Have you ever wanted to know how Ariel stayed so beautiful and never aged? Well I know the secret! She ate sea moss!
Sea moss, better known as Iris Moss in the Caribbean has a wealth of healing benefits. As a soothing aid to all mucous membranes, Irish Moss eases such digestive ailments as gastritis, dyspepsia, nausea, heartburn, indigestion, constipation, and peptic and duodenal ulcers. Irish Moss also has antibacterial, antiviral, and anticoagulant activities. Used topically, Irish Moss helps to soothe skin conditions such as eczema, psoriasis, dermatitis, sunburn, and chapped skin.
In addition to its functional benefits, Raw Irish Moss is an excellent source of minerals. This almost-tasteless seaweed is loaded with life-enhancing nutrients such as sulphur compounds, protein, iodine, bromine, beta-carotene, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, pectin, B-vitamins and vitamin C. Notably absent from a vegetarian diet, sulphur-containing amino acids, such as taurine, are abundant in Irish moss, more so than in any other type of seaweed!
So how do you use Irish Moss? I’ve used it in just about everything. I make a gel from it and store it in the fridge (lasts about 2-3 weeks). I add it in all of my smoothies to detox and aid in digestion. You can also add it to baby food and formula for a extra boost of nutrition aiding in baby’s brain development. It’s rich in iodine and other trace minerals. It’s also a thickening agent and can be used when making homemade nut milks and can be used in vegan baking ! It’s also a healing powerhouse. It’s one of nature’s best foods for thyroid support, helps soothe and heal the digestive tract, is jam-packed with potassium and helps us detoxify by drawing out heavy metals.
Where can you buy it? I’ve seen it at just about all Caribbean grocery stores and some Asian marts as well as Latin grocery stores. But you can also purchase online from vendors on Amazon
How do you make Iris Moss gel:
1/4 – 1 cup water
Rinse the Irish moss in cold water until all tiny bits of debris have been removed. Continue rinsing until the water runs clear.
Allow the Irish moss to soak in cold water for 6-12 hours. (I prefer over night, rinsing it whenever I think about it)
Don’t worry about the odor, when the Irish moss is ready to use, it is practically odorless and tasteless.
After the soaking process is complete, drain, discard and give the Irish moss one last rinse.
In a high-speed blender, add the Irish moss and about 1/4 cup of water, process till well blended into a paste.
You may need up to 1 cup of water total. The goal is to make the paste with the least amount of water.
If you have a Vitamix with the plunger, use it… it is a key to success. If you don’t have a plunger, you will have to spot the machine several times to scrape down the sides.
Rub some of the paste between your fingers, it should be smooth. If you feel any lumps / grains continue blending. I learned that if you don’t blend it enough, it won’t set up.
The moss is ready when it has a creamy white color and nearly double size and weight than its dry original state.
Store the gel in an airtight container in the fridge for 2-3 weeks (the cautious approach I’ve had it last way longer).
To use in a recipe, use 1-5 Tbsp of Irish moss gel to 1 cup of product. Quantity depends on the recipe you are making and the thickness desired.
Be sure to add a few tablespoons to your morning smoothies! Thank me later!