Recipe page

Welcome to our recipe page here you will find simple recipes to get you started on your sea moss journey. The wonderful thing about sea moss gel is that it can be added to smoothies, soups, juices, and curries, so you can always get the nutrients your body needs just by consuming 1-2 tablespoons per day.

Below are three simple, healthy recipes to get through your day the sea moss way. 

Prep time 5 mins  |   Serves 1

• 1-2 Tablespoon of Sea moss gel
• 1 ripe Banana
• 1 Medium ripe Mango (peeled)
• 1 Pineapple (cut up into chunks)
• 6 cubes frozen ice or 1 cup of cold bottled water 
• 1 Tbsp flax seeds or chia seeds (optional)

Directions 

1. Add the contents to blender and blend until smooth.
2. Pour into a glass and enjoy.

Yes it's that easy!

1. If you find your smoothie is to thick, add more water.
2. Start blender on low speed and the gradually increase to high speed.(recommended if using a normal household blender) 
3. Do not be afraid to experiment. To turn into a summertime cocktail remove bananas and add 1/4 white rum, tequila or Vodka.\

Curried chick peas

Curried chickpeas has got to be on of my favorite dishes of all time, rich in plant based protein, high in fiber and low in fat cultivated in more than 50 countries this superfood has now become high in demand all over the world. Chickpeas can be used to make a variety of things such as, falafels, hummus, chickpea patties and of course chickpea curry. So let's get into it.

*Please note* There are two forms of chickpeas that can be used for this recipe dried and canned chickpeas, I prefer to use the dried chickpeas so this recipe will take you through the procedure for cooking the dried chickpeas. If using canned chickpeas follow from; Directions for cooking chickpeas

• 2 tablespoons of sea moss gel
• 2 x 400 g of canned chickpeas or 2 cups of of dried chickpeas     
• 1 Large onion finely diced
• 5 cloves of garlic
• 2 Tbsp of curry powder
• 1 Tbsp of all purpose season 
• 1 Tbsp of cumin powder
• 1 Tbsp of turmeric 
• 1 Tsp of white or black pepper 
• 1 large pepper I prefer red
• Chilli flakes of 1 hot pepper. 
• 2Tbsp of rapeseed oil          

Method 

1. Take the two cups of dried chickpeas and place them in a bowl fill  bowl with 6 cups of water, make sure chickpeas are well covered and leave to soak overnight. The chickpeas will triple in size as it soaks up the water.
2. Wash your chickpeas place into a large saucepan add boiled water, ensure the water is completely covering the chickpeas with a few added inches. Bring water to the boil, then reduce heat and leave chickpeas to simmer until they become soft a tender, this will take 45 mins to an 1 hour for this process. ( when simmering ajar lid slightly to allow steam to pass)
3. Once cooked drain the water and set aside ready to be curried.

Directions for cooking curried chickpeas 

1.  Heat oil in pot on medium heat - I prefer to use a dutch pot, but heavy bottomed frying pan or wok will do.
2. Add oil, diced peppers, garlic and onions and fry in medium heat until golden add a sprinkle of black pepper.
3. Once golden add chickpeas followed by the seasoning and stir to ensure chickpeas are fully coated with the seasoning.
4. Add 1 cup of boiling water along with 2 tablespoons of sea moss gel and allow to simmer on low to medium heat for around 30 minutes. The sea moss will thicken the liquid to form a curry sauce.
5. Stir occasionally to ensure contents does not burn or stick to the bottom of your pot, top up with water if necessary.  
6. Once ready Serve and enjoy. 

Can be served with rice/ salad/ chips/ chapati/steamed vegetables. 

• Experiment with seasoning and adjust to your taste
• Use fresh chickpeas rather than canned as they will remain fresher for longer, when cooked.