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Wild Blessings
Wild Blessings

Wild Blessings

A learning resource that can help you get outside and connect with nature.

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Sumac Berry Jello

Sumac Berry Jello

Make a cold infusion of Sumac berry clusters for several hours.  Use this strained juice (put through a jelly bag or pillow case!) into a pot with the same berries, simmer for 10 minutes without boiling.  At the same time freeze a cup of this strained juice to make it cold.
Use 1 cup of it HOT to stir into a pectin box stir for 2 minutes with a whisk.
Add 1 cup of COLD Sumac berry juice, whisk together
Place in bowl to chill for a few hours till set.
Serve with a few Sumac Berries and Pine Needles for decoration.
Nutrition
Sumac Lemon Juice: potent tonic
Protein 11.9 g, Fat 16.8 g, Carbs 63.2 g, fiber 27.8 g, Ascorbic 143 mg, Ash 3.2 g,
Calcium 93 mg, Phosphorus 57 mg, Potassium 980 mg Potassium, Beta Carotene 1700 ug, Thiamin 300 us, Riboflavin 300 ug, Niacin 2500 ug.

Sumac berries are very popular in India and the Far East as a seasoning for fish and chicken and vegetables.  They are sold as Sumac Spice, oft time ground into a powder.  They cost $14.50 for two cups at the Spice Sage.

Za’atar-Tomato Appetizer with Sumac Spice
2 Tablespoons dried thyme  1 Tablespoon sumac   2 teaspoons sesame seeds, toasted
1/2 teaspoon table salt  1 pint cherry tomatoes    1 recipe Chickpea Flatbread
In a small container with a lid, shake together the thyme, sumac, sesame seeds and salt. This is a Middle Eastern spice blend called “zaatar.”  Cut each of the cherry tomatoes in half placing them into a medium bowl as you go. Sprinkle with one tablespoon of the zaatar; toss well. Taste and add more of the seasoning, in small increments, until you have what you consider a tasty concoction.

* Sumac early shoots are also quite edible.  Just peel the outer bark and eat raw or stir fried.

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About Wild Blessings

Welcome to my website. My name is Holly Drake and I love to study, teach, and talk about wild foods. I live in the beautiful Appalachian Mountains of North Carolina with my husband Jason and my dog Max where I explore the beauty of God's creation to learn as much as I can about wild foods that are available to us for free.

Recent Posts

  • 2022 Year in Review
  • An Eye for Wild Blessings in 2023
  • Wild Preparedness – Water
  • Befriending Jerusalem Artichokes
  • Asian Cuisine Forage to Feast
  • Asian Forage to Feast – Saturday
  • Wild Fiesta Forage to Feast
  • The Wildly Preserved
  • Befriending Plants – The Presence of Pine
  • You Know You are a Forager When…
  • Wild Food Recipe Secrets
  • Wild Blessings Video of Adventures
  • Befriending Plants: Magnificent Mullein
  • Oils in the Life of Jesus Christ: April 2, 2021
  • Wild Blessing’s Final Fling – Plantasia
  • Thank God for Goldenrod
  • Curses and Blessings…BURdock
  • Befriending Plants…Heal All
  • Wild Shopping Tips
  • Foraging in April
  • The Passing of a Pioneer, Linda Runyon
  • Forage to Feast with Marc Williams
  • A Dandelion Celebration
  • Tapping Maples
  • My Facebook Confession
  • Pine is Fine
  • Paleo Wild and Free
  • A Personal Hero, Linda Runyon
  • Spring Fling March 31
  • Wild Food Lunch w/ Friends

 

Support Wild Blessings

 

Help me offer many resources and classes for free.

 

PATREON – You can become a regular supporter on Patreon.com. Go to their website, or search for Patreon.com/wildblessings and sign up to be a regular contributor.

 


 

PAYPAL – Whether you are paying for an upcoming event or contributing a donation, you can always use PayPal.com. Look there for my account, Holly Drake.

CONTACT:
HollyDrake56@gmail.com
 

          

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A website by Holly Drake

Ph. 828-406-8241

e: hollydrake56@gmail.com

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A learning resource that can help you get outside and connect with nature.
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