Sweets
Coltsfoot Sorbet
Ingredients
- 65 fresh coltsfoot flowers
- 1 cup organic cane sugar
- 3 1/3 cups water
- 1 tsp fresh squeezed lemon juice
- 1 egg white
Instructions
Make sure you have only the yellow petals from 65 coltsfoot flowers. (Remove the petals by rubbing the flowers between your thumb and forefinger. Make sure there are no green sepals in with the petals.)
Place the petals, sugar and water into a pan. Bring to a boil and cook for 2 minutes then remove from the heat and let steep for 20 minutes. Filter through a sieve and refrigerate the syrup until chilled. Add the egg white and whisk. Either place in an ice cream maker or in the freezer. As the sorbet churns, the egg white will trap air bubbles and this turns the sorbet white. If you have chosen the freezer method you will need to whisk briskly every five minutes for the first hour, then every fifteen minutes until the sorbet sets.
Note: For information on coltsfoot, including cautions and contraindications, visit The Encyclopedia of Herbology – Coltsfoot
Source: Edible Wild Food
Bilberry Pie
With An ORAC score of 111, bilberries rank among some of the most antioxidant rich foods in the world. This means that per cup consumed they pack a much healthier punch than most all other foods and have excellent anti-aging, anti-cancer and pro immune system properties to help both fight off and prevent a plethora of health issues and diseases.
Here’s a recipe for a yummy desert that is not only good, it’s good for you!
Ingredients:
In a large bowl add together:
- 5 cups Bilberries
- 6 Teaspoons Cornstarch
- 1 to 1.5 cups- sugar
- 1 teaspoons grated lemon rind (optional)
- 3- dabs of butter
Directions:
Mix the above ingredients together with a spoon so that everything is well distributed; pour into the bottom pie shell as it sets in the pie plate. Dot the top of the mixture with 2 or 3 dabs of butter. Top off with the second pie shell. Once it is correctly positioned you should have a 1 inch overlap on the top crust so that it can be crimped with the bottom crust. Crimp or pinch the two crusts together and make a decorative edge to seal the two pie crusts.
The pie can be refrigerated until you are ready to bake or baked immediately. To bake, preheat your oven to 450 degrees. Place the pie on the middle shelf of your oven and bake for 15 minutes then turn the temperature down to 350 degrees and continue baking for 30-40 minutes or until the filling starts to bubble over. Once the pie looks done and the crust is a light golden brown, it should be done.
Take it out and let the pie cool on a cooling rack until it is ready to serve. Some notes: baking your pie may take less time or a little longer depending on your oven. Just in case it starts to bubble over the side, place a sheet under the pie plate to save cleaning the oven.
From: NW Wild Foods
Bilberry Shrub
Shrubs are like syrups made with a healthy dose of vinegar. Most often flavored with fruit, shrubs are the grown-up answer to syrups. Shrub can be used in many of the same places as syrup, such as in fizzy water and cocktails, or to dress fruit salads, but the vinegar used to make shrub gives it a perfect punch of sour meets sweet.
There are some shrubs that I prefer to make with fruit that has never been cooked, only macerated with sugar. However, I think it is easier to maximize the flavor and amount of juice in bilberries by making a cooked syrup.
Preparation time: 2 hours
Ingredients:
- 1 part fruit (all parts by volume, not weight)
- 3 parts sugar
- 1 part water
- Rice vinegar or other light clear vinegar, equal in measure to the amount of bilberry syrup
Directions:
1. In a pot, lightly crush the bilberries together with the sugar, and let them sit for an hour.
2. Add the water, and bring the bilberries to a boil. Being such small berries, this is all they need to cook. Remove the pan from the heat, and let the bilberries cool to room temperature.
3. Strain out the solids from the bilberry syrup, and be certain to save them to put atop ice cream or your morning toast.
