It all started about five years ago when my stepdaughter Sarah began giving me Sea Vegetables for Christmas! It was then that I began to learn how to cook and bring out flavors using seaweed instead of salt. If the recipe has salt in it I now use Maine Sea Vegetables instead!
I had been cooking organically for my family for the past 30 years, so learning to cook with Sea Vegetables was just a natural progression for me. I wanted to provide a more in-depth look at what it takes to cook with Sea Vegetables so I started my blog: Cooking with Seaweed
I also began cooking with Einkorn wheat a few years ago as a family member had a gluten sensitivity. The Einkorn wheat is an extremely nutritious grain that is generally ok for people who are gluten sensitive!
At this point, I make up to ninety percent of the food my family eats. I just don’t want my loved ones eating all kinds of unknown ingredients in pre-packaged foods. I believe the added nutrition of cooking with Sea Vegetables and the Einkorn wheat has really made a positive difference in my own health and the health of my family.
This is why I wanted to start the Maine Sea Kitchen so I could bring you and your loved ones the very best in nutritious and tasty alternatives to pre-packaged foods! All of my products are Vegan, and made just for you here on our solar powered homestead in rural Maine.