OK, so here’s the thing…we’re constantly being told about which foods are good for us, what we should be eating more of, what we should be eating less of and what we should be cutting out completely, but time and time again it basically all boils down to the same old message of ‘everything in moderation’.
However, I do think there is a case for cutting down the amount of bad carbs we consume; the white pasta, white bread etc. etc. and it’s not always easy to find a suitable replacement. Wholewheat and brown options are all well and good, but they are definitely an acquired taste and certain people can even find them a bit tough on delicate digestive systems.
So what’s the alternative?
I was recently sent some Seamore 100% wild organic seaweed tagliatelle to try out, but I’ll be honest having done my research and having read a few other reviews, to say I was sceptical was a bit of an understatement. Comments related to the intense fishy cooking smell making people gag, certainly wasn’t selling it to me, but hey as I’m always harping on to my kids, “it’s important to try new things”. And as you’ll see when you read on, you can’t always go by what other people tell you!
Based on the fact I was expecting full on fishy I decided to prepare by opening all the kitchen windows to try and keep stench to a minimum – no one wants a house smelling like a mermaids boudoir! But I needn’t have bothered, because when I ripped the packet open all I was greeted with was a delicate waft of sea air, and I quite like that; it reminded me of a Mediterranean fishing village, and anything that reminds me of holidays has got to be a good thing.
The packet gives three different cooking options:
- Boil for 15-20 minutes
- Soak for 20-25 minutes in hot water
- Soak for 45 minutes in cold water (therefore making it suitable for a raw diet)
But ever the one to not following instructions, I took matters into my own hands and decided to boil it for just 10 minutes, taste it and then make a judgement call over whether I felt it needed more.
When it’s cooking it literally looks as though you’ve gone down to the seashore with a bucket and scooped up a pile of seaweed. The water goes a browny colour and as the seaweed is reunited with water it starts to take on a life of its own and turn back into its marine state. If you’re squeamish or in the remotest bit fussy with your food, my advice is to not watch it cook. As for the smell…I honestly don’t know what all the fuss was about, because yes there’s a faint smell, but really not that much difference between that and cooking standard pasta. 10 minutes done, I decided the pasta was cooked enough, especially as I much prefer my pasta like the Italians; al dente. Plus I had a particular recipe in mind that would involve a bit more cooking later, and I didn’t want to risk it going sloppy.
Time for the taste test!
The thing that surprised me the most was the texture, it’s exactly, and I mean EXACTLY, like pasta. I just wasn’t expecting it at all. I thought it would be slimy, or at the very least soft and sort of bobbly, but no it holds its shape and has proper bite to it. I genuinely don’t think, unless someone told me and if I had my eyes shut, that I would be able to tell that it wasn’t pasta. It’s seriously that good! I also expected it to taste really salty, so didn’t add any seasoning to it before tasting it, but in actual fact just like pasta it has quite a bland taste, which is what makes it so incredibly versatile. To see how I used this seaweed pasta take a look at my recipe for Prawn Seaweed Tagliatelle here.
Oh and my top tip, is to save the cooking water. Yes it looks like dirty dishwater, but it makes an amazing base for a stock or for a sauce, so freeze it up and use it, because most of the nutrients are going to be in that water.
I obviously decided to embrace the sea by combining the tagliatelle with prawns, but because of its mild flavour it can be used exactly as you would traditional pasta. Seamore have a few recipe suggestions over on their website, including Caesar salad, quiche and Bolognaise, so go check it out.
And the thing about seaweed is that it counts as one of your 5 (or is it 10 now?) a day. Which is great, because it can be a struggle sometimes trying to get those portions in and just like courgetti, carroti and all those other veggies disguising themselves as carbs, this is the healthier option and a great way of sneaking some more veg into our diets. Basically it’s a tasty way of tricking our minds into feeling like we’re getting that carby hit without gaining those carby hips!
I Sea Pasta is vegan, gluten free, organic, low carb and low cal and is packed full of iodine, iron and Omega3. In my opinion, seaweed pasta is a great pasta alternative for people trying to reduce their carb intake, who fancy something slightly different or who want to get more veggies into their diet.
*Product gifted for review
This pasta sounds like it’s worth trying. I would probably go with prawns as well and try your recipe as it sounds really good.