Seaweed Recipe Preparation

Recipe Preparation Guide

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.

The recipes are suggestions so that you can understand how to use these natural nutritional 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; make seaweed products your own! Seaweed jelly unites and suspends flavor as well as adds creaminess. Try seaweed jelly in all of your recipes, it becomes like the flavor you use with it - the perfect, almost tasteless whole-green fiber.

Three Consistencies.

The seaweed preparation recipes use three different consistencies,

1) Liquid, 2) Jelly, 3) Paste

It is easier to g et a smoother consistency, when you are adding a liquid consistency to another liquid, a jelly to a soup, or a paste to a sauce – in this way, mixing similar consistencies creates smoother, richer textures. In this case, the liquid is best for the weight loss shakes; the jelly is best if used in soups or dips, while the paste for spreads, baking, and frozen desserts.

Four Bases.

The seaweed recipes use four different bases. By using one of these four bases, you can change any recipe to include seaweed jelly.

1) Water, 2) Oil, 3) Milk, 4) Sweetener

To prepare the different seaweed consistencies requires a blender. Some recipes, such as the paste consistency requires less water than is generally possible to blend in a blender, therefore, you will need to be good at moving a spatula down the inside wall of a blender - otherwise, stick with the liquid and jelly consistencies.

In addition, seaweed thickens differently with different foods, such as with calcium that is in milk, or with potassium that is in bananas.