About The Book.
It all started about a year ago when I cooked my first seaweed. I tried toasting, frying, baking, and broiling. It tasted so bad that I blended it with bananas and sweeteners just to hide the taste.
I continued to experiment. One day, I was making a pumpkin cookie recipe, and decided to substitute a seaweed jelly for the canned pumpkin. They turned out to be the fluffiest cookies I have ever tasted! (See page 36 Re: Chocolate nut-puff cookies).
I then started using different consistencies, a liquid, and a jelly, and adding them to everything. They were the best thickeners you could ever want for a recipe! I tried the seaweed jelly with cranberry sauce, just cranberries, seaweed jelly, and honey - simply delicious! On came the jams, just think, natural jams without pectin and sugar, and a third consistency was born, a thick seaweed paste.
With the thick paste came the pancakes. It even worked in ground beef pattie - it made them thicker and juicier. On came the dessert recipes, creations like date squares, banana bread, and carrot cake.
By now, the texture was incredibly smooth, and the taste was bland enough to drink. Therefore I turned to experimenting with the liquid consistency, and incorporated it into a meal-replacement plan. Fasting with hot lemon water and seaweed jelly, I immediately saw the effects - and the perfect weight loss guide began to emerge.
I continued to perfect the processing of the seaweed jelly. I read the patent processes for seaweed extracts and began to freeze, grate, and grind, discovering unique textures to use in place of ground beef, oils, eggs, and fats. Thereby reducing calories and fat without any loss of taste - in fact, the seaweed jelly makes everything taste better!
During the research and writing of this book, I lived on a food budget of $100. a month - while satisfying my wildest food cravings. Imagine sweet potato jam, or tomato ice cream. Your imagination and creativity can direct your nutrition. A door to a new world of eating has opened, step inside and save!
Where I Am coming From
In my twenties, I worked in the grocery department of Harrods in London, where I was encouraged to taste everything from strawberries the size of peaches, to decadent frozen desserts catering to the very rich. It was there that my curiosity about food really began.
In my thirties, I owned a fine-dining restaurant, which included the bar and catering contract of the attached two civic theaters. The restaurant ran full tilt, lunch, dinner, and after theater, and it was there where I learned to love food.
In my forties, I began to see a correspondence between the digestive system and the intellectual faculty - 'that they mutually act and react upon each other'. To trace the source of an allergy or a severe mood swing was often an impossible task, but I soon discovered that getting good nutrition was the key.
In the past, something that tasted delicious and creamy most likely was more expensive and laden with fat and calories. With my seaweed jelly formulas, you will enjoy your favorite recipes even more knowing they will be less expensive and more nutritious and delicious. Welcome to the Yummy Diet!
Acknowledgment
Originally, I was writing an astrological weight-loss diet, which uses specific visualization techniques in conjunction with the cycle of the Moon to determine the best time to begin a diet.
I wanted a food that I could recommend in conjunction with the diet that would quickly satisfy the food cravings so that the emotions connected with eating could be examined from a new perspective.
Therefore, for this sidetrack into the realm of seaweed jelly, I would like to acknowledge my friends Grace, Lisa, and Mara, for all their patience, love, and support, especially during the writing of this book when I talked about nothing else but seaweed jelly.
Author of The Seaweed Jelly-Diet Plan.
Introduction To Clayten Tylor
Clayten Tylor is an esoteric business & personal development consultant. Formerly a restauranteur, artist, designer, and now a writer. He makes his home in Vancouver , B.C., Canada.
The Seaweed Jelly-Diet Cookbook Guide by Clayten Tylor: ISBN 978-1-4357-3796-9
www.seaweedjellydiet.com
