Pastured gelatin is a pure, complete protein. Its main amino acid is glycine, which is not adequately provided in ‘muscle’ meats. Glycine is anti-inflammatory and supports the thyroid, helping to regulate metabolism, maintain muscle mass, preserve bone strength and joint mobility and regulate cellular regeneration. If you’d like to read more about gelatin, our friend The Nutrition Coach has written a very informative article about it here.
Ingredients (makes 4)
400 ml mandarin juice, freshly squeezed from 3 – 4 fruit: varietals like Amigo & Daisy are best as they’re juicy, fragrant & easy to squeeze
¾ Tbsp Great Lakes gelatin powder
vanilla ice cream or thick yoghurt, to serve
- Pour the mandarin juice through a fine mesh sieve into a small, heavy based saucepan. Allow it to drip slowly- don’t force the juice through as this will make the jelly cloudy. (You can add icing sugar to sweeten if desired at this point.)
- On a low to medium heat, warm the mandarin juice, stirring. Do not let it boil! Remove the saucepan from the heat and sprinkle the gelatin powder over the juice, stirring constantly to combine.
- Pour the juice into 4 x 125 ml moulds. Refrigerate for 3 hours, or until set. Serve with ice cream or yoghurt.