Sachi Singh: Rootless | Underwater Superfood | Episode 104

Can seaweed revolutionize our food industry? This episode, join us on a journey into the world of sustainable seaweed farming, exploring its immense potential for revolutionizing food systems and addressing environmental challenges. Our guest Sachi Singh is the founder and CEO of Rootless, and she shares her journey of transitioning from climate philanthropy to starting her company which is dedicated to promoting seaweed consumption. Sachi passionately highlights the incredible health benefits of seaweed, its rich history, and its unique role in regenerative agriculture. We look at the future of seaweed, from innovative seaweed-based recipes to the critical need for sustainable supply chains and consumer engagement. Listen in to learn how seaweed could be a game-changer in our quest for a healthier planet. Want to make your own Seaweed French 75? Here's Sachi's recipe: 2 parts seaweed based gin, 1 part lime juice, 1 part kombu simple syrup, 1/2 teaspoon of saline solution, 4 drops of sesame oil. Combine in a cocktail shaker and shake over ice for 5-10 seconds. Strain into a coup or flute and top with prosecco to taste. Garnish with dash of furikake seaweed seasoning and enjoy! To make the saline solution, combine 1 teaspoon of salt in one cup of water. Shake or boil to combine. To make the Kombu Simple Syrup, in saucepan combine 1 cup water with 1 cup sugar, and add one 5" piece of kombu, unrinsed. Bring almost to a boil then turn off heat and allow to steep until syrup is a pale green color. Allow to cool then enjoy. If you'd like to learn more about Rootless, click here: GetRootless.com If you'd like to learn more about our nonprofit, click here: ConservationConnection.co

There are no comments yet.

Please log in to write the first comment.