Irish Moss

[GlimR]

Has anyone used this ingredient? I recieved I Am Grateful for Christmas and they use it quite as bit. The recipes look awesome!!! I ordered some from Living Tree Community and am waiting for it to come. Any good sources for it or results???

*looking forward to lemon meringe pie with no avos*;)

[tvillemom]

WHAT is it??? A plant?? hhmmm sounds interesting.:cool:

[GlimR]

Hi Wendi~:)
It's a sea weed...used as a thickening agent~

[jacsam]

Irish Moss is an herb and I remember getting it to help strengthen teeth but wasn't successful in using it because if I remember right, it has a fishie taste or smell to it and it was my young daughter at the time, that was taking it or should I say NOT taking it.:D

[GlimR]

I found some great info...

Botanical: Chondrus crispus
Family: Gigartinaceae (carrageen) - Algae (algae)
Other common names: Pearl Moss, Carrageenan, Red Seaweed, Chondrus, Carrahan, Carragheen, Carrageenin


Another highly nutritious and remarkable gift from the sea, Irish Moss soothes mucous membranes and alleviates respiratory ailments, such as bronchitis, dry cough and other lung problems. Like many other bountiful nutrients from the ocean, Irish Moss is a wonderful tonic for maintaining youthful and clear skin and promoting a healthy glow. You may also find it helpful in a weight loss program.

History:
Irish Moss is a curly, red-purple to yellow-green, cartilaginous alga that appears at low tide on all the shores of the North Atlantic and comes from a genus of about fifteen species of marine algae. It is a perennial thallophyte with a height and spread from three to twelve inches and a disc-shaped holdfast. The plants are collected wild, growing on rocks and stones in pools and shallow saltwater and may be harvested by boat, using a rake (causing minimal damage to the holdfasts) and by hand from the submerged rocks. During the potato famine of the mid-nineteenth century, thousands of beleaguered Irish saved themselves from starvation by eating the humble, bushy seaweed known as Irish Moss. Like all gifts from the sea, Irish Moss is highly nutritive and carries all the positive qualities and rich elements that the oceans possess. One of its common names, Carrageen, is derived from a village in southeastern Ireland where the seaweed is plentiful. It is also found clinging to submerged rocks along the shorelines of Canada, New England, the British Isles and Europe as far south as Portugal. Irish immigrants who found it growing in Canada and on the New England shores were the first to harvest and use it in America, and thus Irish Moss has been an important edible seaweed on both sides of the Atlantic. The entire plant, which is dried and then soaked to swell back to its original bulk, with the liquid turning into a jelly, is used medicinally and for culinary purposes. It is commonly employed as a filler and stretcher of other foods and is eaten as is, or as a thickener for soups and stews. It also makes a tasty, white pudding with sugar. Irish Moss is a mucilaginous, sweet, salty herb that has a softening and soothing effect on tissues. Used commercially, it is included in cosmetics as an emollient or skin softener in creams and lotions, because of its moisture absorbing qualities, and as a rinse for dry hair. Irish Moss is a stabilizing agent for the food industry in dairy products, desserts, salad dressings and sauces. It is used in the pharmaceutical industry to stabilize cod liver oil and toothpaste, and has a wide variety of other commercial uses in the textile, leather, brewing, printing (as an ink) and paint industries. Irish Moss provides a high mucilage content, sulphur compounds, protein, iodine, bromine, beta-carotene, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, gel-forming polysaccharides (known as carragheenans), pectin, B-vitamins and vitamin C.

Beneficial Uses:
Irish Moss is a demulcent that has a soothing effect on virtually all the mucous membranes throughout the body. This sweet, salty, mucilaginous herb has a softening effect on tissues and helps many respiratory problems including bronchitis and pneumonia. It is especially effective for pulmonary (lung) complaints with its ability to absorb liquid and eliminate it from the body. As an expectorant, it relieves dry, unproductive coughs, and the high mucilage content alleviates catarrh (inflammation) of the nasal passages and eases sore throat.

With regard to good digestion, Irish Moss's demulcent properties soothe the mucous membranes of the digestive tract, and the high mucilage content helps to ease gastritis, dyspepsia, nausea, heartburn, indigestion and is also used to prevent vomiting.

Irish Moss is rich in iodine content, supplying the nutrient through the intestinal tract, and it is highly important in supporting good thyroid gland health and relieving the many problems associated with poor thyroid function and iodine deficiency (goiter, fatigue, inability to tolerate cold, slow heart rate, low metabolism, poor skin and hair condition, etc.).

