Is Your Sea Moss Gel Lumpy?


Sea moss is the seaweed that keeps on giving. Rich with minerals, sea moss helps to increase the nutritional value of whatever recipe you put it in. Before you can incorporate this nutritive into your recipes first it has to be processed into gel form.

Preparation

So you go through the whole soaking and cleaning process. You place it in your blender with enough water and blend but it doesn't come out smooth. Within the gel there are many clumps of sea moss. You blend again thinking you may not have given it enough blending time however the clumps still remain.

So What's Wrong?

Well, there is some good news and not so good news. The good news is there is nothing wrong with your sea moss and you are not processing it wrong. However, the bad news is people fail to realize that all blenders are not made equally. Disappointing as it may sound it is important to use a high speed blender if you are using the raw method to making your gel. Not any and every blender will do when processing the gel with this method. The raw method means the gel is made without cooking or any added heat. Just soaking, rinsing and blending. If you want a step by step instruction on how to prepare your sea moss gel click on Top 10 Reasons to Consume Sea Moss Regularly or check out the video here. Blenders such as a Blendtec or Vitamix are great options for this technique.

Click on the images below to purchase your blender.

Without a high speed blender you can expect to have some unblended sea moss. In the case you do not have a high speed blender, we recommend using the heat/ cooked method. This method ensures that the sea moss is soft enough to blend leaving no traces of clumps and lumps.

Click Here to Purchase Your Sea Moss

You can now download over 70 Caribbean inspired plant based recipes to help you get started on your journey with our Plant Based Family Recipes e-book. In it you will find recipes from main meals to sides, smoothies to juices, sauces, dips, and much more.


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South Florida, United States

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