Mango Parfait

 

I learned that “Parfait” meas “Perfect” in French. This dessert was traditionally made using sugar, eggs and cream perfect ingredients to become totally overweight and sick! Inspired from Cafe Gratitude I share this recipe that is closer to perfection regarding health and taste too!

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Ingredients:
1 ounce irish moss, (soaked for 1 hr)
250 ml almond milk
2 cups mango
1/3 cup agave syrup
2 tablespoons vanilla
2 tablespoons lemon jucie
1/12 teaspoon turmeric
2 tablespoons lecitin
1/4 cup coconut oil
1 tsp cinnamon

Blend Irish Moss and almond milk until smooth. No chunks left behind!

Add the mango, agave, vanilla, lemon juice, salt and turmeric powder, and blend again until smooth.

Then add the lecithin and coconut oil, blend again until emulsifies.

Set on fridge for about half an hour and garnish cinnamon powder using a paper fan, so spreads on the edges to make a smoke effect.

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Mango and Goji berries Mousse

Orange colors are bright in November to celebrate not only Halloween but also “Dia de los Muertos”, a Mexican festivity that honors the “Day of the Death”. In this festivity food offerings are made to the deceased family members and friends, so the Death take the “essence” of the food with them.

This dessert is fast an easy to make and is a nice dessert offer for the living too!

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1/3 cup goji berries, soaked in water (for at least 1 hour)
1/2 cup mango, fresh
1 tsp Irish moss paste
2 tablespoons coconut flower nectar
1/2 cup water

Place water, goji berries, and Irish moss paste and blend until smooth, then add the rest of the ingredients.
Decorate with chunks of mango on top.

Place on fridge to set for 15 minutes.

Enjoy!

Keeps for 5 days in fridge


Source: USDA

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Irish Moss a gift from the Sea

 

Sea vegetables are an excellent source of minerals, such as iron, magnesium and calcium, and B-vitamins like folate,? riboflavin and pantothenic acid. They are also rich in lignans, a plant compounds that recent research have showed to protect our body against cancer growth. Irish moss in particular, has showed some benefits for treatment of damaged lungs from pneumonia, smoking, emphysema, chronic bronchitis and possibly Mycoplasma and Chlamydia.

Back to the kitchen!

Irish moss is usually sold in a dry form, preserved with salt. This way it can last for many months, if we want to use it for raw food dishes, first we need to take the portion we are going to use, I suggest to start with 1/2 cup.

We wash the dry Irish Moss at least 5 times, until all the salt is removed. Sometimes you will some cotton strings from nets, also try to remove, until its pretty clean. Then we need to soak it for at least 3 hours, I like to leave it over night to allow it to rehydrate fully.

We will notice that the Irish Moss will expand in size, from this point we prepare IMOP (Irish Moss Paste).

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Ingredients:

1 Cup of soaked and cleaned Irish Moss
2 Cups of water

Place ingredients on high speed blender (highly recommended) and blend until smooth (until the blades make no more sounds with the paste). Remove the paste, if you see any small chunks blend again or remove them.Place paste in a glass container and keep on fridge.

Keeps for 1 month on fridge.

Irish Moss Nutrition Facts

Source: USDA

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First way to use Irish Moss:

Make your usual nut milk and add 1 tsp of Irish Moss paste, blend again until smooth, notice difference? More thickness with less nuts and fat!
[stextbox id=”alert” caption=”Warning”]Do not over use Irish Moss! Go with small amounts otherwise it will taste like seaweed![/stextbox]

In Hong Kong it’s called “Sam Wu Choi”, it’s sold in many organic health food stores.

Keep in touch for further tips and secrets!