Week 26 – Lettuce – Rassasy Me

When I saw lettuce as one of our #fakepregnancy foods, my mind immediately went to the “lettuce of the sea.” In the form of dulse. A well known, red algae snack food. Growing north, along the Pacific and Atlantic oceans. I wonder if as north as you, #twisterofthenorth. Lemme Google that, pause please, I’ll be right back! Well, I still don’t know. None of my friends knew; Alexa, Google and as you know, I’m not allowed to play with Siri. And she’s probably the one who has the answer. However, I did discover that it’s been eaten in Iceland for centuries and is also found along the Irish coastline. This just all screams research to me. The dulse that I have is from Maine. Rich in iodine for your thyroid, chlorophyll giving you energy and is highly alkalinizing improving your immune function. A trifecta!

26 week babies weigh in at 2 pounds and 14+ inches long also about the size of a VHS tape.

This is when the babies can start opening their eyes. Did you ever try the flashlight trick? Shining a flashlight on your stomach and waiting for the baby’s response? So fun! First play!

Now the next obstacle was finding a recipe using the sea lettuce. I was really excited about finding this one.

www.meghantelpner.com – Sunflower Dulse Bread

Ingredients:

Sunflower seeds (soaked) – 2 cups
Flax seeds (soaked) – 1 cup
Dulse – 1/3 cup
Carrots, chopepd – 1 cup
Olive oil – 1/4 cup
Dried basil – 1/4 cup
Dried parsley – 1/4 cup
Salt – 1 1/2 tsp

Directions:

Place all ingredients into food processor and mix until smooth.

If too sticky, a little water can be added (I didn’t need to do this)
Spread mixture onto pan.

If using a dehydrator, dehydrate at 115 degrees for 3 hours, then flip and dehydrate another 4 hours.
I used my oven and since it won’t go as low as 115 (175 is the lowest) I just followed the same directions, but set it to warm.
Keep in a sealed container.