OatWeed

According to the UK paper The Telegraph (reported in Fark) , one slice of toast made with seaweed is as effective as a half an hour on the treadmill, and tastes about the same. One cannot let this go unchallenged.

I don’t have any artisanal seaweed, hand harvested in the chilly waters of the Outer Hebrides, but I do have some plain old Japanese nori. Let’s switch, and see if anyone notices.

1 cup vegetable stock
1/3 cup oatmeal (35grams)
1 sheet roasted nori seaweed (2grams)
splash of soy
splash of ponzu
potato flakes to thicken

I crumbled the nori sheet in my hand. There was lots of dust and fines, but I couldn’t get the big chunks much below dime size — say, twice the size of an oat grain. Came up with almost equal parts by volume of oats and seaweed. Mixed the oatmeal and seaweed dry, then added to the boiling stock.

Result: Not bad. Seaweed taste dominant, but not horribly so. Now we’ll see if I get hungry again in half an hour, or if it’s like dwarf-bread: one bite and you realize you’re not as hungry as you thought you were. Next time I might run the seaweed through the blender to see if I can powder it. I might also try rice flour instead of potato flakes to thicken, although mochi is a little sweet for this.

My hands smell odd.

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