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 Gel
whole Irish moss soaked overnight and thoroughly rinsed in cool 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!
This is what whole Irish moss looks like before soaking. It’s covered in salt and sand and smells like the ocean :)
Like the last pizza recipe I wanted to use up as many vegetables from our CSA share to make this recipe. It’s getting cooler here and cold vegetables are not my first draw when I’m looking for something to eat. This simple savory dish is packed with healthy vegetables while satisfying and warm during the fall season.
large handful of cilantro
1/2 cup cashews
1/2 cup olive oil
1 clove of garlic
1/2 teaspoon Celtic Sea salt
Fully process all ingredients in a food processor.
Cabbage Beet Cakes
3 cups shredded red cabbage
2 cups shredded beets (about 3 small beets)
1 small onion
1 1/2 cups cornmeal
3 Tablespoons olive oil
1 teaspoon Celtic Sea salt
In a large mixing bowl thoroughly combine all ingredients except coconut oil. Coat a cast iron skillet with a generous amount of coconut oil and bring to medium heat. Form small patties of the mix and cook until crispy. Top with cilantro pesto and enjoy!
It’s never too late for ice cream is it? I’ve had this recipe on my mind for years but never had a plan for the must-have marshmallows called for in traditional rocky road ice cream. Who would have thought you could make marshmallows out of something other than sugar?! I’ve been on a marshmallow kick ever since I made my first batch of honey marshmallows, and I must say this twist on classic rocky road is better than the original (easier too). Have at it.
Salty Candied Almonds
1 cup soaked raw almonds
1/4 cup coconut sugar
1/8 teaspoon Celtic Sea salt
In a small bowl, combine all ingredients to coat almonds. If you’ve already dehydrated the almonds rinse them in water so the sugar and salt will stick. Dehydrate for 12 hours at 105-120 degrees Fahrenheit.
1 cup honey
1 cup water
1/4 cup gelatin
1 teaspoon vanilla
Bring 1/2 cup of water and honey to a boil and remove from heat. In a food processor (or stand mixer, hand mixer, etc.) combine 1/2 cup water and gelatin. Slowly pour honey water into gelatin mixture while the food processor is running. Add vanilla and let run for 10-15 minutes. Pour marshmallow mix into a lightly coated (coconut oil) shallow dish. Refrigerate until firm (1-2 hours).
Chocolate Ice Cream
2 cups cream (or coconut milk fat)
1/2 cup cacao powder
1/3 cup raw honey
1 teaspoon vanilla extract
Thoroughly blend all ingredients. I chose to pour the base into ice cube trays, freeze, and process later. However, there are many freezing and processing options you can find here.
After the chocolate ice cream is processed, chop almonds, cut small cubes of marshmallow, and fold together. Enjoy!