The Best Food You're Probably Not Eating

and how to get started

It’s one of the most environmentally friendly foods out there. It’s packed with hard-to-get nutrients—minerals, antioxidants and omega-3s. It has a rich culinary history, bringing deep umami flavor to the plate, and it has been used for food and medicinal purposes around the world for thousands of years. I’m talking about seaweed, and if you didn’t grow up eating it chances are it isn’t a regular part of your life. I’d like to help change that with these easy, tasty recipes which incorporate seaweed, plus a special offer for Rootless’s delicious, seaweed-powered nutrition bites. Check it out!

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Egg Salad Nori Wraps

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post

These egg salad wraps — made with a simple mustard-seasoned egg salad, with cucumber, scallion and sprouts wrapped in sushi nori — make for a tasty and healthful breakfast or snack. Make a batch of the egg salad ahead and have the other ingredients prepped for wrapping into a hand roll on a moment’s notice. You can find sushi nori in most well-stocked grocery stores.

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Rootless Daily Bites

Here’s a special offer from Rootless, a company I love, and I am thrilled to be partnering with. Rootless Daily Bites are whole food nutrition bites that makes it easy to get a daily dose of seaweed (and all its astounding health benefits) deliciously. Packed with sustainably sourced, organic seaweed, dates, almonds and seeds, they have the whole food ingredient I would use if I were making them myself. They come in delightful flavors like Double Strawberry, Coconut Chai, and Orange Pistachio (my favorite). And your first order includes an adorable, refillable countertop tin. Click this link to get 15% off of your first order or use code ELLIE15 during checkout. 

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“California Roll” Avocado Toasts

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post

I love munching on seaweed snacks—those crisp sheets of seasoned seaweed—-right out of their kid-friendly package, but they are also great to crumble onto grain bowls, on hot rice, and more. In this recipe, a confetti of crushed seaweed snacks tops a tower of ingredients that is something of a mash-up of an avocado toast and a California roll — with wasabi-spiked avocado spread onto crunchy rice cakes, topped with crab. It’s a dish that is as satisfying as it is fun, served with miso soup and salad for a light meal, or on its own as a snack.

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