High Vibe

Have You Tried This Little Yet Powerful Berry? Plus Recipe!!

Mulberries are the fruits of mulberry trees (Morus), related to figs and breadfruit.

Mulberry trees are traditionally grown for their leaves, mainly in Asia and North America, as they are the only food that silkworms can eat.

Their sweet flavor, impressive nutritional value and numerous health benefits, are making Mulberries a favorite snack item of health nuts.

Mulberries are often consumed dried, similar to raisins.

When dried, they contain 70% carbs, 14% fiber, 12% protein and 3% fat, which makes them fairly high in protein, at least compared to most berries.

Mulberries are an excellent source of:

• Vitamin C
• Iron
• Vitamin K
• Vitamin E
• Potassium

Other benefits of Mulberries:

Good source of antioxidants, especially high in Resveratrol which helps to promote heart health and overall vitality

Supports the immune system, Mulberries contain alkaloids that activate macrophages. Macrophages are white blood cells that stimulate the immune system, putting it on high active alert against health threats.

Cleanses the Blood, in Chinese medicine, mulberries are considered as a blood tonic. They cleanse the blood, improving its circulation and helps in strengthening the entire system. It enriches the blood in the process while soothing and calming the nerves. It also helps in promoting the metabolism of alcohol.

Cleanses Liver And Strengthens Kidney, Mulberries are noted to strengthen Kidneys and cleanse the liver.

Prevents Flu and Cold, due to their high Vitamin C and flavonoids contain makes them a natural immune booster and may prevent the flu, coughs, colds and other ailments.

What to do with Mulberries:

• Eat them straight out of the package
• Add them to your chia pudding, muesli and smoothie
• Soak dried Mulberries in some water to make them plump and chewy
• They pair really nicely with pistachios

 

Here is a 3-ingredient Recipe for Raw Mulberry Cookies from RawManda

 

Ingredients

• ½ cup dried white mulberries
• 5 large medjool dates
• 2½ - 3 tbsp shredded coconut.

 

Instructions

1. Blend all ingredients in a high-speed blender or food processor until you get a uniform dough.
2. Scoop out about 1 tablespoon of mixture, roll into a ball then flatten into a cookie shape.
3. Store in an air tight container in your refrigerator

 

Shop Mulberries in stores and online.

 

 

Shilajit Supreme - Energy, Cell Food, Fulvic Acid

Shilajit was discovered thousands of years ago by Himalayan villagers, as they watched migrating white monkeys chew on a thick, resinous material that oozed out of cracks in the area’s cliffs in the warm summer months. These villagers attributed the notable strength and health of these monkeys to this substance, and thus began to consume it themselves out of curiosity. The villagers noticed many health benefits that resulted from consumption of this mysterious compound, and it was from this foundation of indigenous wisdom that shilajit became highly revered in Ayurvedic medicine.

What is Shilajit?
Shilajit is an ancient, rare, resinous substance found in the Himalayan Mountains in northern India, Nepal, and Tibet. Shilajit has also been discovered in mountain areas of Russia, Afghanistan, Bhutan, Pakistan, China, and even Norway and northern Chile. Ancient Ayurvedic texts over 5,000 years old discuss uses for this special compound, and many herbalists consider shilajit to be the most important tonic substance in traditional Ayurveda. “Shilajit” is a word in the ancient Sanskrit language that means “conqueror of mountains and destroyer of weakness.”

Where does it come from?
Interestingly, no one knows for sure how shilajit is formed. The most plausible theory holds that shilajit is composed of humus (decayed plant matter), which has been modified by compression during an extended period of decomposition by soil microbes. In the Himalayan region, for example, geologists assert that the mountains were formed through movement of tectonic plates, as what we now know as India slammed northward into Asia, pushing up the coastal land found there to form what would become the highest mountains in the world. This coastal land contained dense tropical vegetation that slowly died as the elevation increased and the climate thus became more harsh. The theory holds that the rich organic matter provided by this dead tropical vegetation went through a slow decomposition by soil microbes, under the intense pressure produced by the collision of two tectonic plates, and slowly transformed into shilajit.

Why is it so good for us?
Being essentially modified humus, shilajit is rich in many different bioactive compounds

• humins
• humic acids
• fulvic acids
• triterpenes
• sterols
• oxygenated dibenzo-alpha-pyrones
• aromatic carboxylic acids
• phospholipids
• phenolic acids
• numerous trace minerals

Shilajit consumption is known to provide potent detoxification support, as well as dramatically improved bioavailability of whatever else it is consumed with.

