Archive for June 2014

Gelatine: A Superfood

Gelatine is just a processed version of a structural protein called collagen that is found in many animals, including humans. Collagen makes up almost one third of all the protein in the human body.  Read more

Collagen is a fibrous protein that strengthens the body’s connective tissues and allows them to be elastic i.e., to stretch without breaking. As you get older, your body makes less collagen, and individual collagen fibres become increasingly cross linked with each other. You might experience this as stiff joints from less flexible tendons, or wrinkles due to loss of skin elasticity.

There are so many benefits from eating gelatine or collagen, and it’s not just for pregnant women or those wanting to get rid of cellulite. Here are just some of the benefits:

  • Powerful anti-inflammatory with almost immediate relief from joint pain, similar to taking cortisol or aspirin.
  • Good source of protein (6 grams per tablespoon) and amino acids.
  • Improves digestion by making it easier for the food to pass through the digestive system. It also soothes and heals the digestive tract.
  • Strengthens bones and joints so it’s wonderful for growing children and those with brittle bones and joint pain.
  • Helps skin, hair and nail health.
  • Helps our immune function.
  • Helps regulate our weight by boosting our metabolism.

The only gelatine powder I can find that is from grass fed, naturally raised beef is Great Lakes. Use it in shakes (hydrolysed) and to make table jelly (non-hydrolysed) to reap its remarkable health benefits, not least better skin elasticity.

If you feel you or your children want to include gelatine for healthier skin, hair and nails, then throw a teaspoon or two into smoothies a few times a week, making sure you use the hydrolysed version for smoothies or non-hydrolysed gelatine for jellies).

Homemade Caramel

This recipe is a healthier version than conventional caramel, which is made primarily with sugar.

Read more

Now you can use your new syrup in any number of gorgeous ways.  For example you could:

  • Add it to your smoothies
  • Top ice cream with it
  • Use it as a dip for fruit
  • Use it as a jam or fruit spread
  • Sweeten cakes, puddings or breads

The possibilities are endless; just use your imagination!

Ingredients
1 litre carton of unsweetened apple juice

Method
To make the caramel, bring a carton of apple juice to the boil in a large pan. Simmer the apple juice for 30 to 60 minutes until it changes colour and thickens.

Test the syrup by placing a teaspoon of apple juice on a plate, wait until it cools to check the thickness.

Turn the heat off when the syrup reaches the desired consistency. Pour straight into a jar and allow to cool. (Careful! It will be hot)

Store in the fridge. When you want to use it, place the jar inside a bowl of boiling water to soften until it melts slightly.