There are a couple of methods of making Sea Moss Gel. It’s fairly simple to do, and basically requires you to wash your sea moss, soak it or boil it (I’ll let you know which method I prefer later, and why), and then blending it. I’ve got 2 methods I’ll look at here with you, so let’s get started.

Method 1: Raw

Take some Sea Moss from your sealed container. I use about 30 grams (0.1 ounce) of Sea Moss at a time. This will make about 500 grams (17.6 ounces) of Sea Moss Gel. The amount that you choose to use will depend on what you’re wanting to do with it. I use this over the course of a week. Some people will use this amount in one recipe.

Vigorously clean the seaweed in fresh clean alkaline water to get the excess salt and sand off. Sometime there may be impurities but they should come off easily. When the Sea Moss is dried it you can man handle it a bit. So give it a good clean. You might like to do this a couple of times.

Using alkalized filtered water, cover the Sea Moss and allow to soak for twenty-four (24) to forty-eight (48) hours. I have found that the longer you soak it, the easier it blends. As the Sea Moss expands you will need to add more water to cover it. It may be helpful sometime to put something heavy like a side plate over the seaweed to help keep it submerged. Over time the Sea Moss will become a little slimy to touch. Also it will be easier to break the thallus with your finger.

When the Sea Moss is soft enough, put it into a blender with a little water. Initially I like to pulse the blender to chop the seaweed up a bit. Blend the Sea Moss for about 5 minutes. Check the consistency of the Sea Moss Gel. If you want it to be more liquid, just add some of the water that you soaked the seaweed in, into the gel mixture.

Pour the Sea Moss Gel into a clean glass jar and store in the refrigerator.

Note:

  1. If you neglect to clean your seaweed properly, you will find that the Sea Moss Gel may be gritty and very salty.
  2. You may use less water, the Sea Moss Gel will set firm. If you used more water, the gel will be more pasty. This really comes down to preference and how you want to use it.

I prefer my Sea Moss Gel to be a little pasty and smooth because I apply it to my skin after I’ve had my evening shower as a moisturiser. This gives me all the benefits of a collagen lotion without the toxins and chemicals.

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To cook or not to cook? That is the question…

Method 2: Cooked

As above: Thoroughly clean your Sea Moss in fresh clean water to remove any impurities and salt. Using alkaline filtered water, cover the Irish Sea Moss and allow to soak for four (4) to six (6) hours.

Transfer the water and Sea Moss into a pot and allow to simmer for fifteen (15) to thirty (30) minutes. Top up the water as needed. Allow the water level to reduce to a small amount. Take the Sea Moss and water mixture off the heat and allow to cool. Once the Sea Moss has cooled sufficiently, transfer the mixture to your blender. Blend the Sea Moss in to a smooth gel consistency.

Pour the Sea Moss Gel into a clean glass jar and store in the refrigerator.

Tips:

If you would like to flavour your sea Moss you may wish to add some herbs and spices while boiling. Try some or all of the following:

  • cinnamon bark
  • bay leaf
  • vanilla bean
  • nutmeg

Add the Sea Moss Gel to your

Sea Moss Gel Summary

Personally I prefer Method 1. This is because I know that I won’t be cooking all the benefits out of the products through basic processing. All the minerals and nutrients remain in tact. If you agree with raw foodies that once you cook it, you’ve killed it, then you may feel the same way about the Sea Moss Gel. After all the main reason most people choose to use and consume Sea Moss is for all its nutritional benefits. Enjoy!

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