Active Compounds in Shilajit

The many positive benefits of shilajit consumption are attributable to the synergy of all the nutrients/compounds listed above, as well as numerous other yet undiscovered compounds in shilajit. Trace minerals are deficient in modern crops, and shilajit has been found to contain over 70 different, highly bioavailable minerals. While dibenzo-alpha-pyrones seem to support cognitive functions with neuroprotective actions, fulvic acid is widely becoming recognized as a substance critical to human health.

Why do we need Fulvic Acid?
Fulvic acid is the strongest natural electrolyte known, and thus provides powerful support for the health and balance of our cells. In fact, without fulvic acid, life as we know it would probably not exist. Fulvic acid is produced by soil microbes as a small, lattice-shaped molecule that acts as carrier for other substances. Amazingly, the molecules of fulvic acid have the ability to carry around 60 times their own weight in minerals, enzymes, vitamins, and other compounds. Fulvic acid found in soil helps to break down inorganic rock particles into smaller sizes and then absorbs them into its structure. Plants can then absorb these fulvic acid-complexed, bioavailable minerals and incorporate them into plant structures, where they become organically bound, readily absorbable, bioavailable nutrition for animals. Without fulvic acid in the soil, plants become seriously deficient in bioavailable minerals and other important compounds, including fulvic acid. We humans get fulvic acid in our diet by eating plants rich in this magical substance.

Unfortunately, modern humans tend to be seriously deficient in fulvic acid. Modern industrial farms typically do not apply compost (decaying organic matter) to soils which supports the healthy soil ecosystem (by serving as food for soil microbes) necessary to produce abundant fulvic acids. In addition, fields are typically planted and harvested too frequently to allow the time needed to produce humic and fulvic acids. Finally, pesticide application tends to kill microbial life in soil. All of these factors result in a dramatic deficiency of fulvic acid in the typical modern diet.

Benefits of Shilajit Consumption

It is thought that porous fulvic acids in shilajit carry nutrients (minerals, vitamins, phytonutrients, etc.) deep into the tissues of the body. These lattice-shaped transport cavities may also help capture toxins and escort them out of the body. Some of the many benefits that have been observed with shilajit consumption follow:

• Enhances bioavailability and beneficial effects of other herbs and nutrients with which it is combined.
• Adaptogenic qualities – supports both the mind and body’s ability to handle stress.
• Provides powerful antioxidant phytocomplex that supports cellular health.
• Supports a healthy inflammation response.
• Supports healthy blood sugar.
• Supports memory, learning, and healthy brain function.
• Supports body detoxification.
• Helps maintain healthy metabolism and promotes energy production in the body.
• Supports immune function.

The Shilajit Supreme™ Difference

Even though monkeys seem to do well on raw, unprocessed shilajit from cliffs in the mountains, it is unwise for humans to consume unprocessed shilajit on a regular basis. Unprocessed shilajit tends to be contaminated with sand. In addition, the International Journal of Ayurveda Research warns that unprocessed shilajit may contain fungus growth such as Aspergillus niger, A. ochraceous, and Trichothecium roseum. It is therefore important to purchase shilajit from a reputable supplier that has processed the shilajit to a high level of purity.

Also, there are many reports of fake shilajit originating from India that has made its way into the marketplace around the world. All true shilajit contains significant amounts of fulvic acid and dibenzo-alpha-pyrones. Any reputable company selling a shilajit product will have performed identity testing to verify the presence of these compounds in their products, as well as a variety of other tests (e.g., heavy metals, pesticides, irradiation, microbials, etc.) to verify the purity of their product.

Shilajit Supreme™ is gathered from a pristine, high mountain region of the Himalayan Mountains in India, and then filtered and concentrated via a unique, full-spectrum, water extraction process into a nutrient-rich powder. Our shilajit is abundant in dibenzo-alphapyrones, other unique phytochemicals, plant-based trace minerals, amino acids, antioxidants, and contains naturally high concentrations of fulvic acid (over 50%). We test our shilajit for identity, pesticides, microbials, heavy metals, irradiation, GMOs, solvent residues, and fulvic acid content to assure the high level of purity and potency that our customers deserve.

