Wednesday, July 23, 2014

Easy Healthy Gelatin Popsicles

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Who doesn't love a few fruity popsicles to cool down from the summer heat? These are fun to make and definitely eye-catching for your kids (or yourself!) this summer.

STRAWBERRY POPSICLES RECIPE:

2 cups puréed strawberries
2 T Grade B maple syrup
1/4 cup hydrolyzed gelatin*

COCONUT WATER POPSICLES RECIPE:
2 cups coconut water
2 T Grade B maple syrup
1/4 cup hydrolyzed gelatin
Optional: 1 tsp lime juice

WATERMELON POPSICLES RECIPE:
2 cups watermelon
2 T Grade B maple syrup
1/4 cup hydrolyzed gelatin

DIRECTIONS:
1. Blend the ingredients and pour in to popsicle molds. I used these molds.
2. Freeze for at least 2 hours.
3. Enjoy!


 * You can use regular gelatin, but use this recipe for strawberry gelatin gummies instead. Follow step 1. For step 2, pour into popsicle molds and stick into the freezer instead of pouring into a jello mold to cool.


Monday, July 21, 2014

Favorite Smoothie Recipes With Gelatin

bone broth, phd, perfect health diet, recipes, cooking blog, gelatin, collagen, ray peat, ancestral health, paleo, primal, banana soft serve, paleo dessert recipes, primal dessert recipes, ray peat dessert recipes, healthy eating, fitness, eat for abs, smoothie, collagen
Hi! Sorry about being M.I.A. for so long. In case you're wondering where I was, I was finishing up my fourth semester of law school, in a clinic where we file patents and trademarks for free and offer other pro bono legal services to start-ups, and also working hard on this professional style website.This summer has also been super busy since I'm interning at a law firm in their intellectual property litigation department!

Anyhow, let's move on to more pressing concerns: Gelatin! I have been taking gelatin mostly in the form of hydrolyzed Great Lakes gelatin in my morning smoothies. Below are a few of my favorite flavor combinations. Most of them are paleo- or peat-compliant, one of them (peanut butter) is not, but you can substitute for almond butter if you're paleo. You can also make them into banana soft serves with a few tweaks. I tend to take about 1/4 cup of gelatin a day and my hair has been growing at lightning speed!

RECOMMENDED SOURCES:
Hydrolyzed Gelatin - I'm partial to Great Lakes. As far as I know, they're also the only source to have hydrolyzed gelatin.
Raw Cacao - I was using Vitacost, but now I'm using Healthworks. Both are good choices.
Vanilla - I switched over from vanilla extract to vanilla beans, and I've never looked back. However, this bean paste is a perfect compromise between the ease of vanilla extract and the flavor of vanilla beans. 


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Directions for all of the recipes below: 
1. Add the fruits and veggies first along with the liquid into the blender. Blend until mostly smooth.
2. Add the gelatin, cacao, vanilla, whey, etc. and blend again until liquified.
3. The recipes below make 2 regular-sized servings, or 1 large serving (how much I drink for breakfast!).

RED VELVET SMOOTHIE: 

1 Frozen Banana (ripened, peeled, sectioned into 3-4 pieces, frozen)
2 baby beets (I buy these 4 at a time from Trader Joe's salad section)
1/2 tsp apple cider vinegar*
1/4 cup hydrolyzed gelatin
2 cups liquid**
1 T vanilla bean paste (vanilla extract is fine)
1 T raw cacao
 OPTIONAL ADD-INS: 1 scoop chocolate whey, 1 raw egg, 2 pitted medjool dates

(Note: I also love this as a banana soft serve. Just nix the liquid and add 2 more bananas to the recipe... top with the magic chocolate shell and a sprinkle of dried coconut flakes and I'm in heaven!) 

PEACHES N' CREME SMOOTHIE:

1 frozen banana
1 cup frozen peaches
1/4 cup hydrolyzed gelatin
2 cups liquid**
1 T vanilla bean paste
OPTIONAL ADD-INS: 1 scoop vanilla whey, 1 raw egg, 2 pitted medjool dates

PEANUT BUTTER AND CHOCOLATE SMOOTHIE:

2 frozen bananas
1/4 cup hydrolyzed gelatin
2 cups liquid**
1 T raw cacao
2 T PB2 
1 T vanilla bean paste
OPTIONAL ADD-INS: 1 scoop chocolate whey, 1 raw egg, 2 pitted medjool dates

ORANGE CREAM SMOOTHIE

1.5 frozen bananas
1.5 cup orange juice
1 T vanilla bean paste
1/4 cup hydrolyzed gelatin
OPTIONAL ADD-INS: 1 scoop vanilla whey, 1 raw egg, 2 pitted medjool dates

Read more sweet recipes.

*Before red velvet cakes were colored red by food coloring, people used beet juice or beets. Since the usage of baking soda and other bases in the cake batter changes the color of the beet juice, people would also add a bit of apple cider vinegar. So I added some ACV in the spirit of the traditional way to make red velvet cake, but feel free to leave it out!  

** For the 2 cups of liquid, I tend to use 1.5 cups coconut water and 1/2 cup egg white for a high protein-low fat protein shake post-workout, but you can use milk, coconut milk, etc.

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

Instructions:
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! 

Ingredients: 
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


bone broth, phd, perfect health diet, recipes, cooking blog, gelatin, collagen, ray peat, ancestral health, paleo, primal, banana soft serve, paleo dessert recipes, primal dessert recipes, ray peat dessert recipes, healthy eating, fitness, eat for abs, collagen

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.

Hydrolyzed-Gelatin:
  • 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.
Gelatin:
  • 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.

Ingredients: 
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

Directions: 
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. 

Ingredients:
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)

Directions: 
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.