What, might you ask, is Spring First?
Well, it's the first day of spring of course! And the perfect day to celebrate.
In our home, my girls look for any and every reason to have a party, maybe receive some presents, and celebrate all day long. We make a big deal of absolutely every holiday and throw in a couple made up ones as well.
Today is such day. After giving a nod to Franklin the Turtle [from whom we were inspired], we got right down to the business of par-ttt-yyyy-ing!
Waffles? Check. Potatoes? Check. Bubbles? Check. Chalk? Check. Layered spring-inspired Jell-O? Check. Grandparents? Check and check. And this only takes us to 11am. The day sort of unfolds as it will as we follow our present desires and dreams for what this holiday should hold. No planning. No fuss.
Our only rules?
Simple, smiles, and sunshine [the sunshine being negotiable].
Here's the thing about made up holidays: they give the present a special magic and adventure. A normal day becomes anything but normal, yet it's the normalcy that makes it so wonderful.
So take a day, make it a holiday, and celebrate like you really, really mean it. Do whatever comes to mind and don't think about anything else. Go outside and play like a child or drive to the beach or find some swings.
Whatever you do, smile because you're making normal so very beautiful.
Happy Spring First everyone!
[THE RECIPE]Note: We like our jell-o a little on the tart side but if you prefer sweet [for picky eaters this may be helpful], feel free to add maple syrup or honey as desired.
To begin, prepare an 8 x 8 inch glass baking dish by rubbing a thin coat of coconut oil along the entire inside of the pan to grease. Set aside.
I warm all of the layers in separate pans at the same time prior to pouring into the baking dish but it also works to get the first two layers prepared, pour one into the pan to chill, and start working on the third and fourth layers.
If you don't have the fruit I've listed on hand, simply sub in any other fruits. Mango, and blackberries, strawberries all work well. The only fruit to avoid is pineapple as it reacts with the gelatin resulting in mush.
First Layer:
2 c. frozen blueberries
1/2 c. cranberry juice
1/2 freshly squeezed lemon juice
pinch sea salt
maple syrup [optional], to taste
7 T. gelatin powder
In a medium size saucepan over medium-low heat, combine berries, juice, lemon juice, salt, and syrup if using. Cook until warm and berries are have soften just a bit. Turn off heat and pour berry mixture into a blender. Blend on low. While the blender is running, slowly add gelatin powder. Replace the blender top and blend on high until mixture becomes creamy and smooth. Pour mixture into the prepared 8 x 8 inch baking dish and place in the freezer for about 10 - 15 minutes or until just firm but not hard.
Second Layer:
1 c. Tigernut or coconut milk
1 T. vanilla extract
3 - 4 T. maple syrup
1/2 - 1 T. lucuma powder [optional, this adds a malt-like flavor]
pinch sea salt
7 T. gelatin powder
In a medium size saucepan over medium-low heat, combine milk, vanilla, lucuma powder, salt, and syrup. Cook to warm. Turn off heat and pour mixture into a blender. Blend on low. While the blender is running, slowly add gelatin powder. Replace the blender top and blend on high until mixture becomes creamy and smooth. Pour mixture evenly over the first layer and return to the freezer for about 10 - 15 minutes or until just firm but not hard.
Third Layer:
2 c. frozen raspberries
1/2 c. pear juice
maple syrup [optional], to taste
7 T. gelatin powder
In a medium size saucepan over medium-low heat, combine berries, juice, and syrup if using. Cook until warm and berries are have soften just a bit. Turn off heat and pour berry mixture into a blender. Blend on low. If you'd like to remove the seeds, pour the mixture through a fine mesh strainer using a spoon to gently push it through. Rinse out the blender and return the raspberry puree to the blender. While the blender is running, slowly add gelatin powder. Replace the blender top and blend on high until mixture becomes creamy and smooth. Pour mixture over the first two layers and return to the freezer for about 10 - 15 minutes or until just firm but not hard.
Fourth Layer:
2 c. frozen apricots
1/2 c. apricot juice
maple syrup [optional], to taste
7 T. gelatin powder
In a medium size saucepan over medium-low heat, combine apricots, juice, and syrup if using. Cook until warm and apricots are have soften just a bit. Turn off heat and pour apricot mixture into a blender. Blend on low. While the blender is running, slowly add gelatin powder. Replace the blender top and blend on high until mixture becomes creamy and smooth. Pour mixture over the first three layers and either return to the freezer to firm completely [about 20 minutes] or place in the refrigerator for 1 - 2 hours.
When the jell-o is completely firm, cut it into small squares using a sharp knife. Gently pull from the pan and tear apart where needed. Store in a tightly sealed glass container in the refrigerator for 1 - 2 weeks.
No comments:
Post a Comment