¾ ounces Irish moss (I use a small kitchen scale to weigh)
See below for Irish Moss care and directions for use.
- ¼ cup coconut water or filtered water
- 2/3 cup coconut milk (from a can-regular not light or from blending young coconut meat with it’s water)
2nd Stage Ingredients:
- 1 cup coconut milk
- ¼ cup coconut meat (double if you aren’t using the soaked cashews)
- ½ cup soaked cashews (optional, don’t use if you are doing gut repair)
- ½ Tbsp vanilla1 tsp lemon juice
- 1/8 tsp sea salt
- Once the Irish moss is blended in ¼ cup water or coconut water then add 2/3 cup coconut milk and blend very well. Next add 2nd Stage ingredients and blend well until smooth and creamy.
- 1 Tbsp lecithin
- ½ cup coconut oil
Option: If you can’t tolerate lecithin then add 2 Tbsp more of coconut oil
- Blend in the additional ingredients, pour into container and refrigerate until slightly firm. I like to whip the meringue right before using it to help it fluff.
- Then I spread it on raw key lime pie, on raw pumpkin spice cookies, or use it to dip strawberries.
Irish Moss care and directions for use:
- It is best to use whole Irish moss that is covered with sand and salt. This is normal and there will be no lingering odor or flavor when processed properly. You can find it on the internet, raw cafes and specialty stores. It is important to properly rinse and soak your Irish moss so please follow these directions! Soaking according to these directions will yield moss that will last for one week in a sealed container in your refrigerator. Only soak what you will use in one week. Unsoaked Irish moss, sealed and refrigerated will last months.
- To begin thoroughly rinse small amounts of Irish moss in Cold water only. Using warm or hot water will decrease the mucilaginous properties and render it less effective in recipes. Rinse one piece at a time under cold running water. Place the rinsed pieces in a container and fill with water, using your hands mix the Irish moss around in the container or seal container and shake vigorously to release more impurities. Drain the water and repeat two or three more times until the drained water is clear. Next fill the container with water, completely covering the Irish moss, seal the container and place in the refrigerator for 24 hours. Do not rinse the moss after this soaking process and do not drain or replace the soaking water.
- Remove the amount of moss you need for the recipe. It needs to be blended and broken down very well. Coarsely chop the Irish moss and add to a food processor, blender or vita-mix. Always blend the moss with the initial liquid noted in the recipe before adding other ingredients.
- Blend until mixture is smooth and jellylike. There won’t be many if any small visible pieces left. The amount of time needed for blending depends on your kitchen appliances and the sharpness of their blades. (Resource: Sweet Gratitude, A New World of Raw Desserts).