It's 'one of the world's most sustainable and nutritious crops' (The New Yorker) and one of 'nature's climate warriors' (Atlantic). Now, Ocean Greens is the all-in-one guide to the incredible variety of seaweeds and sea vegetables available to us to cook with, including kombu, wakame, sea parsley, sea lettuce, chlorella, dulse, marsh, sea lavender, spirulina, sea spaghetti, nori, hijki, arame, and agar.



On the cutting edge of food and sustainability, seaweeds and sea vegetables are good for both you - as they're positively overflowing with nutrients - and the planet, with the potential to drastically reduce our carbon footprint. Seaweed acts like a sponge: it absorbs sunlight and nutrients directly from the sea to grow, producing the oxygen we need to breathe in return. It's rich in protein - full of macro and micro nutrients such as amino acids, iron, and calcium, and a natural source of omega-3 and iodine. Ocean Greens introduces a variety of edible seaweed and sea vegetables - and explains what each is, its nutrient content, how to farm and harvest it, and its various taste sensations. Seaweed in many forms feature in the 50 delicious, nutritious (and all-vegan) recipes that will be irresistible to home cooks who are eager to embrace the next big cuisine: earthy & creamy sea spread, pumpkin & seaweed pancakes, polenta fries with crunchy sea lettuce and asparagus, seaweed gnocchi with spinach and caramelized cherry tomatoes, cauliflower rice with sea lavender, and chocolate chip & 'weed Cookies.