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Maine Coast Sea Vegetables Organic Sea Seasonings Sea Salt with Sea Veg -- 1.5 oz


Maine Coast Sea Vegetables Organic Sea Seasonings Sea Salt with Sea Veg
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Maine Coast Sea Vegetables Organic Sea Seasonings Sea Salt with Sea Veg -- 1.5 oz

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Maine Coast Sea Vegetables Organic Sea Seasonings Sea Salt with Sea Veg Description

  • Excellent Source of Iodine
  • Maine Made
  • Sea Salt, Kelp, & Dulse
  • Naturally Iodized Salt

We are pleased to bring you this Maine made sea salt combined with our iodine rich, certified organic dulse and kelp. This delicious blend will fully meet your body's need for the essential element iodine, crucial not only for the thyroid, but also the endocrine and immune systems.

 

We've recently learned from Dr. David Brownstein's "Iodine, Why You Need It", that iodine levels have dropped over 50% in the last 30 years in the US, even though iodized table salt has been around since the 1920's. The possible reasons for this unhealthy situation are complex:

 

The iodine in iodized salt may not be fully bioavailable. Our depleted, farm soils are iodine starved. Iodine interfering compounds of bromine, flourine and chlorine are increasing in our foods. People are eating less dairy and animal products that provide iodine. More people are eating sea salt, mistakenly believing it a good source of iodine (less than 1 mcg/g).

 

These are some of the reasons your body deserves this healthy sea veg-iodized, Maine-made, sea salt. We trust you'll like it.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Supplement Facts
Serving Size: 1/4 Teaspoon
Servings per Container: 28
Amount Per Serving% Daily Value
Calories0*
Total Fat0 g0%
Sodium328 mg13%
Potassium22 mg1%
Carbohydrates <1 g0%
Protein0 g0%
Iodine240%
Magnesium4%
*Daily value not established.
Other Ingredients: Maine sea salt, organic raw kelp (ascophyllum nodosum), organic raw dulse (palmaria palmata).
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Hearts of Palm “Crab” Cakes

[vc_row][vc_column][vc_column_text]These vegan crab cakes capture everything people love about the classic. They have the crispy edges, tender centers and bright coastal flavor – without any seafood. Hearts of palm create a naturally flaky texture that mimics lump crab, while simple seasonings, lemon and herbs keep the flavor clean and balanced. Whether served as an appetizer, tucked into a sandwich or plated for a main, these cakes deliver comfort, freshness and a little seaside nostalgia in every bite.

Vegan Crab Cakes Laid Out in a Row on a Rectangular Serving Plate with Lemon Wedges

Vegan Hearts of Palm “Crab” Cakes

  • 1 can (14 oz.) hearts of palm (drained and finely chopped)
  • 1/2 cup panko breadcrumbs (plus more if needed)
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced red bell pepper
  • 2 Tbsp. finely diced red onion
  • 2 Tbsp. chopped fresh parsley
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. plant-based mayonnaise
  • 1 Tbsp. lemon juice
  • 1 tsp. Old Bay seasoning
  • 1/2 tsp. garlic powder
  • 1/4 tsp. smoked paprika
  • Salt (to taste)
  • Black pepper (to taste)
  • 2 Tbsp. neutral oil (for pan-frying)
  1. With clean kitchen towel, pat dry hearts of palm, then finely chop until flaky but not mushy. (Note: For extra crab-like texture, leave some hearts of palm in small chunks rather than chopping fine.)
  2. Transfer to mixing bowl and lightly break apart with fork. Add celery, bell pepper, red onion and parsley.
  3. Stir in Dijon mustard, vegan mayonnaise, lemon juice, Old Bay, garlic powder, smoked paprika, salt and pepper. Mix well.
  4. Fold in panko breadcrumbs until mixture holds together when pressed. Chill mixture in refrigerator 15 minutes to firm up.
  5. Using hands, form into 8 equal patties.
  6. Heat oil in skillet over medium heat. Cook ”crab” cakes 4-5 minutes per side until golden brown and crisp. Let rest on plate 2 minutes before serving.
  7. Serve with lemon wedges, vegan tartar sauce or a light remoulade.

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