​I'm always on the lookout for natural alternatives for health and I discovered a while back about Sea Moss.

It has numerous wonderful health benefits, and it has a lot of versatility in the kitchen and beyond.

One of the benefits I've enjoyed is better digestive health since incorporating sea moss gel into my diet.

Sea moss is commonly referred to as "Ocean's Elixir," and sea moss gel is derived from a type of seaweed known as Irish moss. It is packed with essential minerals, vitamins, and antioxidants.

This superfood has gained popularity with a wide range of potential health benefits, and you'll understand why you should make this simple homemade recipe to unlock its power.

The Health Benefits of Sea Moss Gel: 

1. Immune Support: Sea moss gel is rich in antioxidants and vitamins that help strengthen the immune system, protecting the body against infections and illnesses.
2. Thyroid Health: Iodine is essential for the production of thyroid hormones, which regulate metabolism and energy levels. Sea moss gel provides a natural source of iodine, supporting thyroid function.
3. Digestive Health: The carrageenan in sea moss gel acts as a prebiotic, nourishing beneficial gut bacteria and promoting digestive health. It can also help soothe inflammation in the digestive tract.
4. Skin Health: Sea moss gel contains collagen, a protein that supports skin elasticity and hydration. It also provides vitamins and minerals that contribute to healthy skin, reducing the appearance of blemishes and promoting a youthful glow. 

Making Sea Moss Gel at Home:

Now that you know some of the important benefits of sea moss, you want to make sure you are getting a quality product. I use a wildcrafted dry sea moss harvested from Saint Lucia from Red's Pure Botanical's. It is a good product with no fishy smell like some sea moss that I've used in the past and has a clean scent. 

Ingredients:
1/2 cup dried sea moss
4 cups filtered water

Directions:
Rinse the dried sea moss thoroughly to remove any salt or debris.
Soak the sea moss in filtered water for 4-6 hours or overnight. This will rehydrate the sea moss and remove any impurities. ​

​

After soaking, the sea moss will expand and become soft. Drain the soaking water and rinse the sea moss again.

In a blender, combine the soaked sea moss with 4 cups of fresh filtered water.
​Blend on high speed until smooth and creamy, scraping down the sides of the blender as needed

​Transfer the blended mixture to a clean glass jar or container.
Store the sea moss gel in the refrigerator for up to two weeks.

Lately, I've been getting into making my own homemade plant-based milk because I'm not crazy about all the additives added in commercial brands include gums. 

I love making almond milk, but it's on the pricier side and I also have to strain the milk from the solids using a nut bag.

So, a nutrient packed alternative for me at times, is pumpkin seed milk which is a more economical option, and I don't have to strain.

The flavor profile is really on point which has a creamy texture and is great for those of you who can't do nuts. 

This pumpkin seed milk can last for up to 5 days. Enjoy!

Pumpkin Seed Milk

Makes 4 cups
Ingredients:
1/2 cup of roasted pumpkin seeds
3 1/2 cups of cold water
2 pitted dates
pinch of salt
1 teaspoon of vanilla 

Directions:
​Place all ingredients into a blender and blend until smooth for about 1 minute. Place into a glass container of your choice. This fresh milk will last around 5 days.

Cabbage is a great way  to vary your traditional salad. I got this idea to make this recipe from a local Mediterranean market that would make this salad often for their customers. What's also great about this type of salad is that it tastes better as it marinates. It also stays delightfully crunchy.

I love this salad because it is refreshing. This salad can become more of a feast for the eyes if you want to use a combination of red and green cabbage.

This is a nutrient dense salad you can serve along with your favorite protein. Whether you're looking for a light side dish or a refreshing appetizer, this salad is sure to leave you craving for more.

Ingredients:
(Dressing)
1/4 cup extra virgin olive oil
Juice of 1 lemon
1 teaspoon of garlic powder
Salt & pepper to taste

(Salad)
1 small head of cabbage, thinly sliced
1 /2 cup of fresh mint or 1 1/2 teaspoons dried
1/2 red onion, thinly sliced
1/2 cup of fresh flat leaf parsley


Instructions:
Wash the cabbage thoroughly and remove any wilted outer leaves. Slice the cabbage thinly using a sharp knife or a mandolin slicer.

If using fresh mint, rinse under cold water and pat them dry with a paper towel. Chop the mint leaves finely, discarding any tough stems.

Peel and thinly slice the red onion and chop up the parsley. Place all of the chopped ingredients to a large bowl.

Make the dressing:
In a small bowl, whisk together the olive oil, lemon juice,  until well combined. 

Season the dressing with salt and pepper to taste. Adjust the seasoning according to your preference.

Complete the Salad:

Pour the dressing over the salad ingredients, tossing gently to coat everything evenly.

Allow the salad to marinate for about 10-15 minutes to allow the flavors to meld together.

Once the salad has had time to marinate, give it a final toss to ensure that the dressing is evenly distributed.
​
Transfer the salad to a serving dish or individual plates.