The HealthForce Edge

• Laboratory tested for authenticity, purity and to verify 50%+ fulvic acid content.
• 100% TruGanic™. TruGanic™ is HealthForce’s own purist, hard-core, quality standard for sourcing and production. Ingredients must pass actual tests (that no other standard requires) to verify non-GMO status and ensure they are 100% free of pesticides and irradiation.
• EcoFresh Nutrient Lock Packaging™ (amber glass bottles, oxygen absorbers, rubberized airtight metal lids) ensures potency and long shelf life. HUGE difference compared to plastic packaging (all plastic is permeable to oxygen)!
• Significant energetic enhancements enhance life force.
• No binders, fillers, excipients.

Shilajit is available in powder form or capsules

Suggested Use: Take 2 capsules or 1/2 teaspoon powder daily with purified water, juice, smoothies, etc.

Suggested Adjuncts: A whole food, Vegan diet high in organically-grown fresh fruits and vegetables. Also, minimize exposure to toxins, avoid chlorine in tap water and showers (use a shower filter), get barefoot on the earth, drink plenty of purified water, breathe deeply, and think positive thoughts!

Cheezehound Took The Price Home

Congratulations to the amazing Lori from Cheezehound Cheese for winning Judge's Choice AND People's Choice in the NYC Veg Food Fest

Wohooo we are so excited for you Lori, you truly deserve it!

Don't miss out on her amazing creations, come and pick some "cheeze" up at High Vibe. We have different flavors available.

New Soil-Based Probiotic

HealthForce Nutritionals has a new vegan, shelf stable probiotic and we think it is amazing!

Soil-Based Probiotics

EarthBiotics™ All probiotics originally came from the soil. In healthy soil, probiotic organisms function to prevent harmful bacteria and fungi overgrowth that can lead to plant disease, as well as break down the nutrients in the soil so that they are more available to be absorbed by plants. Before the 1940s, humans consumed soil-based probiotics on a regular basis from unwashed fruits and vegetables picked from the garden or wildcrafted from the forest. Similar to the functions they provide in soil, these soil-based organisms (“SBOs”) serve to prevent harmful bacteria and fungi from colonizing our gut microbiome when we consume them.* SBOs are extremely aggressive against all pathological molds, yeasts, fungi, and viruses. Unfortunately, the modern human diet is typically deficient in these essential bacteria, as most fruits and vegetables are washed before consumption these days, and use of pesticides and herbicides kills soil-based microorganisms. Autoimmune and digestive disorders are on the rise in our world, and many point to lack of beneficial soil-based microbes in our diet as a primary causal factor.

Probiotic Consortia

In nature, probiotics are found in stable symbiotic groups of multiple strains called consortia, in which each organism benefits from the metabolic activities of the others in the group. Such naturally-occurring consortia are known to be extremely hardy and retain their functional integrity much better than single isolated organisms, or blended combinations of single isolated species. Most manufacturers isolate individual strains of probiotics from their natural environment, and then culture the strain using some kind of growth medium to produce high amounts of Colony Forming Units (“CFUs”). These isolated probiotics are typically removed from their growth medium via centrifuging, which can damage the probiotics, ultimately reducing their viability. While this process works to produce high CFU counts, it does not necessarily produce strong, healthy, and hardy strains, because the bacteria have been removed from their symbiotic relationship with nature and each other.

In contrast, bacteria that grow in naturally-occurring consortia produce their own matrix that surrounds the living cells, and the bacteria learn to cohabitate peacefully and form the symbiotic relationships necessary for them to thrive and function as a coherent unit. Over time, the bacteria in these consortia evolve into what might be termed “intelligent super strains” with a complex communication signaling network between them. It is the communicative nature of bacteria found within consortia that allows them to interact with the human body in ways which provide many important benefits, above and beyond the benefits conferred by probiotic supplements that are simply a collection of isolated strains.

The EarthBiotics™ Story

While hiking in a remote area in Asia in 1978, a scientist discovered some mounds on the ground that he recognized as soil-based organisms, and he decided to bring a small quantity of this material back to the United States for experimentation. Over the next three years, his research team analyzed the unknown soil-based organisms and determined: (a) what the various strains were; (b) the toxicity or pathogenicity of the various bacteria for humans or animals; (c) which of the soil-based organisms were beneficial for animals or humans. Next, in vivo tests on animals and humans were done with the beneficial strains to show that these SBOs were non-toxic and had positive effects in the body. Over time, a process for selectively breeding superior strains of the microorganisms was developed that furnished good, positive body reactions, such as more satisfying bowel movements, improved sleep patterns, fewer colds and flu, and greater amounts of energy.* During these breeding experiments, the beneficial SBO cultures were brought to university laboratories in California for experiments which utilized the universities’ computer data banks and the knowledge of other professors. This collaboration resulted in the production of the HealthForce product known today as EarthBiotics™.

