Agar-agar is seaweed, so like its stronger tasting cousins it is rich in iodine and minerals. You should be able to find it in natural food stores or Asian markets.
Agar-agar sets as soon as it cools – it doesn’t need chilling like gelatin. It won’t set however if you mix it with citrus, so add any lemon or orange juice or zest afterwards in the blender.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.