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).
Can you suggest some halal source off grass fed beef and lamb.
Hello, the perfect supplement gelatin you recommend for this recipe has some glutamic acid formation, about 9.8%. Do you recommend it over the bernard jensen gelatin?