1 . Thoroughly rinse the moss in fresh spring, distilled or purified water - wash away any grit, sand or rock
2 . Soak the moss overnight - 48 hours in spring, distilled or filtered water, preferably in a glass bowl or jar, it will increase in size and become mucilaginous. Rinse once more before blending
3 . Cut the longer|thicker strands into smaller pieces, the samaller, the better
4 . For a thick gel-like consistency use a ratio of 50:50 1/2 a cup of water, (a little less if you want a thicker consistency) to 1/2 cup of the soaked, cut seaweed. Pour the water into the blender furst, * pulse blend. Once smooth and opaque blend at high speed until the moss becomes thicker.
5 . Continue blending until your desired thickness is acheived, add more soaked moss if needed.
6 . Refridgerate in an airtight glass container, preferably. It will thicken more and keep up to 5 days. Spoon as needed.
7 . Consume at your leisure, use it in salad dressings, quiches, stews, mayonnaise, soups, drinks, pancakes, panna cotta, raw yoghurts, fruit jams, cheesecakes, ice creams.. you can also use it as an egg replacement or a gravy thickner, the list is endless!
8 . Store unconsumed moss in an airtight container, in a cool dark place
*Amaaazing for the skin and hair too, a natural reviving collagen treatment! Use as a face mask and leave in hair conditioner, it will restore moisture, curls and add bounce and sheen to your hair. Disclaimer: The information is not medical advice. If buyers need medical advice, they should consult a doctor, or other appropriate medical professionals. *PLEASE NOTE: If more than one bag is ordered, it will be sent in one bag, as an environmental measure. Fast Shipping!! All UK orders, items will be sent signed for. International orders are sent standard parcels, please select tracked postage, if you require tracked shipping.