Put all ingredients in blender and blend for two minutes or until smooth and creamy.
Sea Moss Butternut Squash Soup
400 g Butternut Squash, peeled, and diced
200 g CaribGem sea moss gel
75 g Onions
40 g Leek (white part only)
20 g Celery
1 clove Garlic, purée
30 g Butter
750 ml Vegetable Stock
Salt, white pepper and nutmeg to taste
Spice bag: Thyme, bay leaf, parsley stems and crushed white peppercorns.
Sweat the onions, leeks, and celery in butter until soft.
Add the squash and garlic, continue sweating.
Add the vegetable stock and spice bag.
Bring to a boil, reduce heat and simmer.
Remove spice bag add sea moss gel and purée in a blender until smooth, and seasoning with salt and pepper.
Sea Moss Banana Bread
4 tablespoon sea moss gel
2 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 ¼ cup mashed ripe bananas
½ cup unsalted butter
1 teaspoon vanilla extract
Preheat oven 350 degrees F.
Combine flour baking powder, baking soda, salt in a bowl. In a Separate bowl cream the sugar and butter, then mix in the vanilla extract, eggs, mashed banana, and sea moss gel. Stir the wet mixture with the dry mixture in a batter. Pour batter in a prepared baking tin and bake until a toothpick comes out clean when insert in the banana bread (about one hour baking time).