Cooking With Sea Vegetables

110 Minute Class Recipes and Resources Wondering how to start cooking with Sea Vegetables, or looking for some new techniques to add these tasty, nutritious, and foraging friendly foods to your daily fare? Join Allison Poklemba and her cousin/taste-tester, Ben, in their magical garden kitchen for this virtual class full of cooking demos and recipes with something for even the pickiest eaters in your family. We’ll prepare package-free “Nori chips,” make Wakame fettuccine, fennel lemon Sea Oak pickles, savory seaweed Gomassio, Ocean Garden Sprinkle, Sea-crusted Sushi Rice Balls, and — to top off your meal — Seaweed “Candy” Bars for dessert! When you purchase this class you will receive an email with links to view the webinar and download the Recipes and Resources pages. You may watch the class as many times as you wish! This class was recorded as live webinar broadcast in an enchanted garden in Freshwater, CA. This webinar is the second in a series. The previous class, Sea Vegetables of the Pacific Coast, focuses on identification, legal and ethical foraging, and processing your seaweed post-harvest. Part 1 is not required, but highly recommended before “Cooking with Sea Vegetables” if you are planning to forage for your own seaweeds or are interested in seeing where/how they grow.

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