Recipes with SeaEssense

SeaEssense has a mild salty flavor, like the essence of the ocean, and can be used as a salt-substitute. SeaEssense has 85% less sodium than salt!

SeaEssense is so finely milled, you don’t need much to add savory flavor and a burst of nutrients and fiber to food and drinks. As with all good things, moderation is the key! Ideally you should use 1-2 teaspoons per day (per person) in your diet to avoid too much iodine. You want enough to avoid deficiency, but don’t over-do!

Here are a few recipes and ideas to easily incorporate SeaEssense into your diet:

SeaEssense Breakfast Smoothie

SeaEssense is great in smoothies!This calcium rich power smoothie will keep you going all morning!

SeaEssense gives this smoothie a boost of extra calcium, potassium and fiber.
Prep Time: 5 minutes
Yield: 2 servings

2 large overripe bananas, peeled, sliced and frozen
1 cup original almond milk (or more to thin as desired)
3/4 cup ice
1/4 cup creamy peanut butter or almond butter
2 Tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
1 tsp SeaEssense

Directions: Add all ingredients to a blender a process until well pureed. Serve immediately.

SeaEssense Caesar Dressing

Delicious salad dressing with SeaEssenseSeaEssense replaces anchovy paste in Caesar to create a less “fishy” taste to your dressing.  Try the fresh essence of ocean in your next Caesar salad!

Prep time: 5 minutes
Yield: 2/3 cup
2 cloves garlic, split in half
3 tablespoons lemon juice
2 teaspoons dijon mustard
1 teaspoon SeaEssense
2 tablespoons mayonnaise
1/4 teaspoon ground black pepper
1/2 cup extra virgin olive oil

Directions: Rub garlic clove halves around inside of small bowl. Leave garlic in bowl and add all ingredients except olive oil – and mix thoroughly into a paste.  Whisk olive oil in gently until the dressing is smooth and creamy.

SeaEssense Quinoa Tabbouleh

Add flavor to tabboulehAdd more flavor to Tabbouleh with a teaspoon of SeaEssense!

1 cup quinoa, rinsed well
1/2 cup extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon kosher salt
1 teaspoon SeaEssense
2 tablespoon fresh lemon juice
Freshly ground black pepper
1 large cucumber, cut into 1/4″ pieces
2/3 cup chopped flat-leaf parsley
1 pint cherry tomatoes, halved
1/2 cup chopped fresh mint
2 scallions, thinly sliced

Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Spread out quinoa on a large rimmed baking sheet; let cool. While quinoa is cooling, make dressing (below).When cooled, transfer to a large bowl and mix in 1/4 cup of dressing. Before serving add tomatoes, herbs, cucumber and scallions and toss with remaining dressing.

Dressing: whisk lemon juice, SeaEssense and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.


Add SeaEssense to seasoningsSeaEssense goes great with any seafood, giving it a “fresh from the ocean” taste!

SeaEssense may be used as a salt substitute, you can also mix SeaEssense with other spices to create a seasoning. Try mixing it with cayenne, garlic and turmeric or cumin.

Add savory flavor to eggs with SeaEssense!One of the easiest ways to get your daily SeaEssense is to add a little to your scrambled eggs.

SeaEssense adds a savory flavor to eggs whether scrambled in them or sprinkled on top!

SeaEssense adds flavor to soupsAdd SeaEssense to Soup, Stock and Stews

SeaEssense also adds extra flavor and nutrients to stews, stocks, soups and curry dishes.

Add a teaspoon or two of SeaEssense after you have finished simmering your food before serving.  Sprinkle in about a tablespoon or so after the simmer has finished and you are about to serve.

Pasta Puttanesca

Traditional puttanesca uses anchovies, this version uses SeaEssense, to give the same hearty ocean flavor while remaining vegan! You can substitute the Parmesan with vegan Parmesan if desired.

1 lb. linguine or other pasta
3 Tablespoons Olive Oil
1 28 oz can crushed plum tomatoes
3 cloves Garlic, peeled and chopped
2 Tablespoons SeaEssense
1/2 cup Assorted Pitted Olives, chopped (you can use all black or green if you prefer)
Chopped Basil Leaves (3-6)
Crushed red pepper flakes, salt and pepper to taste
Parmesan Cheese (about 4 oz.)

Bring water to a boil and salt it.

Warm 2 tablespoons oil with garlic in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
Add tomatoes to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in capers, red pepper flakes, and SeaEssense and continue to simmer.
Cook pasta, stirring occasionally, until it is al dente. Drain quickly and toss with sauce and remaining tablespoon of oil. Garnish with basil and parmesan and serve.

Chimichurri Sauce

Chimichurri SauceThis tasty green sauce can be used on any grilled vegetable, fish or meat to give it a delicious garlicky herbal flavor!

1/2 cup olive oil
4 cloves garlic, chopped
3 tablespoons white wine vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup fresh cilantro leaves
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes (more if you like it extra spicy!)
1/4 cup fresh oregano leaves
2 tablespoons SeaEssense
1 bunch flat-leaf Italian parsley, trim stems

Combine oil, garlic, black pepper, cilantro, oregano, vinegar, salt, cumin, red pepper flakes and parsley in a food processor or blender.
Pulse 2 to 3 times; scrape down the sides using a rubber spatula. Continue pulsing and scraping sides until you have a thickened sauce.