Raw Juneberry Chia Jam

Juneberries are at peak ripeness when they turn a deep purple color

Juneberries are here! If juicy blueberries and sweet almonds had a baby, you would have the irresistible flavor of Juneberries. Found wild and as an attractive urban ornamental, they (surprise!) ripen in June here in Wisconsin. If you don’t have access to fresh wild Juneberries, blueberries will work just fine for these recipes.

I normally freeze our extra berries so we can make smoothies year-round, but this year I decided to make some healthy, easy jams. I have a recipe for everyone: one is vegan and made with chia seeds, the other made with nutrient-rich gelatin. Both versions are raw, whole food, antioxidant rich, and free of refined sugar, preservatives, and anything icky.

Recipe 1: Juneberry Chia Jam

Ingredients:
1 cup fresh berries
1/8 cup purified water
1.5 tbsp raw honey
1 tbsp chia seeds

Using a pestle or similar tool, roughly mush your berries in a bowl.

Add the water, honey, and chia seeds.
Mix well, move to a glass jar for storage, and place in the refrigerator.
After about 30 minutes, the chia seeds will set and be ready to enjoy.

Recipe 2: Juneberry Jelly

Ingredients:
1 cup fresh berries
2 tbsp purified water
1.5 tbsp raw honey
.5 tbsp pure gelatin powder (ideally organic)

Using a pestle or similar tool, roughly mush your berries in a bowl.
Add the water, honey, and gelatin.
Pour your mixture into a blender or food processor and blitz until smooth. Pureeing your berries releases more of the almond flavor from the seeds.
Move your puree to a glass jar for storage, and place in the refrigerator.
After about 30 minutes, the gelatin will set and be ready to put on fruit, English muffins, or your favorite snacks.

Warmly,

Megan Normansell, CHC, AADP, CFH

Certified Holistic Health Counselor/ Certified Herbalist/Holistic Nutritionist/Wild Edibles Guide

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Copyright Megan Normansell 2020. All rights reserved.

Maple Butternut Squash & Figs

Squash season is upon us! Butternut has always been my favorite, and I love finding creative ways to enhance its sweetness. Great for bones, eye health, blood pressure, this fall vegetable is chock full of antioxidants, phytonutrients, vitamins, and minerals. Just one cup of it provides you with 6.5 grams of fiber, 19% daily value magnesium, 12% daily value potassium, 41% daily value vitamin C, up to 20% daily value for most of your b vitamins, 163% daily value beta carotene, and more. Try this easy, nutritious dessert (or snack) with just 5 simple ingredients.

What you’ll need:

• 1 butternut squash (others like acorn squash work fine too!)
• real maple syrup
• cinnamon powder
• hemp seeds
• dried figs

Directions:

• Half or quarter your squash, remove seeds and fibrous pulp, and place it in a baking dish. Pour water in the dish.
• Bake the squash in the oven at 350 until it is easily pierced with a fork. Depending upon its size, this may take anywhere from 45 minutes to 90 minutes.
• When it’s fully cooked, peel the skin off and transfer to a bowl. Mash slightly.
• Drizzle lightly with your maple syrup and sprinkle with desired amounts of cinnamon and hemp seeds.
• Slice your figs and arrange on top. Serve warm. Enjoy!

Warmly,

Megan Normansell, CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

Copyright Megan Normansell 2018 All rights reserved.