Seaweed Jelly Diet Cookbook : Introduction

The Seaweed Jelly-Diet Cookbook Guide by Clayten Tylor

Seaweed Jelly Diet: Acknowledgment

Originally, I was writing an astrological weight-loss diet, which uses specific visualization techniques in conjunction with the cycle of the Moon. I wanted a substitute for food that I could recommend to use in conjunction with the diet, which would quickly satisfy the food cravings so that the emotions connected with eating could be examined from a spiritual perspective.

Therefore, for this sidetrack into the realm of seaweed, I would like to acknowledge my angels; for without the help of some unknown force, I would never have discovered these delicious seaweed jelly formulas, and created an entirely new, gourmet seaweed-cuisine.


Men's Fitness Magazine, Seaweed Jelly-Diet by Clayten Tylor

How This Book Came About

The Seaweed Jelly-Diet Cookbook Guide - Back Cover

It all started several years ago when I cooked my first seaweed; I tried steaming, frying, baking, and broiling, and 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 pumpkin cookies and decided to substitute a thick seaweed jelly instead of the canned pumpkin, and they turned out to be the fluffiest cookies I had ever tasted!

I started using different puréed seaweed consistencies, and adding them to every recipe. They were the best thickeners you could ever want in 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 paste.

With the thick paste came the recipe for pancakes; the paste even worked in ground beef patties – it made them thicker and juicier. On came the dessert recipes; creations like date squares, banana bread, and carrot cake.

By now, the texture had become incredibly smooth, and the taste was bland enough to drink. Therefore, I turned to experimenting with a liquid consistency, and incorporated it into a meal-replacement plan. By 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 seaweed jelly; I read the patent documents for chemically processed seaweed extracts, and I began to wash and separate the extracts from the seaweed without chemicals. I then began to freeze, grate, and grind, discovering unique textures to use in place of oils, eggs, and fats, thereby reducing calories and fat in recipes, without any loss of taste. In fact, the seaweed jelly makes everything taste better!

During the year and a half of researching and writing this book, I lived on a very small food budget; but just imagine, sweet potato jam, or tomato ice cream? When you allow your imagination and creativity to direct your nutrition, a door to a new world of eating opens. Step inside, and see!


Where I Am coming From


In my twenties, I worked in the grocery department of Harrods in London where I was introduced to 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 132 seat fine-dining restaurant for ten years. It included the bar and catering concessions in the attached two civic theaters, which catered to an opera and ballet clientele. The restaurant ran full-tilt, lunch, dinner, and after-theater, and it was there where I learned to love simply-prepared gourmet food.

In my forties, I began to see a correspondence between the digestive system and the intellectual faculty, and that they mutually act and react upon each other. To trace the source of a headache or a food allergy was often an impossible task. However, I soon discovered that thinking differently about 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 the seaweed jelly formulas, you will enjoy your favorite recipes even more, knowing that they will be less expensive, yet more nutritious and delicious.

Welcome to the Yummy Diet!

About the Author

Clayten Tylor: Author of The Seaweed Jelly-Diet Cookbook Guide.

Introduction To Clayten Tylor

Clayten Tylor is a Certified Esoteric Business & Personal Development Consultant. Formerly a Restauranteur, Artist, Designer, and now a Seaweed Enthusiast. He makes his home in Vancouver , B.C., Canada.
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