deLIGHTful homemade marshmallows with marshmallow root

Some foods simply have seasonal appeal. Take the pumpkin spiced latte for instance. Come September #psl is as ubiquitous as yellow school buses and leather boots. If you deconstruct these cravings you may find a range of reasons that are as simple as it’s in season and as complex as every year on Christmas Eve we would go to my grandma’s…. (insert long story).

Whether the reason is ancestral, physiological or pure sentiment you can try denying this little craving monster. But who’s to say that won’t backfire, giving him the ammunition to turn up louder and more aggressive the next time? Why not reinvent your kitchen’s greatest hits album instead? Sure it takes a little time and ingenuity, but luckily the blogosphere has streamlined much of the trial and error process.

As it relates to seasonal changes and cravings I do want to talk about Ayurvedic practices at some point. It’s truly fascinating, but arguably in a different echelon from what I want to discuss today. Today I want to keep it light… and fluffy… and SPONGEY!

Any guesses on what seasonal treat I’m talking about? The popularity of this food(-like substance) can probably be blamed on the Girl Scouts (as if the cookies weren’t enough…). It’s a versatile treat, and was originally derived from a root with properties known to combat sore throats.

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