EarthBiotics™ is a consortium of soil-derived probiotics that are cultured together in a natural prebiotic medium of ancient decomposed plant material containing humic and fulvic acids in order to mimic the wisdom of Mother Nature. The plant-based prebiotic growth medium of humic and fulvic acids in EarthBiotics™ is extracted from deep within the earth from an ancient source to provide a pristine, GMO-free, toxin-free, chemical-free, nutrient-rich growth medium. The fermentation process used to produce EarthBiotics™ results in the production of important metabolic by-products such as vitamins, short-chain fatty acids, organic acids, amino acids, and other nutrients. All of these metabolic by-products are normally produced by the friendly flora in your gut, and all are critically important for the overall health and balance of your body, as well as your intestinal tract. Unfortunately, these metabolic by-products are lacking in traditional probiotic supplements that have been isolated/concentrated by removing them from their growth medium.

Once cultured, the probiotics in EarthBiotics™ are rendered dormant through dehydration as in nature. This creates minimal disturbance to the probiotics so that, once ingested in an aqueous medium (e.g., water, juice, smoothies, etc.), they can easily come back to life and, in the presence of the humic and fulvic prebiotic medium, begin multiplying immediately. Other probiotic supplements are freeze dried, which can damage the bacteria through “freeze-fracturing.”

Lactobacillis acidophilus: A friendly bacteria that’s found naturally in the body, usually in the intestines, mouth, or vagina. Produces lactic acid and inhibits pathogenic bacteria from colonizing.

Bifidobacterium bifidum: One of the most common probiotic bacteria found in the human body – typically found in intestines (especially the colon), vagina, and breast milk. Aids in the synthesis of B-complex vitamins in the intestines.

Bacillus subtilis: Spore-forming, extremely hardy bacteria used in the production of the traditional food natto. A normal inhabitant of soil and the gastrointestinal tract of ruminants and humans. Known to produce vitamin K2, an important vitamin that can be deficient in Vegan diets. Proficient at enzyme production. Works to inhibit pathogenic bacteria from colonizing.

Bacillus licheniformis: Closely related to Bacillus subtilus, Bacillus lichenformis is also a spore-forming, extremely hardy bacteria. Works to inhibit pathogenic bacteria from colonizing. Proficient at enzyme production.

Lactobacillus lactis: A anerobic bacteria that produces lactic acid and inhibits pathogenic bacteria from colonizing.

Lactobacillus casei: Typically found in the human intestinal tract and mouth. Known the thrive in a wide pH and temperature range, and complements the growth of L. acidophilus. Produces lactic acid and inhibits pathogenic bacteria from colonizing.

Lactobacillus rhamnosus: A normal inhabitant of the human gastrointestinal tract, and the female urinary tract and vagina. Supports immune response through a number of different mechanisms.*

Lactobacillus plantarum: Found in plant material and the gastrointestinal tract of animals, including humans Highly resistant to most antibiotics. Has the unique ability to produce lysine, an important amino acid that can be deficient in Vegan diets.

The HealthForce Edge

• Provides soil-based microorganisms, which are lacking in the modern diet.
• Extremely hardy probiotic that does not require refrigeration.
• Cultured together as a consortium, as found in nature
• Dehydrated, not freeze dried, for improved viability
• Ancient prebiotic medium present in formula
• 100% TruGanically™ Grown: TruGanic™ is Warrior Force™’s own purist, hard-core, quality standard for sourcing and production.
• Ingredients must pass actual tests (that no other standard requires) to verify non-GMO status and ensure they are 100% free of pesticides and irradiation..
• EcoFresh Nutrient Lock Packaging™ (amber glass bottles, oxygen absorbers, rubberized airtight metal lids) ensures potency and long shelf life. HUGE difference compared to plastic packaging (all plastic is permeable to oxygen)!
• Significant energetic enhancements enhance life force.
• No binders, fillers, excipients.

Available in powder and capsules

Benefical For Health And Essential For Joints!

Orgono G5 Siliplant is beneficial for health but essential for anyone with joint problems or bone related issues. Silica is part of phosphorus, magnesium and calcium metabolism. In the ossification process, silica is linked to calcium, making it essential for calcium absorption and utilization in bone.

Silicium Laboratories introduces G5 Siliplant, the highest bioavailable plant based silica product available today.
The product was created by the renown silica specialist, Dr. Loic Le Ribault. G5 Siliplant provides the ideal amount and absorption of this essential mineral.
This extra strength formula offers superior support and delivers numerous collateral benefits.

