Irish Moss is a food that I love to add to my raw desserts for its health giving benefits as well as it’s texture saving attributes. It is in many raw, vegan desserts and, for many, is a deal breaker when it comes to using it in a recipe. It is the raw, vegan version of gelatin and SOOO much healthier.

This algae comes dried, I buy it whole, and you rehydrate it by soaking it in water for 24 hours. After it rehydrates, it is indeed beautiful and has far reaching health benefits. I always rinse it very (did I say very), very well. The key, I have found is blending the Irish moss with a liquid before adding additional ingredients. The latin name for Irish moss is Chondrus Crispus and is a species of algae which grows abundantly along the costal rocks of the Atlantic both in Europe and in North America.

Irish moss is a superfood to me. It is mucilaginous and is comprised of the polysaccharide carrageean (55%), protein (10%), and minerals (15%). It also contains sulphur compounds (great for beautiful skin), iodine (radiation protection), bromine, beta-carotene, calcium, iron, magnesium, manganese, phosphorous, potassium, selenium, zinc, pectin, B and C vitamins.

The health benefits of irish moss are outstanding. I am amazed. When I look at Irish moss I see bronchial tubes and it is no wonder when I did research to see that it is beneficial for the respiratory system. Irish moss has a soothing effect on all the mucous membranes. It helps the pulmonary system absorb liquid and eliminate toxins from the body. It also eases heartburn and indigestion. It is said to absorb toxins from the bowel and draw radiation poison from the body. It is instrumental in weight loss because it increases the feeling of fullness and the raised metabolic functioning of the thyroid due to the high iodine content of the Irish moss. It is also a blood thinner and research claims that it can reduce high blood pressure and the reduce the risk of arteriosclerosis.

Irish moss is also fantastic for external skin care. It eases sunburns, eczema, rashes and counters premature aging. It is also great for pregnant women as it encourages a healthy production of amniotic fluid as well as breast feeding mothers who’s babies benefit from the nourishment Irish moss adds to the breast milk.

Here is a fun recipe for a version of creme carmel.


Raw Creme Carmel

1 ounce of Irish moss (weight)

1.5 cups Brazil nut milk or almond milk

Blend Irish moss with milk until smooth and creamy and all the Irish moss is broken down.

3/4 cup coconut nectar

6T liquid vanilla (real vanilla bean)

3/4 cup pine nuts, macadamia nuts or cashews (my favorite are the macadamia nuts)

pinch of salt

pinch of tumeric

6 Tablespoons yacon syrup (optional)

Blend all the above ingredients with the Irish moss mixture until the nuts have completely broken down and the mixture is smooth. Pour even amounts into 6 small flan molds and shill for a half an hour. Remove from the fridge and ease the creme carmel out of the mold using a spatula.

Serve with a tablespoon of coconut nectar or yacon syrup atop each serving.