It’s as though our yard knew just what we’d need before we ever moved in. Space for a garden. Two black maple trees to tap. And a big ole fireplace for boiling down the sap.Continue Reading
Do you like Pecan pie? It’s one of my favorites for
Thanksgiving anytime. There’s no reason to make it with corn syrup and refined sugar when using maple syrup and unrefined sugar is so delicious. The maple flavor is not overpowering nor is it overly sweet.Continue Reading
There is so much to love about this jam. There are only two ingredients, both of which are available in my local area. It’s simple to make, it’s healthier than jam with sugar, and it’s delicious. The maple flavor does not overpower the strawberries, but remains subtle. According to Janie Quinn, author of Essential Eating: The Digestible Diet, maple syrup is “the easiest-to-digest natural sweetener because it digests very slowly, thereby avoiding a sugar rush into the bloodstream.”
To make the jam, simply mix 3 cups of strawberries, hulled and quartered, with 1 cup of pure maple syrup. Bring to a boil and simmer until thickened, about 30 minutes. Cool, and enjoy. Let me know what you think.
Update: I’ve also used this recipe to make huckleberry jam, and raspberry jam. Each was just as wonderful as the strawberry.
Today, I made the world’s most
expensive nutritious cookies. The recipe is from Essential Eating: The Digestible Diet by Janie Quinn. She calls them Oatmeal Style Cookies, but they use quinoa flakes instead of oatmeal. To make them you need:
- 1 large egg
- 2 T filtered water
- 4 T melted butter
- 3/4 c maple sugar
- 3/4 c sprouted flour
- 3/4 c quinoa flakes
- 1 t cinnamon
- 1 t baking soda
- 1/2 t sea salt
For her birthday today, my daughter Jessi requested “no cake, just ice cream with topping.” Simple! I toasted some walnuts, and just as they reached the point of starting to brown, I added maple syrup we had just purchased from a local farm. (It’s sugaring time in PA!). Since the cast iron pan which I was using to toast the walnuts was nice and hot, the syrup immediately began to boil. I stirred constantly for a minute or so and the the topping thickened nicely. I served it hot over vanilla ice cream and the birthday girl was happy.