G5 Siliplant's main component is silicic acid which utilizes silica from horsetail extract as a stabilizer to avoid malabsorption.[The common failing in all current horsetail silicas available commercially] The benefits gained have been show in independent research:

• Improved calcium absorption leading to stronger and denser bones
• Increased cartilage production
• Connective tissue flexibility
• Increased collagen and elastin production
• Higher tensile strength hair follicles
• Stronger finger & toenails
• Toxic aluminum elimination and improved nerve synapse (signaling) function.

Silicium Laboratories utilized research conducted by Dr. Ribault to create a complement to the ORGONO Living Silica (G5 in Europe) providing this Extra Strength version. The new G5 Siliplant is fully adapted to the latest European Rules on Food Supplements and possesses a National Code of Pharmacy reference. Our product is FDA inspected as well. G5 Siliplant combines the benefits of silicic acid and horsetail extract, a plant with high crystallized silicon content, which provides the organic compound. With these ingredients and applying the methods of Dr. Loic Le Ribault, we achieve an organic soluble silica which is highly bioavailable demonstrating the same qualities of its famous sister product.

Ingredients: Silicic Acid, Horsetail plant silica extract, rosemary(as a natural preservative), purified water.

Instructions: One tablespoon (15ml) one time per day increasing to three times per day as needed. Siliplant G5 is safe, effective and well tolerated with no contraindications or drug interactions. For best results, consume alone or one hour before or after other medications and supplements. There are 67.5 servings per bottle.

Water Kefir Made Easy

Fermenting your own beverages is fun and healthy.
Make your own soda replacement that is feeding your gut with good bacteria.

Water kefir is unique in the world of cultured beverages: rather than developing a tart or tangy flavor like most fermented foods, it stays sweet!

After culturing, this sweet probiotic drink can be bottled to develop soda-like carbonation and effervescence.

What are Water Kefir Grains?
Kefir grains are a mix between yeast and bacteria. By activating them and feeding them with sugar water, they can be used to make delicious probiotic-rich drinks.
You can use fruit juice or coconut water, and even infuse them with fresh and dried fruits.
Once activated, Water Kefir Grains can be re-used over and over.
The term "kefir grains" describes the look of the culture only. Water kefir grains contain no actual "grains" such as wheat, rye, etc.

Making water kefir is very simple:

- Activate the kefir grains with sugar water
- Culture the grains for 3 to 4 days
- Strain the grains out
- Repeat step 1 and 2
- Culture for up to 48 hours
- Strain the grains and if wished infuse your kefir water

How to Flavor Water Kefir?

Fresh or dried fruit
Add any dried fruit, such as dried pineapple or dried peaches, to finished water kefir and ferment for 2-3 days.

When using fresh fruit, leave in the water kefir no longer than 24 hours. For a stronger fruit flavor, strain out the fruit after 24 hours and add fresh fruit; continue to ferment another 24 hours.

Fruit Juice
Adding fruit juice is the quickest way to enjoy a flavored water kefir. For most juices such as grape of pomegranate, add 1/2 cup juice per quart water kefir.
When using a stronger concentrated juice, such a lemon juice, reduce the amount to 1/4 -1/3 cup.

Other Water Kefir Flavor Additions

• Fresh or crystallized ginger
• Herbs
• Spices
• Vanilla extract

Here is a link for 10 Ways To Flavor Your Kefir Water

Learn more about Water Kefir here: Cultures for Health

 

 

Nuts & Caramel & Chocolate = A Heavenly Combo!

Ready to go nuts? A take on the classic nut & caramel combo.

Imagine biting into a chewy, whipped cashew butter caramel, stuffed with chunks of salted, local Kashiwase almonds - all of it drenched in Coracao's signature 81% raw dark chocolate.

So Satisfying.

So Good.

Ingredients: Organic Raw Almonds, Organic Unroasted Cacao, Organic Coconut Nectar, Organic Raw Cashew Butter, Organic Raw Cacao Butter, Organic Raw Agave, Organic Yacon Syrup, Organic Vanilla Bean & Himalayan Crystal Salt. 1.7 oz

Natures Finest Medicine In Easy To Use Single Servings

Growing your own wheatgrass and juicing it is a hussle...  So please say a big thank you to Wheatgrass City to produce organic fresh wheatgrass in convenient frozen single servings, now at High Vibe.

Juicing and freezing the grass immediately, preserves and locks-in all of the powerful nutrients of fresh Wheatgrass juice.

