Peach Smoothie

Combine in blender or bullet until smooth

1 ripe peach sliced
1 heaping cup of cherries
¾ cup almond milk (or sub water or other non dairy milk)
1-2 limes, juiced (depending on preferred tartness)
2 tbsp of organic sea moss gel
Handful of ice

Seamoss Medley Porridge (Jamaican Style)

Seamoss
Coconut milk
Rasberry
Cornmeal
Green banana
Ripe plantain
Pinch of salt
Almond spice
Vanilla
Cinnamon sticks
Honey
Spring water

Directions:
1. Bring 5 cups of water to a boil.
2. Whisk 2 1/2 cups cornmeal in and turn flame low heat. Cover and let it bubble for 10 mins
3.Dice green banana and plantain, add to blender with 3 cups of coconut milk. Add 1/2 cup raspberries and blend. Add blended ingredients to pot and whisk.
4. Add salt, spices and honey to sweeten.
5. Let it simmer for another 15 mins on low heat.
6. Turn off stove and whisk in seamoss gel

Chia Mix Smoothie

Combine in blender or bullet until smooth

1 cup baby spinach
½ cup frozen mixed berries
1 Tbsp chia seeds
½ banana, cut into chunks
½ cup unsweetened vanilla
1 cup almond milk/ coconut milk
2 Tbsp sea moss gel
3-5 ice cubes

Hominy Corn Porridge

Ingredients:
Hominy corn
Seamoss
Spring water
Honey
Cinnamon leaves and sticks
Nutmeg
Almond spice
Vanilla
Coconut milk
Salt

  1. Boil hominy corn until tender
  2. Add cinnamon leaves, almond spice, vanilla, nutmeg and salt. Cover and let it bubble for
    about 5 mins.
  3. Add coconut milk, seamoss and honey to taste, cover for 10 mins to simmer.
    Ensure to stir when you each time you check to avoid the corn from sticking.

Strawberry Moss Porridge

Ingredients:

2 cups refined cornmeal
4 tbsp sea moss gel
1 cup strawberry flavored milk
Pink of salt
4 cups water
1/2 cup coconut milk
1 tbsp vanilla
1 tbsp almond extract
2 cinnamon leaves with sticks
Molasses to taste

Directions:

  1. Add 4 cups of water to pot, add cinnamon leaves and sticks. Cover and bring to a boil
    on high.
  2. Reduce heat, gradually stir in cornmeal so it doesnt form lumps then add the rest of
    ingredients.
  3. Cover and let it cook for 15-20mins on low heat.
    Check every 5 mins to sir.
    Once time is up, its time to dive in.
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