Irish Moss is a seaweed that is high in polysacchrides & particularly high in Carageenan. This means that when used in recipes like a raw cheesecake filling it slows the absorption of energy enabling a slow release of energy so your slice of raw cheesecake keeps you going for longer.
Irish Moss powder is easy to use & has no discernable flavour so it won't affect the flavours you are using in your raw superfood creations.
Ingredients: Organic Irish Moss Poweder (chondrus crispus)
RAW SUPERFOOD CHEESECAKE RECIPE
In your Optimum 9400 Blender or similar throw nuts in & blend until a fine crumb, add pitted dates, Hemp seeds or powder, melted coconut oil & blend until dates are chopped & mix comes together. Add water only if needed to make the raw dough come together. Press into a coconut oil greased spring form & pop in freezer to set while you make the filling.
If making own nut milk for this recipe you will need to blend 1/2 C raw nuts (almonds, brazils, cashews) with 1 1/4 C filtered water & strain through nut milk bag or curd & jelly bag.
Place all your ingredients in your Optimum 9400 Blender & blend on high for 1 minute or until creamy & smooth. Pour over your base crust & place back in freezer to firm up.
Top with seasonal fruits like fresh berries or top with Chef Cynthias Raw Chia Seed Jam.
RAW RASPBERRY JAM OF GLORY RECIPE~ Chef Cynthia Louise (Dr Libby Real Food Chef)
1 tablespoon psyllium husk
1 tablespoon chia seeds
1 cup frozen raspberries(or other berry of choice)
A little happy dance
1 tablespoon lime juice
3 tbs water
Pinch of salt
In a bowl add the psyllium, chia, and water; mix well. Stir in the frozen raspberries, using a fork and smashing them a little to make that jammy texture. Add the honey or maple, squeeze of lime, and salt; mix well. Allow to sit and let the berries defrost a little, then you have a jam that lasts up to 4 -7 days in the fridge. Real food, real time, real LOVE !!! Makes 1 jar.