Simply place a shot container into a glass of room temperature water, let defrost for 5 minutes and enjoy, pure or mixed into your favorite smoothie.

1 oz of wheatgrass juice is equal to 2.5 lbs nutritional value of  green vegetables!

NO juicer. NO hussle. JUST SHOTS!

Wheatgrass Juice Facts:

• Twice the amount of Vitamin A as carrots
• Higher in Vitamin C than oranges
• Full spectrum of B Vitamins
• Balanced ratio of calcium, phosphorus, magnesium, sodium and potassium
• 20% of total calories are coming from complete source of protein

In addition to flooding the body with therapeutic dosages of vitamins, minerals, antioxidants, enzymes, and phytonutrients, wheatgrass is also a powerful detoxifier, especially of the liver and blood.

It also helps to neutralize toxins and environmental pollutants in the body. This is because Wheatgrass contains beneficial enzymes that help protect us from carcinogens, including Superoxide Disumates (SOD), that lessens the effects of radiation and digest toxins in the body. It cleanses the body from head to toe of any heavy metals, pollutants and other toxins that may be stored in the body’s tissues and organs.

Benefits of Wheatgrass Juice:

Detoxification, Improve Immunity, Stimulate Circulation, Improve Digestion, Treat Arthritis, Reduce Fatigue, Tooth Decay, Clear Sinus Congestion, Fight the Common Cold, Treat a Hangover, Reduce Inflammation, Heal Skin Irritation, Balance Your Diet, Eliminate Heavy Metals from Body.

Liquid chlorophyll can increase the quality and quantity of your red blood cells because the compound has a chemical composition very similar to hemoglobin. Hemoglobin is a molecule found in your red blood cells responsible for transporting oxygen. While hemoglobin has iron as its center atom, liquid chlorophyll has magnesium as its center atom. Increasing the number and quality of your red blood cells can result in better oxygen transportation.

Wheatgrass juice is the number one source of liquid chlorophyll. A chemical compound that collects light and uses the light to make energy in plants. Chlorophyll is what gives plants their vibrant green color. You can find large amounts of chlorophyll in green leafy vegetables.

Nature's True Wonder Food

Seaweeds are one of nature's true wonder foods!

They are one of the most nutritionally dense plants on the planet and also the most abundant source of minerals in the plant kingdom as they have access to all the nutrients in the ocean.

Ironbound Island Seaweed is dedicated to the sustainable harvesting of wild seaweeds from the cold, clean water of the Schoodic Peninsula and surrounding islands of eastern Maine.

The season begins in spring when the seaweeds are at their peak, well before the trees have begun to leaf out.
Work begins with the early morning low tides, often leaving before sunrise for the hour long journey by wooden boat to the outer islands.
The edible seaweeds thrive there on ledges that break just above the water line on the new and full moon tides.

From the boat the seaweed workers scramble onto exposed rocks and harvest waist high in the waves, taking care to leave plenty of pants for regeneration.
The harvest is focused and intense; soon the tide returns swallowing the ledges and covering beds.
The seaweed gets hung in the sun and it dries withing 36 hours. On foggy days the seaweed is moved to a wood heated drying house.
The whole leaves are then carefully packaged to bring you a sweet, dark seaweed unsurpassed in vitamins and minerals.

 

Dulse:

Palmaria palmata, also known as dulse, grows on north-facing cliffs and shady crevices. The blood red plants branch into many small lobed fronds and dry to a deep purple.
It has a long tradition in the cuisines of many Northern European cultures.
Dulse is rich in potassium, iron, iodine and trace elements.

Dulse is usually enjoyed as is, raw. It is stored with just a bit of dampness, to make it soft for snacking. If your dulse dries out, just leave the bag open overnight in a moist place.
It’s also very versatile in cooking and lends it’s rich ocean flavor to a wide variety of dishes from salads to soups to stir fries.

Raw dulse adds another dimension to any green SALAD with brilliant purple color and tangy salty flavor. Simply tear or cut the dulse into bite size pieces and mix it in.

Dulse is perfect in CHOWDERS, especially prized by vegetarians for its rich seafood flavor. Begin by sautéeing two onions, two cups celery, one cup dulse, salt, and spices for a few minutes. Then cut three potatoes and add to 8 cups of nut milk or water. Cook for twenty minutes, then puree about half of the soup in a blender before serving.

