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)Directionsa) 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
servingsIngredients
⚫ 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 waterDirections:a) Add ingredients in blender.b) Blend until smooth. To remove pulp strain through cheeseclothc) 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 WaterDirections:a) Make Sea Moss Gelb) Mix lemon juice and Sea Moss waterc) Add Sea Moss Geld) Add honey simple syrupe) Mix well and enjoy!
Strawberry Banana Ice Cream
Servings: 4 cupsIngredients:
⚫ 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, squeezedDirections: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 nectarDirections: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 waterDirections: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.