For Ever More Supplement Options, Contact Us At (707) 528-HERB | Mon - Fri 10-6, Sat 11-5

ITEMS

by Lily Mazzarella April 13, 2016

kombucha recipe
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.

Ingredients

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)

Instructions

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!

Kombucha Jell-oh
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.
    Servings8
    Cook Time10 minutes
    Passive Time2 hour to overnight
    Ingredients
    Instructions
    1. In a bowl or mason jar, sweeten kombucha to taste with raw honey or stevia.
    2. Place 2 cups of the kombucha in a pot on the stove.
    3. Sprinkle gelatin evenly over the kombucha, and whisk in until smooth.
    4. 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.
    5. Remove from heat. Add the thickened kombucha to the remaining kombucha and stir well.
    6. Pour into pan and chill until set (usually a few hours).
    7. Cut into squares and enjoy!

    The post Kombucha Jell-oh appeared first on Farmacopia.




    Lily Mazzarella
    Lily Mazzarella

    Author


    Stay Informed. Sign Up For Our Newsletter!