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I usually make this with either Parsley or Kale.
Spinach is fine, too but it's a little messy when boiled. The fibers will be all over the stock and that's a little unfun to eat when digestion is impaired.
This makes convenient snack as it keeps for few days and can be taken to work, on a trip, or as back up fuel when you run out of milk.
I find the Parsley to taste slightly better than the kale.
It would be a good idea to give your taste buds a chance to experience both.
Parsley also happens to have higher magnesium and Vitmain K content than kale but it's higher in iron.
http://skipthepie.org/vegetables-and-ve ... rsley-raw/
Now to the recipe.
Ingredients:
A bunch of Parsley or a bag of kale
750ml to 1litre water depending on the volume of the grass
5 heaped tbsp. sugar
2-3 tbsp. gelatin powder (non-hydrolized)
Juice of 1 lime (lemon can do, too)
You can adjust these depending on how you like the sweetness and the consistency of jelly.
I like the gelatin not too concentrated. So I usually stick with around 1 level tbsp. of gelatin for every 500ml liquid. It's also easier on digestion.
Method:
1. Wash your greens and drain well.
2. Fill pot with water so that it barely covers the greens.
Make sure there's isn't too or too little much water.
Too much water will make a bale solution and too little run the risk of burning the greens.
3. Bring to a boil.
Immediately after the water boils, lower the heat so that the broth simmers.
Leave to simmer for about 45mins.
For first timers, you might want to check occasionally to make sure heat isn't too high or too low.
4. Remove the greens.
Discard of the greens and strain your broth with a stainer.
This is to make sure there's no irregular residue of greens.
5. Add gelatin.
You can do this several ways.
Preferably, remove about 1 cup of broth and put in the freezer until it cools (about 10-15mins).
Now the gelatin powder will be easy to mix into the cold solution.
Stir gelatin powder in the cold broth and mix for a minute or two until the powder is distributed well in the cup.
Pour everything into the warm broth inside the pot.
Move the pot to the stove again, turn on the heat and stir for few minutes until all gelatin bits dissolve.
If you have no time, you can use cold water instead of waiting for broth to cool but that will dilute your solution.
You could also try mixing the gelatin powder directly in the broth but you'll have to mix vigorously and then strain the few clumps left.
6. Add sugar and lime juice.
Stir until sugar is dissolved.
7. Transfer to a container. (not plastic)
This is how the solution looks like when hot.
8. Keep in the fridge.
For few hours. I think 3-4hrs are enough.
This is how it looks like when it's solid.
Enjoy!
Next time try making it with both the parsley and kale together.
Spinach is fine, too but it's a little messy when boiled. The fibers will be all over the stock and that's a little unfun to eat when digestion is impaired.
This makes convenient snack as it keeps for few days and can be taken to work, on a trip, or as back up fuel when you run out of milk.
I find the Parsley to taste slightly better than the kale.
It would be a good idea to give your taste buds a chance to experience both.
Parsley also happens to have higher magnesium and Vitmain K content than kale but it's higher in iron.
http://skipthepie.org/vegetables-and-ve ... rsley-raw/
Now to the recipe.
Ingredients:
A bunch of Parsley or a bag of kale
750ml to 1litre water depending on the volume of the grass
5 heaped tbsp. sugar
2-3 tbsp. gelatin powder (non-hydrolized)
Juice of 1 lime (lemon can do, too)
You can adjust these depending on how you like the sweetness and the consistency of jelly.
I like the gelatin not too concentrated. So I usually stick with around 1 level tbsp. of gelatin for every 500ml liquid. It's also easier on digestion.
Method:
1. Wash your greens and drain well.
2. Fill pot with water so that it barely covers the greens.
Make sure there's isn't too or too little much water.
Too much water will make a bale solution and too little run the risk of burning the greens.
3. Bring to a boil.
Immediately after the water boils, lower the heat so that the broth simmers.
Leave to simmer for about 45mins.
For first timers, you might want to check occasionally to make sure heat isn't too high or too low.
4. Remove the greens.
Discard of the greens and strain your broth with a stainer.
This is to make sure there's no irregular residue of greens.
5. Add gelatin.
You can do this several ways.
Preferably, remove about 1 cup of broth and put in the freezer until it cools (about 10-15mins).
Now the gelatin powder will be easy to mix into the cold solution.
Stir gelatin powder in the cold broth and mix for a minute or two until the powder is distributed well in the cup.
Pour everything into the warm broth inside the pot.
Move the pot to the stove again, turn on the heat and stir for few minutes until all gelatin bits dissolve.
If you have no time, you can use cold water instead of waiting for broth to cool but that will dilute your solution.
You could also try mixing the gelatin powder directly in the broth but you'll have to mix vigorously and then strain the few clumps left.
6. Add sugar and lime juice.
Stir until sugar is dissolved.
7. Transfer to a container. (not plastic)
This is how the solution looks like when hot.
8. Keep in the fridge.
For few hours. I think 3-4hrs are enough.
This is how it looks like when it's solid.
Enjoy!
Next time try making it with both the parsley and kale together.