Egg and seaweed wrap
I used my dehydrator to make this unique wrap. Dehydrators are super handy for making Paleo snacks like fruit leather, meat jerky or fish jerky. And this crazy invention too.
If you don’t have a dehydrator you can make this on a parchment paper-lined cookie sheet (with a rim) and cooking it at 150 or 200 degrees for an hour or two.
This was inspired by a desire to have something yummy to wrap around sushi grade salmon sashimi.
I love seaweed for its stellar health benefits. Seaweed is high in minerals and iodine, which nourishes and heals the thyroid. I also love the salty taste.
This recipe is made from shredded seaweed, which I bought at the local store. But you can find it on Amazon.com. You can adjust the cayenne pepper measurements based on your spice toleracne.
When I was healing from IBS I had crazy cravings for cayenne pepper, and couldn’t get enough. I found out later that cayenne has amazing anti-inflammatory properties.
The result of my weird experiment was a spicy, bendable sheet of egg and seaweed that was a perfect blanket for my raw salmon.
1/2 tspn of cayenne pepper
1/2 tspn of salt
1/2 cup of shredded seaweed
1 teaspoon of olive oil
This recipe couldn’t be simpler. Especially if you have a dehydrator. Use the plastic tray intended for making fruit leather.
Crack 3 eggs in a bowl and add seaweed, oil, salt and red pepper. If you are into the taste of fish sauce you can add a splash of that.
Mix with a fork or whisk. It might clump weirdly but don’t worry about it, after it’s dehydrated with will be great.
Pour mixture in the fruit leather tray if you have a dehydrator or in a lined cookie sheet with raised sides at cook at 155 degrees for two hours.
Let it cool and tear it into smaller pieces to wrap around fish or veggies. Or enjoy this snack straight. It’s amazing at satisfying a craving for salty, fatty foods (oil and egg yolk).
Enjoy this simple, strange, fun, high protein, mineral-rich wrap. Here’s a close up. Isn’t it pretty?