So you’ve got a fresh batch of Sea Moss and you want to know how to get the most out of it. Preparing Sea Moss is as simple as washing it, soaking it, and then blending it.
Some people prefer to go about the process a little different to me, and that’s OK. This process isn’t what everyone has time for.
How do I Prepare my Sea Moss?
I like to make sure that I’m doing everything I can to keep the full power of this amazing seaweed intact with how I prepare it. Depending upon which type you have, and how much you normally consume, you will find the dry product weight you use will vary. Ours is typically between 10% and 20% moisture content.
If you are sourcing through a Seller who has a higher moisture content, keep in mind that it takes a lot less of the drier version to make the same batch when compared to the wetter version.
This is all to do with the moisture content it has before soaking. It’s a bit like blowing up 2 balloons of the same type, but one has already been blown up part way.
The balloon that is completely empty will expand a lot more because there’s more air that can be blown into it. The other one that is already partially blown up will only take a little more before it is at full size.
The moisture content of the Sea Moss has a similar relationship to the balloons in this illustration. The one with a moisture content of 10% can still absorb as much as 90% more potential moisture. The one with a moisture content of 35% can only take on 65% more potential moisture.
This is a big difference! So you may feel like you’re not getting as much bang for your buck when you look at it in the packet, but the lower moisture content is a concentrated version as it has been naturally dehydrated in the sun that little bit more.
So there’s really more Sea Moss to the packet compared to the one with a higher moisture content when you look at these as equivalent weights (for example, say they are both 125g, or 4.4oz packs). But, the choice is yours at the end of the day, and you need to be happy with what you have got.
Choosing the right kind of seaweed is something we want you to be able to do with confidence. Take some time to learn about Sea Moss uses, cultivation and harvesting, and what goes on behind the scenes in the industry.
The better informed you are, the better the choices you can make for your health, your family’s health, and the planet.
Step 1 – Washing Your Sea Moss
This may seem like a bit over the top, but your seaweed grew in the ocean and it’s naturally going to be high in moisture content when freshly harvested in its natural state.
When you wash seaweed that has been dried it will typically soak up some of the water it is being washed in. The lower the moisture content at the time of washing, the higher the volume of water it is likely to absorb. It’s a bit like a sponge.
Choose water that is filtered if you can. If not, bottled water may be your next best option. You want to do this to avoid soaking up chemicals that are likely to be in your tap water if you can.
Make sure you get as much of the sand, salt, and other impurities off your Sea Moss as you can in this first wash. I normally agitate the seaweed in the water aggressively during the first 3 to 5 minutes. With how dry our Sea Moss is I can be quite rough without worrying about it breaking or quickly turning into mush.
Change the water and rinse your sea moss before moving on to the next step.
Step 2 – Soaking Your Sea Moss
I prefer to soak mine rather than cook it. Raw foods have better energetic properties which can be seen under Kirlian Photography. This kind of energy is a beautiful thing!
Cooking pretty much kills off any of this sacred energy it has. I soak mine for between 24 and 48 hours.
When soaking, make sure the water is as pure as possible. Like the water for washing in step 1, this is important. In fact, when it comes to preparing sea moss it is critical in my opinion.
Imagine letting your food soak in chemical loaded water you don’t want to drink for 2 days. Yuck!
I prefer to use filtered alkaline water. That alkaline goodness goes a long way to living a healthy life, and it give me a better gelling.
Another thing I do is use crystals in the water to help energize the Sea Moss. My soaking bowl is made of glass and on the outside of it I have words of positive affirmation. These are powerful too.
Check out the work done by Doctor Masaru Emoto to see why this matters.
Now, 2 days may seem like a long time to wait when preparing your Sea Moss. But, be patient. Nothing good comes from rushing.
Make sure your seaweed is completely submerged during this time. If needed, place a small plate, like a saucer, over it and top the water up. There’s no need to stir or change the water during this time. Just let it wake up on its own terms.
Step 3 – Blending Your Sea Moss
Take your Sea Moss out of the water it has been soaking in. I prefer to place the soaked seaweed in a sieve and giving it a final rinse in clean filtered water before putting it in the blender.
This helps to get rid of anything that might be on the surface that has since become removable as the it has softened with the soaking.
When blending, don’t add too much water in the first instance. You may need to press the ‘blend’ or ‘power’ button a few times during this stage. Add water as you go, bit by bit, until you get the thickness (viscosity) that you want.
Make sure you scrape down the walls of your blender between bursts to get the smoothest gel.
Each time that you make a batch you will figure out how much water you want to add. It is something of an art form. The less water you add the thicker and more jelly-like the mix will be. This will also thicken up when refrigerated.
Step 4 – Storing Your Sea Moss
Make sure that you use a clean jar that is suitable for foods. If it has not been thoroughly cleaned your Sea Moss gel will turn and go bad much quicker than if the jar were clean.
I like to pour a jug of boiling hot water into mine while they sit in the sink and then let them site there to cool. The lid will need to be clean too, and effective at sealing the jar.
Your Sea Moss gel will keep in the fridge for between 2 to 4 weeks generally. I have had batches that last longer. Normally I will consume and use a 500ml (0.13 Gal) jar in 7 to 10 days. I have friends who consume a lot more in that time. Again, you’ll find what works best for you.
Preparing Sea Moss is so much easier than many people think it is. Making your own gel and using it opens up a whole new world of options that I’m sure you’ll find exciting. Let us know how you prepare your Sea Moss, and what you have used it for in the comments below.
Last Updated on 2 months by D&C Editorial Team