Enjoy a hot new take on a classic favourite with our Smoked Kelp Chimichurri.

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Ingredients:

• ½ cup chopped parsley - flat-leaf parsley

• 1 tablespoon chopped mint
• 4 cloves garlic - chopped
• 1 shallot - chopped
• 2 teaspoon smoked kelp seasoning
• 1 small red chilli - seeded and diced
• 4 tablespoon red wine vinegar
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper
• ⅔ cup good-quality extra-virgin olive oil

Prep time: 8 minutes
Cook time: 0 minutes

Directions:

Add the chopped parsley, garlic, shallot, oregano, red chilli (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Pulse until finely minced (do not turn it into a thick paste from over-processing). Alternatively you can just finely hand chopped ingredients.

Transfer to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Allow the Chimichurri to stand for 15 minutes if time allows before using.

Enjoy!

It's simple, delicious, and oh so good for you. Get some protein and iodine out of this homemade Smoked Kelp Hummus recipe.

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Ingredients:

• 1 (15-ounce) can chickpeas drained or 1 ½ cups (250 grams) cooked chickpeas, *you can remove the skins off the chickpeas for a smoother hummus

• 1/4 cup fresh lemon juice, 1 large lemon

• 1/4 cup well-stirred tahini

• 1 garlic clove, minced

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon smoked kelp seasoning

• Salt to taste

• 2 to 3 tablespoons water

Prep time: 10 minutes
Cook time: 0 minutes

Directions:

1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. 

2. Add the olive oil, minced garlic, smoked kelp, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

3. Slowly add 2 to 3 tablespoons of water until you reach the desired consistency. Taste for salt and adjust as needed.

Enjoy!

Elevate your butter with this epic recipe. This Roasted Garlic & Smoked Kelp Butter is the perfect spread for your bread or protein. 

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Ingredients:

• 1 whole garlic bulb

• 1 teaspoon olive oil

• 250g unsalted butter, at room temperature

• ½ teaspoon kosher salt or sea salt

• ¼ teaspoon black pepper

• 2 teaspoon smoked kelp seasoning

Prep time: 10 minutes
Cook time: 40-50 minutes

Directions:

 

1. Preheat oven to 400 degrees F.

2. Slice the top off the garlic and place it on a peice of aluminium foil. Pour the olive oil over the garlic and wrap tightly with foil. Place it on a baking sheet and roast it in the oven for 40 minutes.

3. Check garlic is done, cloves should be soft and caramelized lightly, remove and let cool. If not done put back in oven for 5-10 minutes.

4. Gently squeeze the garlic from the root end, pushing out all the cloves until you are left with the outer skin. Discard the skin and transfer the roasted garlic into a medium bowl. Using the back of a fork, mash garlic until it is fully pureed.

5. Combine the ingredients: Into the same bowl, add the softened butter, salt, black pepper, and smoked kelp. Mix until everything is combined. Alternatively, you can do this in a food processor or hand processor.

6. You can use your butter right away or shape it into a cylinder (make it a compound butter) for better presentation and portion control. To do so, place the garlic butter on a piece of plastic wrap (or parchment paper), shape it into a cylinder, and wrap it tightly. Place it in the fridge for at least 3 hours before using. When ready to serve, unwrap and cut it into slices and use.

Enjoy!

If you've got a thing for a good caesar salad, this Smoked Caesar Salad Dressing is going to blow your mind– it's a staff favourite here at Naas Foods.

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Ingredients:

• 1/3 cup mayonnaise

• 2 teaspoons Dijon mustard

• 2 medium garlic cloves (pressed)

• 2 tablespoons freshly squeezed lemon juice

• 1 tablespoon red wine vinegar

• 1 teaspoon Worcestershire sauce 

• 1/2 teaspoon fine sea salt

• 1/2 teaspoon freshly cracked black pepper

• 1/2 cup olive oil

• 1/2 cup freshly grated parmesan cheese

• 1 tsp smoked kelp seasoning

Prep time: 10 minutes
Cook time: 0 minutes

Directions:

Add the mayonnaise, Dijon mustard, garlic, lemon juice, red wine vinegar, Worcestershire sauce, salt, pepper, and smoked kelp to a food processor. Blend until the ingredients are pureed. Alternatively, you can whisk them together by hand in a bowl, it will just require lots of whisking.

Very slowly pour the oil into the food processor while it’s pureeing until the mixture has thickened and emulsified. If whisking by hand, pour in the oil in very small amounts ensuring it is fully incorporated before adding more oil.

Add in the parmesan cheese and pulse about 5 or 6 times. If whisking, mix until the parmesan is incorporated and slightly broken up.

Enjoy!

Fresh Kelp Pesto Recipe

Whether you enjoy pesto as a marinade, on pizza, or pasta, our Kelp Pesto recipe is a party favourite.

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Ingredients:

• 1 large bunch fresh basil
• 2 ripe avocados
• 2 teaspoons smoked kelp flakes
• ½ cup walnuts or hemp seeds
• 2 tablespoons lemon juice
• 4 cloves garlic
• ½ teaspoon fine sea salt
• ½ cup extra-virgin olive oil
• Ground pepper to taste

Prep time: 15 minutes

Directions

Strip basil leaves from the stems and add to a food processor along with avocados, smoked kelp flakes, walnuts (or hemp seeds), lemon juice, garlic and salt; pulse until finely chopped.

Add oil and process to form a thick paste.

Season with pepper. Add sauce to any pasta type and garnish with either Parmigiano-Reggiano or nutritional yeast.

Enjoy!

 

Flourless Kelp Tahini Cookies 

Level up your baking game with KELP! Our girl Jordan H. spent many hours perfecting this recipe. We can't wait for you to try it!

