Dr Michael Mosely recommends Organic Seaweed Flakes produced by Emerald Isle Seaweed.
see recipes at the Clever Guts Website here: https://cleverguts.com/shopping-guide-categories/products/
Dr Moseley, a New York Times number one best selling author, has written a groundbreaking new book dealing with gut health. His book links to product resources page on the Clever Guts website and features our healthy Organic Seaweed!
Thanks for the endorsement Dr Mosely!
Taken from my wife’s favourite Irish Cookbook, Irish Cooking by Vivienne Abbott, here is a very old and simple recipe for lovely dulse.
Dulse or dualise (the name comes from a Gaelic word duill meaning a leaf and uisce meaning water) was always considered of great ecconomic importance, and has for long been harvested along the West Coast of Ireland. It’s taste, not unlike roasted oysters, was regarded as a great delicacy by the Fianna of Ireland.
Dulse is a feathery seaweed cut from the rocks at low tide. Wash it thoroughly in lots of running water to eliminates sand, etc. Put in a heavy bottomed saucepan with a little milk, a knob of butter, salt and pepper. Stew for 3-4 hours until really tender. Serve.
Tip: lovely with hot buttered oatcakes!
Irish Moss Carrageen
Cough and Cold Remedy
The Red Seaweed of Chondrus crispus and Mastocarpus stellatus have been used for Centuries in Ireland to relieve sore throats, coughs and colds.
25g of Carrageen / Irish Moss
600ml (1 pint) of water
Lemon, sugar, honey – to taste to your own preferences
The traditional way to make this is to :
Soaked 25g of Carrageen / Irish Moss in a bowl of cold water for 15 mins.
Place soaked Carrageen / Irish Moss in a pan with 600ml (1 pint) of water.
Bring to the boil and simmer for 15 mins – the Carrageen / Irish Moss should break up into little pieces and the liquid thickens.
Strain the liquid through a sieve, making sure you get all the liquid through the sieve with the spoon.
Add Sugar, lemon, honey to taste – to your own taste.
Allow to cool and decant into a resealable jar/container.
This will keep in the fridge for approx 1 week.
Other flavours can be added to your own taste – ginger, vanilla essence, etc.
Basic Carrageen / Irish Moss Jelly
The basic Carrageen / Irish Moss Jelly will also contain all the minerals and nutrients from the plant, like above, but can be made into delicious desserts.
All Carrageen / Irish Moss dessert recipes have this basic recipe behind them.
20g of Carrageen / Irish Moss
900 ml (1.5 pint) of milk – preferably whole or semi skimmed
3 tablespoons of sugar
Soak the Carrageen / Irish Moss in a bowl of cold water for 15 to 20 mins.
Put milk and soaked carrageen / Irish Moss into a pan.
Bring to the boil and simmer for 30 mins. Stirring from time to time to make sure the mixture doesnt stick to the bottom of the pan.
The Carrageen / Irish Moss will break up into pieces and the mixture will become “gloopy” – gelantinous.
It will also coat the back of the wooden spoon.
Strain through sieve into a mixing bowl, making sure that all of the mixture is pressed through the sieve. Discard the contents of the sieve (this can go into the compost bin).
Add the sugar to taste and decant into bowls / ramekins to set.
Other Suggestions :
Add the rind of a lemon / orange / lime to the milk when simmering and then;
Add the juice of the citrus fruit chosen to the milky mixture in the mixing bowl.
A few drops of Vanilla Essence can also be added.
Drinking Chocolate can be added at the mixing bowl stage. The kids will love the Chocolate Jelly this produces.
Beat an egg white until stiff and fold into the milk mixture before transferring to the ramekins / serving dishes.
top with whipped cream and mint sprigs.
top with cinnamon and nutmeg.
Dulse: soak for 10 min cook for 10 min
Kombu: soak for 10 min cook for 40 min
Sweet Kelp: soak for 10 min cook for 10 min
Sea Spaghetti: soak for 10 min cook for 10 min
Irish Moss Carrageen: soak for 15 min boil and leave simmer for 15
Sea Lettuce: soak for 5 min cook for 4 min