This recipe is a delicious food-as-medicine staple in post-op, postpartum, for joint support, and in gut restoration.
Gelatin is comprised of glycine and proline, two amino acids that are generally limited in the diet as they are found abundant in organs, bones, and fibrous animal tissues not commonly consumed in the standard Westernized diet.
The amino acids contribute to healthy skin with promoting collagen formation as well as promoting hair and nail strength. Also, gelatin can be therapeutic for bone and joint support showing promising research and outcomes superior to Glucosamine supplements.
Its main claim to fame is the ability to line the gut and reduce inflammation caused by food allergies or inflammatory bowel disease. Gelatin has mucilaginous (aka “oopy-goopy”) compounds that reline the gut essentially servings as a “face-lift” for the GI tract!
Beyond these benefits there is some compelling research that it may reduce cellulite and boost weight loss! With all these benefits, break out the Gelatin (Grassfed sources not your standard confined animal farm sourcing found in Jello or Knox) and get in the kitchen!
I literally attribute a double batch in the hospital after my emergency C-section as a tool in my recovery walking earlier than expected and checking out early.
Stella’s been loving it too and I’m pumped about her getting the gut support, protein, and mellow out effects of glycine! I’m including jigglers in her lunch this week and she’s pumped.
Grape Lime Gelatin jigglers
3 cups concord organic grape juice
1 cup water
Juice of 2 limes
4 Tbsp gelatin
Mix water, lime juice, and gelatin in a bowl, set aside for 2-3 min to bloom. Simmer the juice stove top and then add the gelatin mixture into the sauce pan and whisk to incorporate and stir continuously for 2-3 minutes. Then pour into glass container and set in fridge. Cut as desired.
