Angelica may be familiar as the acid-green crystallised or candied strips used as a decoration on cakes and desserts, but angelica itself is a herb. It is known as ‘herb of the angels’ (hence the name) because it was believed to have medicinal properties. It’s a member of the parsley family, a tall plant with a long firm stem and bright green leaves. Candied angelica is made by boiling the stems in sugar syrup. If you can find the fresh herb (almost impossible) the stems can be cooked with rhubarb or apple for pies or crumbles. They’re also used in jams and preserves, and the leaves go well with fish or in salads.
700gms stevia (granulated)
900g cooked angelica stems
Rind and juice of a lemon
Choose young tender stems from two-year-old plants. Remove all leaves then cut into lengths that will fit your pan. Fill the pan with water, bring to the boil, add the stems, return to the boil, then lower to simmer. Cook until the stems are tender, approx 25-45 mins depending on the thickness of the stems.
Strain. Refill the pan with fresh cold water and leave the stems to soak overnight (12 hours). Strain and throw the water away.
You may find that if you have used mature stems that they need to be peeled. If that is the case do so now. Then weigh the stems. For every 900g of angelica stems you will need 700g of stevia granulated sweetner
Cut the cooked stems into bite-size pieces, add them to a large saucepan. I use a preserving pan which is a very worth while investment especially if you are often making chutneys, jams and jellies.
Add the water and the stevia. Over a very low heat, stir constantly until the stevia is dissolved, then add the lemon juice and rind. Bring to the boil and boil rapidly until setting point is reached.
To tell when setting point has been reached either use a thermometer the setting point being 200°F/110°C or put a little jam on a chilled saucer, as it cools the jam should begin to set. It will wrinkle slightly when you draw your finger across it.
Cool slightly before pouring into warm, sterilised jars, cover and seal immediately.
This tasty side dish accompanies any meal of your choice and is tasty and filling
350gms fresh mushrooms
1/4 cup chopped onion
2 tablespoons coconut oil
Mixed herbs of your choice
1/3 cup heavy cream (to be used as your diary portion for the week)
1 large egg
2 large egg yolks
1 cup grated Mozarella cheese
Preheat oven to 160°C and grease casserole dish with coconut oil. In skillet, saute mushrooms and onion in the coconut oil. Add the herbs and cook for about 4 minutes. In a bowl, combine the cream, egg and the egg yolks. Sprinkle the cheese all over the bottom of the casserole, put mushroom mixture on top, then pour cream/egg mixture over that. Bake 30 minutes or until browned and bubbly. Top with finely grated mozarella if desired.
Try out this tasty HCG Phase 2 side dish, that is quick, easy and as tasty as anything
Yellow squash you can also use Eggplant
Italian Herbs, salt, pepper and onion and garlic powder to taste
With regards to quantities, that depends on you and how many people you are cooking for!
Slice thin ALL ingredients. After drizzling on coconut oil, sprinkle on Italian seasoning, lemon pepper, sea salt, onion & garlic powder. Then mozzarella. Bake at 375 approx 30 min, just depends on how firm you like your veggies.