搬运,羽衣甘蓝 - 镇上有一片新的叶子,与你不同,它不需要大量的草药或香料来使其可口。它包装自己的拳:纯净,略微咸,深深的梅花味,这可能只能来自剩下的剩下的少数遗迹:大海。简而言之,羽衣甘蓝,你被海藻外出了绿色 - 而不是“海藻”(卷心菜,真的)您也可以在中国外卖菜单上找到。这是真正的交易,可持续地养育和在苏格兰外面的赫布里德周围收获,一个叫他自己博士。
他的名字是Craig Rose - 他实际上是一名医生,在分支进入海藻研究之前在海洋生物学中做过博士学位。他花了几十年来沉浸在可持续粮食生产和人类健康中的海藻的潜力。His company Seaweed and Co came about when he met some chaps cultivating seaweed in the Isle of Lewis – ‘predominantly for agriculture, animal feed and horticulture – for which it is really good,’ he says, but his interest lay in its culinary and nutritional qualities. ‘It’s rich in a huge range of minerals, trace elements, vitamin groups, amino acids and essential fatty acids.’ Research is ongoing – Craig is no quack, and wants every health claim to be peer reviewed, evidence-based and validated – but benefits the EU have approved include improvements to metabolism, thyroid health and cognitive function. ‘It’s a great vegan source of iodine – something British women’s diets in particular are deficient in,’ he explains.