Irish Moss

Irish Moss : ImmerWachsen.com

I have a recipe coming up that calls for whole Irish moss, so I thought I’d first re-touch on the subject of this peculiar ingredient. When I was first introduced to Irish moss it was during a raw blueberry pie demo by a renowned raw food chef. The way she talked about it made it sound like living gold. It was fragile and difficult to work with. Overwhelmed by the thought of using it was an understatement. Somewhere along the line I gave it try, and after a little practice it’s become an essential ingredient in many of my recipes. From bread to pie Irish moss is a must! Unlike alternatives Irish moss is so full of nutrients that it makes everything it’s in that much healthier to eat. If you would like to know more about Irish moss and it’s many health benefits visit The Raw Food World.

Irish Moss : ImmerWachsen.com

Irish Moss Gel
whole Irish moss soaked overnight and thoroughly rinsed in cool water
water

Loosely fill blender with Irish moss and pour water up to max line. Blend for about 20 seconds, add another handful of Irish moss, and blend for 30-40 seconds. The gel doesn’t have to be perfectly creamy, but it needs to be broken down enough to gelatinize. I don’t like to blend too long, because it can become warm. All of the recipes that call for Irish moss gel will be processed or blended again, so there’s no need to pulverize the Irish moss when making the gel. Next refrigerate and use when needed.

With the 1 lb. package I was able to make more than 4 quarts of gel! I also kept 1 quart of whole moss for specific recipes. I’ve kept gel refrigerated for more than a year and have never had a problem. Be brave and try it!

Irish Moss : ImmerWachsen.com
Irish Moss : ImmerWachsen.com

This is what whole Irish moss looks like before soaking. It’s covered in salt and sand and smells like the ocean :)

Irish Moss : ImmerWachsen.com
Irish Moss : ImmerWachsen.com

Roasted Vegetable & Cornbread Pizza

Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com
Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com
Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com
With an overabundance of local CSA vegetables I kind of made this up on a whim last week in an effort to use as many vegetables as I could. Let’s just say the accidental recipe was delicious! It was so delicious I thought I’d give it a second try, with some recipe worthy tweaks, and a presentation worth sharing with you all :)

Roasted Vegetable & Cornbread Pizza
Crust
2 cups cornmeal
1 1/2 cups oat flour (or buckwheat, almond, etc.)
1 cup water
1 egg
2 Tablespoons extra virgin cold pressed olive oil
2 teaspoons baking soda
1/4 teaspoon Himalayan Pink salt
Topping
2 cups shredded raw cheddar cheese
2 handfuls of small tomatoes
1 red pepper
1 long green pepper
1 yellow button squash
1 onion
handful of okra
1 head of garlic
2 sprigs of fresh basil
extra virgin cold pressed olive oil
Himalayan Pink salt

Mix all dry ingredients in a large mixing bowl. Add in wet ingredients, combine thoroughly, and roll out onto a parchment covered pizza pan. Bake at 350 degrees Fahrenheit for about 20 minutes. Keep oven at 350 degrees for roasting the vegetables.
Chop all vegetables and toss with olive oil and salt. Roast vegetables in a large cast iron skillet for an hour stirring every 20 minutes. Top cornbread crust with roasted vegetables and shredded cheese and bake for another 10 minutes. Enjoy!

Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com
Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com
Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com
Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com
Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com

You may also like:
» Mozzarella & Sun-dried Tomato Pizza
» Sprouted Lentil & Pepper Salad
» Pesto Alfredo Kelp Noodles

Biscuits & Sun-dried Tomatoes

Buckwheat Bread
2 c buckwheat groats (soaked and dehydrated)
1 c golden flax seed (or chia seed)
1 c psyllium husks
1 t Celtic Sea salt
2 c water
1/4 c olive oil
1/4 c Irish moss gel
1 T honey

Grind all dry ingredients into flour. Blend all wet ingredients. In a large food processor, process wet ingredients into dry ingredients until dough. Use buckwheat flour to dust counter and rolling pin, and roll out dough to 1/3″ thinckness. Cut and dehydrate between 105-110 F for 6 hours.

I am such a huge fan of buckwheat! It has a strong flavor, so not everyone is as enthusiastic about it, but the little plant is so full of nutrition that I haven’t found something quite as satisfying. After sprouting, dehydrating, and making flour, buckwheat can be used to make anything where you would use regular flour. These biscuits are perfect for any bread substitute.

For this post I topped the biscuits with a slice of avocado and a pinch of Celtic Sea salt or a simple sun-dried tomato spread of sun-dried tomatoes, olive oil, and Celtic Sea salt. Enjoy!