Kim Kardashian Swears By This Secret Ingredient. Should You Try This Superfood?

Ever since Kim K dropped this bomb on us, we’ve been dying to give the sea moss trend a try. Sea moss has become a huge trend lately to use in recipes, and if you haven’t heard of it, we’re going to talk about sea moss benefits and how to incorporate it into your diet!


What even is sea moss?

Sea moss, also known as Irish moss or red seaweed, is a kind of intertidal seaweed that grows year-round. It has been found that sea moss may prevent Parkinson’s Disease, it may improve your immune system, it may be able to protect you from contracting salmonella, and its nutrients and vitamins have made it the perfect vegan and gluten-free superfood. Shop our picks here:

How to make sea moss gel

Many of the recipes below call for sea moss gel, so here is the super-easy way to make it:

  1. Rinse the sea moss twice thoroughly with cold water.

  2. Let it soak in cold water for 12-24 hours (in a large bowl as it will expand).

  3. Blend it in a high-speed blender with a bit of water until it’s a gel consistency.

  4. Scrape into airtight containers and store refrigerated for 3-4 weeks or frozen for 2-3 months.

Lemon Neiman Marcus Bars and Irish Moss

Little did we know that you can sneak sea moss into your fave desserts! Real Raw Kitchen has just the trick, making Lemon Neiman Marcus Bars with Irish sea moss.


  • 2 cups macadamia nuts

  • 1/2 cup Irish sea moss, dry

  • 4 lemons, juiced

  • 3/4 cup maple syrup (non raw)

  • pinch of turmeric (for color)

  • 2 coconuts, meat scraped out and water reserved (OR 1 can full-fat coconut milk)

  • 1/2 cup coconut butter

  • 1 t vanilla (bean scraped, or extract)

  • 1/4 cup coconut nectar or maple syrup (non raw)


  1. Process the macadamia nuts in a food processor until they’re broken down and the oil is released. Do not process too much or it will turn into a butter! You just want enough of the oil released so it all holds together.

  2. Press down into a baking dish lined with parchment paper or plastic wrap. Refrigerate.

  3. Rinse your Irish moss thoroughly to remove dirt and debris.

  4. Soak in water for a minimum of 4 hours, no more than overnight (it gets waterlogged after that, in my experience).

  5. The Irish moss will triple in size so be sure to keep it covered in water in a large enough bowl.

  6. Blend the drained Irish moss with the lemon juice, turmeric, and maple syrup until well incorporated with no bits left.

  7. Pour the mix over your crust and let it set in the fridge overnight.

  8. Add the coconut meat and 1 cup of the water to a blender and blend until smooth. (Just dump the can of coconut milk into a blender if you choose to use this)

  9. Add the remaining ingredients and blend until smooth. Pour into a bowl and cover. 

  10. Place in the fridge overnight so it can firm up. When it is ready, spoon in onto your lemon bars.

Sea Moss Drink

If you would like to try a classic sea moss health drink, That Girl Cooks Healthy has got you covered! This drink uses cinnamon, nutmeg and vanilla to create the classic sea moss health drink.




  • 100 g of Jamaican Irish moss/sea moss

  • 6 cups warm water to soak the moss

  • 2 tbsp of linseed flaxseed

  • 1 cup Almond milk can use coconut milk

  • Coconut condensed milk optional to taste

  • ¼ cup of Sweetener – coconut nectar, agave nectar, maple syrup

  • ⅛ tsp Nutmeg

  • ⅛ tsp Cinnamon

  • 1 tsp of Vanilla


  1. Place the sea moss in a colander.

  2. Use your hands to thoroughly wash any debris and excess sea salt from your moss. Do this several times until the sea moss looks and feels less gritty.

  3. Place the sea moss and flaxseed in a large size bowl with the 6 cups of warm water and leave to soak overnight. The moss will expand in size and the water should thicken slightly.

  4. Use a colander to pour and drain off the excess water that was used to soak the sea moss.

  5. Place the sea moss into a blender bowl and puree into a paste. The sea moss should be gelatinous in texture. Don’t worry if it’s not too thick to begin with, when you store in a large jar in the refrigerator it will turn thick over time.

