Ocean Greens

Explore the World of Edible Seaweed and Sea Vegetables: A Way of Eating for Your Health and the Planet's

By Lisette Kreischer Marcel Schuttelaar

A 2017 IACP Award Finalist

A beautifully photographed, innovative guide to edible seaweed and sea vegetables with vegan recipes—for your health and the planet’s
“One of the world’s most sustainable and nutritious crops,” according to The New Yorker, “seaweed could be a miracle food.” It’s also been called “the new kale” (CNBC) and a “climate warrior” (Atlantic).
On the cutting edge of food and sustainability, seaweed and sea vegetables are good both for you and—with the potential to drastically reduce our carbon footprint—for the planet. Now, Ocean Greens is the all-in-one guide to the most kitchen-ready varieties of this remarkable superfood (overflowing with nutrients!)—wakame, kombu, agar, samphire, nori, and many others. Seaweed visionaries Lisette Kreischer (dubbed a “fitfluencer” by Women’s Health) and Marcel Schuttelaar share insights on the nutrition, taste, and harvesting of each—as well as 50 irresistible vegan recipes that will have readers exclaiming, “I can’t believe it’s seaweed!”
  • Pumpkin and Seaweed Pancakes
  • Polenta Fries with Crunchy Sea Lettuce and Asparagus
  • Seaweed Gnocchi with Spinach and Cherry Tomatoes
  • Chocolate Chip and ’Weed Cookies, and more!

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Meet the Authors
Lisette Kreischer headshot

Lisette Kreischer

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Marcel Schuttelaar headshot

Marcel Schuttelaar

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Review quotes
Press on the Dutch ’Weed Burger:
“When Lisette Kreischer created the Dutch ’Weed Burger, a plant-based burger, she and her co founder Mark Kulsdom . . . wanted to encourage people to rethink their consumption habits through the promotion of a food source that’s at the bottom of the food chain—seaweed.”—Guardian
“They have come up with an innovative idea to provide the ever-growing population of the planet with food: algae, in the absolutely delicious form of a burger. Their initiative not only aims at finding an alternative for meat, but also at rethinking our eating habits.”—Corriere della Serra
Product Details
Number of pages
Publication date
October 18, 2016