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, delicious whole food source of Vitamin C (460 x more than an orange), anti-oxidant, anti-inflammatory and immune boosting fruit. My favourite, sustainable and organic Camu is available HERE.
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 organic gelatin which you can shop for or find out more about HERE.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
A beautiful, immune supportive treat, these Lemon Jellies have been a hugely popular recipe. They are great for helping to prevent illness, as well as being an easy food to eat if you are feeling under the weather.
- 1 cup water
- 2 cm piece ginger root, peeled and roughly sliced
- 1 cm piece fresh turmeric root peeled and roughly sliced
- 1-4 tablespoon raw honey* or rice malt syrup (depending upon the level of sweetness you like)
- 1 cup coconut water, kombucha or water kefir
- Juice two small or one large lemon
- 1 teaspoon Camu powder (optional)
- 2-3 tablespoons organic gelatin
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). I should be luke warm before adding your gelatin.
Now sprinkle the gelatin over the liquid, allow it to sit and bloom (go wrinkly) for a few minutes. For a traditional jelly set use 2 tablespoons, for a firmer, more gummy-lolly-like consistency, add 3 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.
Place the water, ginger and turmeric root into the bowl heat 5 mins, varoma, speed 1.
Add the honey or rice malt syrup, mix 30 seconds speed 3.
Remove the solids and add the coconut water, kombucha or water kefir (and optional camu camu). Mix 10 seconds, speed 3.
Now add your gelatin, mix 1 minute, temp 37, speed 3-4 or until the gelatin is dissolved.
Choose rice malt syrup as your sweetener.
Choose the keffir or kombucha instead of the coconut water.
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.
I'd love to hear how you liked these delicious little treats. Post a comment or rate this recipe.