Seaweed Jelly Diet: Main Courses

Seaweed Diet Dinner Recipes

The Yummy Diet - Seaweed prepared into a Jelly becomes the perfect nutritional food enhancer – all calorie free!

Seaweed Jelly works in any recipe. It compliments and improves both taste and texture. It is highly nutritious and compliments any recipe that requires creamy thickness. Keep seaweed Jelly handy and add it to... Read more: Order Book

Another great quality of the seaweed Jelly is that it makes a thicker Paste – making the possibilities for rich tasting recipes endless. Keep a variety of seaweed consistencies on hand for all your cooking needs. Use seaweed to enhance or heighten intrinsic flavor, to change the characteristic and smoothness of sauces and soups instantly.... Read more: Order Book

Seaweed Jelly-Diet Dinner Recipes: Highlights

Seaweed Chili Recipe
The seaweed makes this a very tasty chili recipe.

• 2 cups onion – chopped
• ½ cup celery – chopped
• 1 can tomatoes – diced
• 3 tablespoons tomato Paste
• 2½ cups red kidney beans
• 2-3 medium carrots – chopped
• 1 teaspoon salt
• 2 tablespoons oil
• 1 cup brown Kelp or green seaweed jelly
• 3 cloves of garlic
• 3 teaspoons chili powder (or to taste)
• 1 teaspoon oregano
• 1 teaspoon parsley, dried
• ¼ teaspoons cumin seeds or powder
• 1/8 teaspoon cayenne pepper, or to taste
• 3 cups water

Sauté the onions and garlic with the oil until caramelized. Add the chopped carrots, celery, and seasoning and let slightly soften by the steam. Add the canned tomatoes, tomato paste, water, beans, seaweed, and spices. Simmer for 1/2 hour. Add salt and pepper to taste.

Cauliflower Curry
This is a delicious curry. The seaweed makes the curry sauce thick and creamy.

• 1 lb. cauliflower (1 medium head)
• 1½ tablespoons butter
• ¼ teaspoon ginger
• ¼ teaspoon salt
• ¼ teaspoon turmeric, cayenne, and coriander
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 1/8 teaspoon cinnamon
• 1 small clove garlic, put through a press
• ½ cup water-based seaweed paste
• 1½ cups fresh peas
• 2 tablespoons torn cilantro leaves
• 2 tomatoes, diced

Wash and break the cauliflower into small flowerets. Heat the butter in a large skillet and add to it all the spices. Stir the mixture and when thoroughly warmed, add the cauliflower and let it steam until almost tender. Add the peas, cilantro, tomatoes, and seaweed paste, and cook another seven minutes, stirring gently until hot, and serve.

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