One of my favorite superfoods - Meet Algae!

Nutrient-dense and sustainable:

We asked Martha to tell us a bit more about the types of edible algaes exist, its nutrient profile and how it can be consumed:

"There are four main types of edible algae: blue-green, which you'll spy in stores as chlorella or spirulina; brown, such as kelp, kombu wakame, and arame; green, which includes sea grapes and sea lettuce; and red, like nori, dulse and Irish moss. Keep in mind, though, that within the main types are many more varieties.

Most edible algae contain high amounts of vitamins and minerals including folate, iron, zinc, and magnesium. Spirulina and chlorella are also known for their high protein content and some kelp contains lots of calcium.

There are so many ways you can eat algae food products. If you're new to algae, the easiest way to start is by adding spirulina or chlorella powders, from brands like BareOrganics and Sun Potion, to a smoothie for a protein kick, or using dehydrated kelp as a seasoning on everything from eggs to soups.

"As a seasoning, it can go in anything," says Suzie Flores who with her husband owns the Saccharina latissima (sugar kelp) farm, Stonington Kelp Co., in Stonington, Connecticut. But Flores says cooking with fresh seaweed is way more fun.

Not ready to start with fresh seaweed just yet?

Freshwater algae, like chlorella can also be added to pesto, sauces, and even guacamole. Chlorella brand Sun Chlorella even has udon noodles made with chlorella and Flores has made noodles out of the kelp she farms. The diversity of types and flavors of algae make it possible to incorporate it into almost any type of cuisine. Now might just be the time to try algae.

And from a sustainability perspective?

Algae doesn’t require a lot of resources to produce and when farmed can help to improve water quality and even absorb the greenhouse gas, carbon dioxide.

Now, go on, make your guac' a nutri-bomb...