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This recipe is part of a series on using gelatin in foods. It builds on the first recipe and offers some variety when it's time for a change.
In case you missed the first recipe, you can find it here:
Gelatin Series 01: Magnesium Gelatin Pudding
Actually, the main reason I came up with this is because I'm trying to get the little sister to eat more Peaty foods.
Kids are picky and the challenge was to make this taste like something she's familiar with - and what's better than strawberry. In fact, strawberries and kids go well together like crackers and cheese, Mike Sisson and fish oil, dairy and carrageenan.
Mind the fancy name, this actually still uses parsley/kale for magnesium and Vitamin K2.
You can use spinach and other greens if you fancy.
- Ripe strawberries are beautiful to eat and but will produce a mellow fruity syrup. I find that this isn't what we exactly are used to but they're less allergenic for those with severe gut issues. Use a bit more lemon if you find them too mellow. They're also hard to find - you're really lucky if you can get some. To get that industry standard taste in candy and ice cream, the slightly unripe or frozen variety at the supermarket will do.
- You can adjust the sugar, liquid and gelatin depending on how you like your jelly.
2 tbsp. gelatin powder to 1litre of liquid will make a nice light consistency that easily melts in the mouth. Going up from 3tbsp, you get more protein and a thicker pudding.
- Use more lemon juice to bring the strawberry taste to life but beware of the citric acid if you occasionally run into BP issues.
-The taste of beets can be a little overwhelming - you can use less or skip them altogether.
Ingredients
2 bunches/bags of greens (eg. parsley, kale, spinach)
1-2 medium-size beets
500gm strawberries (~2.5 cups)
750ml to 1litre water to barely cover the greens
1 cup sugar
2-3 tbsp. gelatin powder (non-hydrolized)
Juice of half a lemon
A dash of salt
Directions
1. Wash strawberries, remove stems and cult into halves.
2. Combine strawberries, sugar with 1 cup of water in any pan or pot that is not too wide and not too shallow
3. Bring to a boil. Let it boil for 10mins and then simmer over medium heat until strawberries are mushy.
4. Add lemon juice to taste. You can add more sugar now of you wish.
5. Flitre the fibre and the seeds with a fine cheese clothe and a strainer over a bowl. Let gravity do its work for 45-60mins. You should be left with a clear syrup at the bottom of the bowl. You can go ahead and discard of the fibre and the seeds.
6. Wash greens, beets and combine in a saucepan
7. Fill saucepan with water that barely covers the greens. Simmer for 30-45mins.
8. Remove the greens.
Use a strainer to separate greens from broth. Return broth to saucepan.
9. Add gelatin.
Remove about 1 cup of broth and put in the freezer until it cools (about 10-15mins).
The gelatin powder will be easy to mix into the cold solution.
Remove 1 cup of broth from freezer and stir in gelatin powder. Mix for a minute or two until the powder and broth are well combined. There should be no lumps in the mixture.
For faster methods, check Gelatin Series 01: Magnesium Gelatin Pudding
10. Pour the mixture into the warm broth inside the pot.
Move the saucepan back on the stove, turn on the heat and stir for few minutes until the gelatin is dissolved. Throw in a dash of salt while you stir.
11. Time for the star of the show. Add few tablespoons of the strawberry syrup and stir. Taste and add more if you wish.
You might want to add more sugar to the broth if you're not using a lot of strawberry syrup.
Add little by little if you wish and taste in between.
12. Transfer the broth to a container and refrigerate fore 3-4hrs.
Mine turned too dark because I used two large beets.
Sugar, protein, magnesium, K2 and strawberry in all the right places.
Our hearts bleed for the Paleo folks.
Enjoy!
In case you missed the first recipe, you can find it here:
Gelatin Series 01: Magnesium Gelatin Pudding
Actually, the main reason I came up with this is because I'm trying to get the little sister to eat more Peaty foods.
Kids are picky and the challenge was to make this taste like something she's familiar with - and what's better than strawberry. In fact, strawberries and kids go well together like crackers and cheese, Mike Sisson and fish oil, dairy and carrageenan.
Mind the fancy name, this actually still uses parsley/kale for magnesium and Vitamin K2.
You can use spinach and other greens if you fancy.
- Ripe strawberries are beautiful to eat and but will produce a mellow fruity syrup. I find that this isn't what we exactly are used to but they're less allergenic for those with severe gut issues. Use a bit more lemon if you find them too mellow. They're also hard to find - you're really lucky if you can get some. To get that industry standard taste in candy and ice cream, the slightly unripe or frozen variety at the supermarket will do.
- You can adjust the sugar, liquid and gelatin depending on how you like your jelly.
2 tbsp. gelatin powder to 1litre of liquid will make a nice light consistency that easily melts in the mouth. Going up from 3tbsp, you get more protein and a thicker pudding.
- Use more lemon juice to bring the strawberry taste to life but beware of the citric acid if you occasionally run into BP issues.
-The taste of beets can be a little overwhelming - you can use less or skip them altogether.
Ingredients
2 bunches/bags of greens (eg. parsley, kale, spinach)
1-2 medium-size beets
500gm strawberries (~2.5 cups)
750ml to 1litre water to barely cover the greens
1 cup sugar
2-3 tbsp. gelatin powder (non-hydrolized)
Juice of half a lemon
A dash of salt
Directions
1. Wash strawberries, remove stems and cult into halves.
2. Combine strawberries, sugar with 1 cup of water in any pan or pot that is not too wide and not too shallow
3. Bring to a boil. Let it boil for 10mins and then simmer over medium heat until strawberries are mushy.
4. Add lemon juice to taste. You can add more sugar now of you wish.
5. Flitre the fibre and the seeds with a fine cheese clothe and a strainer over a bowl. Let gravity do its work for 45-60mins. You should be left with a clear syrup at the bottom of the bowl. You can go ahead and discard of the fibre and the seeds.
6. Wash greens, beets and combine in a saucepan
7. Fill saucepan with water that barely covers the greens. Simmer for 30-45mins.
8. Remove the greens.
Use a strainer to separate greens from broth. Return broth to saucepan.
9. Add gelatin.
Remove about 1 cup of broth and put in the freezer until it cools (about 10-15mins).
The gelatin powder will be easy to mix into the cold solution.
Remove 1 cup of broth from freezer and stir in gelatin powder. Mix for a minute or two until the powder and broth are well combined. There should be no lumps in the mixture.
For faster methods, check Gelatin Series 01: Magnesium Gelatin Pudding
10. Pour the mixture into the warm broth inside the pot.
Move the saucepan back on the stove, turn on the heat and stir for few minutes until the gelatin is dissolved. Throw in a dash of salt while you stir.
11. Time for the star of the show. Add few tablespoons of the strawberry syrup and stir. Taste and add more if you wish.
You might want to add more sugar to the broth if you're not using a lot of strawberry syrup.
Add little by little if you wish and taste in between.
12. Transfer the broth to a container and refrigerate fore 3-4hrs.
Mine turned too dark because I used two large beets.
Sugar, protein, magnesium, K2 and strawberry in all the right places.
Our hearts bleed for the Paleo folks.
Enjoy!
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