How to Use Irish Moss in Raw Vegan Recipes

Irish moss is a a seaweed. also known as Carrageenan, which is often used as a thickening agent in many products. Irish moss is a nutritional power house. This almost-tasteless seaweed is chock full of life-enhancing nutrients such as sulphur compounds, iodine, bromine, protein, beta-carotene,iron, calcium, magnesium, manganese, phosphorus, potassium, selenium,pectin, zinc, B-vitamins and vitamin C. Vegetarian diets are generally lacking in sulphur-containing amino acids and Irish moss contains more of these than in any other seaweed!

This amazing seaweed contains many healing properties. It coats and soothes mucous membranes, and can aid many common digestive ailments. It has antibacterial and antiviral properties as well. Even more amazing, this product is used as an emulsifier in skin creams, gels, and shampoos. It is a potent skin softener that nourishes and protects your skin from environmental elements.

When mixed with body lotions, it transforms your dry, patchy skin into smooth, silky, hydrated, glowing skin. Irish moss can aid with many skin problems, including eczema, psoriasis, rashes and sunburns. It’s often found as an ingredient in some very pricey anti-aging skin care products.

What do I use it for? Basically, Irish moss can be made into a paste, or gel form. This can be used as a natural vegan alternative to gelatin. About one quarter cup of paste will successfully thicken about two cups of liquid. Use it to create incredibly creamy pudding, mousse, cream pie, merengue, sauces, dressings, dips, custard, ice cream, etc.

How do I prepare it? Take about a good fist full of Irish moss and rinse well, massaging with your fingers under running water. Clean it over a sieve so you don’t lose any small pieces. Transfer to a 1 quart glass jar and fill with filtered water. Cover and place in refrigerator for anywhere from 6 – 12 hours. Be sure to rinse 2-3 times in between, returning to a clean jar of water.

Dry moss can last for up to a year in a cool dry place as the salt preserves it. If you have soaked more than you need, keep it in the fridge and change the water daily. This will keep fresh up to 3 weeks.

When you are ready, rinse the moss. Chop it into small pieces and add it to a high -speed blender. I use 2 cups of water, per 1 cup of chopped Irish moss. Be patient. This takes time. Frequently stop the blender and scrape the sides with a spatula, and continue to blend…and blend…and blend…until it is completely creamy.

Store this mixture in a covered class container and refrigerate. Please don’t waste any. Be sure to scrape the sides of the blender with a spatula and store any extra you don’t need in a separate container. Use this as a face mask, moisturizer or shampoo. It is great for hair and skin.

When using the paste/gel in recipes, remember that 1/4 cup of paste will thicken about 2 cups of liquid, so adjust accordingly. Try adding 1-2 tablespoons of Irish moss paste to your morning smoothies.

Initially, there is a bit of odor, but once the Irish moss has been soaked and blended into a gel, the taste and smell are barely noticeable. Try it! It can really enhance your ability to create rich, thick, creamy dishes that are difficult to achieve using raw food combinations. Lip stain

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