Kombucha and Kefir Jello

We all know the benefits of Kombucha, Kefir and Gelatin, so why not combine them all!!  These jello cubes or gummies are full of probiotics and some protein from the gelatin along with many other benefits of the gelatin.  I love both kombucha and kefir, but prefer to drink Kevita Kefir since it is lower in sugar and made from coconut water.  If you have not tried Kevita, I highly suggest you do!!  It's not as carbonated as kombucha, but still delicious and refreshing.  They just came out with new flavors including Tangerine, my favorite!!  My other favorite is the Lemon Cayenne, but they are all good!  If you are struggling with candida, I highly recommend you stay away from most kombuchas, as they do have some added sugar.

Kombucha and Kefir Jello

Ingredients

• 1 bottle (about 15 ounces) Kombucha or Kefir
• 3 tbsp grass-fed gelatin, I prefer Great Lakes Gelatin
• Sweetener of choice (optional, I used 1 teaspoon of Swerve)
• ¾ cup water, divided into ¼ and ½ cup

Instructions

1. Bring 1/2 cup water to a boil
2. Sprinkle the gelatin in the bottom of a mixing bowl and pour the 1/4 cup water over it entirely to soften
3. Once the water is BOILING, pour it over the gelatin as you stir it. Stir until all of the clumps are gone. You may need to mash some of the clumps, but it will all dissolve.
4. Add the sweetener, stir and let the gelatin cool for a couple minutes. Don't wait too long or it will start to harden!
5. Slowly add the kombucha or kefir stirring the entire time, it may fizz a little
6. Pour into a mold or a 6x6, 8x8 or loaf pan depending on how thick you want the jello
7. Place in refrigerator to set up
8. Cut into desired size and serve

Notes

*If you want a more gummy type texture, add a couple more tablespoons of gelatin. You may need to increase the amount of boiling water to dissolve it all.

If you want to try Swerve or need to order more, use coupon code KATE10 for a discount.  If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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Chocolate Dipped Valentine's Marshmallows

So excited to bring you this fun Valentine's Day Marshmallow Recipe.  I can't really take credit for it...only the pink part and chocolate dipping is my creation.  The best part is that these are naturally colored with beet juice.  The credit goes to Adrienne over at Whole New Mom.  Her website it full of great recipes, DIY remedies, lotions and potions.  Go check her blog out!!! This recipe calls for liquid sweetener and I have not been able to find anything that works in recipes to replace honey, syrup or corn syrup with no sugar.  Adrienne has the answer...vegetable glycerin!!  We have all heard that you shouldn't put anything on your skin that you wouldn't put in your mouth.  Well vegetable glycerin is often times found in skin care as a natural preservative, but also has a bit of sweetness to it and is completely food grade.  What the heck is vegetable glycerin?

According to Wise Geek: Vegetable glycerin can also be made directly from vegetable oil — often coconut or palm oil — by heating it to a high temperature under pressure with water. The glycerin backbone splits off from the fatty acids, and is absorbed by the water, from which it is then isolated and distilled to obtain the pure product. Food-grade vegetable glycerin is 99.7% pure, with the remaining 0.3% being water. Select this line to insert text description of recipe here

Glycerin is widely used in the food industry for two main reasons: it has a sweet taste, but has fewer calories than sugar; and it is hygroscopic, that is, it absorbs moisture from the air. It is therefore used both to sweeten foods and to keep them moist. The compound is metabolized more slowly than sucrose— the type of sugar most commonly found in candy and in processed foods — and therefore does not have such a dramatic effect on blood sugar levels. It also does not contribute to bacterial tooth decay. Foods marketed as being low in carbohydrates are often sweetened with glycerin.

Another major use is in the cosmetics industry. Due to its hygroscopic properties, it is used in many moisturizing skin products, as it seems to help relieve dry skin problems by drawing water up from the lower layers. It is also a component of glycerin soap, which is often used by people with sensitive skin. Lotions containing this compound are also popular.

I did some research to find a source of vegetable glycerine that was from coconut and/or palm oils, not soy oil.  I think the best source is from Wilderness Family Naturals.  They are a trusted company with great products (I have no affiliation)!!!  You can also use Now Foods Vegetable Glycerin that I believe to be a reputable source as well.  The Now Brand can be found in many local health food stores and possibly Whole Foods.  It is sold in the lotion section since many people add it to their homemade lotions.

