Sunkissed Seamoss

Chondrus Crispus (Purple Seamoss)

You can easily create a gel and add it to smoothies, soups, and other recipes for a consistent supply of nutrients. This versatile addition is perfect for enhancing your favorite dishes and seamlessly fits into your daily routine, making it simple to boost your nutritional intake.

Chondrus Crispus Sea Moss Gel

• 1oz Chondrus Crispus
• 850ml Spring Water
• Glass Bowl
• Saucepan

1. Weigh out your Chondrus Crispus and clean out any shells, small crustaceans, or molluscs. Place it into a sieve and wash it thoroughly under running water to ensure all sea sand and debris are removed.
2. Be sure to clean it THOROUGHLY 3 to 4 times until the water runs clear.
3. Soak your freshly cleaned Irish sea moss in a fresh bowl of filtered or spring water ONLY. Soak overnight.
4. Place the entire contents into a pot and bring to a gentle boil for about 30-45 minutes, or until nice and tender, falling apart. Remove from heat and allow it to cool for 5 minutes.
5. Add your cooled Irish Sea Moss with its water to a high-speed blender and blend until completely smooth to create your Chondrus Crispus sea moss gel. Pour into a mason jar and place in the refrigerator. Keeps for 2-3 weeks.

Chondrus Crispus Cough and Cold Syrup

• 1200 ml Water
• 50 g Dried Carrageen (Mastocarpus stellatus or Chondrus crispus)
• 2 tsp Turmeric Powder
• 2.5 cm Chunk of Root Ginger (chopped)
• 2 tsp Black Peppercorns
• Honey to taste

1. Place the carrageen seaweed in a suitably sized saucepan and leave to soak for 15 minutes.
2. Add the other ingredients, except the honey, and bring to a boil.
3. Lower the heat and simmer for 15 minutes. The seaweed will break down into smaller pieces, resulting in a thick, syrup-like liquid.
4. Sieve the mixture and set the syrup aside to cool.
5. Heat as needed, adding honey to taste. Keep the remainder in the fridge, covered, for up to a week.

Somethings are worth closing your eyes to drink; think of the sea, get cosy, and sip slowly.