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Lemon Deelite

Another exciting raw food recipe from acclaimed raw food expert and author of over 500 published recipes, Kate Magic.

Serves four
Time needed: 3 -7 days presoaking, 10 mins to make, 4 hrs to set
Equipment needed: blender

1 packet Irish moss, prepared as below
4 cups or 1 litre almond milk
2 tbsp lecithin granules
1 cup or 100 g lucuma
2 lemons (peeled)
2 tbsp cane juice crystals
60 g coconut oil (melted)

There's a bit of a knack to Irish Moss. It's not the simplest of ingredients to use, but once you've made friends with it, you'll find it well worth the effort. This is the method that we recommend using. 

Take your moss and rinse it well. Then find an airtight container to house it in (like our empty 1 kg coconut oil tubs), and put the moss and 1 cup (250 ml) pure water in the container. Put the lid on and leave it in the fridge for three to seven days. If you don't soak it long enough, it won't work as a gel in the recipe, and if you soak it too long, it goes fishy and smelly.

When you're ready to use it, throw away the soak water, and make sure NOT to rinse the moss again. Blend the moss up with 1 cup (250 ml) of the almond milk. Blend it for a good minute, until the moss is broken down as much as possible, and the mixture starts to go light and fluffy.

Then add the lecithin, lucuma, cane juice crystals and lemon flesh into the blender, and blend for another minute, until you have a thick cream. Add the melted coconut oil, and gradually add the remaining 750 ml (3 cups) of almond milk. Whip it for another good minute, then pour out into a large 2 litre silicon mould or ceramic serving dish. Refrigerate for at least four hours to set, and then serve with some fresh seasonal berries. It should end up a lovely light mousse consistency. 

Will keep in the fridge for a couple of days. 

For more of Kate's recipes, check her books, or visit

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