I found sad little strawberries nearly frozen at the back of my fridge uneaten by the child that requested them. A few were too soft. Hello composte:)) it happens too often but honestly I really don’t like to waste food, that’s just how I was raised. Of course sometimes it’s inevitable. My ultimate hack is turning over ripened fruits into dressings, jams and salsas to extend their shelf life. What started as a strawberry jam turned into a yummy tangy dressing that delights the taste buds. Consistency is everything. The store bought salad dressings are full of oils and fats that contribute to a sluggish liver. If you’re looking for a delicious fat free, dairy free, antioxidant and glucose rich dressing/sauce , look no further. 🍓 🍋 🍁 Dressing/Sauce - small carton of strawberries - juice of one lemon - roughly 1.5 teaspoon of maple sugar - blend and transfer to a glass jar with lid for safekeeping. - keeps up to 7 days in the fridge - always choose organic when possible I d...