Preparing Irish Sea Moss correctly is an important process to follow so you get the most out of your sea moss. The best way to do this is to wash your sea moss thoroughly in filtered water before soaking it. Once you’ve made sure that all of the salt, sand and other impurities are washed off it is time to prepare for soaking.

Preparing Irish Sea Moss; to Soak or to Cook?

Cooking your sea moss will change the chemical and energetic structure it has. This is a lot like cooking any other fruits or vegetables. As you can see from the image below, the energy emitted by the fruits and vegetables before they were cooked is radiant. Afterwards, not so much.

So my advice to you is to avoid cooking your sea moss of you can. Many of the beneficial nutrientes will be lost when you cook your sea moss. As you can see in the Kirlian photographs above, cooked foods loose the energetic life force. Treat it with more love and respect than cooking it.

Be patient when soaking it and you’ll benefit from the power that it will bring to you. I prefer to soak my sea moss in filtered, alkalized water with clear quartz, citrine, and amethyst. These crystals help to charge the sea moss with energies associated with healing and abundance.

When soaking your sea moss, it can be more effective to use a large enough bowl and to place a small plate or saucer over it to keep the sea moss submerged. It’s going to naturally swell up and push above the water level as it re-hydrates.

Making Sea Moss Gel

As you have focused on preparing your Irish Sea Moss before getting to the stage of making sea moss gel, this is going to be so much easier. The way I prefer to make my sea moss gel is to take the soaked sea moss out of the water and blend it.

Use only a small amount of the water it was soaking in (don’t blend your crystals – you think I’m kidding? I’ve seen this done), adding a little more water as you blend. Be sure to use a silicone spatula to wipe down the edges of the blender when it is switched off.

After the first blending you can get some chunks thrown to the top of the blender. Keep blending this for about 2 to 3 minutes for the creamiest texture you can get. The more water you add, the runnier the mix will be, and less likely to set into a gel form. After a few batches you’ll find what works best for you.

Keeping in mind that this may change with each batch a little as you are dealing with a natural product.

Preparing Irish Sea Moss for Storage

Once you have made your gel, keep this in a jar with a sealable lid, in the fridge. If it is left at room temperature it can begin to turn and smell funny within 2 to 3 days. Stored in the fridge it can last as long as 3 to 4 weeks.

Make sure you always use a clean spoon to serve the amount of sea moss gel you want. Avoid putting dirty cutlery or your fingers in the jar. I’ve seen people scoop the gel out with their fingers and wonder why it turns rancid within the week. There’s bacteria on your skin, and who knows what under your nails. You don’t want that swimming around in your lovely sea moss gel.

Using your Sea Moss Gel

This is a simple as adding a spoon full to your favorite foods or drinks. I’ve found that I’m adding sea moss to more and more of my meals. It started out with smoothies and raw cakes, where now I’ll stir it through anything I can to get the goodness it brings.

I’ve also been using a slightly smaller species of sea moss to make into salads and add as a whole vegetable. This is a recently new method for me and it is proving to be very enjoyable. Dressing the sea moss salad with a light combination of sesame oil and sweet soy sauce is getting almost addictive.

Storing your Dried Sea Moss

With the dried sea moss, keep this in a place where it won’t be exposed to moisture. If you have a sealable tub or zip lock bag these are great. Keeping it in the fridge will also reduce the exposure to moisture, particularly in humid climates. Getting the most out of your sea moss is important to us, and we want to help you make sure you have all you need for preparing your Irish Sea Moss right off the bat.

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