Irish Mos
Use Irish M ossgelasan egg substitute in baking.Add gelto sm oothies,broths, dressings,dessertsasa nourishing supplem ent,orapplygeldirectlyto skin.
Irish M ossisconsum ed in adiferentwayto othercom m only available seaw eeds.M ake the Irish M ossgelf irstusing eitherofthe recipesbelow ,then add the gelto yourrecipe.
IrishM os Gel
Blanc-M ange
There are tw o m ethods: ~Sim m er(w ith heat)or ~Soaking (raw ) Foreitherm ethod RinsethedryIrish M oss seaw eed thoroughlym ultiple tim esto rem ove anyocean debris,and to lighten the ocean arom a before you start.
Ingredients ~12gram sdried Irish M ossseaw eed ~2cupsfulfatm ilk (ordairyfree alternative) ~3tbsp castersugar(or alternativeslike honey orstevia) ~ 1/2tsp vanila bean ~1largeegg
Once the gelisprepared,itw ilsetafteritsbeen in the fridgeforaround 2hours.Storeitin an airtightcontainer in thefridgeforup to3weeks. Sim m erM ethod Add one cup (orlessifyou require a softset)ofcleaned Irish M ossto tw o cupsoff iltered/spring w ater.Sim m erslow lyuntil m ostofthe seaw eed hasdissolved (20 -25m inutes).Do not boil. Blend w ith a blenderuntilsm ooth,orifyou prefer,rem ove anyundissolved fragm entsbystraining thesolidsthrough a sieve.Use a spoon to scrape the sieve ifrequired. Add onecup ofcleaned Irish M ossinto abow land coverit w ith enough f iltered/spring w aterto subm erge the seaw eed (w ith a litle extra overthe top asthe seaw eed w ilexpand and absorb the w ater.Coveritand leave for12-24 hours.You don’tneed toputitin thefridge.Asitsoaksitwilexpand and absorb thewaterand becom egooey/slipperyto touch. Aftersoaking,use thism ixture asis,orblend w ith a blender untilsm ooth.Don’tthrow anyofthewaterthem osshas been soaking in aw ay*,OR,ifyou prefer,rem ove any undissolved fragm entsbystraining thesolidsthrough a sieve.Use a spoon to scrape the sieve ifrequired. Pourinto aclean jarorm ould to set. *Useiton yourskin oradd itto yourhouseplantsifyou don’twanttouseitin yourgel. Pourgelinto aclean jarorm ould to set. Soaking M ethod
Serves 4.
Directions Soak theIrish M ossin warm waterfor10 to 15m inutesand rinse thoroughlyseveraltim es.Discard the w aterand place the Irish M oss,m ilk,lem on rind and vanila in a saucepan. Bring to boiland sim m eroverthe low estpossible heatfor 20 to 25m inutes.Asthe m ixture sim m ersitw ilslow lyand visiblybegin to thicken. M eanw hile separate the egg and,in abow l,beatthe yolk and sw eetenertogetheruntilpale in colour.Pourthe m ilk and Irish M ossthrough asieveontothesugarand egg m ixture,pushing thealm ostm elted jelythrough asm uch aspossible.Continue heating to ensure thatboth m ixtures are evenlym ixed and cooked together.Setaside to coola bit.Beatthe egg w hite untilstif and gradualyfold into the Irish M ossm ixture.Place in the refrigeratorto set. Serve chiled,garnished w ith yourdesired toppings.Try using stew ed fruits,spiceslike cinnam on ornutm eg,a teaspoon ofyourfavouriteliqueur,orhoney.
O livia’sIrish M os sm oothie
Ingredients ~1sm albanana (idealyfrozen) ~ 1/2avocado ~Large handfulofspinach ~1tbsp chiaseeds ~1tbsp colagen powder ~1tbsp Irish M ossgel
~1cup ofliquid (water orplant-based m ilk). You m ayneed m oreor lessdepending on desired consistency.
Serves 4.
12
Made with FlippingBook Learn more on our blog