Nori

Wild Atlantic Nori, Porphyra umbilicalus is a relative of the Japanese sushi nori.
It’s known as laver in the British Isles, where it’s traditionally baked into breads and used as a vegetable.
Ironbound Island's wild whole leaf nori is dried in its natural crinkled state, not aqua-cultured and heat processed into sheets like sushi nori.

Wild nori grows on wave beaten rocks on exposed beaches. The plants are just one cell thick, but show extreme resilience in the surf. At low tide, the plants lie plastered on the rock ledges in pink, purple, and black hues. They dry in the sun to a lustrous black.
Nori is rich in protein, vitamins A, C, E, and B (including the highest level of B vitamins in seaweeds) and trace minerals.

Wild Atlantic nori has complex flavor, both and nutty and slightly sweet. It is delicious in soups and roasted and crumbled as a condiment.
Nori can be dry roasted in a 200 degree oven or a hot skillet for a few minutes and then crumbled over rice, soba noodles, vegetables, and salads.

Kelp

Laminaria longicruris, also known as Atlantic kelp, thrives in fast flowing subtidal waters. Kelp beds resemble a multi-story forest, with older plants floating on the surface on low tides and first year plants protected underneath. The stipes attach to the rocky bottom and can be over thirty feet long. Its olive-colored leafy fronds commonly reach over six feet.
Ironbound Island cust healthy plants at their peak in April and May, leaving younger plants to regenerate. Atlantic kelp is related to kombu, but more tender and faster cooking.
Some harvesters market L. longicruris as kombu. Ironbound Island prefers to offer both L. digitata, which is most similar to Japanese kombu, and Atlantic kelp, and let the cooks decide. In general kombu is used for winter cooking, and kelp in the summer and for faster cooking dishes. Kelp is loaded with vitamins and minerals, and naturally tenderizes food it is cooked with.

A delicious all purpose SOUP STOCK can be made by soaking one six inch strip of kelp in four cups of water. Let the kelp soak in the water beforehand, or simply simmer the pot for ten minutes. Remove the kelp and cut it into bite size pieces; it can be added to the soup later with other land vegetables. The kelp can also be left in for a heartier broth.

Kelp tenderizes BEANS and gives them a thick delicious broth. Add a three inch strip of kelp per cup of dry beans to the cooking water. Tear or snip the kelp into bite size pieces so it dissolves into gravy as the beans cook. Sauté onions, garlic, salt, and spices in oil and add to dish.

ROASTED KELP is delicious used as a garnish on top of salads, vegetables grains, and pasta. Begin by tearing or snipping the kelp into small pieces. Roast the kelp at 25o degrees for three to five minutes, or fry in an oiled pan until crisp.

Kombu

Laminaria digitata, also known as Atlantic kombu, occupies the most turbulent niche in the ecosystem of ledge and sea, thriving in constant swells and surf.
Digitata has a monumental ability to cling to the rocks as the full force of the ocean flows through their fingers. It is the deepest growing edible seaweed, and is only accessible a few days out of every month on the lowest new and full moon tides. The plants dry to a near black and are loaded with minerals, vitamins and trace elements.
Kombu is appreciated for its high levels of iodine, calcium, potassium, iron, carotene and the B vitamins, to name a few. The slight sweet background is manitol, a natural sugar. Kombu has been used as a flavor enhancer for centuries due to its glutamic acid which imparts a mellow, silky taste to all sorts of dishes.

Traditionally, good miso soup begins with DASHI KOMBU, a nutritious all purpose kombu soup stock. To prepare, cut 2 kombu strips into bite size pieces in a pot with 4 cups water. Bring the pot to boil and simmer for 10 minutes.

For MISO SOUP add fresh or lightly sautéed cabbage, carrots, leeks and onions to dashi kombu and simmer until tender. Tofu may be added when the vegetables are nearly ready. Remove 1/2 cup broth and cream with 3 to 4 tablespoons miso. Add to soup and heat to just before boiling. Shiitake mushrooms and wakame seaweed are traditional favorites and can be added at the dashi stage.

Kombu gives BEAN DISHES a silky delicious broth as well as making them easier to digest. Once you try beans with kombu, it becomes an essential ingredient. Put 2 strips of kombu in with beans to soak. Cook for an hour in a pressure cooker or simmer for a few hours. Sauteé onions and garlic in plenty of olive oil with salt and spices. Cumin and curry are my favorites – or try white beans with savory spices. When onions begin to brown stir them into the cooked beans.

