Sea moss, the algae that purifies the body

Sea moss, the algae that purifies the body

In Italy it is still unknown, but Sea Moss is a precious red algae with innumerable properties, organic and above all very versatile. It can be used to make jellies, thicken smoothies, mousses and creams, for detoxifying herbal teas or it can be eaten in pieces in salads and soups.

Many in America use it after the famous Kim Kardashian revealed that she used Sea Moss in her diet, but this time it is not a trendy food and that’s it. Sea Moss has many nutritional benefits.

Not only is it a natural and safer thickener than agar agar, but it has many vitamins and minerals.


This seaweed of Irish origins also called “Foam of Ireland” in fact contains potassium, calcium, iodine, iron and all 4 fat-soluble vitamins, D, E, K and A. It also has a high gelling power and is sugar-free but high in fiber.
After rinsing it well, it should be kept in the water overnight to hydrate it with lemon juice or without anything, in plenty of water, if we want to use it in salads or soups.
Or for preparations such as smoothies, cheesecakes and sweet creams you can follow the gel recipe , to keep in the fridge and use as a thickener.
It can be kept for 2-3 weeks.
A generous teaspoon in your smoothie or even just plant milk will make it super creamy and fluffy.


  • A cup of Sea Moss.
  • About one and a half liters of low mineral content water
  • A glass jar with lid for storage in the fridge.
  • Take the Sea Moss, rinse it under water and soak it for 1-15 minutes in plenty of water. It is used to eliminate sand residues and impurities. Repeat this a couple of more times. Squeeze the Sea Moss well with your hands and transfer it to a stainless steel pot: cover it with an abundant liter and a half of water, preferably low in mineral content. Bring to a boil over medium-low heat, cover with a lid and boil for about 12-15 minutes. Allow to cool and blend the mixture with an immersion blender. Repeat the operation until the mixture is smooth and homogeneous. Pour it into a glass jar, let it cool completely and transfer it to the fridge after closing it. Use one teaspoon to one tablespoon as a gelling agent.


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