Among the many qualities of Irish Moss, nutrition is one of them. It is an edible seaweed and a superior nutritive, and like all gifts from the sea, Irish Moss carries all the positive qualities and rich elements that the oceans produce and has been used as a healthy and nutritional food that can
help restore health in recovering invalids.

Irish Moss is a mild and effective laxative by aiding in the formation of the stool and providing fiber that increases fecal bulk. At the same time its demulcent properties soothe inflamed tissues of the intestinal tract, providing help for intestinal disorders. In addition, Irish Moss is said to absorb toxins from the bowel and draw radiation poison from the body.

Irish Moss is thought to help reduce the appetite by virtue of its ability to absorb moisture, increasing its volume and filling the intestinal tract with a mucilaginous, bulking-type material, increasing the feeling of "fullness" and also aiding in the elimination process of waste through the gastrointestinal tract. The escalated metabolic rate caused by improved thyroid function (resulting from Irish Moss's iodine content) helps to increase energy and burn fat and may be helpful in weight-loss regimens.

Because Irish Moss contains blood-thinning properties and is considered an anticoagulant, early research has claimed that Irish Moss may reduce high blood pressure and the risk of arteriosclerosis.

Irish Moss has shown antibacterial activity and may be useful for kidney and bladder infection, and it has also demonstrated antibacterial activity against Streptococcus mutans. There is promising research that claims Irish Moss possesses antiviral properties that may be effective against
influenza-B and mumps, among other viruses.

Used externally, Irish Moss is a wonderful emollient that softens and soothes the skin and other exposed tissue. It eases sunburn, chapped skin, dermatitis, eczema, psoriasis and rashes. It is
used to prevent premature ageing when used topically for smoothing wrinkles on the skin, and the herb promotes a bright, healthy glow.

Contraindications:
Irish Moss is considered an anticoagulant, and as such, should not be used by those who take prescription blood thinners (Coumadin, etc.). Irish Moss should be avoided by those suffering with Crohn's disease.

I found a lot of sources that carry the powdered plant but I want a more whole product...any ideas???

[lavendarJ]

Hi Wendi~:)
It's a sea weed...used as a thickening agent~


Hey you provided a wealth of information GlimR... I understand why this company that I have bought wraps from in the past uses it in their wraps... they are so pliable and hold up fairly well; I may try to get my hands on some iris moss in the future....

[GypsiAnsara]

Jamaicans make a great drink (I've always know it as "Irish Moss drink" - don't know if there's another name!) which is really thick and has nutmeg in it. DH and I would get it in NJ when we were visiting relatives, but I haven't had it in years. They always sold it at the Jamaican restaurants. I seem to remember them selling packages of the seaweed, too - don't know if that will help any of you get hold of it!

Cafe Gratitude sells packs of the Irish moss, but I haven't seen it at my local HFStores. I got their cookbook for christmas, too! It's pretty awesome. I have the teriyaki almonds in the dehydrator right now!

As almost all of their desserts call for this stuff, I'm going to have to get some. Don't really want to wait another week and a half til my scheduled trip to SF!!

[Glowin]

lavendarJ -

that sounds interesting using it in wraps, I'd like to try.
What else was in the wraps?

Do you have the name or info. for the company that sells those wraps? Would love to check out their website, if they have one, or somehow order it to try out. Thanks!

Glowin

[lavendarJ]

Glowin -

Here's the website:

http://www.sacredsymbiosis.com/symbioshop/index.php?l=product_list&c=1

I think all of their tortilla wraps have this in their ingredient listing. I have had them in the past and they are pretty pliable (hold up long enough to hold in your hand and eat like a burrito - mine always turn to mush instantly) I had them last year; though not all of the ingredients are raw technically (e.g. I saw n. yeast among a few other things listed).

[beppa66]

I ordered a bag from one lucky duck a while back, it was dried. But like you haven't used it yet because they really didn't provide instructions. I think I read once you were supposed to soak it and then drain it well because of the sand and grit...then you blend it up into a goo to thicken pies, puddings, etc. The lemon pie recipe form cafe grattitude had my eye.
LOL but chicken that I am - haven't fixed it yet. Great info GlimR!!!

[Glowin]

lavendarJ-

Thank you so much for the info. Looks great! :)

[lily]

You just soak it overnight then drain and use. There is something wrong with the quantities given in some of the Cafe Gratitude recipes though; I made the lemon meringue pie and although it looked amazing and taste divine it didn't set properly and collapsed when i cut it.

