Thursday, February 6, 2014

Easy Banana Soft Serve

I was not going to post about this recipe on the blog but I got so much buzz about it when I posted an iPhone pic to my journal... so here is. Enjoy! This is adapted from the ever-popular vegan one-ingredient banana soft-serve. The chocolate magic shell is also good for a lazy man's chocolate fondue as well. You can make instant chocolate-dipped frozen fruit by drizzling the magic shell over frozen bananas, pineapple, and berries!

Ingredients for soft serve:
3 ripe bananas, cut into segments and frozen solid
1.5 Tbsp regular gelatin
Optional add-ins: 1T cacao nibs, 1T raw cacao powder, 1T peanut butter, dash cinnamon, 1/4 cup blueberries (the variation on the right).

Ingredients for clean chocolate magic shell: 
1/4 cup coconut oil
1 Tbsp raw cacao
Optional: 1 Tbsp grade B maple syrup

1. Puree bananas (and any other frozen fruit add-ins) in food processor. When bananas are coarsely chopped, add the gelatin.
2. Food process until smooth and whipped. Add the other mix-ins as desired.
3. For the optional chocolate magic shell, combine the ingredients and store in a glass jar. Drizzle on top of soft serves. The coconut oil will harden upon contact with the frozen treat.

Sunday, February 2, 2014

Double Dark Chocolate Mousse With Gelatin

This recipe took many failed attempts before I was satisfied with the final mousse texture. The key is to make the custard first and then making the mousse. Using both raw cacao and melted dark chocolate results in a sinfully delicious dessert. Totally worth the effort if you're trying to impress someone! 

Chocolate Custard (adapted from instant mango custard) 
1 cup water (can substitute with more milk for extra richness) 
1.5 Tbsp gelatin (non-hydrolyzed; I use Great Lakes)
1/4 cup milk of choice (I use coconut milk)
1 raw egg
3 Tbsp maple syrup (I use Grade B)
1 Tbsp raw cacao (regular unsweetened cocoa can work, but this is the best)
1 tsp vanilla extract 
Chocolate Mousse
1 Chocolate Custard, as prepared above
1/4 cup melted dark chocolate (the easiest way is to use dark chocolate chips. I like these)
2 Tbsp milk of choice (more if you desire a softer mousse)
Optional: 1 Tbsp maple syrup (if mousse is not sweet enough)

Instructions for Chocolate Custard:
1. Heat water for 1 minute in microwave.
2. Combine gelatin with hot water in blender. Blend until smooth. 
3. Add milk of choice, raw egg, maple syrup, raw cacao, and vanilla into blender. Blend until combined.
4. Pour mixture into a container, preferably lightly sprayed with coconut oil. Chill for at least 1 hour until mixture is solidified.

Instructions for Chocolate Mousse:
1. Take custard, break into chunks and place into food processor. Add melted dark chocolate and milk of choice. 
2. Whip at high speed until mixture is mousse-like. This might take a few minutes and an occasional scraping down the sides of the food processor. Add the maple syrup if additional sweetness is desired.
3. Enjoy! 

Wednesday, January 22, 2014

Easy Ways to Incorporate Gelatin or Bone Broth

I get asked how to take gelatin or bone broth quite often, so I thought it would be helpful to come up with a master list of ways to incorporate more Collagen into your life! Comments on this post with new suggestions are welcome. This list will be updated as more recipes are added to this website.

  • Add to flavored drinks: coffee, milk, juice, smoothies, soups, etc. There is no rigid formula for how much gelatin can one add, but I usually stick to 1T per 8oz fluid. 
  • Add to your favorite chocolate milk and hot chocolate recipes. See upgraded gelatin chocolate milk
  • Add to dressings and sauces.
  • Make some  instant mango custard. You can also use the same custard recipe to make ice cream. Just make the mixture with non-frozen fruit, then pour into your ice cream maker! Gelatin also functions to keep the ice cream or sorbet from being frozen solid in your freezer. 
  • Make double dark chocolate mousse with gelatin. You can even make this extremely low calorie with stevia and light coconut milk. 
  • Substitute for xanthan/guar gum in many recipes.
  • Make instant sorbet or easy banana soft serve
  • Use to thicken soups, sauces, puddings, and stews. I have used gelatin to get that glossy sheen in egg drop soup. I have even added gelatin to my oatmeal!
  • Make strawberry and cream gummies. You can also make other flavors of gummies with fruit juice.
Bone Broth:
  • Use to cook rice in, or better yet make some bone broth Uyghur pilo pilaf. Bone broth rice porridge (or risotto) with bits of veggies and turkey is also very nourishing. 
  • Use as the base for soups and hot pots. I love to make egg drop and sweet and sour soups with bone broth. 
  • Make mashed potatoes. Bone broth, rosemary, potatoes, butter, sea salt. Perfection. 
  • Use to flavor your vegetable dishes. I rarely eat vegetables but I love my mom's stir fried broccoli in bone broth. 

