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Abakus Seaweed Crisps - Salt & Vinegar 12 x 18g, Seaweed Snack, Nori Snack, Vegan, Gluten-Free, Healthy Snack, Source of Iodine

£9.9£99Clearance
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Around the world there are 145 species of Seaweed used as food, people in the Far East, especially in coastal areas, have eaten seaweed for centuries as part of their daily diet. Tapioca has been used widely by South East Asian cultures, and in modern times too, for instance tapioca pearls are an essential ingredient of bubble tea. Seaweed Crisps are coated with a thin layer of tapioca to provide crunch. They are vegan, gluten-free and provide no more than 571cals per 100g. They are a source of iodine – which promotes thyroid health – and high in fibre (up to 13.8g per 100g). Seaweed is known by many in the Far East, and increasingly more people around the world, for its important health and nutritional benefits. A key health benefit is that Seaweed is a source of Iodine, and Tyrosine, which support cognitive and nervous system functions. Iodine, commonly found in dairy and meat products, is particularly important if you are on a vegan or vegetarian diet. The new crisps, which are available now, had been made “out of our love for nutritious seaweed” said Abakus founder Helen Wang. “Being a natural foods brand, we embrace the wholesome, delicious, and nutritious foods that nature provides us with.” Tapioca is a starch extracted from the Cassava plant and is a great for a gluten-free and wheat-free diet. Being a ‘resistant starch’ means that it feeds healthy gut bacteria to the gut, which helps reduce inflammation and increase fullness.

Heat the oil in a pan and cook the shallots & spring onion over medium heat for 1 minute. Meanwhile, chop the bok choy, taking care to separate the leaves from the crunchy stem, cut the spinach. Add the chopped bok choy stems and stir around with the onions for a couple of minutes, until the stems start to soften. Add the bok choy leaves, chopped spinach and ¾ of the Abakus Seaweed Crisps to the wok and toss over high heat for another minute. Free-from: No nasties * Gluten free * Dairy free * No added sugar * Non-GMO* No additives * Suitable for vegetarians and vegans * Add the dressing and stir until just wilted. The vegetables should be different shades of green, very bright in colour and crunchy in texture. Remove from heat and sprinkle with herbs, sesame seeds and the remaining Abakus Seaweed Crisps to the stir-fry for an extra added crunch . Ingredients: Tapioca (39%), seaweed (nori) (28%), non-GMO corn oil, rice, nutritional yeast, sea salt.Heat a drizzle of oil in sauce pot. Sautee leek slices over medium heat for 10 minutes. Add garlic and keep frying for 1 minute. Add vegetable broth, rice and broccoli stems to pot. Cook for 15 minutes or until rice is soft. Seaweed was “known for its vitamin and mineral content”, Abakus said, while tapioca, a starch extracted from cassava root, fed “friendly gut-bacteria, thereby reducing inflammation and increasing fullness”. Half the leek lengthwise and rinse thoroughly. Slice leek to half moons. Separate broccoli florets from the stem. Chop the stem. Mince garlic. As a member of the global 1% for the Planet charitable programme, the London supplier will donate 1% of Seaweed Crisps’ sales to environmental causes.

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