BLUEBERRY FRUIT LEATHER

Ingredients:

4 cups fresh blueberries 2 tbsp chia seeds, ground 1 tsp cinnamon 1 tsp liquid stevia (or to taste) 1 tsp lemon juice 1 tbsp vanilla extract 1/2 cup Irish Moss gel

Method:

In a spice grinder, grind the chia seeds into powder. In a high powered blender, combine all the ingredients until smooth. Set aside for 10 minutes to allow the chia seeds to thicken the puree. Spread the mixture very thinly for the dehydrator or a very low oven and dry for about 16 hours, flipping the wrap over half way through. Cut to your liking, rolling with waxed paper as shown. Keep in the fridge for up to 3 months.

VEGAN BROTH WITH ‘COLLAGEN’

ALTERNATIVE

Recent reports sug-gest that it’s not only wear & tear that causes loss of carti-lage in joints, but a deficiency in the body’s production of collagen. One of the most effective ways to get collagen into the body is to drink

bone broth made from the bones (especially the feet) of the animal. For vegetarian & vegans, Irish Moss and other jelly-producing seaweeds are a good alternative. To rebuild cartilage one must get fatty acids, alkalizing foods, magnesium and Vitamin K - all nutrients present in seaweed. So next time you make vegetarian or vegan stock, add some Irish Moss gel (see over) to the mix...roughly half a cup of gel per 2 cups of liquid.

IRISH MOSS is not actually a "moss" but a type of red seaweed. Known for its healing properties, it has been used for centuries in Ireland and the Atlantic in soup broths to fortify and strengthen malnourished individuals.

Irish Moss is consumed in a differ-ent way to the other commonly available seaweeds, because it gets very mucilaginous when soaked in water,

Although it is traditionally simmered and consumed as a liquid broth, modern-day recipes often make a raw blended gel which is then added to various foods and drinks as a nutritious thickening agent. It is frequently used as a vegan sub-stitute for gelatin as it provides a similar consistency. The strong aroma of ocean that comes out of

the package will turn into a barely detectable flavour after soaking & rinsing; the colour too will lighten and if the little red stems are removed, you get a nice cream jelly.

Irish Moss contains many beneficial vitamins and trace minerals such as sulphur, iodine, iron, calcium, sele-nium, magnesium, potassium and folate. Traditionally it has been used as a respiratory tonic to relieve conges-tion, coughs & sore throat; to treat skin conditions & gen-erally nourish the skin; to strengthen connective tissues & cartilage & reduce inflammation of the joints; and it is soothing to the digestive tract, lubricating the mucus membranes while mildly laxative.

TRADITIONAL COUGH & CHEST REMEDY

Kelli’s Cough Syrup (kelliohalloran.com)

Ingredients:

1 handful of Irish Moss (15g) 400ml water 2 tbsp fresh thyme or 1 tsp dried thyme 2 tbsp manuka honey freshly squeezed lemon juice

Method:

Soak the Irish Moss in cold water for 15 minutes before use. Meanwhile, make a strong thyme tea; add the dried thyme to 100ml of the water, cover and infuse for 10 minutes. If using fresh thyme, place water and leaves in a pot, cover and simmer gently for 15 minutes. Drain the Irish Moss and rinse several times with cold water. Transfer the seaweed & the remaining water to a pot and simmer gently for 10 minutes or until a syrupy consistency develops. Add the thyme tea to the pot, strain and add honey and lemon to taste. It should have a syrupy consistency that will thicken further as it cools. Pour into sterilised bottles and store in the fridge.

Directions:

Take a generous spoonful 4-6 times a day when needed.

ABOUT PACIFIC HARVEST

Pacific Harvest, recipient of the Cuisine and Matua Valley Wines Innovation & Excellence Award, is a New Zealand manufacturer of fine sea vegetable products.

