Algae are concentrated vegetables and can be combined with all kinds of food as a complement to almost any dish. Always use in small amounts, as dried sea vegetables can increase up to ten times in size as they absorb water. You have to take this into account when cooking with them.

ADD between 5 and 10 grams (dried) per person in salads, soups, cereals, other vegetables, pulses, etc. The label on each product tells you how to use it and its nutritional value. Use all the different types and vary them from day to day, just as you do with vegetables from the land.

SOME RECIPES

	AVOCADO SALAD WITH SEA SPAGHETTI Ingredients: 10g Sea Spaghetti 4 avocados 2 carrots a handful of currants olive oil        lemon basil salt to taste

Preparation:
Soak the Sea Spaghetti for 20 minutes.
Peel the avocados, cut them into slices and reserve them after sprinkling them with lemon to stop them turning brown.
Wash and peel the carrots and cut them into julienne strips (thin sticks).
After the Sea Spaghetti has been soaking for 20 minutes, you can begin to make the salad.
First, place the avocados and the lemon on a dish, followed by the Sea Spaghetti and carrots. Finally add the currants and dress generously with olive oil, using basil as a finishing touch.

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	CHILLED BEETROOT AND DULSE SOUP Ingredients sheets of Dulse sea vegetables (20 g) 1kg red beetroot 200ml cream of milk or soya 1 cow or goat milk yoghurt one garlic clove (optional) the juice of half a lemon white pepper herb salt or instant sea vegetable shallots for decoration

Preparation
Wash the beetroots without peeling to prevent them bleeding during the cooking. Cover
in boiling water with a pinch of salt and cook until they are soft and the skin comes off easily. Drain and reserve and when they are at room temperature, add the cream, yoghurt, garlic, lemon, Dulse sea vegetables and spices. Blend until you have the right texture. Keep in the refrigerator and serve chilled with some sprigs of fresh shallots.

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	TOFU AND NORI CROQUETTES Ingredients: 5g Nori sea vegetable flakes 200g fresh clean leeks or 1 large onion 300g tofu (“soya cheese”) or okara (soya pulp) 3 tablespoons wholemeal flour 3 tablespoons soya drink spices (turmeric, ginger, instant sea vegetables, or herb salt) 1 tablespoon soy sauce 3 tablespoons olive oil add salt to taste

Preparation:
Cut the leeks or onion into small pieces and fry lightly in olive oil. Toast the Nori in a frying pan without oil and reserve. When the leeks or onions are transparent, add the soy sauce, spices, the previously crushed tofu (or okara - the pulp remaining after making soya drink), and the toasted Nori. Leave to cook a couple of minutes and then add the flour. Stir and add the soya drink, leaving it to cook a couple more minutes so that it binds. Then remove from the heat and allow to cool.
When the paste is cold, shape the croquettes, dust them with flour and fry them in abundant olive oil. Next place them on a tray with absorbent paper. Serve with a generous helping of grated carrot or beetroot.

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TOMATOES STUFFED WITH WAKAME AND DULSE Ingredients for 4 persons 4 large salad tomatoes (firm but ripe) sheets of Dulse (10g) cut into small pieces 1 sheet of Wakame (10g) cut into strips 4 tablespoons of sweet corn 100g of black olives (Aragon type) 1 long lettuce (cut into very thin julienne strips) 4 raw mushrooms (very finely sliced) 1 Golden Delicious apple (very finely sliced) olive oil herb salt sea vegetable condiment (instant sea vegetables) oregano

Preparation
Place the Wakame to soak for 10 minutes. Meanwhile, wash the tomatoes well under the cold-water tap. Then cut them in half and stuff with the Wakame (already drained), Dulse (without soaking), and the rest of the ingredients. Dress with olive oil, herb salt and instant sea vegetables. Finally, sprinkle with oregano, place in the refrigerator and serve chilled.
If you like sauces you can accompany these tomatoes with mayonnaise, alioli (garlic and oil), pesto or almond sauce. All these go well with sea vegetables.
Note
This simple and attractive way of preparing tomatoes can be a refreshing snack on a hot summer’s day. What a pleasure to come back from the beach, open the fridge, and find a dish already made in the morning!

