Last Saturday’s workshop was all about the weed… the one that we now sell in bulk at our store and that has beautiful dark red leaves: Dulse Seaweed. We are very excited to add this nutrient-dense superfood to our assortment.

Did you know that edible sea vegetables are a secure, plant based food source for our planet’s growing population and do not require feed or fertilizer to grow? This was one of many facts from Holistic Nutritionist Amy Longard’s “Cooking with Seaweed” workshop.

Amy used Dulse, a seaweed that is sustainably harvested in Canada’s Maritime Provinces by Mermaid Fare (check out their website to know more about their products and story). It is an excellent source of plant based protein and is rich in trace minerals and B vitamins.

She prepared an easy-peasy Miso soup and a delicious Dulse Sunflower Seed Walnut Pâté. And because it was so delicious, we’re sharing the recipe with you!


Amy’s Dulse Sunflower Seed Walnut Pâté


1 cup walnuts

1.5 cups cup 

raw sunflower seeds

1 teaspoon red wine or balsamic vinegar

1/3 cup red onion, minced

1/3 cup whole leaf dulse

1/3 cup celery, minced

1/2 cup fresh parsley, chopped

1/3 cup lemon juice

3 tablespoon freshly chopped dill or 2 tbsp dried dill

Salt and pepper to taste

Water, if needed, during processing


Start off by soaking the walnuts and sunflower seeds together in warm water for at least 30 minutes.

Dice the red onion very small, about ¼ inch dice, and add to small bowl. Then pour over the red wine or balsamic vinegar. Set aside.

To prepare the dulse, quickly warm it in a cast iron pan for about 1 minute – do not let it burn! Remove from the heat, let it cool, and crush it into flakes.

Dice the celery the same size as the onion, and roughly chop parsley, dill, and mix together with the onions, lemon juice,  and dulse flakes in a medium sized bowl.

Drain and rinse the walnuts and sunflower seeds. Using a food processor or high powered blender, blend the walnuts and sunflower seeds together until the oil starts to show on the bowl and it becomes similar to nut butter consistency; about 2-3 minutes. If the mixture is too dry, add a bit of water, and mix again.

Combine the walnut and sunflower seed mixture with the rest of the ingredients and season with salt and pepper to taste.  Enjoy immediately in lettuce wraps or tortillas, with crackers, in sandwiches, or in a salad with vegetables and a dressing of your choice.

We ate it with the vegan pretzel chips that we sell at the store and it was a feast!

Want to know more about Seaweed? Click here to listen to Amy’s insightful conversation with Alan Neal on CBC’s All in a Day.