Wakame

Alaria esculenta, also known as Atlantic wakame, grows in thick beds on low surf-battered ledges. It’s the most challenging seaweed to harvest.
In the spring, Alaria grows vigorously, putting on a foot a week in May. The plants must be harvested during a narrow window in early summer, after they have put on reasonable growth but before the punishing surf tatters the thin leaves. Ironbound Island harvests only the tender first year plants in the annual zone, leaving the deeper perennial plants to replenish the ledges with their spores. Alaria is rich in calcium, among other minerals, and contains a broad spectrum of vitamins – especially vitamin A and the B vitamins. Unlike Japanese wakame, which is often blanched, Alaria is dried in the sun in its natural state. Alaria’s delicate dark green leaf is delicious and beautiful in soups, salads and stir fries.

For a basic Alaria STIR FRY, soak one cup of Alaria in 2 1/2 cups water for fifteen minutes. Remove Alaria from water and slice into fine strips. Slice shiitake mushrooms, leeks and one block of tempeh. Combine with Alaria and 2 tablespoons tamari, 2 tablespoons olive oil, 1 teaspoon crushed ginger and 3 cloves crushed garlic in a hot skillet. Add 3/4 cup Alaria soaking water after about 5 minutes and simmer for another 10 minutes. Towards the end of the cooking time add 2 teaspoons of sesame oil.

Wakame is the classic seaweed to use in MISO SOUP. Simmer the Alaria in dashi soup stock or water for fifteen minutes. Add fresh or lightly sautéed vegetables such as carrots, leeks and kale and simmer for another 10 minutes. Tofu makes for a heartier soup. Remove 1/4 cup of broth and cream with one to two tablespoons of miso per cup of soup stock as the vegetables near completion. Add this to soup and remove from heat. Garnish with scallions and ginger.

Try Alaria in LENTIL SOUP. One half cup for every two cups of legumes will fortify and flavor the broth as it dissolves.

Available in stores.

Choco Wafers for Easy Chocolate Making! Plus Recipe!

Have you ever made chocolate?

If so then you know about the hard work in can be to shave the cacao butter into small pieces.

Our wafers are making it so easy for you!

Try them with this delicious chocolate bark recipe from www.eatdrinkpaleo.com.au

Ingredients

• About 1 cup cacao butter (about 220-250 grams of solid cacao butter, broken into chunks)
• 6-7 tablespoons raw cacao powder (or cocoa powder)
• 3-4 tablespoons honey or maple syrup, brown rice syrup is also fine
• ½ teaspoon Himalayan salt or sea salt
• 1 teaspoon vanilla extract/essence
• 1 tablespoon pumpkin seeds or sunflower seeds
• 1 tablespoons silvered or shaved almonds
• 1 tablespoon coconut flakes (optional)
• 1 tablespoon dried blueberries or cranberries, raisin are also ok
• You will also need a saucepan quarter filled with water, digital thermometer, a heat proof bowl that goes over the saucepan, a whisk, shallow baking tray and non-stick baking paper.

 

Instructions

1. Bring a saucepan of water (about quarter full) to boil and then turn the heat down to simmering. Add the cacao butter to a heatproof bowl and place over the simmering water in the saucepan. Make sure no water gets in the cacao butter. Melt the butter, stirring with a whisk or a spatula, and when almost all of it is melted, stick the digital thermometer in to check the temperature. Make sure you don’t go over 48°C/118°F. If you get very close and the cacao butter is still melting, remove the bowl from the heat and let the butter melt further on the countertop. The temperature will start to drop and that's what we're after.
2. Once the cacao butter is melted, add the cacao powder, vanilla and honey or your preferred sweetener and whisk together until all dissolved and well incorporated. The temperature will go down further once you add other ingredients. Keep it at about 32-35°C, warm it up if needed but NOT all the way up to 48°C. This will keep it smooth and silky, and decrease the chances of chocolate seize (when it turns into grainy paste).
3. Finally, add the salt and whisk together until smooth. Line a tray with baking paper, making sure the sides are covered so no chocolate liquid is spilt over the edges. Pour the chocolate into the tray and let is spread into a thin bark layer.
4. While still melted and hot, sprinkle evenly with pumpkin seeds, almonds, coconut flakes and dried blueberries or other nuts and dried fruit of your choice. You can even use fresh berries if you plan to eat the bark in the next couple of days.
5. Place the tray in the fridge for at least 2 hours. The bark will solidify within 30 minutes but it’s a good idea to let it stand for a little longer. Keep in an airtight container in or out of the fridge, depending on how crunchy you like it. It will keep for quite a while.