Recipe: Chocolate Dipped Valentine’s Marshmallows

Original Marshmallow Recipe from Whole New Mom

Ingredients

• 2 tbsp gelatin from grass-fed cows (I use Great Lakes Gelatin)
• 1/2 cup cold water that has been beet juice infused (directions below)
• 1 – 1 1/2 cups granulated sweetener (I used a cup total of Swerve and Xylitol
  mixed for sugar free option)
• 1/2 cup hot water
• 1/2 cup liquid sweetener (I used vegetable glycerin for sugar free option, see above for info and where to buy)
• 2 tsp vanilla extract
• 1/2 cup dark chocolate chips* (Use Enjoy Life Chocolate Chips for dairy free option)

Instructions

1. Peel and cut a very small raw beet into about 1 inch chunks. Place the beets in a saucepan along with 1/2 cup of water
2. Warm the water on low heat to get the beets to bleed. You want really pink/red water. Once you blend this with the gelatin and other ingredients, it really lightens up.
3. Place the water in the refrigerator to cool for a few minutes.  Remove and discard the beets
4. In a large mixing bowl or standup mixer, pour the cooled pink water and sprinkle the gelatin over top, let sit
5. Combine the granulated sweetener, liquid sweetener and additional 1/2 cup hot water in a heavy bottom saucepan
6. Cook over medium high heat until mixture reaches 240-245 (soft ball stage)
7. With a hand mixer or standup mixer, start beating the gelatin and beet water as you slowly add in the hot sweeteners.
8. Slowly add in the vanilla and continue to beat until stiff peaks have formed, thick marshmallow creme
9. Pour the creme into an 8×8 greased pan (or larger if you want thinner marshmallows)
10. Let sit and harden. Cut into desired shape and size
11. Melt the chocolate in a double broiler. Using a toothpick or skewer, dip the marshmallows in the chocolate and let cool
12. Store in an airtight container. I prefer glass jars

Quick notes

*Use more chocolate if you want to completely coat the marshmallows

Variations

As Adrienne suggests, you can roll marshmallows in coconut, cocoa, nuts or any other topping.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Coconut Sport Gummies

I was recently listening to my favorite podcast, Ben Greenfield Fitness (one of the best out there, love those guys) and he was talking about fueling for races and made some comment about a high fat gummy for fuel.  It got me thinking that I could create one myself that could be stuffed away in a ziploc for use on a long training day.  You don't have to be an athlete to enjoy these, you can just call this coconut jello and enjoy it as a high fat treat!! I'm sure some of you athletes out there know what Clif Blocks are...gummy blocks full of sugar that are meant to be consumed during a race.  Some people need substance rather than a liquid, so these work great, but it's all sugar!  More and more athletes are turning to a high fat, low carb lifestyle and are doing away with the gels, gu's and other simple sugars as fuel during races and longer training sessions.  The purpose of this is to tap into your bodies fat stores for energy rather than being a sugar burner.  These gummies are a perfect source of fat for quick energy and you get some protein (amino acids) from the gelatin as well!  The triathlon and marathon season is coming to a close, but these would be good for those looking for a convenient way to fuel your workouts or to tie you over between meals.

I am a huge fan of gelatin, I actually use it daily in hot bone broth, soups or just in hot water.  It is beneficial for the gut, joints, skin and much more!!  Wellness Mama has a great post about its benefits and all of the ways to use it.  I recommend Great Lake's Gelatin (Natural Grocer's sells it) or Upgraded Self Collagen from The Bulletproof Exec website.

I also love using MCT oil (Medium-Chained-Triglycerides, also found in coconut oil and are different than Long-chained-triglycerides found in oil olive and other fats). MCT's are absorbed more like carbohydrates and are used and burned quickly by the body and not stored in the fat cells and any extra are converted into ketones.  Sounds like the perfect fat for fueling your long runs, bike rides or whatever activity you choose!  MCT oil is tasteless and stays in liquid form, so it is perfect for salad dressings or to drizzle on any dish for added fat.  You can certainly leave this out of the recipe, but it's what provides the fat along with the coconut milk that will be your fuel!  Don't get crazy and start dumping MCT oil on all your meals right away, it can cause intestinal issues for some people that are not used to large amounts of fat.  I actually didn't have any issues with it and add it to my morning smoothie every day.  I use Dave Asprey's MCT Oil or I'd suggest Now Foods MCT Oil that can be found at some health food stores in the supplement department or from Amazon.

I have not taken these out on a run (I typically don't eat anything), but please let me know if they survive the heat and how they worked for you!!

Chocolate Coconut Gummies

Ingredients

• 1 can full-fat coconut milk
• 3 tbsp gelatin (from grass-fed source, see above for sources)
• 1 tbsp or more MCT oil (optional, see above for sources)
• 1/4 tsp vanilla bean powder or 1 tsp vanilla extract
• 2-3 tsp cacao powder (these are also good without, but cacao adds flavor and antioxidants)
• couple sprinkles of sea salt
• Stevia or other sweetener to taste (I used a tbsp of Swerve for no sugar option)

Instructions

1. Place all ingredients in a blender and mix until well combined
2. Pour into a candy mold or glass dish (size depends on how thick you want the gummies to be) and refrigerate until firm
3. Cut into desired size and store in the refrigerator

Notes

You can tailor these to your liking by adding more cacao or none at all or try using different extracts or flavorings.

xo,

Vanilla Bean Macaroons (Egg-Free)

If you are a coconut person, these bite size treats are the perfect remedy for your sweet tooth.  Most macaroon recipes are made with egg whites and can have a bit of a spongy or eggy texture that I can do without.  I decided to try a different binding agent and make these egg-less.

