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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!
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…
