Nourishing Marshmallows (with actual marshmallow root)

January.

D E A D of winter. Though these months of snow and ice are considered to be a time of rest, recuperation and reflection, maintaining our animals requires extra work in the weather. In our home, EVERYONE helps it run. This means my son (almost 7) is expected to rise with us and help with animal chores. We all three go out, but I usually head in a little early and whip up something hot so that when the boys stroll in, they have something that makes them feel accomplished to get out of the cold.

M A R S H M A L L O W S traditionally were from Egypt. They would use the marshmallow plant and its sap to create a decadency for the royal and often use it to treat coughs, colds and stomach ailments. Eventually the French ended up introducing this treat to Europe and gradually shifted the recipe until the came to using gelatin versus sap. Gelatin in itself is a great nutritional supplement that is packed with bioavailable collagen, amino acids and a bit of protein. It helps sooth the stomach lining, help with bone health, skin health, joint health and promote better sleep. A bit astronomical to think how far our food has divided from its original form of nourishment and purpose for our bodies. Now we hand our children marshmallows from the grocer that are packed full of chemicals you can’t pronounce, that have catastrophic impacts on their brain and organs and probably only have about 2 or 3 ingredients you recognize!

Y O U D O N ‘ T H A V E T O, B U T I S T I L L U S E M A R S H M A L L O W R O O T

In the recipe you can use water to bloom (hydrate) your gelatin OR you can brew some marshmallow root tea and use that instead. Either way this recipe is still healthy!

Side note: You’ll see a lot of folks using a candy thermometer to make sure their syrup water is a specific temperature before adding to their mixer however, I don’t have one, don’t feel like ordering one aaaaand I can make them just fine :)

INGREDIENCE

• 3tsp Grass fed organic gelatin I just used a regular old eating teaspoon

• 1 -3TBSP Marshmallow root powder (optional)

• 1C Water

• 1 1/2 C Organic pure maple syrup (NOT PANCAKE SYRUP)

• PINCH Salt

• Vanilla extract (measure with your heart)

WHAT YOU’LL NEED

• Standing mixer or hand mixer (doing it by hand would take hours)

• Pot

• Larger bowl

• Spatula and spoons

• Ceramic baking dish (I only had 8x8 and it filled two)

• Tallow for greasing dishes or you can line with parchment paper

STEPS

Start by taking your table spoon / two table spoons of marshmallow root powder and adding it to a cup of water into a mason jar. Shake well and let sit overnight. This step is OPTIONAL. Strain the root tea into a bowl and sprinkle the 5tsp gelatin into it and set aside to bloom (hydrate)

IF YOU DONT HAVE THE ROOT POWERDER JUST DO THE SAME STEPS USING 1C OF WATER. (No don’t leave it over night, it only takes about 10 minutes to hydrate until you don’t see granules and it’s achieved a jelly like consistency)

In a pot add a Cup of water, 1 1/2 C maple syrup, your salt and your vanilla extract. Boil on med/high for about 8-10 minutes until bubbling up.

Add your bloomed / hydrated gelatin to your standing mixer. While it’s on low/med start pouring in your syrup mixture. Once it’s all in, turn your mixer on high. If you need to, add a tea towel over it so you don’t splash on yourself. Leaving your mixer to do it’s thing for about 7-10 minutes, you’ll start to see your mixture turning white and eventually begin to fluff up. If your curious about if its ready or not, lift your head and if your mixture forms peaks, it’s ready!

Pour into your lined or greased dishes and put in the fridge. Should be ready to eat in a couple of hours !

TIPS: some extra things you could add

Extracts: I LOVED adding orange extract. It’s ridiculously delicious in the hot chocolate

Peppermint extract

I’ve also added colostrum powder before which has its own set of great benefits. I’ve added the colostrum when not using the root.

MY MARSHMALLOW MIXTURE ISN’T FLUFFING!

A few things may have happened-

1. You didn’t boil your syrup long enough and allow it to reach what they call “candy temp”

2. You added too much gelatin

In the past I tried to “fix it” by adding ingredients- don’t do that lol. Start over, I promise.

Let me know how you like the recipe in the comments!