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Recipe: Homemade Immune Booster Lollies

Another tool for helping prevent (and get over quicker) colds and flus during Winter.




One of the most popular natural health tonics today is raw juice. We, though, are not fans of regular juicing. Ooh, controversial…!


The reason?


There are two main ones:


1. Humans need to chew their food most of the time; our stomach enzymes that digest our food need to wake up to be ready for the food to arrive and that happens in the mouth when we salivate and CHEW!


2. Juicing removes a large portion of the essential fiber in the foods blended up. That’s wasteful and not healthy.


But some of the foods that go into making up ‘health tonic’ or ‘superfood’ juices can be pretty darn healing, so why not utilise them in a way the body can better use?


That’s why I decided to make some Immune Booster Lollies! Or “Gummies” if you wanna get technical


These are really easy to make (as are most pure gelatin recipes), can easily be changed to suit tastes and allergies, and are easy to grab from the fridge during the day to get some goodness into the body.


Want to know how to make them yourself? Well alrighty, here you go!



IMMUNE BOOSTER LOLLIES


What you’ll need:


1 cup filtered/spring water

1 cup mixture of diced raw beetroot, carrot, green apple (peeled or not), fresh ginger (the beetroot taste can be overpowering so use less of this if you prefer)

6 tbsp pure beef gelatin powder




Tips:

Use half as much gelatin if you’re wanting to make jelly cups instead of lollies.

Add another tbsp gelatin for really firm lollies, especially if using molds. Use half as much if you’re wanting to make jelly cups instead of lollies.


Optional: Raw honey to sweeten if needed.


Do this:

  1. Pour water into a small-medium saucepan, stove turned off, and gently sprinkle the gelatin powder evenly over the surface of the water.

  2. Once all the gelatin is on and appears translucent (this is called “blooming”) you can turn the stove to a medium heat to gently warm the liquid up. Use a whisk to stir as it heats up.

  3. Once all gelatin granules have dissolved pour half the liquid into a blender jug along with the diced fruit, veg and ginger. Blend on high until you have a fine mixture with as few chunks and lumps as possible. If using a sweetener, add it to the blender to combine.

  4. Pour the remaining gelatin liquid in and stir to combine. The more gelatin you blend with food the frothier the mixture becomes and ends up setting with a thick layer of froth. I prefer the texture of a bit of froth, not too much. For almost no froth blend the foods with just enough pure water needed then gently stir the gelatin liquid in. Possibly add a smidge more gelatin to the saucepan if you go with this method.

  5. Once the mixture is blended to your liking you can pour straight into silicon molds or into a square/rectangle container to create a gummy ‘block’ to slice up once set. Tip: if you’d prefer less texture from the food ‘bits’ then simply strain some of the liquid through a fine sieve but keep in mind that’s where a lot of the nutrients and fiber are.

  6. Place in the fridge for a few hours to set firm. Remove from molds and store in an airtight bag or container in the fridge, or slice up the block into small squares.

Grab some to munch on during the day and enjoy the pure whole food healing goodness! Include some in the kids or your own lunchbox (as long as it stays cool), take on road trips, include them at parties.


Remember, these are versatile. Add or remove ingredients listed for others you’d prefer. Pretty much all of my recipes are versatile so you can adapt to your own tastes and needs!


Aimee

 

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