Sea Moss Juice
In this sea moss recipe, Chef Ari brings together some amazing seasonal ingredients to craft a vibrant, completely balanced juice.
Servings:
1
Serving Size:
12 oz
Ingredients
| sea moss gel | 0.1 oz |
| red apple | 11 oz |
| butternut squash, peeled | 2.4 oz |
| red cabbage | 1.5 oz |
| jicama | 1.7 oz |
| parsnip | 0.5 oz |
| fresh rosemary leaves | 0.01 oz |
Directions
Make the Sea Moss Gel
If you don't have any sea moss gel on hand, you can follow our recipe on how to make the gel here: How to Make Sea Moss Gel For this juice recipe, using purple sea moss gel works well to get a really nice juice color.
Make the Juice
Wash produce thoroughly.
Peel the butternut squash and cut into smaller chucks, remove the end nub from the parsnip and pick the rosemary leaves.
Weigh the ingredients.
Grind all produce and press.
Slowly mix in sea moss gel. We recommend using 1-2 tablespoons of sea moss gel per serving.
Pro Tips
In order to get the best balance in flavors, make sure to use produce that is in season. All of the ingredients in this recipe are typically found in season during the fall and winter.
All juice recipes developed on the Goodnature Hummingbird cold press juicer. Learn more at goodnature.com/hummingbird.