Sea Vegetable Recipes

IRISH MOSS

PACIFIC HARVEST

9 Tait Place, Unit C1, Albany, Auckland 0752, NZ

Ph: (09) 414-7600 Fax: (09) 41407601

EMAIL info@pacificharvest.co.nz

www.pacificharvest.co.nz

IRISH BLANCMANGE

A traditional Irish pudding

Ingredients:

15g dried Irish Moss seaweed 2 cups of full fat milk (or dairy alternative: almond, soy or coconut) lemon rind 3 tbsp caster sugar (or alternatives like honey, stevia) 3 drops vanilla extract 1 large egg

Method:

Soak the Irish Moss in warm water for 10 to 15 minutes and rinse thoroughly several times. Discard the water and place the Irish Moss, milk, lemon rind and vanilla in a saucepan. Bring to boil and simmer over the lowest pos-sible heat for 20 to 25 minutes. As the mixture simmers it will slowly and visibly begin to thicken.

Meanwhile separate the egg and, in a bowl, beat the yolk and sweetener together until pale in colour. Pour the milk and Irish Moss through a sieve onto the sugar and egg mixture, pushing the almost melted jelly through as much as possible. Continue heating to ensure that both mix-tures are evenly mixed and cooked together. Set aside to cool a bit. Beat the egg white until stiff and gradually fold into the Irish Moss mixture. Place in the refrigerator to set. If you wish to use a mould to set this recipe, wet it first so that the pudding will be easily released.

Serve chilled, garnished with stewed fruits, spices like cinnamon or nutmeg or even a tsp of your favourite li-queur. Alternatively, a topping of whipped cream mixed with honey & a little whiskey is delicious.

Serves 4

IRISH MOSS GEL FOR RAW APPLICATIONS

Ingredients:

1 small handful whole leaf dried Irish Moss (~ 12-15g) tepid water for soaking 3/4 cup (180ml) of cold water

Method:

Examine the dried Irish Moss and remove any debris. Rinse the plant several times and then cover with tepid water and let it soak 2-4 hours or overnight. The sea-weed will double in size and

lighten in colour. Rinse the reconstituted seaweed many times with cold water; this will remove any remaining debris and reduce the strong flavour. If desired, chop the little red stems off, this will further reduce colour & flavour. Chop the Irish Moss, measure 1 cup and transfer to a high powered blender with the 3/4 cup of cold water. Blend on medium speed until the mixture has turned into a very smooth gel. Refrigerated, it will keep for about 1 week.

Yield: 1/2 cup of gel will set 1 cup of liquid.

RAW CHOCOLATE EXPRESSO PUDDING

Ingredients:

1/2 cup Irish Moss gel 1 tbsp maple syrup * 1-2 tsp vanilla extract 2 tsp instant espresso powder 2 tbsp unsweetened cacao powder * 1 cup coconut milk 2 tbsp warmed coconut oil

* the amounts of maple syrup and

cocoa powder can be increased for a

sweeter and more chocolatey pudding.

Method:

In a blender, combine the all the ingredients blending for 1 or 2 minutes until very smooth.

Chill before serving. Garnish with Cacao nibs. Serves 2

“ALMOST NOTHING BUT BROCCOLI” SOUP

by Meghan Telpner

Ingredients:

2 heads or about 5-6 cups of broccoli, florets and stem coarsely chopped 3 cups of hot water

1/2 cup cashews

1-2 tbsp Irish Moss gel

Kelp Salt to taste

drizzle of olive oil

chopped fennel

Method:

Steam broccoli in vegeta-ble steamer until bright green and slightly soft (but not mushy) Transfer to food processor or high powered blender and process together with hot water, cashews, and Irish Moss. Add more water as needed until desired thickness is achieved. Add Kelp Salt to taste. Drizzle with olive oil and chopped fennel and serve warm.

Serves 6

IRISH MOSS: SUBLIME SMOOTHIE SECRET

Add Irish Moss paste to smoothies & juices for a health boost that’s virtually tasteless! RATIO: 1/4 cup Irish Moss gel per cup of liquid