How to Make Irish Sea Moss Gel | Easy Recipe
Jump to RecipeIf you’ve been curious about sea moss, you’re not alone! Irish sea moss has become a go-to wellness ingredient because it’s packed with minerals and can easily support digestion, skin, and overall wellness. I love adding it to my smoothies, and it’s surprisingly easy to make at home. Here’s my simple method.
Why I Take Sea Moss
Sea moss is often called a “superfood” because it’s rich in minerals and trace elements including iodine, potassium, magnesium, and calcium. While the popular claim is 92 minerals, the exact number varies depending on where it’s harvested.
- For me, sea moss is a small, easy daily habit that supports:
- Thyroid and metabolism
- Gut health
- Immune function
- Skin hydration
- Mineral replenishment
- I usually take it 4–5 days in a row, then take a break, and then repeat.
How to Use Sea Moss Gel
- Add 1 tsp–1 tbsp to your smoothies
- Add it to oatmeal
- Take it straight off the spoon if you prefer
- It’s an easy way to boost your daily mineral intake and support wellness.
Always consult with a medical professional if you have a thyroid conditions.
How to Make Irish Sea Moss Gel | Easy Recipe
Soaking time: 12 to 24 hours Makes: 2 cups
Ingredients
- 1 handful dried Irish sea moss
- Filtered water (for soaking + blending)
- 2 cups water (for blending)
- Juice of ½ lemon (optional but helps reduce strong sea flavor)
- Optional: 1 tsp honey or maple syrup (for a sweeter taste)
Directions:
- Soak: Place the dried sea moss in a bowl and cover with water to the top. Soak for 12–24 hours until it’s hydrated and plumped up. Even after an hour you’ll notice it expanding.
- Rinse: Drain and rinse thoroughly until all sand or impurities are gone.
- Blend: Add the soaked sea moss to a blender with 2 cups of water and the juice of ½ lemon. Blend until smooth and creamy.
- Store: Pour into a clean glass jar and refrigerate. Within a few hours, it will thicken into gel.
Storage Tips
- Fridge: Store in a sealed jar for 2–3 weeks (best within 7–14 days)
- Freezer: Freeze in ice cube trays (1 tsp–1 tbsp per cube). Transfer to a freezer-safe bag or container. Lasts up to 4 months.
