I’m always experimenting with jelly flavours and trying to cram as much nutrition into one small treat as possible. So these came about after my husband came down with man flu and I went on a mission to keep the rest of us from succumbing.
The ginger and turmeric root are powerful anti-inflammatory and warming immune supportive herbs. The coconut water is hydrating and the kombucha and kefir are supportive to a healthy gut microflora.
Camu powder is a concentrated whole food source of Vitamin C (23 x more than an orange), anti-oxidant, anti-inflammatory and immune boosting fruit. It is available in health food stores and pharmacies that stock the Bioglan Super Foods Range.
Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about the benefits of gelatin in this post about bone broth.
The biggest benefit of eating gelatin in my opinion is that it is a gut healer, which means better nutrient absorption (so greater nourishment) all round. Also, if your gut is functioning well, then your nervous and immune systems are better supported.
I only use Great Lakes Grass-fed Gelatin. Because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading.
1 cup of water
2cm piece of ginger root, peeled and roughly sliced
1cm piece of fresh turmeric root, peeled and roughly sliced
1-4 tablespoon of raw honey or rice malt syrup (depending upon the level of sweetness you like)
1 cup of coconut water, kombucha or water kefir
Juice of two small or one large lemon
1 teaspoon of camu powder (optional)
2-4 tablespoons of Great Lakes gelatin (red one)
- Place the water, ginger and turmeric root into a small pot and bring to the boil, reducing to a simmer for approx. 5 minutes.
- Take off the heat off, mix in the honey or rice malt syrup and stir to dissolve.
- Allow to cool for 5 minutes or so, remove the solids and stir in the coconut water, kombucha or water kefir, lemon and optional camu powder. Taste to check that you are happy with the flavour (sour/sweet balance)
- Now sprinkle the gelatin over the liquid, stirring after each tablespoon. For a traditional jelly set use 2-3 tablespoons, for a firmer, more gummy-lolly-like consistency, add 4 tablespoons.
- If the gelatin doesn’t completely dissolve, you can pop your pot back on the heat for only 1 minute (only heat to luke warm), stirring well.
- Pour into a lined slice tray or moulds, and set in the fridge.
Don’t like ginger or want to use powdered?
Leave it out or use ½ teaspoon of the ground ginger powder.
No fresh turmeric?
Sub with ¼ teaspoon of turmeric powder.
Choose rice malt syrup as your sweetener.
For more healthy inspiration and free recipes, visit www.wellnourished.com.au.