Fresh Fig Jam
• 3 cups chopped figs
• 1/2 cup honey
• 2 T. lemon juice
• 1/4 cup filtered water
• 3 sprigs fresh rosemary
In a large bowl, combine the figs, honey and lemon juice. Let the figs sit for about 30 min.
Place fig, honey, lemon mixture and rosemary in a large saucepan over medium heat. Add water. Bring to a boil, stirring frequently to avoid burning.
Continue to simmer until the jam is thick, about 15 min. Remove rosemary. If jam starts to seem more like a paste, add water 1 spoonful at a time to thin it slightly.
Transfer to jars, cover and let cool. Jam will keep in the fridge for about 2 months. You may also freeze or can this recipe.
Serve with crusty bread and goat cheese or grilled meat.
Wild-Harvested Fried Morels
Heat vegetable shortening in a large skillet until very hot. Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening. Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy
Paleo Shamrock Shake
• 1 can coconut milk
• 1 avocado, peeled and seed removed
• 3 tablespoons pure raw honey, (or other sweetener of choice)
• 1 cup of ice
• 1 tablespoon pure vanilla extract
• 1 teaspoon pure peppermint extract
Put everything in the blender and blend. Serves 2. Enjoy!