Strawberry-Ashitaba Gelatin

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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.

Ingredients

• 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

Instructions

• 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).

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