Okay RubyRed you can't do that to us.

[Bethanie]

Your pictures are so yummy, so big and beautiful, you can't leave us with our mouths hanging open and nothing to fill them with:D
You must post the recipes to go along with your pictures.
The Chocolate Mousse
The Key Lime Pie
The mudslide pie.
It's just not fair to leave us with no way to fill the hunger:)
Please help us out.
B.

[raweater]

Which pictures are you talking about? Apparently I missed them and couldn't find them.

[Yana]

Try the photos and recipes thread, they're there

[eachpeachpearplum]

They are from the book I Am Greatful put out by the great restaurant Cafe Gratitude. The book that uses lots of irish moss in it's dessert recipes; UPS man just dropped off my moss yeasterday - yippee!

Great book highly recommend it - it's different than the others.

[Rubyred]

Your pictures are so yummy, so big and beautiful, you can't leave us with our mouths hanging open and nothing to fill them with:D
You must post the recipes to go along with your pictures.
The Chocolate Mousse
The Key Lime Pie
The mudslide pie.
It's just not fair to leave us with no way to fill the hunger:)
Please help us out.
B.

I'll post some as soon as I have time. They all came from Cafe Gratitude's recipe book "I AM Grateful". I recommend this book for every raw foodist. I got htis book for my birthday in May, and it's already gotten beaten up from me using it so much.

Here's one:

Raw Chocolate Mousse:
1/2 ounce dry Irish Moss (Soak in lots of water overnight or until clear)
1/2 cup water
2 cups almond milk
1/4 packed dates
1/3 cup agave nectar
1/4 cup plus 2 tablespoons cacao powder (or more for a darker mousse)
2 teaspoons vanilla
1/8 teaspoon salt
2 tablespoons lecithin(grainy powdery kind)
1/2 cup raw unscented coconut butter

Cut Irish moss into small pieces and blend on high speed with water until dissolved, smooth and thick. You may have to scape down the sides of blender to get those chucks.

Add the rest of the ingredients except lecithin and coconut butter, and blend until smooth. Add lecithin and coconut butter until well mixed. Pour into cups or and place in fridge/freezer until set (about 1/2 hour).

**A key to this mousse is making sure the Irish moss blends really well and is really thick. It might take a lot of blending. Otherwise your mousse may be really runny.

The mousse freezes really well and you can take it out of the freezer and let it thaw in the fridge. It will be as good as new. :p

http://i147.photobucket.com/albums/r285/RubyReds_pics/Web_MousseIAG.jpg

[Rubyred]

By the way, we have a thread going on Irish Moss and how best to use it. It can be very tricky to use it, and it's essential that it thickens the right way, other wise your recipes will be too soupy.

Irish Moss thread (http://www.rawfoodtalk.com/showthread.php?t=36197)

[Bethanie]

I've never use Irish Moss before, i'll look for some at my health food store.
My downfall is desserts so you are really helping me out, thanks so much for taking the time out to do this:D .
B.

[GlimR]

Rubyred~
My pie came out great...guess I am still confused about how to measure.....I thought, after reading the post below from Cafe Gratitude, that we were suppossed to measure the moss after soaking, by weight. If the other way around how would you soak a batch of it and still be able to measure??? You could only weight the dry moss then prepare it alone for the one recipe???
Aarggghhhhhhhh!!!

"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 "

I thought this meant to just drain it, then weigh it?? Thoughts??
Have you made the lemon pie yet??

[eachpeachpearplum]

Rubyred~
My pie came out great...guess I am still confused about how to measure.....I thought, after reading the post below from Cafe Gratitude, that we were suppossed to measure the moss after soaking, by weight. If the other way around how would you soak a batch of it and still be able to measure??? You could only weight the dry moss then prepare it alone for the one recipe???
Aarggghhhhhhhh!!!

"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 "

I thought this meant to just drain it, then weigh it?? Thoughts??
Have you made the lemon pie yet??

Yes that's my take on it too. I will post them this link and see if she will shed some MORE light on it! I just recieved two bags from them and was hoping there were instruction on them but sadly no.

EPPP

[GlimR]

I made this mousse today and it is amazing! The way I have been doing the moss has worked for everything except the lemon meringue pie...will try it again this weekend and see. I soaked (for 24 hours) about 1/2 of a bag...4 ozs. dry...have it in my fridge drained in a ziploc...rinse it once a day...it seems perfectly fine and fresh. I don't think adding too much to a recipe would be a problem, just too little.

[GlimR]

I have MANY, MANY raw books...if I had to pick two it would be Alissa's and I Am Grateful!!!! Amazing recipes!! I eat alot of fruit and veggies, greens...but I NEED something sweet and creamy and chocolaty......yup...this and the hazelnut pie and the avo/cacao pudding are ALL I need to keep me happy in that dept!!!!