No saturated fats
Very little calories
Calcium, potassium & iodine
Good for vision & gut health
Helps the immune system
I sea bacon
Seamore’s founder mistook seaweed for pasta, loved the experience and decided to fool the rest of the world with ‘I sea pasta’. Inspired, he searched and found another magical seaweed. I sea bacon is a 100% wild, organic seaweed that turns into (green) bacon when you fry it. Put it on anything that deserves a crunchy, salty, smoky kick. Or use the soft leaves as a flavor boost in salads, pastas or anything else.
Great for your taste buds, health and the planet. Eat yourself happy!
Seaweed is considered the most sustainable food on the planet.
It requires just sunshine. No fresh water, land, fertilizer nor pesticides.
I sea bacon
How often do you experience something that reshapes your views? We believe we have found something that will change the way we think of food.
Basic recipes
I seasar salad
Ingredients
- 500 g romane hearts, leaves separated, washed and dried
- 4 salmon fillets with skin on (about 150 g each)
- 2 teaspoons maple syrup
- 2/3 teaspoon salt
- Black pepper
- 1 tablespoon coconut oil (replace with olive oil)
How to make it
- Wash and dry the salmon fillets and marinate with maple syrup, salt and pepper
- Cook the salmon, without touching it, until the lighter-colored flesh has moved about 3/4 of the way up the fillets, for about 5–7 minutes (depending on the thickness of the fillets)
- Heat a pan, add the coconut oil and fry the bacon while stirring with a wooden spoon
- Add the dressing to the romane leaves and toss with your fingers
I sea hamburger
Ingredients
- Pickles
- 3 leaves of I sea bacon
- Dijonaise
- Foccacia bread
- Sweet red onion
- Lamb burgers/vegan burgers
How to make it
- Fry the I sea bacon crispy and set it aside
- Cut the focaccia in two and roast gently
- Fry in the same pan the lamb/vegan burger to taste
- Mount the hamburger using the dijonaise and some onions as first layer
- On top of the burger repeat step 3 and add pickle and I sea bacon
I sea lentils
Ingredients
- 1/2 aubergine
- 50 grams of goat cheese
- 5 I sea Bacon leaves
- 75g mixed salad
- 100 grams lentils
- 50 grams of quinoa
- 1 red onion
- 2 tablespoons vinegar
- Handful flat-leaf parsley
- Oil, salt pepper
How to make it
- Grill the eggplant
- Fry bacon I sea
- Slice the Goat Cheese
- Simmer onion in 1 tablespoon balsamic vinegar
- Stir-fry the lentils with the onion
- Pick quinoa add salt and pepper
- Lentil mix on plate, pick the eggplant with goat cheese and use I sea bacon to roll
I sea ‘stamppot’
Ingredients
- 1 kg potatoes
- 25 g butter
- 30 gr I sea bacon leaves
- 1 garlic
- 150 ml milk
- 300 gr endives (you can vary with kale or spinach as well)
How to make it
- Peel and boil the potatoes until nearly soft
- Fry the I sea bacon leavers crispy
- Chop the garlic and mix it with the milk
- Mix everything together and serve with a 3 or 4 I sea bacon leaves
I sea scrambled eggs
Ingredients
- 4 eggs
- ½ bunch parsley
- 2 small onions
- Butter
- 4 leaves I sea bacon
- Cream
How to make it
- Whisk the eggs gently add some salt
- Fry the I sea bacon crispy in butter and cut in smaller pieces
- Fry the onions for a few minutes and add to the eggs and mix well
- Fry the and scramble the eggs to taste and add the I sea bacon and the parsley
Now available in your local supermarket
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