Curb Your Sugar Cravings Naturally with 2 Superfoods
Getting bored with nutrient-dense healing foods? This tasty treat will give you the wiggly, giggly fun of jello while sneaking in the healing powers of kombucha and gelatin.
Powdered gelatin is collagen extracted for use as a food and is a nutritional powerhouse. It’s a digestive aid, regulates stomach acid production, helps grow and repair hair, nails, and skin, and is essential to gut healing.
Collagen makes up a fourth of the total protein in our bodies1. It’s necessary for rebuilding joints and ligaments that deteriorate way too quickly these days.
The following recipe uses Great Lakes gelatin. Their products contain no MSG, hormones, antibiotics, sulfites, top 8 allergens, gluten, pesticides, or herbicides. 2, 3
Note: Be sure to get most of your gelatin from eating animal parts (muscle meats, organ meats, and broths cooked with cartilage & bones). They contain complete nutrition in synergy rather than an isolated product.
Kombucha is a fermented tea that offers impressive health benefits. It assists in detoxification and helps to cleanse the liver, contains many B vitamins, and some have the powerhouse yeast S. Boullardii.
According to GT’s nutrition facts, 8 ounces of their kombucha contains the following:
25% RDA Folic Acid
20% RDA Vitamin B1
20% RDA Vitamin B2
20% RDA Vitamin B3
20% RDA Vitamin B6
20% RDA Vitamin B12
Bacillus coagulans GBI-30 6086 – 1 billion
S. Boulardii – 1 billion
(antioxidents & organic acids)
EGCG 100 mg
Glucuronic Acid 10 mg
L(+) Lactic Acid 25 mg
Acetic Acid 30 mg
S. Boulardii is the hard hitting yeast that can help wipe out a chronic candida albicans (common yeast) overgrowth in the body.
Not all kombucha will have these ratios or even the same nutrient profiles, but it still gives you a good idea of what kombucha has to offer.
If you want to ensure S. Boulardii is in what you drink, drink a commercial kombucha that contains it, start a SCOBY (Symbiotic Culture Of Bacteria and Yeasts) with the brand GT’s or similar raw product containing the beasties, or even add a bottle of the store-bought ‘booch to a batch of your home brew.
This comprehensive post on kombucha includes my favorite resources and will give you a complete overview on this fantastic beverage including the history, benefits, instructions on how to brew it, and even how to grow your own SCOBY.
The Memorial-Sloan Kettering Cancer Center notes that kombucha has been reported to have significant antioxident properties, has been used in the treatment of cancers, HIV and AIDS, and protects the liver. They do caution readers that brews can cause health problems when contaminated.4
- 2 cups kombucha
- 2 -3 Tablespoons Great Lakes gelatin
- Add 1 cup kombucha to small saucepan and set remainder aside. Sprinkle gelatin over kombucha in pan and stir to combine. Note: 2 tablespoons are similar to classic jello jigglers and 3 is a bit more stiff and easy to hold. More gelatin = more gut healing goodness.
- Heat on low while constantly stirring until gelatin dissolves. This step should take no more than a couple of minutes. Do not overheat the mixture to ensure kombucha retains as many of the bacteria, yeasts, and enzymes as possible.
- Pour heated mixture into remaining kombucha and stir thoroughly. Resulting foam can be spooned off and discarded if desired.
- Pour into desired container and refrigerate. Note: This recipe fits well into a 7.5 w x 9.5 l x 2.5 h dish. To accommodate kiddos with cookie cutters, a wider dish can be used.
- Cut into desired size and shapes.
Jennifer Nervo is a Nutritional Therapy Practitioner, Reiki Master Practitioner & teacher, and Aromatherapist. Her focus is on digestive, nervous, and immune system dysfunction and the fields of functional nutrition & psychoneuroimmunology. She works with all conditions and diseases including environmental and food allergies, autoimmune diseases, multiple chemical sensitivity, diabetes, eczema, anxiety, weight loss as a symptom of dis-ease, and gut-brain disorders like autism.
When she’s not herding her small troupe of monkeys or seeing clients, her free time is packed with researching and perfecting new wellness techniques (her not-so-secret passion). Jennifer is currently a group leader for the newest class of Nutritional Therapy Practitioners out of Ann Arbor, MI, studying for the national board exam in holistic nutrition, and running a combined distance and brick and mortar practice in metro Detroit. She’s also a homeschooling suburbanite, foodie, and mama to two littles and a schnoodle.