at the table

I think convalescing is as much about eating good food as it is about tonics and rest and fluids... My body has been craving food that is simple, nutrient-dense and gentle on the gut. Some nourishing sights, smells and morsels savoured recently... scented blooms from the markets... buckwheat berry loaf... vegetable laden pizza... marrow broth simmered from veal bones... the most marvellously coloured heirloom carrots, potatoes and beetroots roasted as chips and stewed in soups with sliced ginger... orange and cranberry jelly... light-as-a-cloud marshmallows made from grass-fed bovine gelatine and faintly spiced with cinnamon and cloves...
Light-as-a-cloud chai marshmallows 

1/2 cup water
1 3/4 cups white cane sugar or rapadura
1/2 cup water
2 1/2 tablespoons powdered grass-fed bovine gelatin**
1 teaspoon vanilla bean paste
1/2 teaspoon ground cinnamon
pinch each of ground cloves, nutmeg, ginger
arrowroot flour and cinnamon for dusting... 

Bring sugar and 1/2 cup water to the boil in a small saucepan. Meanwhile sprinkle gelatine powder over 1/2 cup of water in a large mixing bowl - let "flower" for a few minutes (it will become translucent in colour). Using an electric beater slowly pour sugar syrup into gelatine and continue to beat for 5-10 minutes or until mixture becomes white and thick like meringue. Beat in spices and vanilla. Grease a 20cm square baking tray with melted coconut oil. Pour in marshmallow and transfer to the fridge to set - around 4 hours. Using a sharp knife cut marshmallows into squares and gently ease out. Dust in arrowroot flour (or cornflour) and sprinkle a little cinnamon on top. 

**gelatin, a forgotten superfood, is a wonderful source of protein, collagen and amino acids that promote healthy thyroid function, bone density and digestion - use the best kind you can rendered from free-ranging animals - Emma writes a wonderful blog on the benefits of grass-fed gelatine here**