Glory B to Nori!!!

I make just plain granola and mix my dried Nori with it... so scrumptious!

Ahhhh ....Nori Seaweed.  Many of you know Nori as the green seaweed wrap used in Sushi cuisine.  Here on the Mendonoma coast Nori grows abundantly wild along with many other edible sea vegetables.  One doesn't need to harvest much to produce a lot of dried/finished product!  A small zip lock bag full of Nori for my personal consumption is enough to last a very long time - and for this I am forever grateful to nature!  What a treasure it is.  I harvest it, dry it in the sun and then roast it with sesame seeds and a bit of sesame oil - once done I flake it down and put it into jars and use it as a roasted snack, in homemade granola or sprinkle it virtually on any foods I eat... I even put it into my breakfast cereal!  It is THAT GOOD! and incredibly nutritious. And for those concerned about a "fishy" or brine-like flavor ... FEAR NOT!  Roasted Nori has a salty, nutty flavor and it is tastier with a sesame flare. 

Nori (Porphyra porforata) is a rich source of vitamin C and contains up to 25% protein by weight. Nori also adds vitamin B12, carbohydrates and trace minerals to your diet. It is the seaweed highest in protein, iron and vitamin B-12. In fact, there is no land vegetable that packs the same kind of nutritional & mineral rich punch as NORI or any fresh Sea Vegetable for that matter.  Not one!

Here on the Mendo Coast one may harvest no more than 5 lbs a day for personal use.  And, believe me, 5lbs is WAY TOO MUCH.  I pull about an 1oz of the stuff and it lasts forever! I harvest responsibly - so, if you choose to harvest be sure to talk with someone that does harvest and do so responsibly.  It makes you appreciate it more when you do the proper homework and research to collect this precious gift. 

Madge's Homemade (vegan) Nori Granola Bars!

My roasted sesame seed Nori - a deep emerald green color after roasting.

My pug Bubble is inspecting my drying process!

How to prepare Nori:  You can purchase Nori dried in its raw/harvested form.  Look up Mendocino Seaweed retailers.  Or if you have some that has been harvested and dried in the sun this is what you can do:  Grease your hands with sesame oil and massage the dried Nori, ensuring that you have coated it as best you can with a very thin layer of oil from your hands.  Sprinkle with raw sesame seeds, spread on a cookie sheet and bake in a 300 degree F oven for about 5 minutes being sure to check on it every 2 minutes.  It should turn a rich emerald green as shown above in my photo.  I then jar this in an air tight glass container and store it in the pantry.  Actually , I always have it out and use it in everything. 


**IMPORTANT TO NOTE:  For those not familiar with eating this type of nutritional vegetable - it is important not to overdose on eating this.  It is rich in Iodine and Iron - so, it is important to take a break every two weeks or so.  Our american diets are not rich in seaweed normally (but they should be)... so, if you are pregnant or have iodine issues - please be sure to check in with your practitioner and do some reliable Internet RESEARCH. 

Vegan Granola Bars with a Cocoa/Vegan Chocolate Sauce... 

• 1/4 cup Agave nectar or maple syrup (if you have sugar issues, the agave acts as a binder for this. I haven't tried a sugar substitute for this - but you would need something that will "bind" the food - Flax seed meal soaked in water until it is a paste might work as a binder - but I haven't tried this alternative either). 
  
• 1/8 cup Grape seed oil
  
• 1 cup raw, slivered organic almonds

I use an approximate HANDFUL of the following raw nuts/seeds: 

• pumpkin seeds
  
• golden flax seeds
  
• sunflower seeds
  
• walnuts
  
• sesame seeds
  
• Gluten Free Oats (I use Bob's Red Mill) - about 1 cup
• 1/2 cup or more of freshly roasted Nori sesame flakes. 
  
• 1/2 teaspoon hing (garlic substitute)
  
• 1 tsp red aleppo pepper flakes or any kind of spicy pepper flake
  
• 1/2 teaspoon sea salt
  

INSTRUCTIONS
Preheat oven to about 325 degrees F. 

• Combine oil and agave nectar in a small saucepan on stove and bring to a rolling simmer being sure to constantly keep stirring and moving the liquid in the pan.  Simmer for a couple of minutes until it thickens but don't simmer too long or it will turn into candy.  Be sure not to let it get too brown or burn either.  Just so it thickens. 
• Remove from stove and add in all ingredients and combine thoroughly.  The ingredients will be covered and sticky but the granola itself will be kind of loose (not in a big huge clump)
  
• Spray an 8" x 8" glass brownie pan with vegetable spray and then spread granola mix into pan being sure to press it down firmly so that it is fixed and flat.  It will seem a bit loose but will definitely be flat and sticky. 
• Bake for about 25 minutes being sure to check on it after 15 minutes and then every 5 minutes after that until the granola is browned and the edges are browned.  Do not let burn (yuck!).  
• Remove from oven and allow to cool thoroughly.  When you first remove it - it will seem like it is not sticking together or is even crunchy ... but don't worry!  After it cools thoroughly it will be crunchy and you will be able to cut pieces with a sharp knife
• Cut into squares for a nice snack or top with my Vegan Chocolate sauce for a healthy dessert.  See chocolate sauce receipt below. 
  

VEGAN CHOCOLATE SAUCE:  1 TBSP Dark Cacao powder mixed with 2 TBSP of agave nectar ... mix slowly until well blended (it is a bit of a bear to mix initially but it slowly begins to come together.  Check consistency and add more agave nectar to thin this sauce out.  That is it.