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Raw Irish Moss Gel – Culinary Applications

Irish Moss is a versatile ingredient that can add texture & nutrition to a variety of dishes

Many of the simmered applications relate best to desserts, soups/broths & sauces where other ingredients need cooking anyway. But there's a new generation of foodies that are totally committed to natural, raw & unaldurated foods that have developed a treasure trove of new applications for this fantastic seaweed.

Irish moss can be used any time you want something smooth, thick or creamy without having to use heat. Once you have made the gel/paste with the Irish Moss, it can be stored in the fridge for 2-3 weeks or frozen in ready to use containers.

There are many applications for the gel. Quantity of gel will vary with its consistency and the ingredients in the recipe. It’s a bit of trial & error but we hope the guidelines below may help:

TO GIVE A CREAMY TEXTURE TO DRINKS:
Whether you are working with smoothies, nut milks or juices, you can adjust the quantity of gel to achieve the perfect texture. Guideline: add ½ tsp of gel/cup of liquid, and blend. One advantage is that it makes it easier to chew the drink and activate the digestive enzymes and give a feeling of fullness while adding so few calories!

TO HARMONISE & THICKEN SAUCES:
Add ½-1 tsp of gel/cup of liquid, and blend.

TO REPLACE FAT IN SALADS DRESSINGS:
Replace the fat (oil, coconut butter or dairy cream cheese) by the equivalent amount of gel.

TO GIVE ALIGHT FLUFFY TEXTURE TO FROSTINGS, DIPS, NUT CHEESES & DESSERTS:
Cut back on the nuts, process all your ingredients and add the equivalent amount of gel to what you cut back at the very end. See Raw pudding

TO FIRM UP RAW CHEESECAKES & FRUIT LEATHERS:
Replace some of the coconut oil, cacao butter or nut cream by Irish Moss gel; the result will be lower calories and keep its texture better outside the fridge. It will take a few hours to firm up in the fridge. See Blueberry Fruit Leather

TO REPLACE EGGS IN VEGAN BAKING:
Irish Moss gel can also be used in raw vegan baking to replace eggs and other ingredients to give a bread-like texture & appearance. Check these innovative recipes by Amie-Sue at nouveauraw.com: Raw honey-oat breadBagel, French garden bread and Apple spiced doughnuts

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