Seaweed

This vegetable-rich stir-fry is made even more nutrient-dense with the addition of kelp noodles, small noodles made from algae that are low in calories yet high in minerals

Pete Evans has taken the classic miso soup and replaced bland tofu with something that will please the whole family – meatballs! Here, he uses chicken, but any ground protein, such as pork, shrimp or beef, will work well. You can even gently poach a fillet of fish if you prefer.

All the flavor of salmon rolls, minus the finicky rolling – that’s the beauty of these easy-to-make rice bowls. Furikake is a dry blend of sesame seeds, seaweed and dried fish. Look for it in specialty Asian grocery stores or make your own using our easy recipe; alternatively, you can simply substitute for sesame seeds.

Arame seaweed adds a touch of sweetness to these Asian-style meatballs. Serve as an appetizer with the spicy-sweet sauce on the side, or wrap in lettuce leaves and drizzle with the sauce for a light main. Garnish with cilantro and arame for an extra-pretty presentation.

Wakame seaweed’s emerald green color and tender texture make it an unexpectedly stellar stand-in for 
basil in this nutrient-dense twist on pesto pasta.

Asparagus and avocado join forces with tender strips of shiitake mushroom for spring-perfect rolls (and a side of quick-pickled ginger) your family will love!

Wakame, a type of seaweed, must first be soaked briefly in cold water before using. Drain it thoroughly before adding it to other ingredients.

This sushi salad unrolls all of the quintessential flavors of your favorite sushi platter. Crisp strips of nori softened with chewy brown rice, crunchy vegetables and plump pieces of crab. Silky avocado and a peppy wasabi vinaigrette top the deconstructed California roll on a bed of baby spinach.