When it comes to food, Kay Walker is a ‘gleaner’. She loves to forage and fossick, and says it’s pretty easy to do in the Northern Illawarra!
“I’m no expert,” she says, “but I do know where the local Mulberry tree is, and the low-hanging citrus!”
Also an advocate of healthy eating, Kay says she became aware of the need for sea vegetables in our diet, so turned to gleaning to set things right.
“A lot of commercially-available products come from Japan, and I wasn’t certain they were unaffected by nuclear solution, so I looked a little closer to home!”
“In NSW you can collect up to 20kg a day of beach-cast seaweed for your personal use. It’s OK to collect and use Leatherweed, Crayweed, Gutweed and Sea Lettuce.
“When it’s completely dry I grind it down in my Thermomix. I keep this final product in my spice draw and sprinkle it on whatever I’m cooking that likes a little salt and hidden vitamins!”
Kay says she also grinds it with quality rock-salt to use in cooking, and at the table.
You can read more about the amazing benefits of seaweed HERE
Kay is a passionate advocate of healthy food choices and avoiding additives and preservatives. You can contact her HERE