Strawberries are in season, and they pair beautifully with a subtle touch of nutrient-packed ashitaba. This light and satisfying dessert is easy to make and so good for you.
- 2 cups of strawberry chunks (with stems and leaves removed)
- 4 cups filtered water
- 1 tablespoon fresh lemon juice
- ⅓ cup raw honey
- A scant ⅓ cup grass-fed gelatin; if you choose to make gummies, though, this would be a fine amount
- ½ tsp Dr. Cowan’s Garden Ashitaba Powder
- Add the strawberries to a saucepan.
- On low heat, mash the strawberries with a potato masher or fork until you have a mash.
- Add the water and lemon juice.
- Bring to a boil, then reduce to low and simmer for about a half hour.
- Remove from heat.
- Whisk in honey (you might want to let the gelatin mixture cool down a bit to preserve the honey’s enzymes.)
- Whisk in the gelatin, then pour into a bowl and refrigerate.
- After one hour, sprinkle the Ashitaba Powder over the surface of the partly solidified gelatin, then fold in the powder so it’s dispersed throughout.
- At this point, you could transfer the gelatin to smaller serving bowls. Sprinkle each with a bit of Ashitaba Powder (optional).