When I have time I'm going to try it again and see if I can get a correct quantity; if anyone else has else has already done so, I'd be interested to know. I love that cookbook but it's a shame there are some mistakes in it.

lily

[GlimR]

The thing is don't they give the measurements in ozs for the moss?? Does that mean blended liquid ozs. or dry???? Haven't gotten mine yet..will be here on the 10th~

[Rubyred]

I have the recipe book I Am Grateful also. It is one of my favorite recipe books. I have been to their restaurant and the food is incredible! But, the recipe book has its flaws. For one they don't tell you to soak the Irish moss first. I purchased the moss at the Cafe Gratitude restaurant and the clerk is the one who told me to make sure I soaked the moss first. Edited to add - the recipes call for a dry weight - not soaked. So, if a recipe calls for 1/2 ounce moss that is a dry weight, not soaked.

You need to soak the moss in lots of water before you use it in a recipe; it will really soak up the water. The first time I made the chocolate mousse it came out perfectly, but the second time I didn't let it soak as much, or I didn't blend it enough and so my mousse was runny. If you have prepared it properly it will be like a gelatin....

Another great recipe are their flax crackers, but, again the recipe calls for 2 1/2 cups of flax seeds, soaked for at least 8 hours, yet, the book doesn't state that means 2 1/2 cups of soaked flax (about 1 cup of seed and about 2 cups water). The first time I made these I soaked 2 1/2 cups of seed which makes 5-6 cups of seed which was a huge mess and way too much flax seed! It's a great book but some of the recipes need more detail.

[KarenJ]

I'm on my third try with the Lemon pie from Cafe Gratitude's book; I agree, I think there is a mistake. But the Hazelnut pie turned out great! The Irish Moss is a mystery to me. Every time I soak a piece, it's expansion is different. First time, it grew about 100 fold. Next time it didn't expand at all. I do not know if this determines anything in the use of it.

[Rubyred]

I'm on my third try with the Lemon pie from Cafe Gratitude's book; I agree, I think there is a mistake. But the Hazelnut pie turned out great! The Irish Moss is a mystery to me. Every time I soak a piece, it's expansion is different. First time, it grew about 100 fold. Next time it didn't expand at all. I do not know if this determines anything in the use of it.

Karen, are you keeping the moss in the refrigerator? That's another important point. My guess is if it doesn't expand it won't work right in a recipe, because it won't gel. Maybe if you cut it up it might be able to absorb the water?

Also, when I bought the moss from Cafe Gratitude they told me it wouldn't last that long, but I'm not sure if that's true. I ended up using it pretty quickly because of that, but I think next time I buy some (I get it in 3 ounces packages) I will soak and freeze what I don't use. I don't know how that will affect it though.

Anyone who has experience using moss is welcome to share their wisdom with us. :)

[GypsiAnsara]

I just got an email that the Cafe owners will be giving talks in SF next week... perfect opportunity to ask questions? I'm unable to make it, but here's the info for anyone in the area:

January 10th @ IRVING CAFE 10:30am
MORNING discussion about the lifestyle and benefits of a LIVE FOODS diet.

January 15th @ IRVING CAFE 6:30pm
EVENING discussion about the lifestyle and benefits of a LIVE FOODS diet.

These events are free to the public. Food is not included. Please feel free to come early and order food and drink to enjoy during the discussion. There is no need to RSVP. Please arrive on time for both events. If you have questions about this event, please email info@cafegratitude.com. Thank you!

[Rubyred]

I just got an email that the Cafe owners will be giving talks in SF next week... perfect opportunity to ask questions? I'm unable to make it, but here's the info for anyone in the area:

January 10th @ IRVING CAFE 10:30am
MORNING discussion about the lifestyle and benefits of a LIVE FOODS diet.

January 15th @ IRVING CAFE 6:30pm
EVENING discussion about the lifestyle and benefits of a LIVE FOODS diet.

These events are free to the public. Food is not included. Please feel free to come early and order food and drink to enjoy during the discussion. There is no need to RSVP. Please arrive on time for both events. If you have questions about this event, please email info@cafegratitude.com. Thank you!


Thanks GypsiAnsara, I'll try to make one of those.

[GlimR]

My moss arrived from Living Tree Community today...it looks great! There seems to be a lot of sand which would be a natural occurance and it needs to be rinsed well. I saw a lot of irish moss offered online that was chopped and very dry...this seems dried but pliable and in its natural state. Will soak tonight and make something tomorrow...probably the lemon meringe pie!!:D

[lily]

Good luck, make sure to tell us how you get on!

