Have you ever wondered why they often serve jelly and ice cream in hospital? Although the stuff you get served up these days is not brimming with goodness, there is a reason such food was traditional faire for those convalescing. It is easily digestible, meaning that it requires minimal effort for the body to breakdown and utilise the nutrients – essential when your body is trying to heal.
Perfect for anyone with impaired digestion. Not only that, it is made from bovine gelatin; a high quality source of protein, which is rich in gylcine; an anti-inflammatory amino acid that is extremely nourishing to the digestive tract. Emma, the Nutrition Coach, shares a little more about the true wonders of Bovine Gelatin over here.
Made with freshly squeezed and strained orange juice, this jelly is rich in magnesium, potassium, vitamin C and metabolic boosting sugars. The magnesium and sugars in orange juice makes it a truly replenishing food for the thyroid – an excellent option for anyone suffering the stresses of modern day life!
From the pantry
- 2 cups (500 mls) of freshly squeezed & strained orange juice
- 2 tablespoons of Bovine Gelatin
- 1/4 cup boiling water plus 2 tablespoons to bloom Gelatin
- 1 tablespoons of raw honey or organic cane sugar – will remove any tartness from the oranges
please read the kitchen notes before you begin
PLACE Gelatin in a small bowl and pour in two tablespoons of cold water, allow to BLOOM for a few minutes (meaning, allow the Gelatin to absorb the water) ONCE Gelatin has absorbed the water, POUR 1/4 cup or a little less of boiling water over the Gelatin and allow to sit for a few minutes until dissolved, once it has dissolved give it a stir COMBINE with the freshly squeezed and strained orange juice POUR into shallow bowl/s or jelly mould PLACE in fridge to set – usually only takes a few hours depending on depth of moulds SERVE cold from the fridge along side some fresh cream, homemade custard or ice-cream.
:: If you have never worked with Gelatin before, have a practice dissolving it before you begin, the powder is rather easy to use, however does take a little practice ensuring that it all dissolves and does not clump. Allowing the Gelatin to bloom means that it simply absorbs all the cold water and looks a little like applesauce and spongy. When you first add the cold water you can stir it quickly but then leave it to absorb.
:: If you have any problems with the Gelatin clumping, even after adding the boiling water or if you leave it too long and it solidifies, you can place bowl of Gelatin in saucepan with water coming up half way (to bowl of Gelatin) and gently simmer – this will melt the Gelatin. Experiment and see what works best for you. Good luck!
:: High quality bovine gelatin is made from the skin and bones of grass fed cows. The gelatine you may see at the supermarket is a low quality product and often made from pigs.