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Sea Spaghetti ™ is harvested from the natural seaweed fields of Brittany, France. The coast of Brittany, France is considered to have the best mineral content of any seawater in the world. The Sea Spaghetti is gently dried and comes in long, thin firm sticks. Ready to eat - Just soak in water to soften. Once soaked it resembles al dente pasta. It is an excellent replacement for high starch noodles and extremely high in minerals. If you like Kelp Noodles you will love Sea Spaghetti!
Sea Spaghetti can be stored dry indefinitely when stored dry.
RAW: For raw cuisine, soak and serve with your favorite sauce--it really looks like pasta!
* Can be soaked and drained for use in raw dishes
* Versatile garnish and salad ingredient
* Can be used as a side dish to any recipe.
In a 5 gram serving: dietary fiber (5%), vitamin C (400%), potassium (40%), magnesium (29%), calcium (25%) and iodine (56%).
Recipe Suggestions:
Serves 6 as a side dish- 4 as a main
1/2 to full package of Sea Spaghetti
2 tbsp peeled, grated ginger
1 C carrots-grated
1/2 C coconut water
1 C each red and green cabbage shredded
1 tbsp sesame oil
2 C (about) shredded baby bok choy
2 tbsp lemon or lime juice
¼ C shredded daikon radish, or regular red radish
1½ tsp Celtic sea salt
6 tbsp almond butter* (see item ART-0010 or ART-0009)
½ tsp cayenne pepper, optional
Wash, shred, and grate all vegetables and place them in a bowl with the pre-soaked Sea Spaghetti (soaked for about 20 minutes)
Blend almond butter, ginger, coconut water, sesame oil, lemon juice, sea salt, and cayenne, if you’re going spicy! Blend well. Pour dressing over your vegetables and noodles, toss, and let salad sit to marinate for 30 minutes.
* Almond butter can be substituted for other nut butters.
- Cashew Butter (see ART-0011 or ART-0012)
- Pecan Butter (see ART-0014)
- Walnut Butter (see ART-0015)
Or take any pasta sauce recipe from our great selection of Raw Food Books and Use with Sea Spaqghetti!
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Makes an excellent grain substitute 
