Seaweed Beauty & Jelly-Diet Blog

Recently I noticed several Videos on U-tube describing how to use kelp seaweed in the bath. In fact, they put five pounds of fresh seaweed, which had been washed up on the beach, directly into a hot bath – and yet they raved about the results.

In my recently published book called the ‘The Seaweed Beauty Guide’, the Kelp is specially treated, using only about one-half an ounce of dried kelp, prepared a week in advance – and the results are far more spectacular.

In fact, Kelp only surrenders its incredible beauty jelly when prepared days in advance, and only with cold water. In addition, the odor of fresh seaweed is not tolerable – without special preparation.

Don’t be discouraged by the results if you have tried using seaweed the way described in those online videos – Kelp done right, is beyond anything you can buy in a store, or from your spa.
http://www.seaweedbeauty.com

Kelp seaweed prepared into a jelly is the perfect food-extending ingredient to help end world hunger – it supplies all of the essential amino acids, vitamins, and minerals necessary for a healthy body.

Seaweed Jelly mixed with other foods, such as in bread or milk, disguises the seaweed taste, and becomes a nutritious flavor-enhancing whole food fiber. For someone who is starving, this is the perfect food, gentle, and easy to digest.

Best of all, seaweed only needs ocean water to grow, no fertilizers, and when sun-dried, it is light in weight, ships easily, and is therefore the most inexpensive food on the planet, both in the cost to grow, and to distribute.

With a little imagination, seaweed jelly can be made into tasty desserts and frozen popsicles, both delicious and nutritious. Moreover, because of its ‘0’ Glycemic index and its high nutritional content it is the perfect food to end world hunger.

Previously I owned and managed a very successful four star Restaurant for ten years, which catered to an Opera and Ballet clientele – so I know what good food is. At that time, I did not know about seaweed, or ever used seaweed in the restaurant, but I do know now, and there is nothing like seaweed kelp jelly to add flavor and creamy textures to everything from cream sauces, to nutritious breads and seaweed shakes. Try it, you’ll love it!

Canadian author Clayten Tylor has written his second book called ‘The Seaweed Beauty Guide’ about his discoveries while experimenting with seaweed jelly as a skin care beauty product.

Utilizing his background in alchemy, with years of analyzing esoteric doctrine, Clayten deciphered the patent processing documents for seaweed beauty extracts, (cosmetic additives for moisturizing and thickening), and created unique new ways to make seaweed extracts, naturally, without the chemicals that are used to make commercial seaweed extracts.

This book states that seaweed jelly is the new Beauty Elixir, beyond anything your skin has ever felt. It improves the moisturizing abilities of any beauty product. Moreover, it is one of the most low-cost ingredients, and with the easy to make recipes, you too can make your own non-toxic, ph-balanced skin care products, safe for the whole family, for just pennies a day.

The book also states that if you do nothing more than add seaweed Serum to your liquid hand soap, hair shampoos, and bath, it is well worth it, for you will have softer, smoother skin every time you wash.

Clayten is right, when he says that this book will appeal to the natural beauty enthusiast looking for homemade skin care products, because the recipes include some interesting spa, bath, and herbal treatments. He also includes an interpretation on the spiritual correspondence to some of the more traditional ingredients, as well as a unique take on cellular regeneration.

Published by Lulu.com – December 2009. Check it out!
http://www.SeaweedBeauty.com

It has been three years since I went on the Seaweed Jelly Diet and my favorite seaweed shake is still the one I included in the book, although now I would also add a tablespoon of oil.

2 Cups Milk
One large Banana
1-tablespoon Oil
3 tablespoons Seaweed Kelp Paste (page 42)

Blend until it become thick and creamy smooth. Delicious!

If you have ever steamed an Artichoke and made a lemon butter sauce for dipping, you know how watery and messy melted butter can be. Try adding a small amount of seaweed paste to create a creamy lemon-butter dipping sauce.
You won’t believe how it enhances the taste – and you can’t even see or taste the seaweed.

The other day I made an omelet with some left-over cooked turkey sausage, and decided to add some seaweed (kelp) paste to the raw egg as it was being beaten.

The seaweed paste appeared like big globs of green jelly mixed-in with the egg. However, when the omelet was actually cooked (lightly browned in an oiled saucepan on the stovetop, and then put under the broiler in the oven to finish cooking) the seaweed paste melted and created its own light cream sauce – without any cream or butter. It was incredibly delicious, and I had to tell someone!

3 Eggs
Slices of Cooked Turkey Sausage
¼ Teaspoon Seaweed Paste
Salt & Pepper (to taste).

Get with-it world – pureed seaweed will be the next gourmet food craze! Try it!

Canadian author Clayten Tylor has written his first book called ‘The Seaweed Jelly-Diet Cookbook Guide’ about his discoveries while experimenting with seaweed made into a jelly.

Utilizing his background in alchemy, with years of analyzing esoteric doctrine, Clayten deciphered the patent processing documents for seaweed extracts, (food additives for thickening and enhancing taste), and created unique new ways to make seaweed extracts – naturally. 

This book states that seaweed jelly could revolutionize the food industry because it improves the taste and texture of any recipe. Moreover, that it could help end world hunger because it is one of the most nutritious low-cost food sources on the planet. 

Combining his previous experience as a restauranteur, Clayten devoted several years in his search for the ‘perfect’ food. He prepared seaweed into a jelly and created over 80 recipes as examples of how to use seaweed as a delicious weight-loss and nutritional food additive. 

Clayten says, “At first, I hated the taste of seaweed. But when I prepared it to be almost tasteless and mixed it with other foods, it made every recipe more creamy and delicious – and all calorie-free. Seaweed jelly easily replaces butter, eggs, cream, or other high-fat ingredients, and alternatively, by freezing or blending the seaweed jelly with different bases, such as oil, milk, or sweetener, creates even yummier textures.” 

Although this book should be the fast-food industry ‘bible’, it also would appeal to the ‘gourmet’ in all of us. Moreover, for someone who just likes to cook, concerned about nutrition, or wants to lose weight, this book can change the way you eat, and turn you into an accomplished gourmet cook – and all that is required is an open mind…

Since the writing of the book, ‘The Seaweed Jelly-Diet Cookbook Guide”, I have been doing some additional experimenting using pureed kelp paste (see page #42) mixed with pre-made condiments, such as store bought mayonnaise and ketchup.

I started simply with just a seaweed mayonnaise spread – equal parts mayonnaise mixed with equal parts pureed seaweed paste. However, with the heat wave, in Vancouver this summer I have been making mostly cold dishes, such as potato salad.

Although up until now, I have never used the seaweed mayonnaise in anything but sandwiches, this potato salad recipe is incredible – you cannot even see or taste the seaweed – except that, it is the tastiest potato salad I have ever made.

4 boiled, chopped and cooled bakers potatoes
3-4 chopped and cooled hard-boiled eggs
¼ cup chopped raw red onion
¼ cup chopped raw celery
4 tablespoons mayonnaise (or more to taste)
4 tablespoons pureed kelp paste (See: Brown Seaweed Paste Recipe – Page #42)
Pinch dry mustard
Salt and pepper to taste
Sprig of parsley
Pinch of paprika

Stir together the mayonnaise, seaweed paste, mustard, salt, and pepper. Add to the remaining ingredients. Press into a mold, turn out, garnish with a sprig of fresh parsley, and a sprinkle of paprika. Enjoy!

Submit your seaweed recipe suggestions…