Sea Moss is a versatile food that can be added to your salads, smoothies, soups, stews, and desserts.
Caribgem Garden Sea Moss Salad
- 90 g CaribGem sea moss (fresh hydrated)
- 15 ml Lemon juice
- 45 ml water
- 40 g Romaine lettuce
- 60 g Tomato
- 60 g Avocado
- 2 oz Pumpkin seed
- 45 ml Olive oil
- 15 ml White wine vinegar
- Salt to taste
- Black pepper to taste (ground)
Preparation
- Wash sea moss, then soak in water overnight to rehydrate.
- Wash and dry romaine leaves. Break into bite size pieces.
- Soak the hydrated sea moss in lemon juice and water for five minutes.
- Cut avocado into bite size squares and cut tomato into julienne.
- For the dressing mix white wine vinegar, salt, and pepper in a bowl, then slowly whisk in the olive oil.
- Place all ingredients in a mixing bowl and gently toss with vinaigrette, sprinkle with pumpkin seeds, and serve.
Sea Moss Banana Strawberry Smoothie Recipe
- 3-4 Tablespoons of CaribGem Sea Moss Gel
- 6 Tablespoons of Almond milk
- 4 Tablespoons Fresh cane juice
- 1 Banana
- 3 oz Strawberries
- ¼ Teaspoon Nutmeg (ground)
- ½ Teaspoon Cinnamon (ground)
- ½ Cup of ice
- 1 Teaspoon Vanilla Extract
Preparation
- Put all ingredients in blender and blend for two minutes or until smooth and creamy.
Sea Moss Butternut Squash Soup
Ingredients:
- 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.
Preparation:
- 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
Ingredients:
- 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
- 2 eggs
- 1 teaspoon vanilla extract
Preparation:
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).
Watermelon Ginger Sea Moss Smoothie
Ingredients:
- 3 Tablespoon of CaribGem Sea Moss Gel
- 114 ml Fresh cane juice
- 400 g watermelon
- 1 Teaspoon grated ginger
- ¼ Cup of ice
- ½ Teaspoon Vanilla Extract
Preparation:
Put all ingredients in blender and blend for two minutes or until smooth.
CaribGem Tossed Vegetable Salad
Ingredients:
- 40 g Avocado
- 60 g Cucumber
- 90 g Sea moss (hydrated)
- 60 g Carrot
- 60 g Tomato
- 60 g Red bell pepper
- 20 g Sunflower seeds
- 45 ml Olive oil
- 15 ml White wine vinegar
- Salt to taste
- 15 g Pesto
- Black pepper to taste (ground)
Preparation:
Wash sea moss, then soak in water overnight to rehydrate.
Wash and cut all vegetables into large dice pieces.
Soak the hydrated sea moss in lemon juice and water for five minutes, then break the sea moss into smaller pieces.
For the dressing mix white wine vinegar, pesto, salt, and pepper in a bowl, then slowly whisk in the olive oil until it emulsifies.
Place all ingredients in a mixing bowl and gently toss with the pesto vinaigrette, sprinkle with sunflower seeds, and serve.