4. Measure the syrup, and combine it with an equal amount of rice vinegar. Stir gently to combine. Pour the shrub into mason jars, and store them in a very cold pantry or refrigerator for at least six months before serving. Once aged, the sharp edges of the vinegar will soften and become the perfect balance for the fruit.
Found at: Zester Daily
Wild Bilberry Sauce
Bilberry, or Vaccinium myrtillus, is a true treasure of the Great Pacific Northwest. With An ORAC score of 111, these berries rank among some of the most antioxidant rich foods in the world. This means that per cup consumed they pack a much healthier punch than most all other foods and have excellent anti-aging, anti-cancer and pro immune system properties to help both fight off and prevent a plethora of health issues and diseases.
Bilberry Sauce
This simple Bilberry Sauce makes a delicious topping for ice cream or cakes. Enjoy!
Ingredients:
- 2 cups bilberries (frozen or thawed)
- 1/2 cup sugar
- 2/3 cup water
- 1 tablespoons cornstarch
- 1/2 teaspoon lemon juice
Directions:
In a medium saucepan combine ingredients and stir until smooth. Bring to a boil, stirring constantly and cook for 5 minutes at a gentle simmer. Serve hot or cold.
Directions:
In a medium saucepan combine ingredients and stir until smooth. Bring to a boil, stirring constantly and cook for 5 minutes at a gentle simmer. Serve hot or cold.
Adapted from a recipe on NW Wild Foods
Cold Bilberry Soup
Some people use bilberry for conditions of the heart and blood vessels including hardening of the arteries (atherosclerosis), varicose veins, decreased blood flow in the veins, and chest pain. Bilberry is also used for chronic fatigue syndrome (CFS), hemorrhoids, diabetes, osteoarthritis, gout, skin infections, gastrointestinal (GI) disorders, kidney disease, and urinary tract infections (UTIs).
Here’s a wonderful dessert/dish for a summer’s day:
Take a quart of bilberries, bruise or mash. Add the same amount of water and a little lemon juice. Simmer, add sugar to taste. If you don’t like the seeds and skins, you can strain the liquid through a fine sieve or cheesecloth. Dissolve a little cornstarch and add to thicken, but take care not to use too much. Simmer a little while longer, then allow to cool and put in the fridge. Whip some cream. When the bilberry soup is cold enough, serve with dabs of fresh whipped cream.
Coconut and Almond Fudge
Coconut and almonds go beautifully to create a fudge that melts in your mouth. The best part? They fit almost every diet. They are grain free, gluten free and vegan.
Ingredients:
- 1/2 cup almond butter
- 1/2 cup coconut butter
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1/4 tsp salt
- 1/2 tsp almond extract
Preparation:
In a saucepan , combine all the ingredients. Stir on medium heat until everything is combined. Pour into molds and store in the fridge to set. Yields 15. These should take 1-2 hours to set up in the freezer. Enjoy!
Note: I used chocolate molds to set my fudge, but mini muffin cups would work great too! If using mini muffin cups, please use a paper or silicone wrappers so they can be easily removed.
Source: My Whole Food Life
Almond Coconut Fudge
Almond Coconut Fudge isn’t only a delicate blend of sweet and savory, proteins and carbs, it is also specially formulated to keep your metabolism strong. Cinnamon and ginger not only stimulate digestion and improve absorption, they also stimulate your “agni” – your body’s natural umphh – to keep your energy levels strong. Plus, cinnamon helps to regulate the blood sugar levels.
Ingredients:
- 1/4 cup Almond Butter
- 1/4 tsp Cinnamon
- 1 tbsp Coconut Oil
- 1/4 tsp Ginger (dried, powdered)
- 1 tbsp Honey
- 1 pinch Salt (Mineral Salt is best)
Preparation:
Place all ingredients in a bowl and mash together until thoroughly mixed. The fudge will harden in the fridge, or retain a soft consistency at room temperature.
Source: Joyful Belly
: 
I think it's time to go shopping... maybe even buy some really cool stuff at my online shops!!
