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RecipesLemon Grilled Swordfish


Seagreens® classic ready-milled grains and pieces of wild Ascophyllum seaweed are used in cooking and baking, or sprinkled on almost any raw or cooked food. Ask for them at your local heath store as Culinary Ingredient (grains), and Salad & Condiment (pieces). 

Like Kate Magic's raw Cacaomole below, these recipes all make good use of Seagreens®. And try our Summer Tonic recipe on the Salad & Condiment page.

Seagreens® Culinary Ingredient is one of Kate's favourite raw ingredients. It provides a balance of all the nutrients and is wonderfully versatile. You can add it to almost any dish - even chocolate! Her Raw Living book has more than half a dozen recipes containing Seagreens!

Click here for Kate Wod's recipe for Cacamole, from her book Raw Magic, 2008 - it serves 2, takes 10 minutes, and it's easiest with a blender.

What you need 2 avocados; 1 lemon, juiced; 1 tablespoon hemp oil; 1 garlic clove; 1 teaspoon Seagreens® Culinary Ingredient; a pinch of crystal salt (or Seagreens® new Mineral Salt!); 2 tablespoons cacao nibs.

"This is one of my favourite lunches. Spread on a nori sheet and, rammed with alfalfa sprouts, you couldn't fit any more nutrition in each bite. If you don't have a blender, you can still make this - just crush the garlic by hand and mash everything up with a fork."

What to do Remove the flesh from the avocados and place in the blender. Add the lemon juice, hemp oil, garlic and Seagreens. Blend to a purée, adding water or more oil if you need to. Stir in the cacao by hand.

Share it with someone who needs cheering up.

Kate is the UK's most experienced raw food promoter, with 20 years' experience of raw eating. Also raising her 3 sons on a raw diet, she has authored ‘Eat Smart, Eat Raw’, the UK’s best-selling raw food recipe book; ‘Raw Living’, a raw lifestyle recipe and guide book, both published by Grub Street; and her third book ‘Raw Magic’ is a ground-breaking collection of superfood recipes, another UK first, published to rave reviews by Rawcreation in 2008. She runs the Raw Living website which offers advice and information on the raw diet and an online shop, and she is the proud parent of the Raw Living range of chocolate bars and cakes. She was the editor of Get Fresh magazine, the world’s most popular raw food magazine, for 3 years. Ecstatic Beings, co-authored with Shazzie, was pubished in 2009.


Click to see more recipes:

Exotic adaptation of a traditional Italian dish, quick and easy to prepare

Main course for 4

Kindly contributed by Simon Ranger, London W1


Swordfish (or halibut) steaks: 4
Virgin olive oil: 6 tablespoons
Lemon: 2 large
Seagreens® Culinary Ingredient: 40 g (2tablesps)
Fresh mixed herbs - dill, chervil, tarragon: 35 g
Pepper: Grinder/mill
Mixed dried sea vegetables* 50g
Atlantic Dulse dried seaweed* 50g
Potatoes: 1.5 kg / 2.5 lbs
Seagreens® Salad & Condiment
Seagreens® Condiment Grinder


  1. Remove skin from steaks, divide lemons across the centre, juice 3 halves, finely chop the herbs together, and keep a little dill or tarragon for decoration

  2. Mix the oil, lemon juice, Seagreens® Culinary Ingredient, and ground pepper in a large dish

  3. Place steaks into the mixture and leave them for 1 hour, turning from time to time

  4. Prepare 4 or 5 thin slices of lemon to dress the fish when served

  5. Prepare potatoes as preferred, eg. Lyonnaise sliced with onions and cream ‘au gratin’

  6. Mix and place the sea vegetables and seaweed into a sieve inside a bowl, cover with cold water and leave for about 8 minutes to rehydrate, then drain off water.

  7. Boil kettle

  8. Remove steaks from dish and grill for 4 minutes either side. Whilst they grill, hold the sea vegetables in the sieve over sink and pour boiled water all over, to warm them

  9. Serve the steaks, potatoes and sea vegetables, adding back some of the oily herbs over the fish and decorate with a small sprig of dill or tarragon and the twisted lemon slices

  10. Grind Seagreens® Salad & Condiment from your mill over the sea vegetables (do not use salt)