[raven]

i ordered some from Living Tree Community too and want to try the Cafe Gratitude recipes. David Jubb uses irish moss in his cafe and like to try and duplicate some of his drinks and desserts.

suzy

[lily]

when I used it I soaked more than I needed, portioned it out and put it into the deep freeze. I haven't tried to use the deep-frozen stuff yet so don't know whether it has kept OK or not, but this is just a thought if you've bought more than you need. It's amazing how it 'disappears' when you blend it in the Vita mix -- but you do need to do this high-speed blending; an ordinary blender or food processor won't do it.

[GypsiAnsara]

I sent a message to Cafe Gratitude to check out this thread and see if they had a response, and here's what I received:


Hi, This is Terces from Cafe Gratitude. Thanks for your comments and
enthusiasm about the recipes in I Am Grateful, and I apologize for any
lack of clarity in the use of Irish Moss, and will clear that up for you
now.

On page 151 in the book you will see a picture of what Irish Moss looks
like after soaking, please also see note on same page indicating it needs
to be rinsed and then soaked for 12 -24 hours prior to using in recipes.
It will swell up and become clear and rubbery when soaked. You want to use
the dry weight(after soaking) no liquid, for the recipes and we always set
up a little bit on the side to see if it is the correct amount before
doing a whole pie or dessert. THen if necessary, and sometimes it is
necessary (just one of the idiosyncrasies of Irish Moss - nature), add a
little more. It is very important that you blend it well adding liquid
until it is smooth and creamy and thick. It hardens as it cools.
Irish Moss, sand cured, is not the same as any powder or dry form, and
cannot be substituted. We do sell it on line at cafegratitude.com
I hope this clears it up and again thanks for taking on making these items
at home and for appreciating the recipes, I appreciate you.

Much Gratitude,

Terces Engelhart, Cafe Gratitude

[GlimR]

Thank you so much for asking and posting the response...that was my question...weight or cup ozs....before or after soaking!!! Really appreciate the answers!!:D I ordered 3 8 oz. pkgs....should last me a while~

[GlimR]

Alrighty then!!!!:eek: I have had this soaking since last night. I sure as heck hope this doesn't taste like it smells!!!

[Rubyred]

My moss arrived from Living Tree Community today...it looks great! There seems to be a lot of sand which would be a natural occurance and it needs to be rinsed well. I saw a lot of irish moss offered online that was chopped and very dry...this seems dried but pliable and in its natural state. Will soak tonight and make something tomorrow...probably the lemon meringe pie!!:D

I bought some from Cafe Gratitude yesterday and have it soaking right now. I'm taking pictures throughout the process, which I'll post once I'm finished.

Thank you GypsiAnsara for posting that letter from chef Terces Engelhart. I thought the weight was soaked, not dried.



when I used it I soaked more than I needed, portioned it out and put it into the deep freeze. I haven't tried to use the deep-frozen stuff yet so don't know whether it has kept OK or not, but this is just a thought if you've bought more than you need. It's amazing how it 'disappears' when you blend it in the Vita mix -- but you do need to do this high-speed blending; an ordinary blender or food processor won't do it.

Lily, can you let us know how the moss reacts to freezing? I bought 8 ounces dried and it's a lot of moss. I spoke to the chef at the Cafe and she said they take it and immediately put it in water and it lasts for weeks. She also said if it turns a whitish translucent color, it may not work as well - that dry not wet, because when it has soaked for a while it become whitish once its soaked up water. So right now its soaking in water - all of it. It's expanded a lot but not a whole lot. So I had to remove a portion and soak it in lots of water by itself, and that portion has really expanded. I need it for a recipe.... Will post more later about results.

This is a helpful thread on using Irish moss. :) Maybe between all of us we can figure out exactly what to do and what not to do.

[GlimR]

Ok....made the lemon pie filling last night...has potential as far as taste goes (no seaweedy taste) ...but mine did not set up at all....it's a thickish liquid. I bought a small kitchen scale last night and weighed out the 2 1/2 ozs. of soaked moss. It didn't seem like it was getting thickened so I added about 1/2 oz more at the time.....*shrug*
Will try blending in some more moss later this morning and see what happens.
I will return!!:rolleyes:

[raven]

Hmmmm......this must be a trial and error process. I'll try to get some tips from the people at Jubb's Longevity (in NYC). All their smoothies and desserts have Irish moss. I should have picked some up while I was there. They sell it already soaked. I'll have to wait for my order from Living Tree.