  6. Scoop out the paste and transfer into a jar/bowl and refrigerate.

  7. Add 4 tbsp of the sea moss paste along with the almond milk, vanilla, spices, sweetener of your choice into a high speed blender.

  8. Blend into a smooth consistency – add any extras i.e rum, stout, oats etc. then serve.

Blueberry Chia Sea Moss Jam

Want to incorporate sea moss into your breakfast? Good Food Baddie has a recipe that uses sea moss and chia seeds (yum!) for a blueberry jam.



  • 3 cups Blueberries, (fresh or frozen, thawed)

  • 1/4 cup Chia Seeds

  • 2 tbsp Maple Syrup

  • 1 Lemon, juiced

  • 1-2 tsp Lemon Zest

  • 1/4 cup Sea Moss Gel


  1. In a saucepan over medium-low heat, add blueberries, maple syrup, lemon zest, lemon juice, and bring to a low boil, about 5 minutes. Make sure to stir occasionally and the blueberries will begin to burst. Use a wooden spoon to mash about half of the blueberries and release the juices.

  2. Turn the heat to medium-high and allow the mixture to boil for about 10 minutes, or until the liquid is reduced by half. Make sure to stir occasionally.

  3. Reduce the heat to medium-low and add the chia seeds. Cook for about 5 minutes, stirring frequently. The jams should begin to thicken.

  4. Turn off the heat and stir in sea moss. Allow the jam to cool for at least 10 minutes and then transfer the jam into a mason jar. Use as you normally would use jam — on toast, pancakes, waffles, sandwiches, etc.

  5. Close the lid on the jam tightly and store it in the fridge. The jam will last in the fridge for up to 1 week or in the freezer for up to 2 months. Do not store this jam at room temperature.

Chocolate Raspberry Sea Moss Smoothie

Craving a smoothie but want to incorporate our new fave superfood? Here’s Good Food Baddie again with an awesome antioxidant-rich recipe to make you feel great!


  • 1/2 Avocado

  • 1 Persian Cucumber (or small cucumber)

  • 1.5 cup Frozen Raspberries

  • 1 tbsp Ground Flax Seeds

  • 2 tbsp Raw Cacao Powder

  • 1/4 cup Sea Moss Gel

  • 1.5 cup Almond Milk (or your favorite non-dairy milk)

  • 3 Medjool Dates (pits removed)

  • Ice, if needed


  1. Combine all the ingredients into a high-powered blender and blend until smooth.

  2. If your smoothie is thicker than you’d like, add more almond milk. If you would like your smoothie thicker, add ice, until you reach your desired consistency.

Irish Moss Blanc-Mange

And for dessert, we have a yummy Blancmange by Pacific Harvest. This tasty treat lemon and vanilla to make an awesome superfood dish.


  • 12 grams dried Irish Moss seaweed

  • 2 cups full fat milk (any milk of your choice)

  • rind of 1 lemon

  • 3 drops vanilla essence

  • 1 large egg

  • 3 tbsp caster sugar


  1. Rinse the Irish Moss thoroughly several times and soak in warm water for 10 to 15 minutes. Discard the water, rinse thoroughly again, and place the Irish Moss, milk, lemon rind and vanilla in a saucepan. Bring to the boil and simmer gently over the lowest possible heat for 20 to 25 minutes. As the mixture simmers it will slowly and visibly begin to thicken.

  2. Meanwhile, separate the egg and, in a bowl, beat the yolk and sugar together until pale in colour. Pour the milk and Irish Moss through a sieve onto the sugar and egg mixture; continue heating to ensure that both mixtures are evenly mixed and cooked together. Set aside to cool and settle.

  3. Beat the egg white until stiff and gradually fold into the Irish Moss mixture. Place in the refrigerator to set. If you wish to use a mould to set this recipe, wet it first so that the pudding will be easily released.


Have you made any dishes with sea moss yet? Drop your favorites below!

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