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Karyn’s Kitchen: Strawberry Jelly

Posted on 08.27.14 | Karyn Calabrese | Leave a Comment

This tasty concoction turns into a jelly when it’s refrigerated. Keep it around for breakfast or a snack. You can make a great sandwich with this jelly, almond butter, and the White Bread.

Ingredients

  • 3 cups frozen strawberries, thawed
  • 1⁄2 cup agave nectar
  • 11⁄2 teaspoons psyllium seeds

Directions

    Put the strawberries plus any juice they have released, the agave nectar, and the psyllium seeds in a blender. Process until smooth and creamy, stopping occasionally to scrape down the blender jar. Stored in a covered container in the refrigerator, Creamy Strawberry Jelly will keep for 2 weeks.

This recipe can be found on page 18 in the raw part of your Soak your Nuts: Karyn’s Conscious Comfort Foods

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Categories: Cooking Demonstrations

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About the Author

Karyn Calabrese

Karyn Calabrese is Chicago's premier vegan and raw restauranteur and champion for holistic living. Her timeless beauty, youthful physique, and boundless energy are testaments to the lifestyle habits she advocates. At 67 years old, Karyn looks nearly a generation younger without the help of surgery or botox and enjoys boundless energy and enthusiasm. The Karyn’s brand including her three vegan restaurants Karyn’s Fresh Corner and Raw Bistro, Cooked, on Green and a holistic spa, Inner Beauty Center, natural supplements, catering, home meal plan and skincare/makeup line has endured major success and continues to thrive.

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