This coconut jelly takes just a couple of minutes to prepare and is a totally portable healthy breakfast or snack.
Made with good quality gelatine, it’s wonderfully nourishing for the digestive tract and contains 18 amino acids – including each of the essential 8 amino acids. Regular consumption of good quality gelatine can help restore the body’s mucosal stomach lining which is particularly beneficial for those with leaky gut syndrome, food intolerances, allergies and inflammatory conditions.
Gelatine is also a great source of absorbable collagen which promotes healthy hair, skin and nails and is beneficial for the joints and those suffering from inflammatory conditions such as arthritis and osteoporosis.
• 1 cup/250ml/9 fluid ounce of drinking coconut milk or almond milk
• 2 teaspoons of powdered gelatine
• ½ teaspoon of natural vanilla essence
• ½ teaspoon of stevia
• ¼ cup of fresh berries (I choose around 4 strawberries and 6 blueberries but if it’s winter you can use frozen berries or substitute with juicy citrus fruit such as navel orange)
Chop the fruit and place in a small glass container such as an old jam jar.
Add the gelatine and half the milk to a small saucepan and heat to a low heat until the gelatine has dissolved, then add the rest of the milk and mix well then pour over the fruit and place in the fridge until set.
Eat alone or top with some linseed, sunflower seed and almond mixture (LSA). For LSA combine a teaspoon of linseeds, a teaspoon of sunflower seeds and approximately 15 almonds in a high powered blender, food processor or coffee grinder and blend until it forms a powder, then sprinkle over the jelly.