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Ingredients:

• 1 cup tahini
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 2 large eggs
• 1/2 tsp baking soda
• 1/2 cup chocolate chips
• 2 tbsp + 1 tsp Smoked or Dried Kelp Flakes (choose smoked for a more unique and apparent flavour
• 2 tbsp white and/or black sesame seeds (optional)

Prep time: 10 minutes
Cook time: 13 - 15 minutes

Directions:

Combine all ingredients except the Kelp Flakes and the chocolate chips into a large mixing bowl. Use a hand mixer to mix everything together. (*Salt is omitted from this recipe because the kelp flakes are quite salty!)

Fold the 2 tbsp of kelp flakes and the chocolate chips into the batter. This batter may be slightly softer or almost runny, that’s alright.

Oil or add parchment paper to a baking sheet. Scoop ~2 tbsp sized amounts of dough onto the baking sheet.

Use your fingers to gently flatten the cookies (Tip: wet your fingers to prevent sticking!).

Sprinkle and press the sesame seed onto the cookies, add as much as you’d like.

Bake for 13-15 minutes, or until golden along the edges. Sprinkle the extra 1 tsp of kelp flakes on top of the cookies. Cookies will be soft and chewy when cooled.

Enjoy!

 

Sesame Ginger, Smoked Kelp Sauce Recipe

Best used as a dressing for salads and bowls, this recipe makes approx 200ml of sauce.

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Ingredients:

• 2 tablespoon Tahini  
• 1 teaspoon Smoked Kelp Seasoning
• 1 teaspoon Toasted sesame oil 
• 1.5 tablespoon Rice vinegar 
• 3 teaspoon Olive oil/Avacado oil
• 1 tablespoon Tamari or soy sauce 
• 1.5 tablespoon Fresh grated ginger 
• 1 teaspoon Maple syrup or honey 
• 1 tablespoon water 

Prep time: 10 minutes

Directions

In a small food processor or mixing bullet, combine the dressing ingredients, and blend until smooth.

If your dressing is too thick, add a little water to thin it to your desired consistency.

Enjoy!

Ultimate Smokey Popcorn Recipe 

Eating kelp doesn't have to be tricky. The truth is, kelp is more versatile than you'd think.

We've played around with some ingredients and have landed on a stellar mix of seasonings that will bring your popcorn to the next level!

What you'll need: 

Popcorn 

• 1/2 cup popcorn kernels
• 2 tbsp coconut oil
• (OR 1 bag microwave popcorn)

Smokey Kelp Seasoning Mix  

• 2 tbsp Smoked Kelp Seasoning
• 1 tsp nutritional yeast
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• cracked pepper (optional)

Prep time: 5 minutes
Cook time: 5 minutes

Directions

Add all seasoning ingredients together and mix. Add more of any seasoning to taste!

Make popcorn

• Stovetop: Heat coconut oil in a large pot over medium heat. Add one or two kernels to the oil and when they pop, add the remaining popcorn kernels to the hot oil.
  Cover the pot with a lid, put on oven mitts, and when the popcorn starts to pop, gentle shake the pot side to side as the popcorn pops.
  When you no longer hear popping, it's done!
  Careful not to burn the bottom.
• Microwave: Follow directions on the bag!

Add your favourite butter or oil coating to the popcorn. Sprinkle seasoning evenly over the popcorn and then probably add extra smoked kelp seasoning, because it's the best! 

 

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Hello! We are excited for you to be here. 

Who We Are

Naas Foods is an Indigenous-led company that consists of a small but dedicated team of ocean enthusiasts working to create innovative food products made from regenerative aquatic resources that are convenient, delicious and most importantly, good for the planet.

We are proud to work within the Tla-o-qui-aht hahoulthlee where we hand harvest our husmin, or Bull Kelp, to bring our customers the rich umami taste that kelp has to offer. Naas Foods is rooted in nuučaan̓uuɫ culture and we strive to educate consumers on traditional knowledge and history of the local peoples through nuučaan̓uuɫ language and story. Read more about our mission and values here.

We are excited to provide kelp that highlights the incredible taste of the Pacific Ocean and goes beyond what most might think of when hearing the word “seaweed” or “seafood”. Our products are seriously delicious and offer a boost of ocean nutrients that can be incorporated into daily meals. And, while kelp is both nutritious and delicious, it is also a food that is sustainable and supportive of a thriving coastal ecosystem.

Why Kelp?

Kelp is found along much of the west coast, forming biodiverse ecosystems in the shallow waters of BC. Kelp grows similarly to land plants, soaking in sunlight to photosynthesize and grow into thick beds. Kelp is unique in that it grows incredibly quickly, with some species (including Bull Kelp), reaching up to 40 m in length and growing 20 cm a day in peak season! Its rapid growth and ability to uptake nutrients from sea water make kelp a wonderful marine food source.

Our selective harvesting timing and methods allow us to ensure kelp regrowth is optimized and natural kelp beds remain healthy season to season. Kelp grows using essentially only sunlight and seawater, without external inputs such as fertilizers, fresh water, or large machinery. By choosing kelp we can produce food with a lighter impact on the earth and support the ocean while providing local food on the coast and contributing to our community.

Interest in kelp and seaweed products is on the rise and we are here to share our knowledge along with what we have created here in Tofino. Follow along with us to continue to learn more about the story of kelp here on the coast, and beyond.

Find tips, recipes, science, fun facts and more here on our blog and on our social media channels. We hope that you join us in discovering this amazing seafood and all the ways to enjoy it! 

Discover delicious, high-quality kelp products you'll love.