The New Seaweed Cookbook, Second Edition

“I am grateful to chef Crystal June Maderia for The New Seaweed Cookbook, which teaches the creative use of sea vegetables, a foundational food that not only deeply nourishes, but initiates regeneration and detoxification. Her easy-to-follow recipes will inspire people cooking at home to include more seaweed and other wholesome foods in their diets, an effort I applaud.” —Paul Pitchford, author of Healing with Whole Foods: Asian Traditions and Modern Nutrition “The New Seaweed Cookbook combines wise nutrition with modern cooking, and offers a brand new take on a very old (and healing) food group! Crystal’s recipes are easy to follow and have reinspired a love for my green sea veggies once again.” —Alexandra Jamieson, CHHC, CAPP, cocreator of Super Size Me and author of Women, Food, And Desire “There’s simply nothing that Crystal Maderia does with food, whether it’s teaching, cooking, or writing about it, that’s not exceptionally well done. There’s a reason her restaurant is one of the most popular in central Vermont. She creates a feast for the senses through food and her awareness of how good food is directly related to good health. Her taste-tantalizing The New Seaweed Cookbook, brings us the best of healthy and gourmet recipes that are simple to prepare and simply delicious. Highlighting one of nature’s most nutrient-dense and delicious foods and packed full of exciting new recipes, The New Seaweed Cookbook ‘invokes beauty and wonder,’ while easing us into a great new culinary adventure. This is ‘health food’ at its very best—real food, grown naturally, and unbelievably tasty!”—Rosemary Gladstar, author and herbalist

Crystal June Maderia is a mother, chef, instructor, and consultant. In 2006, she opened her own whole-foods focused, farm-to-table restaurant, Kismet, in Montpelier, Vermont, and currently manages her restaurant gardens, a foraging crew, and teaches holistic nutrition and food science to high school students in central Vermont.

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