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I first discovered sea moss, often referred to as Irish Moss, while I was researching Dr. Sebi in 2009. It was being used to thicken smoothies and nut milks, and even in custardy desserts. As I am a super nutrition nerd, I had to look a little more into this amazing sea vegetable.
Sea Moss (also known as Irish Moss), as it turns out, is nature's only plant based source of thyroid hormones. You listening ladies?
DI-Iodothyronine (DIT), what T3 breaks down into, is found in abundance in brown sea moss and for this reason it has been used as a treatment for thyroid disorders. Thyroxin (T4) and Tri-iodothyronine (T3) have been found as the main organically bound iodine compounds in several brown seaweeds (sea moss).Then of course there is the iodine, more concentrated in sea moss than any other food and this is serious fuel for the thyroid. Selenium is also present in abundance and is a necessary factor in thyroid hormone production.
Sea Moss is also jam packed full of potassium. The cells of the body cannot function without potassium though strangely, our bodies do not have a mechanism to conserve potassium. Adding high-potassium foods like Sea Moss to the diet can significantly improve behaviour and mental functioning ( especially for ADD Children!) helpful for fibromyalgia, moodiness, agitation, depression and anxiety disorders. This food is like a warm cup of tea and good book by the fire for the nervous system.If all that wasn't enough, Sea Moss contains Algin. This phytonutrient has therapeutic value as a heavy metal detoxifying agent - meaning it helps pull heavy metals out of the tissues of our bodies. Additionally, Sea Moss is a healing agent to all mucous membranes (great for external skin health and internal digestive tract health). I could go on forever on this goody, but for now I will leave you with the simple ways to prepare it.
Sea Moss helps relieve and prevent symptoms of colds and flus - how perfect for the winter months ahead. Irish moss is a source of potassium chloride, a nutrient which helps to dissolve catarrhs (inflammation and phlegm in the mucous membranes), which cause congestion. It also contains compounds which act as natural antimicrobial and antiviral agents, helping to get rid of any infections. Hello natural cough syrup!Cold, flu-like, and other coughy-mucousy conditions the moss helps with include:
Slice squash in half, take the gut out, place in oven for 15 minutes, cook some vegetables or anything you want to put in it, take out oven take a fork and scrape until you see the meat look this spaghetti. Mix with your vegetables and Viola!!!
Slice zucchini open cut the middle out but leave the shell.
Cook in oven with 1 cup of water for 20 minutes.
Walnut meat, onions, green peppers, mushrooms, tomato sauce in pan and cook
Take zucchini out oven fill it stuffing place vegan cheese on top put back in oven for 15 minutes.
Spelt Linguini, vegetables of your choice, sun dried tomatoes, use the oil that you use for the sun dried tomatoes or use olive oil. Seasonings of your choice!!
Supplement for eggs!!!
1/2 cup of garbanzo bean flour
1 tsp of onion powder
1 tsp sea salt
1/3 cup of water ( add more if needed)
It should be a little bit more watery than pancake batter
Make sure the pan is hot first then add 1 tbsp of avocado oil and pour batter. Leave for 1 minute and then flip over. Then put on a plate filled it with what you like.
I have kale, tomatoes, onions, and vegan cheese in the middle.
TASTE LIKE CHICKEN!!!! Fried Cauliflower and alfredo. 😍😍😍
1 small head of cauliflower and break into chunks
Tossed in garbanzo bean flour and season however you like
Ingredients Sesame Sauce: ¼ cup water ¼ cup coconut aminos ¼ cup Volcanic Agave 1 tablespoon sesame oil ½ teaspoon red pepper flakes Bowls: ¾ cup wild rice cooked 1 tablespoon olive oil 3 cups asparagus, chopped into small pieces 3 cups kale, cut into small pieces 2 cups baby bella mushrooms small pieces sea salt red pepper flakes (optional) sesame seeds (garnish) Instructions Shake together all agave sesame sauce ingredients and set aside. Cook rice according to package instructions. Divide between 4 storage containers. Heat olive oil in a large pan. Add asparagus, yellow peppers and kale. Cook for 5 or so minutes, until bright green and tender. Add to the rice in the storage containers. Add additional olive oil if necessary. Add the mushrooms to the pan. Season with sea salt, oregano, onion powder, and red pepper flakes (if desired). Cook for 7 or so minutes, until cooked through. Add the sauce to the pan and simmer for 2 minutes, until thickened. Add the mushrooms to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired. Store in the fridge for up to 4 days. Reheat to serve.
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