Little French Girl











{February 14, 2010}   Algae Guacarama (with a vegan option)

“Guacarama” is a term I just invented for a spread which is a healthy hybrid of guacamole and tarama. More on the healthy properties of lemons, avocados, algae and fish roe soon, but for now: it’s great for a mid-winter breakfast (think fatty acids, vitamin C, and minerals).

ingredients (for 2)
1 ripe avocado
about 30g smoked cod eggs (or 2 big tablespoons)
fresh ground pepper
the juice of half a lemon
1/4 cup dried or fresh algae salad

Mash the avocado and the smoked cod eggs together, add the pepper and the lemon juice and mash or blend until you have a smooth purée with still a few chunks. If you are working with drie algae, rinse it if needed and soak it in a little water to it regains its natural form (discard excess water). Add the algae in your guacarama.

You can serve it as a dip, or spread it on a cracker/slice of bread, or add it to a salad, or to warm quinoa.

Note(s):
1/for the algae mix, I like using a mix of palmaria palmata, ulva, and porphyra (dulse, sea lettuce, nori/gim), or add wakame to the same dulse, sea lettuce and nori mix.
2/if you are vegan/vegetarian, replace the cod eggs with another alga: spirulina (1-2 teaspoons)

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