Saturday, December 7, 2013

Strawberries and Cream Gummies

Adapted from HERE. These are good to keep on hand both in the fridge and the freezer.

Strawberries Layer
1/2 cup gelatin
1 cup apple juice
1/2 cup water
1 cup sugar
1 cup strawberries (puréed)
Cream Layer
1/2 cup gelatin
1 cup milk of choice (I used grass-fed whole milk; condensed milk or half and half might be better)
1/2 cup water
1 cup sugar

1. Strawberry layer: Combine juice and gelatin. Allow to sit for 15 minutes. In a sauce pan, combine water and sugar. Stir until sugar is dissolved. Lower the heat to medium. Add the gelatin mixture and strawberry purée to the saucepan until the gelatin is fully dissolved.
2. Pour strawberry layer mixture into a greased 8x8 or 9x9 square baking pan (I used a 8x8 silicone pan sprayed with coconut oil). Cool in the fridge for 1-2 hours until the mixture is solidified.
3. Cream layer; Combine gelatin and milk. Allow to sit for 15 minutes. In a sauce pan, combine water and sugar. Stir until sugar is dissolved. Lower the heat to medium. Add the gelatin mixture to the saucepan until the gelatin is fully dissolved.
4. Pour cream layer mixture on top of the solidified strawberry layer. Cool until solid (about 1-2 hours).

Upgraded Gelatin Chocolate Milk

Law school finals are upon me and nothing takes the stress away like a good old chocolate break. This particular recipe is a great way to satisfy a chocolate craving and add some gelatin into your daily food intake. The instant coffee and vanilla brings a more complex flavor to the table. 

1 1/2 cup milk of choice (I used grass-fed whole milk)
1/2 Tbsp instant coffee
1 Tbsp raw cacao *
1/2 vanilla bean's scrapings or 1 tsp vanilla extract
2 Tbsp grade B maple syrup
1 raw egg (optional, will make it creamier)
1/4 tsp sea salt (optional)
1 tsp cacao nibs (optional)

1. Combine all ingredients save for cacao nibs in blender. 
2. Pour, garnish with cacao nibs, enjoy!

*Note: regular unsweetened cocoa powder will work, but I highly recommend this particular brand of raw cacao if you are a chocoholic like I am! This stuff makes the best hot chocolate, chocolate milk, and chocolate icing I've ever tasted. 

Saturday, November 30, 2013

Bone Broth Uyghur Polo Pilaf

This dish, like many other dishes from Uyghur cuisine, takes me back to when my childhood in Urumqi, China. The Xinjiang province (where Urumqi is the capital) hosts the largest Uyghur population in the world. The region's culture and thus cuisine today is a wonderful blend of Eastern European, Middle Eastern, and Chinese influences due to its unique location on the Silk Road. 

Note: The original recipe as adapted from HERE uses much more cooking fat. If you desire an added level of creaminess to the dish, add an additional 3T ghee or butter to the dish when sautéing the carrots. 

2.5 lb lamb neck bones
1 T balsamic vinegar
8 cups water
1 lb carrots, chopped or julienned
2 Tbsp garlic, chopped or minced
1 Tbsp cooking fat (I use ghee or coconut oil)
2 cups rice
1/2 tsp cumin
Sea salt to taste
Hot pepper to taste
Optional: 1 medium onion, chopped

1. Boil lamb neck bones for a minimum of 4 hours with 8 cups of water and 1T balsamic vinegar. This should make at least 4 cups of bone broth along with tender pieces of meat. 
2. Lightly sauteé the carrots and garlic with the cooking fat. Add onions here if desired. 
3. In a rice cooker or pot, combine 2 cups rice, 4 cups bone broth*, lamb meat, carrots, garlic, and seasonings. Cook the rice on the appropriate setting for the cooker, or until the liquid is fully absorbed by the rice. 
4. Leave the pot contents to steam for 30 minutes or more. 

*If step 1 produced less than 4 cups of bone broth, add additional water to make up a total of 4 cups of liquid. 

Friday, November 29, 2013

Instant Mango Custard Recipe

This is one of my first gelatin recipes that made me fall in love with the fun factor of gelatin.The frozen fruit is key here for making the custard "instant." If you substitute regular fruit, pour the mixture into a container and chill for 2 hours before serving.

1 cup water
1.5 Tbsp gelatin (non-hydrolyzed; I use Great Lakes)
1/4 cup milk of choice (I use coconut milk)
1 raw egg
2 Tbsp maple syrup
1-1.5 cup frozen mango chunks

1. Heat water for 1 minute in microwave.
2. Combine gelatin with hot water in blender.
3. Add milk of choice, raw egg, and maple syrup into blender. Blend until combined.
4. Add frozen mango chunks. Add 1 cup, and then add frozen fruit by 1/4 cup until the blender contents are solidified.
5. Garnish with additional mangoes and maple syrup if desired, and serve.