablespoon lemon juice 1 boiled egg yolk (forced through a sieve) 1/2 tsp prepared mustard salt/ pepper Mix well garnish with dried chili pepper and capers

Wash but do not peel cucumber, slice thinly and sprinkle liberally with salt. Place in the fridge for at least 15 minutes. Place the cucumbers in sieve and drain completely, pressing out water. Cut carrots into matchsticks and the onion into rings. Combine all vegetables into a bowl. Do not add seaweed at this point. Shake the vinegar , sugar ,oil, celery seed together in a jar...then pour over vegetables. Chill . Add seaweed lastly only at serving time.

To Prepare the Kombu-banded Seafood Cakes

Rinse Kombu and simmer 15 minutes...allow to cool in cold water. Poach the seafood mixture in a small amount of boiling water...drain ...break up slightly..mince the lobster and shrimp. Cool the seafood mix and mashed potatoes. Saute the onion in 1 tablespoon butter until transparent. Separate the egg...reserve the egg white In a bowl combine: the fried onion , seafood , potato, egg yolk , parsley , tumeric, salt and pepper to taste. Combine gently with hands until evenly mixed. Pat mixture onto a piece of waxed paper, flatten slightly to the thickness of biscuits, and cut with small circular cutter. Drain Kombu and cut with scissors into horizontal ribbons to encircle the seafood cakes. Whip egg white and use to seal the edges of the kombu together. Gently dip the top and bottom of each cake in egg white, then breadcrumbs....put in fridge for an hour. Seafood cakes should be fried when ready, 4 minutes on each side in an oil and butter mixture in a fryingpan until well browned.

http://www.thekitchn.com/thekitchn/ingredients -vegetables/ingredient-spotlight-dried-kombu-075445

Dances with Algae

Chondrus caper Stir-fry Emi-TsunomataTM and Caper stir fry with Vegetables and Chicken
This recipe serves to blend the many health benefits realized by consuming algae with those of eating a variety of vegetables. Such a combination encourages the synergistic effects of numerous antioxidants and antioxidant enzymes, promoting good health and balanced nutrition.

Emi-TsunomataTM Caper Stir-fry

In this recipe we added only a tablespoon of EmiTsunomata early in the cooking and finished the dish adding most of the algal ingredient near the end.This provided some textural differences and a more tender mouthfeel, compatible with the crunchiness of the other vegetables.

Ingredients and Preparation

For Chondrus crispus and Caper Stir-fry 3 TBS. unsalted cashews 1 cup dried Em mi-Tsunomata 3-4 medium garlic cloves, minced cup Celery, chopped cup peeled and sliced ginger 1 cup chopped fresh broccoli 1 sweet red pepper, sliced 1 cup sugar snap or snow peas 1 cup peeled and chopped sweet potato cup capers 1 fresh chicken breast, sliced (optional)

This recipe works well for any sort of stir fry you may wish to make. The key is to start with the items that require the most time to cook, adding the others with frequent stirring until everything is done. Adding a tablespoon of Em mi-Tsunomata (Chondrus crispus) at the beginning of cooking allows it to rehydrate in the water and juices of the vegetables, and to become very tender. By adding the remainder of the algae approximately 4 minutes before the end of cooking, a more substantial textural effect is realized, complementing the mouthfeel of the other cooked ingredients.

Dances with Algae

Emi-TsunomataTM Algee-licious Popcorn

Plain popcorn is already a nutritious snackfood, but by adding a seaweed ingredient, both flavour and nutrition are enhanced. This seaweed-based topping is packed with essential nutrients and antioxidants. Emi-Tsunomata is available from Acadian Seaplants Limited (www.acadianseaplants.com)

Ingredients and Preparation

Emi-TsunomataTM Algee-licious Popcorn

c popcorn kernels 2 tbsp high heat oil (e.g. sunflower, optional) c (or less) grated parmesan cheese 3 tbsp ground Emi-Tsunomata 1 tsp garlic powder Fresh ground black pepper (optional) 1/8 c unsalted, melted butter or 3-4 tbsp olive oil With a mortar and pestle or a coffee grinder (dedicated to spices, etc) grind dried Emi-Tsunomata to a powder. In a small bowl mix together parmesan, Emi-Tsunomata, garlic powder, and black pepper. Set aside. Prepare the popcorn kernels in an air-popping machine or over the stove (see Tips). Once the popcorn is ready, place in a large bowl and toss to coat with melted butter or olive oil. Add Emi-Tsunomata topping and toss to coat. Store leftover topping in the refrigerator.
Tips: When preparing popcorn in an air-popper machine pre-heat the machine (20-30 seconds) before adding the kernels, this will result in fewer un-popped kernels. To prepare stove-top popcorn, place the oil in a covered saucepan with a few test kernels. Place over medium-high heat .When the test kernels pop add the rest of the kernels and, holding the lid on the pan, lift and shake to coat the kernels in oil. Use caution as steam released from the kernels escapes from the saucepan.

An example of the nutritive value of edible red macroalgae

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References
Cofrades, S. et al. 2008.Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Sci. 79: 767-776. Cornish and Garbary. 2010. Antioxidants from Macroalgae: potential applications in human health and nutrition. Algae 25: 155166. Dawczynski, C. et al. 2006. Amino acids, fatty acids, and dietary fibre in edible seaweed products. 2007. Food Chem. 103: 891-899. Dettmar, PW et al. 2011. The key role alginates play in health. Food Hydrocolloids 25: 263-266. Daz-Rubio, ME et al. 2009. Dietary fibre and antioxidant capacity in Fucus vesiculosus products. Int. J. Food Sc. And Nutr. 60(S2): 23-34. Fitzgerald, C. et al. 2011. Heart health peptides from macroalgae and their potential use in functional foods. Agric. And Food Chem. 59: 6829-6836. Gmez-Ordez E. et al. 2010. Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast. Food Res. Inter. 43: 2289-2294. Holdt and Kraan, 2011. Bioactive compounds in seaweed:functional food applications and legislation. J. Appl. Phycol. doi: 10.1007/s 10811-010-9632-5 Kadam and Prabhasankar. 2010. Marine foods as functional ingredients in bakery and pasta products. Food Res. Inter. 43: 1975-1980. Kang, K. et al 2003. Antioxidative properties of brown algae polyphenolics and their perspectives as chemopreventive agents against vascular risk factors. Arch. Pharm. Res. 26: 286-293. Miyake, Y. et al. 2006. Dietary intake of seaweed and minerals and prevalence of allergic rhinitis in Japanese pregnant females: Baseline data from the Osaka maternal and child health study. Doi: 10.1016/j.annepidem.2005.11.010 Ngo, D-H. et al. 2011. Marine food-derived functional ingredients as potential antioxidants in the food industry: an overview. doi: 10.1016/j.foodres.2010.12.030 Wada, K. et al 2011. Seaweed intake and blood pressure levels in healthy pre-school Japanese children. http://www.nutritionj.com/content/10/1/83 Warrand, J. 2006. Healthy polysaccharides. The next chapter in food products. Food Tech. Biotechnol. 44(3): 355-370. Yang, YJ et al 2010. A case-control study on seaweed consumption and the risk of breast cancer. Brit. J. Nutr. 103: 1345-1353. Zhang, J. et al. 2007. Antidiabetic properties of polysaccharide-nd polyphenolic-enriched fractions from the brown seaweed Ascophyllum nodosum. Ca. J. Physiol. Pharmacol. 85: 1116-1123.