Yield: 2 cups

Ingredients:

• 3 cups ground cherries, removed from husks and washed
• 2&1/2 cups sugar
• 1/4 cup water
• 1/2-1 lemon, juiced
• 1 cup chamomile tea

Directions:

1. Remove the ground cherries from their husks and wash.
2. Combine the sugar, water and lemon juice in a pot and bring to a boil.
3. Add the ground cherries and allow to simmer until the cherries have burst open.
4. Remove the pot from the heat and smash the fruit to insure that it is an even consistency.
5. If you find the small seeds unattractive in your jam, then you can push the mixture through a fine sieve, however I would say that these seeds are so small, they are not a problem in the jam.
6. Return the pot to the heat, add the chamomile tea and bring to a boil to cook down to the proper consistence.

Notes:

adapted from http://davidmatthew.wordpress.com/(…)

Serving Size: 2

Ingredients:

• 100 grams pure chocolate
• 90 ml. soy cream
• 2 bananas, cut in bite sized pieces
• 4 pineapple slices, cut in bite sized pieces
• 6 physalis, without the husks
• 8 wooden or metal skewers
• optionally any fruit you wish to use

Directions:

• Skewer the fruit in an attractive order.
• Break the chocolate in a bowl and add the soy cream.
• Place the bowl in a pan of boiling water, but make sure that none of the water can splash into the bowl.
• Melt the chocolate and mix well with the soy cream so that it is a smooth chocolate sauce.
• Place 2 skewers of fruit on a plate and drizzle the chocolate over.
• A dusting of powdered sugar s also pretty.

• 160 grams radicchio leaves
• 150 grams gnocchi
• 2 tbs. olive oil
• 80-100 grams physalis
• 100 grams soy yogurt
• 2 tsp. parsley
• salt
• cinnamon
• 2 tsp. madras curry
• 1 tsp. garam masala
• sugar or 1 tsp. corn syrup

Directions:

• Wash the radicchio and separate into pretty leaves.
• Place the leaves on the salad dishes.
• Cook the gnocchi until al dente. Cool under cold water drain and pour the 2 tablespoons olive oil over to keep from sticking together.
• Place in the refrigerator to cool until ready to serve.
• Remove the physalis from the hulls and cut in half add to the gnocchi.
• Make a salad dressing from the soy yogurt, freshly chopped parsley, salt, pepper, curry, cinnamon garam masala and sugar.
• Pour over the gnocchi and physalis. and mix well. Place the salad on the leaves and serve.

Iceberg lettuce can be used if the radicchio is not available.