It feels like a bit of magic to make marshmallows.  When these firm up from fluff into solid marshmallows in the fridge overnight, and then slowly dissolve into sweet puddle in your hot drink.  Delicious!

Made the old fashioned way, with real marshmallow plant root powder, local raw honey, and we sprinkle ours with homemade spruce-tip sugar.  The variations are endless.  Herbal infusions can be used in place of the water in the recipe (for example, peppermint, rose, hibiscus, lemonbalm, lavender), or flavourings can be added such as cocoa, cinnamon, vanilla or mint oil.

Ingredients:
1 cup water, divided into two half cups
3 TBSP grass-fed gelatin (I have not tried with agar)
1 cup local raw honey
1/2 tsp sea salt
Dash of vanilla (or mint oil, lemon oil etc)
1 TBSP marshmallow root powder
1/2 cup arrowroot powder

1. Pour first 1/2 cup water into bowl, sprinkle gelatin, mix gently and let stand for 10 minutes.
2. Heat other 1/2 cup water with honey and salt, heat to 110-115C (careful not to let it boil over!). Use candy thermometre.  This will take about 10-15 minutes.
3. Slowly pour hot honey mixture into the gelatin water, mixing with a stand mixer slowly speeding up as mixture  starts to thicken.
4. When it looks like marshmallow fluff add marshmallow root powder and vanilla (or other flavours). Mix again for another minute.
5. Pour/scrape into small pan lined with parchment and dusted with arrowroot powder.  Dust top of marshmallow mixture with homemade spruce-tip sugar, cinnamon and/or more arrowroot.  It will feel very sticky but beginning to firm.
6.  Set pan in fridge for 12 hours until firm.  Cut into pieces/cubes, toss with more arrowroot to coat all sides.
7. Store in fridge in a covered container, keeps up to 2 weeks.  Enjoy a marshmallow or two in your hot cocoa, coffee, latte, or earl grey…

It’s the start of cold and flu season, and we recently held a workshop on making herbal cough syrups.  As you have heard by now, we like to use our food as medicine.  Herbal syrups are a simple effective way to sooth sore throats, using ingredients we already have in our kitchens - herbs and honey.  They are quick and affordable to make, use local ingredients, and are more delicious and nutritious than what you will find at the store.  We wanted to share our basic recipe which uses common culinary herbs you will be familiar with.  This recipe is adaptable based on what you have available or other herbs you may wish to try (see suggestions below). 

Sage Throat Soother Cough Syrup (with simple kitchen herbs)

Ingredients:
2 oz dried herbs (or 4 oz fresh) - we suggest sage, oregano, thyme, ginger root*
4 cups water
1 cup local raw honey

*other wonderfully soothing & immune boosting herbs you can include are mullein leaf, marshmallow root, hyssop, horehound, echinacea, rosehips, elderberries (we grow these on our farm so let us know if you would like to try any), or reishi mushroom

Method:
1) In a large pot bring water to a boil.  Then add herbs and let simmer for 15-30 minutes to make a strong infusion (tea).  The liquid should reduce by about half.
2) Strain herbs out and pour the leftover 2 cups infusion back into the pot.
3) Add 1 cup local raw honey (a 1:1 ratio, but you can add additional honey based on how thick and sweet you want your syrup).  
4) Simmer on low to dissolve honey, stirring to combine.  If you want a thicker syrup continue to simmer for about 30-45 minutes, stirring occasionally.  
5) Strain into mason jars or glass bottles, label with ingredients and date, and store in the fridge.  This syrup keeps in the fridge for about 4 months.

To use: adults take 1-2 Tbsp at first sign of sore throat.  Children take 1/2-1 tsp (based on size and age of child). 

Always research your herbs before using if you are pregnant or breastfeeding.  It is advised not to give honey to a child under age 2.  This site is for informational purposes only, and not meant to diagnose or treat any health conditions.  Always consult a qualified health practitioner before using herbs or herbal remedies.

COZY PUMPKIN SOUP WITH GARLIC-HERB CROUTONS
Makes approx. 2 litres (serves 2-4 people)

Ingredients:
2 Tbsp. butter or coconut oil, melted (or olive oil)
1 medium onion, minced
5 cloves garlic, peeled
1 Tbsp ginger root, grated
1 large baking pumpkin, butternut squash, or other winter squash (2 lbs)
1-2 apples, optional (or add a dash of honey)
4 – 6 cups water
2 tsp each dried thyme, oregano, sage, parsley, chives
1 tsp each curry, cumin, coriander, cinnamon powder, black pepper
1 tsp sea salt
1 TBSP apple cider vinegar

Method:
    1.  Preheat oven to 400°F.  Lightly oil a baking sheet and set aside.

1. Chop onions, peel garlic, chop pumpkin or squash into cubes, chop apple.  In a large bowl mix vegetables with the melted butter (or oil), plus herbs and spices, and sprinkle with a bit of salt and roast in the oven for about 30 minutes.
2. In a blender, puree roasted vegetables with water and apple cider vinegar.  Blend until smooth.  Add more salt or some miso paste to taste.   For a thicker soup use part coconut milk (or dairy) in place of the water.
3. Warm soup over medium heat, stirring constantly.  Serve topped with garlic croutons and a dash of yogurt.

GARLIC-HERB CROUTONS
Ingredients:
2 cups sourdough, cut into large cubes
1 TBSP olive oil
2 cloves garlic, finely minced or grated
1 tsp sea salt
1 tsp dried basil, thyme, sage or oregano
Method:

1. Preheat oven to 350 F.  
2. In a large bowl mix the bread cubes with olive oil, minced garlic, salt and herbs.  Toss well to combine.
3. Spread bread cube mixture on baking sheet and bake approx. 15-20 minutes until golden and crispy.  Serve immediately on the warm pumpkin soup.
   

Recipes adapted from My New Roots Cookbook.