I have worked out the last ordering Dates for Christmas 2015.
These have been set around the Royal Mail’s Posting Dates.
Last Order Date :
- Friday 4th Dec 2015 – The Far East and Japan
- Wednesday 9th Dec 2015 – Greece, Australia and New Zealand
- Thursday 10th Dec 2015 – Static BFPOs
- Friday 11th Dec 2015 – Germany, Italy, Poland
- Monday 14th Dec 2015 – Canada, Finland, Sweden, USA
- Tuesday 15th Dec 2015 – Ireland, Portugal, Spain
- Wednesday 16th Dec 2015 – France
- Thursday 18th Dec 2015 – Belgium, Netherlands, Norway
- Friday 18th Dec – 1st Class post within the UK
Seaweed in the News
In case you may have missed it, here is some seaweed that hit the headlines :-
“Dulse – the new bacon
14th July 2015.
NEWPORT, Ore. – Oregon State University researchers have patented a new strain of a succulent red marine algae called Dulse that grows extraordinarily quickly, is packed full of protein and has an unusual trait when it is cooked.
This seaweed tastes like bacon.
Dulse (Palmaria sp.) grows in the wild along the Pacific and Atlantic coastlines. It is harvested and usually sold in dried form as a cooking ingredient or nutritional supplement. But researcher Chris Langdon and colleagues at OSU’s Hatfield Marine Science Center have created and patented a new strain of dulse – one he has been growing for the past 15 years.
This strain, which looks like translucent red lettuce, is an excellent source of minerals, vitamins and antioxidants – and it contains up to 16 percent protein in dry weight, Langdon said.
“The original goal was to create a super-food for abalone (a shellfish), because high-quality abalone is treasured, especially in Asia,” Langdon pointed out. “We were able to grow dulse-fed abalone at rates that exceeded those previously reported in the literature. There always has been an interest in growing dulse for human consumption, but we originally focused on using dulse as a food for abalone.”
The technology of growing abalone and dulse has been successfully implemented on a commercial scale by the Big Island Abalone Corporation in Hawaii.
Langdon’s change in perspective about dulse was triggered by a visit by Chuck Toombs, a faculty member in OSU’s College of Business, who stopped by Langdon’s office because he was looking for potential projects for his business students. He saw the dulse growing in bubbling containers outside of Langdon’s office and the proverbial light went on.
“Dulse is a super-food, with twice the nutritional value of kale,” Toombs said. “And OSU had developed this variety that can be farmed, with the potential for a new industry for Oregon.”
Several chefs are now testing dulse as a fresh product and many believe it has significant potential in both its raw form and as a food ingredient.
Sylvia, who is a seafood economist, said that although dulse has great potential, no one has yet done a full analysis on whether a commercial operation would be economically feasible. “That fact that it grows rapidly, has high nutritional value, and can be used dried or fresh certainly makes it a strong candidate,” he said.
There are no commercial operations that grow dulse for human consumption in the United States, according to Langdon, who said it has been used as a food in northern Europe for centuries. The dulse sold in U.S. health food and nutrition stores is harvested, and is a different strain from the OSU-patented variety.
“In Europe, they add the powder to smoothies, or add flakes onto food,” Langdon said. “There hasn’t been a lot of interest in using it in a fresh form. But this stuff is pretty amazing. When you fry it, which I have done, it tastes like bacon, not seaweed. And it’s a pretty strong bacon flavor.”
The vegan market alone could comprise a niche.”
At Irish Seaweeds, we have long known that Dulse (whatever strain) when fried gently has the taste of bacon ;0)
Here’s how to make a Dulse, Lettuce and Tomato Sandwich
- 4 slices whole-grain bread or bread of your choice
- 4 tablespoons mayonnaise (vegenaise)
- 25 g dulse seaweed
- 1 tomato
- 25g lettuce
- Dry fry the dulse in a frying pan/skillet over low/medium heat for a few minutes, until the leaves turn greenish (black=burnt). Let cool.
- Meanwhile, toast bread (if desired) and slice tomato. Spread bread with mayonnaise/vegenaise. Top with dulse, lettuce, and tomato. If desired, season with salt and pepper.
Recipe adapted from :
More Seaweed in The News
“Jamie Oliver attributes his recent weight loss to eating nutritious seaweed
And he is not alone in believing so – seaweed is fast becoming the greatest trend in food since Oliver brought the word ‘pukka’ into common parlance.
GREAT FOR WEIGHT LOSS
Low in carbohydrates and calories, seaweed could help you on the way to a slender figure.
There is a natural fibre in sea kelp called alginate, which inhibits the enzymes that digest fat, so less is absorbed by the body.
In a 2014 study at Newcastle University, alginate was added to bread which patients ate along with a carefully recorded diet, and their overall fat absorption was measured.
Seaweed is high in fibre which inhibits fat digestion
Researchers found that even a small amount of alginate reduced fat absorption by a third.
Results from further tests suggested that alginate could reduce the amount of fat absorbed by the body by around 75 per cent.
Another weight-loss ingredient is fucoxanthin, a pigment found in brown seaweed. Emerging research suggests it could burn fat, and help to slow its production.
Seaweed can also make you feel fuller without eating more calories. As well as being low-calorie and high-fibre, seaweed rehydrates and swells in the stomach, which makes you feel fuller.
‘Lots of us are deficient in iodine, especially women,’ says nutritionist Christine Bailey. ‘It is used by your thyroid gland to help regulate metabolism and the development of both skeleton and brain, among other things.
‘We store iodine in the breasts – the bigger the breasts, the higher your daily requirement is likely to be. The recommended dietary allowance (RDA) is 150 mcg a day, but it is thought that half of us are consuming less than 130 mcg.
‘Key sources of iodine are fish, shellfish and seaweed, which is jam-packed with the stuff. A sprinkling every day supports the thyroid hormones, which play a key role in metabolism. The more efficient your metabolism, the more effectively you’re burning food.’
BOOSTS IRON LEVELS
‘Not only is seaweed high in iron, it is also rich in Vitamin C, which helps your body absorb iron,’ says Christine Bailey.
Iron helps to make red blood cells, without which we can suffer fatigue and poor immune response. The RDA for men is 8.7 mg and 14.8 mg for menstruating women.
KEEPS HEARTS HEALTHY
‘The high fibre content is good for maintaining cholesterol levels – and chemicals in seaweed called polysaccharides have anti-coagulant properties,’ says Christine Bailey. ‘This means they decrease the tendency of blood to form dangerous clots.’ Seaweed is also a good source of potassium, which may help to prevent high blood pressure.
It works on both the inside and the outside. ‘Seaweed not only cleanses the skin, but also repairs and revitalises it,’ says Margo Marrone, of The Organic Pharmacy.
‘It contains healing zinc, soothing and cleansing magnesium, antioxidants, anti-inflammatory chlorophyll, and omega fatty acids, which deeply nourish.’
WHAT TO COOK WITH IT
‘Seaweeds are vegetables, and different types behave in different ways when cooked.’
‘For example, dulse is a natural flavour enhancer, with a rich savoury taste that boosts dishes such as risotto.
‘Or there is sea spaghetti – nature’s pasta. It looks like spaghetti and you cook it in the same way. We recommend you use wakame seaweed in the same way as spinach. Throw it in warm water to hydrate, then add it to soups, salads and smoothies.’
Again, this year, we will not be sending Christmas Cards in the mail, but will be making a donation to the following Charities :