But ingesting carrageenan is not that same as ingesting Irish Moss. It's not super heated and processed into a chemical form. It's seaweed. It has a natural nutritional value, which is what we know when we are looking at the difference in read foods, and genetically modified foods.
I learned about Irish Moss because of my adrenals and low thyroid. I learned that this amazing natural support food that it was better for me than I knew. It is able to dissolve catarrhs, or snotty mucus. If you know me you know I have allergies and I can use all of the natural support I can get. It also is a natural antimicrobial and antiviral which helps me to keep from getting those darn Pacific Northwest sinus infections. Irish Moss is not only amazing but it is all of the things we are looking for in our food and nutrition... wild-crafted, raw, non-gmo, fair trade, vegan and gluten-free. It is also an anti-coagulant and so you shouldn't use this if you take prescription blood thinners or are suffering from Crohn's disease.
Irish Moss Paleo Vegeo Flatbread
Yield: Makes about 5 small rounds (1 serving)Ingredients:
- 1 Tbsp. Organic coconut flour
- 1 1/2 tsp. organic Irish Moss, prepared {You may use Agar-Agar if you are unsure about this amazing superfood. are taking a blood thinner or have Crohn's disease.} :)
- 3 Tbs. well cooked and mashed butternut squash
- 1 Tbsp.organic coconut oil, melted
- 1 VeganEgg or local pastured egg
- 1/4 tsp. Himalayan salt
Directions
- Prep your Irish Moss by rinsing until clean. Soak for 6 - 24 hours at room temperature and then rinse again. This is to make sure all sand and salt is removed. Then blend 1 cup of Irish Moss with 1.5 - 2 cups of water in your high powered blender until smooth - it can be stored in your fridge for up to 3 weeks to be added to smoothies as well. You can try using powdered Irish Moss but I have heard bad things about how bad it tastes.
- When ready to make if your squash is cold bring it to room temperature.
- Preheat the oven to 400 and line a baking sheet with parchment paper.
- Stir together the coconut flour and Irish Moss.
- Stir together the squash and the coconut oil until smooth. Stir in the coconut flour/moss mixture until combined, then stir in the egg and salt.
- Spoon into rounds on the baking sheet 1/4 inch thick Bake for about 12 minutes, then carefully flip. Bake for another 7 minutes (less or longer depending on the thickness), until they are dry to the touch and the most important part, pliable.
- Let cool completely, then enjoy within an hour or so of baking for the best texture.
The family enjoyed having tacos... and I enjoyed knowing that they were eating healthy. So many options that you could use these for... so go veggie crazy!!
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is it possible to do with flax instead of eggs?
ReplyDeletethx
You can totally use a flaxegg instead of a VeganEgg for this. I would even consider using a chia egg if you don't have any flax, although it will have a chewier texture.
ReplyDelete