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Mind Blowing Marshmallows
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What you need:
1 1oz package freeze dried strawberries
¼ cup organic powdered sugar
1 TBSP cornstarch
½ TSP @celticseasalt or @selinanaturally
3 envelopes of plain unflavored gelatin
1 ½ cups sugar (organic granulated cane sugar)
1c organic corn syrup
Vanilla extract
Electric mixer
Instant thermometer
What to do:
Line a sheet pan with parchment paper
Grind strawberries
Use a food processor
If no food processor, whack it with a rolling pin in a plastic bag
Dust entire surface of parchment paper with ½ of the strawberry powder set other ½ aside
Next:
½ cup COLD water into your electric mixing bowl
add 3 cups of plain unflavored gelatin to bowl
Let sit
Next:
In a pot mix
1 ½ cups sugar (organic granulated cane sugar)
1cup organic corn syrup
¼ teaspoon celtic sea salt
½ cup water
Cook for ~15-20 min
The instant thermometer should read 240 degrees!
It is extremely important that the mix gets exactly to 240 degrees
Once mixture hits 240, dump it in with the gelatin into the electric mixer bowl
Start mixing slowly then speed it up!
Mix for 15 min
Add flavoring to the mix
Vanilla extract or vanilla
After mixed pour on the prepared sheet pan
Evenly spread mixture on pan
Sprinkle the rest of the strawberry mixture on top of the mixture
Let sit and dry overnight!
Enjoy!
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✨Creating your own sugary snack is a great way to appreciate sugars, delay your gratification, and share some with friends!
✨Pink tones are calming and soothing.
✨Neuroplasticity! learning something new, thinking your way around a problem, and adapting your mind!
Maple Mustard Vinaigrette
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Here is how!
In a bowl mix together...
1tbs dijon mustard
1tbs pure maple syrup
1tbs apple cider vinegar
6 tbs olive oil
Salt and pepper to taste
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✨Making your own dressing allows you to be more hands on with your food!
✨When you create something from scratch, you’re more likely to appreciate what you are eating and the process of cooking!
✨When you make your own dressing you skip out on those added preservatives.
Sunny Sunflower Salad with Spicy Strawberry Rhubarb Vinaigrette
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Sunny Sunflower Salad with spicy strawberry rhubarb vinaigrette
Feeds 4-6
2 stalk rhubarb
½ cup maple syrup
⅛ teaspoon sea salt
⅛ teaspoon cracked black pepper
¼-½ hot pepper (red jalapeno or scotch bonnet) seeds removed
16 oz strawberries (one carton)
½ cup unsalted roasted sunflower seeds
Place in small sauce pot
Bring to a boil and then simmer for 10-15 min
Cook until it starts to get syrupy
Two stalks rhubarb, washed and diced
½ cup maple syrup
⅛ teaspoon sea salt
⅛ teaspoon cracked black pepper
¼-½ hot pepper (red jalapeno or scotch bonnet) seeds removed
Mix in 1/3 of the strawberries after 10 min, let sit 10 min
Turn off heat, let sit 10 min with strawberries
In another glass bowl mix
¼ cup of mixture from pot
⅛ white balsamic vinegar
Whisk together, mash up chunks of strawberries
Whisk in ¼ olive oil
Add to mixing bowl with salad
In a mixing bowl
16 oz strawberries Wash stem dice
Handful of microgreens (sunflower)
½ unsalted roasted sunflower seeds
2/3 of strawberries put into salad
Enjoy!
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✨Making your own dressing allows you to be more hands on with your food!
✨When you create something from scratch, you’re more likely to appreciate what you are eating and the process of cooking!
✨The verity of textures and tastes will keep you satisfied (sweet, salty, spicy)
Thank you to Spark Magazine for featuring my recipe!