Sea Moss Juice

In this sea moss recipe, Chef Ari brings together some amazing seasonal ingredients to craft a vibrant, completely balanced juice.

Sea moss juice on a counter with ingredients

Ingredients

sea moss gel 0.14 oz 4 g 1 tablespoon
red apple 11 oz 312 g 2 sm-med apples
butternut squash, peeled 2.4 oz 68 g 1/2 cup chunks
red cabbage 1.5 oz 43 g 2 med leaves
jicama 1.7 oz 48 g 1/3 cup of chunks
parsnip 0.5 oz 14 g ~1 inch chunk
fresh rosemary leaves 0.01 oz 0.3 g a few leaves

Directions

Make the Sea Moss Gel

  1. 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

  1. Wash produce thoroughly.

  2. Peel the butternut squash and cut into smaller chucks, remove the end nub from the parsnip and pick the rosemary leaves.

  3. Weigh the ingredients.

  4. Grind all produce and press.

  5. 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.