I’m seriously loving gelatine (beef grass-fed) at the moment. It’s know to improve your overall health, but more specifically help heal the gut. Strong stomach? Read on…
It’s basically cooked collagen and comes form the bones, hides and connective tissues of animals. Gelatine makes up almost one-third of all the protein in the human body and when we don’t have enough, your joints, skin and gut suffers. It heals your gut lining by boosting acid production and restoring the mucosal lining. Gelatine can also help break down fats and proteins which will makes them easier for your body to absorb. On top of that, it helps to build lean muscle and boost metabolism.
These marshmallows are sweet, soft, light and fluffy with a good spongy texture. If you’re not into stevia (i know, I use it in nearly every recipe!) you can use maple syrup or any other liquid sweeter of choice. If you’re vegan or veggie, you can sub gelatine with agar-agar, but it lacks the gut health profile. Perfect sweet-treat fridge fodder that you’re very unlikely to overeat. Bonus.
- 1 can organic full-fat coconut milk
- 5 drops liquid stevia
- 3 tablespoons powdered gelatine – must be good quality, from pasture-fed cows
- 1 teaspoon vanilla powder or natural essence
- Bloom the gelatine by stirring it into 1/3 cup cold water until dissolved, letting it sit for 5 minutes.
- Heat the coconut milk in a small pan along with the stevia and vanilla until almost bubbling.
- Turn off the heat and add the bloomed gelatine and stir until dissolved.
- Use a stick blender to puree.
- Pour into moulds, a 10 x 15 glass dish, or a large tupperware
- Cool a little then place in the fridge to set for 1 hour.
- Cut into squares, and store in an airtight container for up to 1 week.
Like these? check out my Supergreen Jellies too!