I forgot to mention Jen in yesterday’s blog. She was my inspiration for my spicy balls!
When I was off doing my internship at Making Love In The Kitchen, I had the pleasure of being introduced to probably the most unattractive superfood there is – Irish Moss. This baby looks like snot, it smells like snot, it tastes a bit like snot. How is it not snot?
Irish Moss is a sea vegetable that acts as a thickening agent for soups, smoothies, pudding, and jams. I think it’s time we all say bye-bye to nasty whale blubber gelatin. A lot of food companies use the processed version known as carrageenan. Carrageenan is found in anything from lunch meats, to milk (including soy and nut milks), beer, and toothpaste. Let’s stick to the real thing shall we?
I shrieked a little when I first saw it, but once I found out about all the amazing things it can do for your body I was hooked.
- It’s jam packed with minerals, B-vitamins, and taurine
- It has superpowers for your thyroid (high in iodine)
- It’s raw
- Keeps you regular and aids in digestion
- Has antibacterial and antiviral properties. You can use it topically for eczema, sunburns, or rashes.
All you have to do is soak it for a couple minutes (since it’s from the sea, it’s full of sand and tiny rocks sometimes), rinse it, and simmer it on the stove for 10 minutes. Do a big batch because it will stay good in the fridge for at least a month.
It may be ugly, but you can make some pretty beautiful things out of it. Like this fancy raw key lime pie.
Raw Key Lime Pie
1/2 cup almonds
1/2 cup cashews
1/4 cup shredded unsweetened coconut
1/4 cup dates
– put everything in a food processor and processor until mixutre is sticky enough to hold together
– press mixture into pie pan
3/4 cup lime juice
3 small avocados
1/2 cup coconut oil, melted
1/2 cup raw agave syrup
1/3 cup irish moss
– put all ingredients in a blender and mix until smooth
– poor mixture into pie crust and refrigerate for 30 minutes to settle
– garnish with lime wedges and gogi berries