The secret ingredient, gelatin!  Gelatin can act like a binder (since it gels) in gluten free products and I plan to experiment with this more.  I use Great Lakes Gelatin that is sourced from grass-fed cows (Now Foods is also a great brand of gelatin).  An added bonus is all of the health benefits gelatin provides, this is a big component of bone broth.  Not only is it great for skin, hair and nails, but it is great for your gut and joints.  I actually add a spoonful of this to my cup of broth everyday!  It is flavorless and you will never know it's in these cookies!

Vanilla Macaroons

Ingredients

• 2 cups unsweetened coconut
• 1/4 cup virgin coconut oil, melted
• 2 tbsp full fat coconut milk cream (cream at top of refrigerated can)
• 1/4 – 1/2 cup granulated sweetener*
• 3/4 tsp gelatin
• 1/4 tsp vanilla beans (1-2 beans)
• 1/8 tsp sea salt

Instructions

1. Combine all ingredients in a food processor and blend until a dough forms
2. With a small cookie scoop, form macaroons and place on a parchment lined cookie sheet. You could also roll into balls and slightly press them down on cookie sheet
3. Bake at 350 for about 8 minutes or until very slightly brown
4. Let cookies cool to set up, they will fall apart when warm
5. These can be stored at room temperature or for a harder cookie, store in the refrigerator

Quick notes

*I used Swerve (erythritol) for a low sugar option along with 2 tsp coconut palm sugar. I have not tried this with a liquid sweetener. You would need to reduce the amount to 1/4 cup or less and it may make the dough too runny. If that happens, just add more coconut until the dough is thick enough to form.

These could also be done in a food dehydrator and would turn out just as yummy!!

Kate's Healthy Cupboard - Gluten Free Recipes

Homemade Marshmallow Creme Fudge

Disaster to Delicious!

I have loved marshmallows and marshmallow creme since I was a kid.  We would  leave the bag open at our house just so they'd get hard, or put them in ice cream for the same effect.  My mom has learned to buy two bags at thanks giving time knowing my sister and I will eat half a bag before she has the chance to top her sweet potato souffle!

When I saw a recipe for homemade marshmallows, I was on it!  Just like most recipes, I had to alter it to get the sugar down.  Well lets just say my alterations didn't work so well the first time and I ending up with really thick (wrap around the beaters and stay there kind of thick) marshmallow creme like stuff.  Couldn't let it go to waste so the options were, eat it or attempt to make fudge.  Fudge it was, and to die for fudge as one of my clients said.  I have to admit, it was to die for!  I guess some of the best recipes come as a result of a disaster!

Recipe: Homemade Marshmallow Creme Fudge .

Ingredients

Fudge:

• 3/4 cup coconut oil (I used virgin for the coconut flavor)
• 1 cup full fat coconut milk
• 3/4 cup Lakanto or erythritol plus 1/4 + 1/8 tsp Lo Han
• 1 3/4 cup 65% or higher chocolate chips
• 1 1/2 tsp vanilla

Marshmallow Creme:

• 1 cup Maple Syrup (I use Nature's Hollow maple syrup made from Xylitol)
• 1 tbsp real maple syrup or coconut nectar if using Nature's Hollow
• 1/4 cup water
• 1 1/2 tbsp gelatin
• 1/2 tbsp vanilla
• dash of sea salt

Instructions

Marshmallow Creme:

1. In large mixing bowl stir the water with gelatin and set aside
2. In a sauce pan combine all maple syrups and bring to a boil
3. Once syrup has reached 260-280 degrees, add to the bowl of gelatin.  Add vanilla and salt to the bowl as well. Beat on high for close to 10 minutes until thick creme forms and begins to attach to beaters. It should be really gooey and in a clump for the most part.  This is important or the fudge will not harden all the way.  Set aside

Fudge:

1. In large sauce pan combine oil, coconut milk, erythritol and monk fruit. Bring to a rolling boil. Once it boils, continue boiling for 5 more minutes, stirring
2. Remove from heat and add chocolate chips and vanilla. Stir until chocolate is completely melted
3. Add the chocolate mixture to the bowl of creme and beat on high until well blended. Make sure to get all hard clumps of gelatin incorporated.
4. Spread in a 9x9 glass pan and place in freezer to set
5. Can be stored in the refrigerator once it has hardened

Variations

You can certainly use all regular maple syrup but obviously sugar content will go way up and may be too sweet.  I haven't tried this so I am not certain if it will turn out the same. Add a bit more real maple syrup if you don't have monk fruit.

Kate's Healthy Cupboard - Gluten Free Recipes