Welcome to The Seamoss Co. Kitchen!
Looking to take your wellness game to the next level?
You’ve come to the right place! Whether you’re new to sea moss or a seasoned fan, our recipes page is here to help you discover all the creative, delicious ways you can enjoy sea moss gel.
Our recipes are easy to follow and packed with nutrients to keep you feeling your best. Whether you want to sip it, mix it, or eat it, we’ve got something for everyone.
Our recipes are easy to follow and packed with nutrients to keep you feeling your best. Whether you want to sip it, mix it, or eat it, we’ve got something for everyone.
Sea Moss Smoothie
Sea Moss Smoothie
- 1 tablespoon Sea Moss gel
- 1 banana
- 1 cup spinach
- 1/2 cup frozen berries (strawberries, blueberries, or mixed berries)
- 1/2 cup Greek yogurt
- 1 cup almond milk (or any milk of choice)
- 1 tablespoon honey or maple syrup
- Add the Sea Moss gel, banana, spinach, frozen berries, Greek yogurt, and almond milk to a blender.
- Blend until smooth.
- Taste and add honey or maple syrup if desired.
- Pour into a glass and enjoy!
Sea Moss Chia Pudding
- 1 tablespoon Sea Moss gel
- 1/4 cup chia seeds
- 1 cup coconut milk (or any milk of choice)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- Fresh fruit or nuts for topping
- In a bowl, combine the chia seeds, Sea Moss gel, coconut milk, honey, and vanilla extract.
- Stir well and let it sit for 5 minutes, then stir again to ensure there are no clumps.
- Cover and refrigerate for at least 4 hours or overnight.
- Top with fresh fruit or nuts before serving.
Sea Moss Soup
- 1 tablespoon Sea Moss gel
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 4 cups vegetable or chicken broth
- 1 cup spinach or kale
- Salt and pepper to taste
- Optional: herbs like thyme or parsle
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, and sauté until translucent.
- Add carrots, celery, and zucchini, and cook for about 5 minutes.
- Pour in the broth and bring to a boil.
- Reduce heat and simmer for 1520 minutes, or until vegetables are tender.
- Stir in Sea Moss gel and spinach or kale, and cook for an additional 5 minutes.
- Season with salt, pepper, and herbs if desired.
- Serve hot and enjoy!
Sea Moss Energy Balls
- 1/2 cup Sea Moss gel
- 1 cup oats
- 1/2 cup almond butter (or any nut butter)
- 1/4 cup honey or maple syrup
- 1/4 cup chia seeds
- 1/4 cup mini chocolate chips or dried fruit (optional)
- 1/2 teaspoon vanilla extract
- In a large bowl, combine the oats, almond butter, honey, chia seeds, and vanilla extract.
- Add Sea Moss gel and mix well until all ingredients are combined.
- Stir in chocolate chips or dried fruit if using.
- Roll the mixture into small balls and place on a baking sheet.
- Refrigerate for at least 30 minutes to firm up.
- Store in an airtight container in the refrigerator for up to a week.
Sea Moss Salad Dressing
- 1 tablespoon Sea Moss gel
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- In a small bowl, whisk together the Sea Moss gel, olive oil, balsamic vinegar, Dijon mustard, and minced garlic.
- Season with salt and pepper to taste.
- Use immediately or store in the refrigerator for up to a week.
- Toss with your favorite salad for a nutritious boost.
Green Smoothie with Sea Moss
- 1 Cup spinach or kale
- 1 Banana
- 1/2 Cup frozen pineapple or mango
- 1 Tablespoon sea Moss gel
- 1/2 Cup coconut water or almond milk
- 1 Tablespoon chia seeds (optional)
- Ice cubes (optional)
- Add all ingredients to a blender
- Blend until smooth and creamy
- Pour into a glass and enjoy your nutrient-packed green smoothie!
Sea Moss Smoothie Bowl
- 1/2 frozen banana
- 1/2 cup frozen berries (strawberries, blueberries, etc.)
- 1 tablespoon Sea Moss gel
- 1/2 cup almond milk or coconut milk
- 1 tablespoon peanut butter or almond butter
- 1 tablespoon honey or maple syrup (optional)
- Blend frozen banana, berries
- Add Sea moss gel
- Add milk, and nut butter until smooth and thick.
