July 28, 2010
I'm still experimenting with Irish moss and while it can be a bit tricky, the textures you can achieve are astounding, and definitely worth looking into.
2 cups strawberries, halved
1 1/2 cups coconut water (or filtered water)
1/2 cup *Irish moss paste (optional - see below)
1/2 cup ground white chia seeds
3 drops Medicine Flower Strawberry Extract (optional)
pinch vanilla bean powder or 2 drops M Vanilla Extract
1 - 2 Tbsp grade B maple syrup (or your favorite sweetener)
pinch of sea salt
2 Tbsp melted cacao butter
1 tsp melted coconut oil
3/4 Tbsp psyllium husk powder (or 2T ground chia seeds)
Blend strawberries and water and pour mixture through a sieve. Transfer strained strawberries back to blender. Add Irish moss, chia, extracts, agave, and salt and blend until creamy.
Shave cacao butter and melt with coconut oil in dehydrator or place over a bowl of hot water.
Add melted ingredients and pysllium to custard mixture and blend well. It should start to get pretty thick, but stay creamy. You will have to adjust this here to your liking. If too thick, add more water, if not thick enough, add more psyllium in small amounts and test. Mixture will thicken some in
refrigerator too. Chill for several hours or overnight for best results.
Prep Tip: *Irish Moss Paste - Soak handful of moss in water in refrigerator 6 - 12 hours, rinse and replace water twice.
Rinse. Chop 1 cup of moss in small pieces. (Put any extra moss back into fresh water and refrigerate up to 2 weeks - change water daily)
Blend 1 cup soaked and chopped Irish moss with 2 cups water. Blend well, and frequently scrape sides of blender. Make sure there are no small pieces... be patient. Refrigerate remaining paste for up to 10 days. (Works great on skin as a mask too!)
*Note: Mention Rawfully Tempting and Medicine Flower will include a Special Bonus Sample with your order.
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