Sea moss - Tutorial + Video

To obtain a 600 ml jar, you need 25 g of raw Sea Moss. As you'll see later, the more water you add, the smoother and less gelatinous the texture will be.

All you need to do is adjust the water according to the consistency you wish to give your creations. Personally, I like my gel to be semi-gel/semi-smooth, because I'm going to use it just as much in my juices in the extractor, as in sauces or even for my facials.

Step 1:

• Take a dish, bowl or jar that closes to go into the fridge.
• Place 25g of raw Sea Moss

This stage involves carefully cleaning your seaweed. As a raw product, Sea moss may still contain sea salt agglomerated during drying and natural waste.

Cleaning is very simple. Pour water over the Sea moss to cover it completely and rub it lightly between your fingers to clean it and remove small deposits, then discard the water. Repeat this process twice.

Once cleaned, you'll see that the algae will start to become denser.

Step 2:

• Clean your seaweed 2 times (3 times maximum)

The time it takes to set is important, as it will make your work easier when you put it in the blender. It's also the ideal time to add other natural elements for fragrance and/or reinforcement, depending on the skincare routine you're planning.

Here, I've completely covered the Sea Moss with Mont Roucous, then added 2 limes for flavor, but also to multiply the antioxidant effect when consumed.

Step 3:

• Cover your Sea Moss completely with mineral water
• Optional : add lemon, ginger, cinnamon, etc. to your seaweed, depending on the benefits you choose.
• Keep refrigerated with lid on

The Sea Moss has more than tripled in size!

It's ready to mix!

I usually let my Sea Moss rest overnight, for 7 to 8 hours. You can blend it completely after 4 hours.

Step 4:

• Retrieve the Sea moss you've left to rest with its lid in a refrigerator, after your resting time.
• Remove lemons or other added ingredients

The equipment required is simple and accessible to all.

Recommendation: use quality water, ideally neutral or alkaline. As Sea moss is already alkaline, using water that does not impair its functions will optimize your body's remineralization during use.

Step 5:

• A mixer
• An airtight jar
• Neutral or alkaline water

The "mixing" stage is very important for two reasons. Firstly, the amount of water you pour in will determine the final consistency of your gel. So I recommend that you pour the water halfway up your seaweed, then gradually adjust.

Here, knowing my needs and tastes, I adjusted the water to the same level as the Sea moss.

Secondly, the incorporation of water. If it's your first time, I recommend using only bottled mineral water.

If you're used to consuming it, or if you don't mind the iodized taste of seaweed, I recommend adding the nutrient-rich "rest" water halfway up, then topping up with your bottled water.

Step 6:

• Pour your Sea Moss into your blender
• Option n°1: add water halfway through, then adjust
• Option n°2: add "remaining" water halfway up, then top up with bottled water

Mix and it's ready.

Step 7:

Blend gradually, not all at once! This way, you avoid heating up your Sea Moss and retain all the nutrients without burning them through the blades.

If you have a good mixer that pauses automatically, like the one I use in the video, then you can leave a full minute.

My favorite consistency (before refrigeration)!
Once mixed according to my recommendations, you'll get this consistency. Why is it my favorite?

Once chilled, your gel thickens. So it's important that the texture is smoother or "less dense" than you'd expect, so that it can fully meet your needs after a few hours in the fridge.

For my part, I use Sea Moss in smoothies, fruit and vegetable juices from the extractor or in cold sauces and even in my facials. So that it adapts to all my textures, without lumps, I prefer the consistency to be smooth enough so that even once cooled, it remains malleable according to my needs.

Step 8:

• Jar and refrigerate