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	MONKFISH DISGUISED WITH WAKAME Ingredients for 6 persons 1.2kg fresh monkfish tail 2 sheets of Wakame (about 30g) cut into strips 1 onion paprika 1/2l cow or soya milk salt 2 carrots (grated) 1 lettuce For the mayonnaise sauce: 1 egg 200ml olive oil 1 squeeze of lemon salt

Preparation
Prepare the fish by cutting down the middle and removing the central bone and the skin. Sauté and immerse in a bowl with the milk and the sea vegetables for some 20 minutes to soften the fish. Next, dry the fish with a cotton cloth and cover both sides with paprika. With the whole fillet well covered in paprika, roll and tie it with kitchen thread, first spirally and then sideways.
Place in a casserole with the sea vegetables and the milk, warmed but not boiling, and simmer for approximately 10 minutes (the cooking time depends on the size of the fish). Remember that monkfish only needs a short cooking time. If you overcook it, it will lose its characteristic gelatinous texture and will become hard and rough.
When cooked, drain the fish and the sea vegetables. Reserve. Once cold, serve in an oval dish accompanied by the Wakame sea vegetables.
Decorate the monkfish with a grid pattern of mayonnaise, a crown of lettuce cut into very thin julienne strips and some nests of grated carrot. Serve cool.
Note
This elegant dish is suitable for a dinner party or a special occasion. Its taste is so delicate and unusual that you might think you are eating lobster.

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	CHICKPEAS WITH WAKAME AND KOMBU Ingredients for 4 persons 500g chickpeas (soak for at least 12 hours) 1 sheet of Wakame (cut into strips) 1 sheet of Kombu (cut into strips) 1 cabbage (cut into julienne strips) 1 garlic clove 1 teaspoon of curry 1 teaspoon of powdered cumin 1 teaspoon of paprika a few strips of grilled red pepper olive oil

Preparation:
Toast the dry Kombu in the oven or a frying pan for 5 minutes until it is crisp.
Next, put the Kombu and the chickpeas in a saucepan with plenty of lukewarm water and a little cumin (without salt) and simmer until soft. About 45 minutes should be enough.
Once cooked, add salt and five minutes later drain and reserve.
While the chickpeas and the Kombu are cooking, prepare the cabbage as follows:
In an earthenware dish bathed in olive oil brown the garlic together with a pinch of curry, powdered cumin and paprika. Add the Wakame sea vegetables and cabbage and cook on the lowest heat for about 10 minutes.
When they begin to be al dente add salt and cook for another 5 minutes. Then add the chickpeas with Kombu, stirring for some minutes to allow the pulses to absorb the aroma of the spices. Serve hot, decorated with strips of red pepper.
The sea vegetables and the spices help to digest this filling meal.

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CHEESECAKE WITH WILD BERRIES Ingredients 4 eggs (yolks and whites separate) 1 tablespoon of hot water 120g fructose or 150g unrefined sugar 100g semi integral flour 20g cornflour             ½ teaspoon bicarbonate of soda For the filling: 3 tablespoons Agar agar flakes 500g curd cheese 150g fructose the grated rind of half an orange or half a lemon (if possible organic as it might otherwise contain traces of pesticide) 400g whipped cream ½ jar of wild berry jam without sugar a handful of fresh berries for decoration (blackberries, raspberries, redcurrants, etc.)

Preparation
First we make a biscuit pastry as follows:
Separate the egg yolks from the whites and mix them with a tablespoon of hot water; add the fructose as a fine drizzle and continue to whisk until you have a creamy paste.
Mix the flour with the yeast and the cornflour and add the egg yolks. Whisk the egg whites with a pinch of salt until they are stiff and add them carefully to the pastry. Put the resulting pastry into a lightly greased, 28cm detachable mould.
Cook at 200ºC for about 20 minutes in a pre-heated oven. Remove from the mould when cooked. Leave to cool at room temperature and cut the biscuit horizontally in half.
While the biscuit is baking mix the curd cheese with the fructose and the grated orange rind.
Dissolve the Agar agar flakes with a small amount of boiling water in a saucepan. Allow to cool. Before it begins to set, mix carefully with the curd cheese and whipped cream.
Cover the first base of the cake with a little jam and the curd cheese cream. Put the second base on top and repeat the process. Allow the cream to solidify.
Finally, decorate with a thin layer of jam and a handful of wild berries in the middle of the cheesecake.
Keep in the refrigerator until you are ready to serve.
This decorative cake tastes as good as it looks and makes a good birthday present.

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	PLUM AND APPLE SURPRISE (WITHOUT SUGAR OR FRUCTOSE) Ingredients 2 tablespoons Agar agar flakes 150g prunes without pits 5 Golden Delicious apples the juice of half a lemon 3 tablespoons almond cream or paste or 100g crushed, skinless almonds.

Preparation
First cover the sliced prunes with water and leave them to soak. Next add the Agar agar. Meanwhile peal and slice the apples and place them in a thick-bottomed pan half covering them with water; add the soaked prunes and cook for 8 minutes. Then mix in the blender until you have a smooth, runny cream. Wet an elongated cake tin with cold water and pour in the contents. Leave to cool and keep in the refrigerator until you are ready to eat.
Remove from the mould and serve cool, decorated with small slices of green apple previously immersed in lemon juice to stop them turning brown.
Some fresh mint will add colour contrast and a pleasant aroma.
Note
This is a delicious refreshing dessert for those who want or need to avoid eggs, milk and sugar in their normal diet, as none of these ingredients is included.

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