Recipes

Watermelon slushy with sea moss


Watermelon Slushier
2 cups seedless watermelon (Make sure it is completely frozen!) 
1 cup strawberries, frozen 
1/4 cup original sea moss gel 
1 whole lime, juiced
2 lime wedges or wheels for garnishing (Optional)
1/4 cup water
2 Tablespoons light agave nectar 
10 fresh mint leaves 
mint for garnishing (Optional)

Directions

a) Add all of the ingredients into a high-powered blender and blend until extremely smooth!
b) Garnish with a lime wedge and a sprig of fresh mint!

Creamy Mango Moss Smoothie

Ingredients:
1/2 cup of vanilla Almond milk 
1/2 cups ice or water 
2 Cup frozen mangoes 
1 Small Frozen Banana
½ cup Greek yogurt
2 Tablespoon Original Sea Moss Gel
Sweeten to taste with Dates, 1/2 cup of Agave or 1/2 cup of Pure Maple Syrup (If desired) 

Directions:
a) Blend all ingredients together, until smooth and creamy.
b) Enjoy.

Pineapple Ginger Juice

Servings: 4 servings
Ingredients
4 cups pineapple chunks from one medium pineapple 
2 inches’ ginger root washed and roughly chopped 
1 lemon Juiced
1 cup ice 
2 Tablespoon Original Sea Moss Gel 
2 cups water 

Directions:

a) Add ingredients in blender.
b) Blend until smooth. To remove pulp strain through cheesecloth
c) Serve immediately.

Sea Moss Lemonade

Ingredients
5 Lemons 
4 Tablespoon Original Seamoss Gel 
3 Cup Water 
1 Cup Honey Simple Syrup 
1 Cup Sea Moss Water 

Directions:
a) Make Sea Moss Gel
b) Mix lemon juice and Sea Moss water
c) Add Sea Moss Gel
d) Add honey simple syrup
e) Mix well and enjoy!

Strawberry Banana Ice Cream

Servings: 4 cups
Ingredients:
5-6 very ripe burro bananas 
1 cup frozen strawberries 
¼ cup sea moss gel 
3 tablespoons agave nectar 
2 tablespoons Homemade Hemp Sea Moss Milk 
½ small key lime, squeezed 

Directions:
a) Chop your bananas and add to a large Ziploc bag. Freeze for about 4 hours (or overnight).
b) Once frozen add to an 8 cup food processor, along with frozen strawberries, sea moss gel, agave nectar, hemp milk, and key lime juice.
c) Blend until smooth.
d) Grab a glass container, and add your ice cream smoothing it out evenly.
e) You can either serve this as-is for soft-serve ice cream or cover it freeze for a minimum of 4 hours.
f) Once it's firmed up, slightly thaw for 2 to 5 minutes before serving.
g) Keep ice cream stored in freezer for up to 2 weeks.

Chocolate Cream

Ingredients:
1 cup Sea Moss GUM 
2 cups almond or any nut milk 
1/2 cup raw cacao or carob powder 
1 teaspoons vanilla extract or 1 vanilla bean 
1/4 teaspoons Himalayan Salt Crystals 
1 teaspoons vanilla extract 
1 cup agave nectar 

Directions:

a) Blend until smooth.
b) Pour into the pie crust and let firm up in the refrigerator for several hours.

Mashed Cauliflower

Makes 2-4 servings.
Ingredients:
2 1/4 cups chopped cauliflower 
¼ cup pine nuts 
1 Tablespoons white miso paste 
1 teaspoons onion powder 
1 teaspoons nutritional yeast 
¾ teaspoons Himalayan salt crystals 
¼ cup Original Sea Moss GEL 
1/3 cup water 

Directions:
a) Blend on high until creamy and warm.
b) Serve with Gravy.

Candied butternut squash

Yield: 6-8 servings
Ingredients
3 pounds’ butternut squash, peeled and cubed 
1 teaspoon pumpkin pie spice 
1/2 teaspoon cinnamon 
1 teaspoon vanilla extract 
2 tablespoons apple cider 
1/4 cup maple syrup or raw honey
1 Tablespoons of original sea moss gel 
1/4 cup dried cranberries (optional) 
1/4 cup chopped pecans (optional) 

Directions:
a) Preheat oven to 350 degrees.
b) Peel and cube squash, and place into a large bowl.
c) Add pumpkin pie spice, vanilla, apple cider, maple syrup, sea moss gel and oil.
d) Stir until fully combined.
e) Transfer to a large cast iron skillet or baking sheet.
f) Bake for 20 minutes, or until squash is tender.
g) Transfer to a serving bowl, and toss with cranberries and pecans if using.