I’ve you heard of I Sea Pasta? Organic, gluten-free, low carb, low calorie, vegan, sustainable, non GMO. Sounds like the ideal food for health and fitness lovers.
About I Sea Pasta
I Sea Pasta is a brand of seaweed-based pasta that offers a sustainable and healthy alternative to traditional wheat-based pasta. It is made from a type of seaweed called wakame, which is a nutritious marine vegetable that is rich in vitamins and minerals.
I Sea Pasta is easy to prepare and can be used in a variety of dishes, such as salads, stir-fries, and pasta dishes. The pasta has a slightly salty taste and a firm texture, similar to al dente pasta. It is also gluten-free and low in calories, making it a good option for those with dietary restrictions or who are looking to reduce their calorie intake.
One of the main benefits of I Sea Pasta is its sustainability. Seaweed is a renewable and abundant resource that grows quickly and does not require fertilisers, pesticides, or freshwater to grow. It also absorbs carbon dioxide from the atmosphere and does not contribute to ocean acidification, making it a more sustainable option than traditional wheat-based pasta.
In addition, seaweed is rich in nutrients such as iodine, calcium, iron, and magnesium, which are important for maintaining good health. Seaweed has also been shown to have anti-inflammatory and antioxidant properties, which can help protect against chronic diseases such as cancer, heart disease, and diabetes.
I Sea Pasta is a healthy and sustainable alternative to traditional wheat-based pasta. It is easy to prepare and can be used in a variety of dishes, and is rich in nutrients that are beneficial for health.
I sea pasta looks like tagliatelle but is 100% wild, handpicked and organic seaweed from Connomara, Ireland. It is a fresh sea vegetable ready to be used as pasta, veggies or anything in between.
Each bag has 100g, which is 5 servings. Sock them in hot water for 10 minutes then they’re ready to be eaten, or to be added to a saucy dish.
Check back on Saturday to see how I made a monkfish and prawn dish with this!