I knew that Jelly (or Jello if you are North American) was yummy but assumed it was not that good for you due to the sugar and artificial colouring it contains. This is actually an interesting point as it is probably most recognised as the food served in hospitals!
During my personal health journey of healing my gut with bone broths and stews, I quickly realised the benefits contained in good quality Gelatin from grass-fed meat and their link to gut repair. After all, this is predominantly how I healed myself by following the GAPS protocol. Because I was following many Paleo and GAPS diet blogs, I started seeing a Gelatin product that was sourced from grass-fed animals being used in various recipes. I purchased some and started experimenting with jelly and jelly shapes and then I heard about a ‘benefits of Gelatin’ workshop being run locally to me. It was run by Aimee from www.primalinfluence.com and taught us how to make the Jelly shapes that I had already been making using juice, but also Marshmallows and a Jaffa Panna Cotta! Don’t worry, I will share these other two recipes with you in another post- they were so delicious!
These days, I make the Jelly shapes about once a week and my daughters have them in their lunchboxes everyday. As a lunchbox addition it is just a wonderful sweet, fruity ‘treat’ but is packed with so many health benefits. Gelatin contains calcium, collagen, amino acids and magnesium and has gut-healing, anti-aging and anti-inflammatory properties. I make sure that I always use the best-quality juice that I can get and only use Great Lakes’ Grass-fed Gelatin.
This recipe features in my eBook ‘Forget the Sandwich!- Fast, easy, whole-food, kid-approved lunchbox recipes and ideas by a Teacher, School-Mum and Food-Blogger’, along with other easy, nutritious snack and lunch ideas.
** This recipe has been amended- it previously read as 2 LITRES instead of 2 CUPS, an error which has now been fixed. My apologies if you tried the recipe with the incorrect measurements**
- 2 cups 100% Fruit juice
- 4 TBS (AUS 20ml) Great Lakes Beef Gelatin powder
- optional- 1-2TBS raw honey (or other sweetener)
- optional- pinch of Beetroot powder
- Grease jelly or chocolate moulds using macadamia oil (coconut oil will solidify).
- Pour the juice into a saucepan with a large surface area- don't heat yet!
- Sprinkle the Gelatin lightly and evenly and allow to 'Bloom' (it will start to look brain-like and the children will love watching!) for 5-10 mins or until translucent.
- Heat pan on medium heat and whisk until dissolved.
- If using, add optional sweetener and powder and keep whisking (I tend not to use sweetener if I am using apple juice)
- Pour into moulds and place in refrigerator for 2-3 hours.
- Remove from moulds and place in a container in the fridge.
- Lasts approx. 5 days in the fridge. Yield depends on molds.