Suzy

[GlimR]

Suzy~
Yeah...maybe an eyeball thing based on how thick it looks while blending??

[rawrealestatelady]

i have the powered form of this. i haven't used it for anything but the drink. it is quite the energizer....

[rawkchicster]

interesting.... I could swear my mom used to go out with me to the wilderness to colllect "irish moss"..... which must have been something else entirely....

[lily]

Your experience with the lemon meringue tart sounds exactly like mine, GlimR... it would be worth it if we can get it right, but so disappointing when it just runs all over the place instead of setting...

[GlimR]

Hey Lily~:)

Ok...so...my first attempt did NOT work out, even though I added extra moss from the start. I took it back out of the fridge today, still in its thickish liquid state...added a lot more moss...probably 1 1/2 ozs more and when that didn't seem to do anything in the thickening dept. I added 2 T. granular lecithin. I just put it back in the fridge to "set"..sure hope it does. Am not feeling particularly optimistic at this point~:rolleyes:\

*sitting here eating avo/cacao pudding...delicious and always comes out great!*

[Vegan Princess]

I took a dessert prep class through Cafe Gratitude. The chef/teacher told us to put the moss in a jar and soak overnight - and that the remaining moss can remain in the fridge in its soak water for a couple months. So I wouldn't freeze it. Also, you are supposed to rinse it 3 times in cold water before you let it soak. I also rinsed before using - this gets rid of the smell. I just finished making I Am Bliss - the chocolate hazelnut pie. This is my first time using irish moss, but I think it turned out perfect. :p

Cindy

[GlimR]

Cindy~
I did all those things...don't know what the problem could be~

[GlimR]

Alrighty..I dumped the lemon mix...was just not working...today I made the chocolate hazelnut pie...pics posted in the recipe pic thread!!!:D This was incredible!!! Absolutely delicious!!

[Vegan Princess]

I second that - it's fabulous. Turned out just as good as in the cafe - def. one of the best desserts I've made.

Cindy

[lily]

I HAVE to try it! Wonder what's going wrong with the lemon meringue pie, though. The flavour is soooooo good, if only the darn thing would set! I am determined to make it work sooner or later, so will keep you posted when I've got up the energy and inspiration to try it again!

[raven]

Today I tried using irish moss powder. it didn't thicken my nut milk very much (I was going for a pudding texture) and it tasted very seaweed-y. I hope I have better luck with the dried whole irish moss I ordered from Living Tree Community.

I really want to try those Cafe Gratitude desserts.

Suzy

[GlimR]

lily~
I wish I knew too...may try it again~

Suzy~
I don't think you can sub the powder for the actual moss...I posted a pic in the beginning of the thread of the real moss. In the post from Cafe Gratitude owner they say you can't sub, it won't work. When you rinse very well and soak the moss for 24 hours there is no seaweedy taste. Best of luck~

[raven]

Thanks GlimR. I don't know how I'll use the powder. I have three large bags of the regular stuff that arrived today. I'm going to soak some now and hope I'll get the hang of the recipes. I've been drooling over the desserts in Cafe Gratitude's book and would like to try the cheese too.

Suzy

[Tirza]

I haven't gotten into this yet, as I used to use agar all the time (soaked and boiled) but I was wondering how Irish Moss compares to using Psyllium in recipes for thickening? Is Irish Moss considered better than Pysyllium or is it just used for a different type of recipe?
Thanks

[Rose J.]

I haven't gotten into this yet, as I used to use agar all the time (soaked and boiled) but I was wondering how Irish Moss compares to using Psyllium in recipes for thickening? Is Irish Moss considered better than Pysyllium or is it just used for a different type of recipe?
Thanks

This is the exact question I was going to ask. I just got some psyllium husk, and I can't be buying irish moss right now. Would psyllium husk even work?

[RawKnitster]

Don't know the answer to your question, but I have used psyllium and Irish Moss. No question about which is better. Irish Moss is by far the best.

Also I've read several posting from people who say psyllium can causes bloating and constipation.

I just posted this blog (http://www.rawfoodtalk.com/blog.php?b=15772)about my experiences with GlimR's pie posting. What I found out about Irish Moss is in the comment section.

[joliepolie]

I don't use it anymore because I can taste it in everything and it isn't pleasing to me.I know alot of others have used it and had great success with it ...isn't JoyceH on this board? Maybe she will drop in and give you some tips....I know she makes Sweet Gratitude desserts often that have the Irish moss in them.