Seaweed Preparation Recipes.
If you like to cook, the recipes in this book are simple and basic. I have purposely left out any reference to seaweed in the name of each recipe - for the intention is to hide and disguise the seaweed taste and appearance. You won't even know your food has seaweed in it - except everything is creamier, and tastes better!
The recipes are suggestions, so that you can understand how to use these natural nutritional food additives as binding and emulsifying agents in your own recipes.
I have personally made all of the recipes but each time I have to adjust the moisture content. Different seaweeds have different absorption and gelling abilities depending on the species and origin. Be creative adjust water and consistencies to taste. Make seaweed products your own!
Seaweed Consistencies.
The seaweed recipes use three different consistencies, a liquid, a jelly, and a paste. The liquid is best for the weight loss diet, the jelly for soups and dips, and the paste for spreads and baking.
The recipes also use four different bases, water, oil, milk, and sweetener. By using one of these four bases, you can change any of your own recipes, to include seaweed jelly.
| RAW or COOKED | LIQUID |
JELLY |
PASTE |
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WATER-BASED FROZEN: |
Beverages Popsicles |
Soups, Dips Sherbets |
Dressings, Sauces Baking |
OIL/BUTTER-BASED FROZEN: |
Sauteing Sauces |
Whipped Butter Oil Substitute |
Baking, Pesto Spreads, |
MILK-BASED FROZEN: |
Smoothies Ice Cream |
Puddings Baking |
Dessert Topping Puddings |
SWEETENER-BASED FROZEN: |
Confections Power Bars |
Jams, Jellies Chocolates |
Candy, Pastries Fudge |
Seaweed thickens differently with different foods, such as with calcium that is in milk, or with potassium that is in bananas. Therefore, it is easier to get a smoother consistency when you are adding the seaweed liquid consistency to another liquid, or the jelly to a soup, or the paste to a sauce – mixing similar consistencies makes for smoother textures.
