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Vegan Recipes with Sea Moss Gel

Energy Balls

Ingredients: 

  • 1 cup (120g) dates, without stone
  • ¾ cup (60g) almond meal
  • ½ cup (30g) desiccated coconut
  • 2 tbsp. chia seeds
  • 1/2 cup original sea moss gel
  • 1 tbsp. natural peanut butter

Directions:

  1. Place all ingredients in a high-speed blender or food processor and blitz until everything is well combined and chopped to small pieces.
  2. Using your hands, form 10 balls about the size of a walnut. Place them in the fridge to chill for at least 1 hour so that they become more solid.
  3.  Store in the fridge in an airtight container for up to 2 weeks.

Pre-Work Out Oat and Banana Smoothie

Ingredients:

  • 2 tbsp. rolled oats
  • 3 tbsp. hot water
  • 1 banana, sliced & frozen
  • 1 tbsp. flaxseed meal
  • 1 tbsp. maple syrup
  • 1 cup (240ml) almond milk, unsweetened
  • 2 tbsp. of original sea moss gel

Directions:

  1. Soak the oats in the water for a few minutes until softened.
  2.  Then place all the ingredients in a blender and blitz until smooth. Serve immediately.

Roasted Miso Potatoes

Ingredients: 

  • 21 oz. (600g) sweet potato
  • 1 tbsp. olive oil
  • handful coriander, chopped
  • 2 tbsp. almonds, chopped

For the sauce:

  • 2 tbsp. white miso paste
  • 1 tbsp. rice vinegar
  • 1 tbsp. maple syrup
  • 2 tsp. sriracha
  • 1 tbsp. soy yogurt
  • 2 tbsp. original sea moss gel

Directions:

  1. Preheat oven to 425°F (220°C).
  2.  Wash the potatoes and cut them into wedges. Place them on a baking tray and drizzle with olive oil. Season with salt & pepper. Cook for 30 minutes or until soft and charred.
  3.  In the meantime, combine all the sauce ingredients in a small bowl.
  4.  Once potatoes are cooked, arrange them on a serving dish, drizzle with the sauce and top with chopped almonds and coriander.