Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 I received my Irish Moss that I bought for adding to my raw ice cream as a thickener today. I added ½ tsp to two cups of liquid and blended it. It didn't seem to thicken it, probably because it all seemed to fall to the bottom. It is flaky and I don't see how it is supposed to dissolve in with the liquid. I know raw foodist and raw restaurants use Irish Moss to thicken their soups, dressings, puddings, creams, and ice creams. But I seemed to have done it wrong. Please help me figure out how I'm supposed to make the flaky substance dissolve in the liquid. And I know it should because I had raw ice cream with Irish moss in it at a raw restaurant and there were no flakes. Also does ½ tsp for two cups of liquid sound good. I don't have a recipe. I'm just winging it. Thanks for any help! :-) Minnie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 Have never used anything for a thickner for my " ice cream " . Have you tried any of Jeff Rogers' " Vice Cream " recipes? They are excellent and SAD eaters even come back for more! http://www.thenaughtyvegan.com/ Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2006 Report Share Posted June 3, 2006 minnie wrote: > I received my Irish Moss that I bought for adding to my raw ice > cream as a thickener today. I added ½ tsp to two cups of > liquid and blended it. It didn't seem to thicken it, probably > because it all seemed to fall to the bottom. It is flaky and > I don't see how it is supposed to dissolve in with the liquid. Soak it first. Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2006 Report Share Posted June 3, 2006 If you have a champion juicer, you can cut up fruit, freeze it, and run it through with the blank plate and you don't need a thickening agent. I've been doing watermelon and strawberries all week You can do the same thing with smoothies - just freeze it in ice cube trays. You can use nut milk as a base too. How are you making yours? Sounds like you're adding a thickening agent to a smoothies and then freezing it. Did you ask at the restaurant how much they use? I've found that restaurants are usually pretty forthcoming with information if you ask - I got a great curry cashew pate recipe that way Bridgitte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2006 Report Share Posted June 4, 2006 Shari: Does that site have any recipes on it, or is it only for buying the book? I could not find any recipes. Maybe I was looking in the wrong place? Margaret rawfood , " SV " <shavig wrote: > > Have never used anything for a thickner for my " ice cream " . Have you tried > any of Jeff Rogers' " Vice Cream " recipes? They are excellent and SAD eaters > even come back for more! > > http://www.thenaughtyvegan.com/ > > Shari > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2006 Report Share Posted June 4, 2006 Bridgitte! You have a great green curry cashew recipe? Would you share it with us? Thanks Margaret rawfood , " Bridgitte " <syndactylcat wrote: > > If you have a champion juicer, you can cut up fruit, freeze it, and > run it through with the blank plate and you don't need a thickening > agent. I've been doing watermelon and strawberries all week > > You can do the same thing with smoothies - just freeze it in ice cube > trays. You can use nut milk as a base too. > > How are you making yours? Sounds like you're adding a thickening agent > to a smoothies and then freezing it. Did you ask at the restaurant how > much they use? I've found that restaurants are usually pretty > forthcoming with information if you ask - I got a great curry cashew > pate recipe that way > > Bridgitte > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2006 Report Share Posted June 4, 2006 The ingredients are: soaked raw cashews sprouted chickpeas curry powder (indian) unpasteurized miso I don't have measurements, i wing it. I make it with just cashews and curry powder - just run everythnig through a champion. It's great on flax crackers, daikon radish, celery, etc... Bridgitte rawfood , " Margaret Gamez " <mgamez1 wrote: > > Bridgitte! > You have a great green curry cashew recipe? > Would you share it with us? > Thanks > Margaret > rawfood , " Bridgitte " <syndactylcat@> wrote: > > > > If you have a champion juicer, you can cut up fruit, freeze it, and > > run it through with the blank plate and you don't need a thickening > > agent. I've been doing watermelon and strawberries all week > > > > You can do the same thing with smoothies - just freeze it in ice cube > > trays. You can use nut milk as a base too. > > > > How are you making yours? Sounds like you're adding a thickening agent > > to a smoothies and then freezing it. Did you ask at the restaurant how > > much they use? I've found that restaurants are usually pretty > > forthcoming with information if you ask - I got a great curry cashew > > pate recipe that way > > > > Bridgitte > > > Quote Link to comment Share on other sites More sharing options...
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