How does it get any better than homemade raw ice cream?
Irish Moss imparts a smooth, creamy texture to raw sauces, spreads and any other raw creation imaginable. Like all sea vegetables, Irish Moss is a wild food which is high in minerals and long-chain sugars known as polysaccharides.
These long-chain polysaccharides have been studied for their benefits to the immune system and the digestive system. Irish Moss contains a large proportion of polysaccharides in the form of carrageenan, which is responsible for its gelling and thickening properties.
Raw Irish Moss is rinsed and soaked for 24 hours causing it to expand to three times its original size. Blending it up with water or nut milk creates a thick liquid, ready to impart its unique gelling properties to any recipe that may benefit from extra body or a smoother texture. Fresh, raw Irish Moss is harvested in the seas of the South Pacific, and is a truly wild food.
Preparation of Fresh, Raw Irish Moss
- Rinse fresh, raw Irish Moss under cold, pure, running water to remove all traces of sand and salt. Not cleaning the Irish Moss properly may lead to a slight 'seaweed' taste in recipes.
- Soak fresh, raw Irish Moss in an airtight container, completely covered with water.
- Leave soaking for 24 hours before using. Once a batch of Irish Moss is soaked, it will keep in the refrigerator for several days. Do not rinse or change the water during this time, as this may wash away some of the carrageenan that is activated through the soaking process. In general, 1 ounce of fresh raw Irish Moss will gel 1 cup of liquid after soaking.
- Over-soaked Irish Moss will have a very transparent look, and will be much larger in size. The gelling effect will still work, but in this case, you may need to almost double the amounts called for in recipes.
(use organic ingredients where possible)
- 2 cups raw, cashews, or other nut
- 3 cups of pure spring water
- 1 cup irish moss, soaked and drained
- 1 cup coconut nectar
- 1 whole vanilla bean, cut into small pieces
- 3 pinches himalayan crystal salt
- 1 cup coconut oil
- Blend cashews and water to a milk using a blender or food processor.
- Strain with a nut milk bag and reserve pulp for another recipe.
- Blend 1 cup of cashew milk with the Irish Moss until completely smooth.
- Add all other ingredients in order, slowly adding the coconut oil last.
- Pour into a freezer-safe container and freeze overnight.
- When ready, scoop and enjoy with fresh fruits or raw chocolate sauce.