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by Lily Mazzarella April 01, 2016
Slice an already baked, firm (not mushy!) sweet potato into 1.5 inch rounds.
Place 2-3 rounds on a plate and wrap the rest up and refrigerate for the next snack.
Top each round with ½ tbsp almond or cashew butter and sprinkle with organic cinnamon. Eat them.
Fancy is as fancy does, my good friend Hannah used to say; this snack may not look like much but it tastes like DELICIOUS PIE IN YOUR MOUTH. And I assure you it is the easiest pie you’ll ever make.
This isn’t as strange as it sounds. Recipes like this have been making the Paleo and GAPS diet rounds for years. While not as sweet (or technicolor) as the jello you grew up with, it boasts far more health benefits. Grass-fed gelatin helps strengthen connective tissue and contains amino acids that help heal the gut. Kombucha has some pretty interesting microorganisms that support healthy gut flora balance, and raw honey contains beneficial enzymes and strong antimicrobial compounds.
4 cups kombucha—low sugar or homemade variety
3 tbsp raw honey or 5 drops liquid Stevia (NuStevia Vanilla is best)
5 tbsp Great Lakes Grass-Fed Gelatin (red canister)
In a bowl or mason jar, sweeten kombucha to taste with raw honey or stevia.
Place 2 cups of the kombucha in a pot on the stove.
Sprinkle gelatin evenly over the kombucha, and whisk in until smooth.
Turn on heat to low and heat until thickened. Unlike traditional jello, you don’t want to heat this much! The kombucha should be *just* warm. Overheating destroys enzymes and beneficial microbes.
Remove from heat. Add the thickened kombucha to the remaining kombucha and stir well.
Pour into pan and chill until set (usually a few hours).
Cut into squares and enjoy!
This coconut cream is to die for. It tastes suspiciously, and wonderfully, like Cool Whip, but actually decomposes like normal food!
1 can full-fat coconut milk in BPA-free can
3 tsp non-GMO lecithin (this is a soy product, but contains only the phospholipids, not soy proteins) or 2 tsps grass-fed gelatin
1 tsp real vanilla extract
1-3 drops liquid stevia
Place all ingredients in a Vitamix or blender and whip on high until the lecithin granules or gelatin are fully incorporated. Add more vanilla or stevia to taste. Refrigerate for a few hours or overnight before serving.
Spoon over 10 cherries or ½ c blueberries and enjoy!
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