Irish Moss Paste--Sourcing and blending

[RawNewby]

This is my First time out into the world of raw (outside of simple green juices)

Trying to tackle raw desserts, almost every recipe calls for "Irish Moss Paste"
This has presented me with a host of issues:

I cannot find the Irish Moss Fresh, only dried

The color of the Irish Moss I bought is green-red but every one who is using the paste speaks of this mythical white semi-translucent paste which mine is no where near in shade and hue.

I cannot get a smooth texture. I tried a Cuisenart(sp?) blender [a well rated model from Cook's Illustrated], A soup blender, a grinder, nothing works, I get a liquidy meal not a smooth paste.
Is this the [cue "ding" sound effect] vita-mix link. Do NEED this machine to get a smooth paste?


Any clarity on this matter would be super appreciated.

Cheers,
Brian

[RawKnitster]

I use a lot of Irish moss. As far as I know, it is only sold dried. Color can vary from creamy to yellow, red, and green. I think you need a high-speed blender like Vita-Mix or Blendtec to get it creamy.

Here is how I do it:

Rinse the dried Irish moss under cold running water, (always use cold water). Place in a bowl, cover with filtered water. Let soak for 15-20 minutes. Drain and rinse with cold running water picking off loose strings and green mossy bits. Repeat the 15 minute soak and rinse/pick process two more times. Moss should now be completely clean, free of sand, salt, and crud. Put moss in a jar (should be about half full of moss), fill jar to about 1" from top with filtered water. Screw on the lid, put in the fridge. Let soak at least 24 hours. To store longer, leave in the same water in the fridge for up to 7 days. DO NOT RINSE THE MOSS AFTER THE 24 HOUR SOAKING PERIOD.

To use the moss in a recipe, chop it up and put in Vitamix with an equal amount of liquid (water, coconut water, or nut milk). Blend until smooth. Stop the blender frequently and scrape down the lid and sides to get all the little bits into the mixture. When completely smooth and thickened, continue with recipe.

Carrageenan is the same process, chopped soaked moss blended with equal amount of water until smooth and thick. Store in fridge for up to a week. It will harden into a thick gel, perfect for adding by the spoonful to smoothies. Adds nutrients, and makes smoothies thick and creamy.

I don't know much about what you call "Irish Moss Paste", except that I read about it somewhere. ( I thought I had read it in Alissa's new book, but I may be confused about that as I can't find it now) Anyway... Seems to be similiar to carrageenan except sweetened with dates.

[RawNewby]

Thank you for sharing your method. FYI this Irish Moss Paste is from "Raw Desserts" by Matthew Kenney. : 2 cups of Moss, 4 tablespoons of maple or agave syrup, teaspoon of lemon juice, blended smooth.

As far as the Vita-mix is concerned I appreciate the insights, while I am shocked by the price, both Cook's Illustrated and Consumer Reports gave it high ratings.

Cheers,

RawNewby

[RawKnitster]

HA! That explains it. I've been reading Alissa's new book and Matthew's latest book at the same time and got them mixed up. The carrageenan recipe is from another of Matthew's book, "everyday raw".

I waited years before investing in a Vita-Mix. Finally bought the 5200 at Costco ($395) when it was on display with the traveling demo show. A few months ago I saw it for sale on the floor for $379. That is not much more than the refurbished models sell for direct from Vita-Mix. Lately, Costco has been doing traveling demos for the Blendtec.

After spending $395 I experienced a week of guilt about spending that much money. That was 2 years ago. My Vita-Mix is so important to me now, if it broke (not likely) I would run to the nearest store and buy another at any cost. :)

[chi-iris-73]

I payed 700 euros for the vitamix 5200....

That is 1008 dollars.......


so I felt pretty guilty for a while,

and you know what?


I broke the plunger the second time I used it:o

[levamssg]

The plunger ... I have gone through 3 already and have 2 in the cupboard ... gotta remember to not stick it in there unless you have the LID on !! :)

You'd think I'd have learned on the first shredded one, but nope -- my husband knows me well so we 'gifted' me with a couple of spares. lol

[janegudge]

three years ago i bought a vitamix -
cost is about ten times the price of the moulinex blender(s) i had been using for decades..and still think it is an excellent machine to start off with..
vitamix is wonderful ! as a raw foodist I use it every day,
it broke down and the back- up service was excellent; got a free replacement
if you can find the money to buy one i do think it is worth it

[LaniB]

The plunger ... I have gone through 3 already and have 2 in the cupboard ... gotta remember to not stick it in there unless you have the LID on !! :)

You'd think I'd have learned on the first shredded one, but nope -- my husband knows me well so we 'gifted' me with a couple of spares. lol

Wow, glad to know I'm not the only one. :ROFL:

Thanks for the info on Irish Moss ... seems so much less intimidating now. I'd love to hear how your recipes turn out! :eat