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