Here’s another raw food secret weapon ingredient that was featured in one of Kate Magic‘s recipes a few weeks ago (her Lemon Deelite – pictured left). Irish moss is used in many (many!) raw food desserts because when properly prepared, it acts as an amazing thickener.
Think: Thick cheeses. YES. Thick jellies. YES. Tiramisu that’s like… Tiramisu. YES.
IMPORTANT: THERE ARE TWO TYPES OF IRISH MOSS
- The flakes — These have been dried and processed down. You still will need to rinse and soak, and it will still work fine. Some people prefer flakes, while others prefer the more traditional “mossy” Irish Moss.
- The “mossy” Irish moss — This is the more traditional look that looks like a little tree branch from the water. This is the kind we’ve written about below.
HOW TO MAKE THE MAGIC
To prepare Irish moss, thoroughly rinse it under cold running water (preferably filtered and NOT fluoridated) to remove any remaining hints of sand or other sea vegetables. Do this until the water runs clean. Really, really clean. (If you don’t, you might end up with a dessert that tastes like seaweed. Trust me on this one!)
Next soak it in cold water for 24 hours. Use a bigger bowl than you think you need – Irish moss expands! You will see that it loses its color over time.
You may want to cut it into smaller pieces before putting it in your blender as the lengthier pieces can wrap around the base of your blade and may cause damage to your trusty VitaMix, Blendtec, or other fabulous machine. Now, simply blend thoroughly! When you find recipes that call for Irish moss, they are generally given in liquid amounts – the finished product – and not their original state.
When you see what Irish moss looks like, don’t let it scare you away from trying it in your desserts. It looks like sea veggies, really, but Irish moss is more or less tasteless. This neutrality in combination with its uber-cool thickening properties are what make it so PERFECT for recipes like the Lemon Deelite.
MAY PROTECT AGAINST
Aging of the skin
WHERE TO BUY
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