This cooling jelly is a great way to use summer fruit. You can replace the mulberries with any berry you like, even cherries if they are available (just make sure you take the pips out first!).
2 cups organic apple juice
2 tsp agar agar powder
1 1/2 cups fresh mulberries (or other fruit of choice)
1 tsp vanilla essence
Place juice in a pot and sprinkle agar powder on top. Stir through and let sit for 5 minutes.
Place the pot on the stove on a medium to high heat and whisk as it heats to ensure agar agar dissolves into the juice. Remove from heat when it comes to the boil.
Place the fruit in a Pyrex dish or jelly mould. Pour juice mixture on top.
Allow to cool for a few minutes before placing in the fridge to set. Setting time will take 2-4 hours depending on the size and shape of the dish you are using.
NOTE: Jelly will keep in the fridge for up to five days, if not eaten sooner.
1 cup walnuts
1/2 cup sunflower seeds
1/2 tsp cinnamon powder
2 tbsp maple syrup
Lightly toast the walnuts for a few minutes in a fry pan on low heat, then place in your food processor.
Toast the sunflower seeds for a few minutes in a fry pan, then place in the food processor with the walnuts.
Blitz the nuts and seeds together for a few seconds to make a rough crumb.
Add the cinnamon and maple syrup and then blitz again until mixed through.
Store in airtight container.
2 punnets of strawberries
1 tsp vanilla
2 tbsp maple syrup
1 tbsp lemon juice
pinch sea salt
Wash the strawberries in a large bowl of water to remove any dirt. Place on paper towels or a tea towel to dry.
Remove strawberry hulls and cut into quarters. Place into a mixing bowl.
Add vanilla, maple syrup, lemon juice and salt. Stir through to combine.
Place in the fridge and allow to marinate for at least 20 minutes. Stir through a couple of times to continue to mix the strawberries with the marinade.
Serve when ready.