- Pour into a bowl and add your favourite toppings.
- Dive in with a spoon and enjoy this vibrant, healthy bowl!
Sea Moss Herbal Tea
- 1 cup hot water
- 1 tablespoon Sea Moss gel
- 1 herbal tea bag (ginger, chamomile, or green tea works well)
- 1 teaspoon honey or lemon (optional)
- Steep the tea bag in hot water for 3-5 minutes.
- Stir in the sea moss gel until it dissolves.
- Add honey or lemon for extra flavour if desired, and sip your nourishing sea moss tea!
Enjoy these simple recipes that make adding sea moss to your daily routine easy and delicious!
Sea Moss Curry
These recipes provide a range of options for incorporating Sea Moss into your diet, whether you’re looking for a nutritious breakfast, a wholesome snack, or a flavorful addition to your meals.
Certainly! Here are some delicious Sea Mossinfused curry recipes to incorporate this nutritious superfood into your meals
Sea Moss Chicken Curry
- 1 tablespoon Sea Moss gel
- 1 lb (450g) chicken breasts or thighs, cut into bitesized pieces
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 1/2 cup chicken broth
- 1 cup spinach or kale
- Salt and pepper to taste
- Fresh corriander for garnish
- Heat vegetable oil in a large pan over medium heat.
- Add onion and sauté until translucent.
- Stir in garlic and ginger, cooking for another minute.
- Add curry powder and turmeric, stirring to combine.
- Add chicken pieces and cook until browned on all sides
- Pour in diced tomatoes, coconut milk, and chicken broth. Stir well.
- Bring to a simmer and cook for 2025 minutes, or until chicken is cooked through.
- Stir in Sea Moss gel and spinach or kale, cooking for an additional 5 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh corriander and serve with rice or naan.
Sea Moss Vegetable Curry
- 1 tablespoon Sea Moss gel
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 cups mixed vegetables (carrots, potatoes, bell peppers, peas)
- Salt and pepper to taste
- Fresh corriander for garnish
- Heat vegetable oil in a large pot over medium heat.
- Add onion and cook until soft. Stir in garlic and ginger, cooking for 12 minutes.
- Add curry powder, cumin, and coriander, and stir for another minute.
- Add the mixed vegetables and cook for 5 minutes.
- Pour in diced tomatoes, coconut milk, and vegetable broth. Stir well.
- Bring to a boil, then reduce heat and simmer for 2025 minutes, or until vegetables are tender.
- Stir in Sea Moss gel and cook for another 5 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh corriander and serve with rice or quinoa.
Sea Moss Lentil Curry
- 1 tablespoon Sea Moss gel
- 1 cup dried lentils (red or green), rinsed and drained
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 3 cups vegetable broth
- 1 cup chopped kale or spinach
- Salt and pepper to taste
- Lemon wedges for serving
- Teaspoon paprika
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft and translucent.
- Stir in garlic and ginger, cooking for 1 minute.
- Add curry powder and paprika, stirring to combine.
- Add lentils and cook for 23 minutes.
- Pour in diced tomatoes, coconut milk, and vegetable broth. Stir well.
- Bring to a boil, then reduce heat and simmer for 3035 minutes, or until lentils are tender.
- Stir in Sea Moss gel and chopped kale or spinach, cooking for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve with lemon wedges and your choice of rice or naan.
Sea Moss Prawn Curry
- 1 tablespoon Sea Moss gel
- 1 lb (450g) shrimp, peeled and deveined
- 2 tablespoons coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 1/2 cup chicken or vegetable broth
- Fresh coriander for garnish
- Salt and pepper to taste
- Heat coconut oil in a large pan over medium heat
- Add onion and cook until soft and translucent.
- Stir in garlic and ginger, cooking for 12 minutes.
- Add curry powder and garam masala, stirring to combine.
- Add shrimp and cook until pink and opaque.
- Pour in diced tomatoes, coconut milk, and broth. Stir well.
- Simmer for 10 minutes, or until the sauce has thickened.
- Stir in Sea Moss gel and cook for another 5 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh corriander and serve with rice or quinoa.