When we eat animal proteins in the traditional ways (for example, eating fish head soup, as well as the muscles, or “head-cheese” as well as pork chops, and chicken-foot soup as well as drumsticks), we assimilate a large amount of glycine and gelatin. This article by Ray Peat, explains it more in depth. The amino acids in gelatin (found in the the gelatinous tissue of the animal) are calming.Īmazing how they compliment each other, isn't it? It’s also a calming and anti-stress food that helps balance out the excitatory properties of muscle meat.Įating only the amino acids found muscle meat produces stress hormones in our bodies. Gelatin strengthens joints, skin, nails, hair and digestion and promotes restful sleep.
These can also be stirred into warm drinks as a quality source of protein. Great Lakes Unflavored Gelatin, Kosher, 16-Ounce Can If you want to use fresh pineapple, mango, papaya, prickly pear or fig, you need to boil the fruits or juices for 5 minutes (per the instructions on the Knox website).Homemade fruit juice gelatin is easy to make and nutritious. The canned pineapple juice works, because it's been heat-treated for canning. There's a popular jello salad recipe that uses lime jello and canned pineapple juice, for example. Likewise, you can use canned/bottled or processed, frozen pineapple, mango, fig or papaya juice to make fruit juice jello, as it's been heat treated. The canned pineapple has been processed with heat, denaturing the enzymes. That is why canned pineapple works in a jello salad, but fresh pineapple does not. Heating the fruit pieces denatures the enzymes, allowing gelatin to set. With exception to the kiwi, you can mediate the enzymes effect on gelatin by boiling these fruits for 5 minutes, before adding to gelatin. These include fresh figs, papaya, mango, pineapple, prickly pear and kiwi. Some fresh fruits contain enzymes which impair gelatin's setting ability. You are still cutting out the excess sugar, additives, artificial flavorings and colorings from the boxed varieties.Ībout the fruits that cause gelatin to not set: But if you or your family are used to the commercial jello, you may be more pleased with the addition of lemon juice and sugar. I like the refreshing, less-sweet taste of just juice and gelatin. It's a lot like comparing Kool-Aid drink powders to real fruit juice. **Real fruit juice jello will not be nearly as sweet as boxed jello. Pure and fresh, a real fruit gelatin dessert, minus the artificial colors, and artificial flavors. Now spoon into individual dishes, and continue chilling until set.
Fruitjuice jello full#
You can add chunks of fruit, canned or fresh, chopped nuts, mini-marshmallows, whatever sounds fun! Simply pre-chill the full bowl of gelatin for 45 minutes to 1 hour, until thickened, but not set, and stir in the extras. Add optional sugar and lemon juice, to taste, stirring until sugar is dissolved. Slowly pour hot juice over softened gelatin, stirring constantly, until the gelatin is completely dissolved.
Stir.īring 3 cups of fruit juice to a boil, on the stove or in the microwave. In a medium bowl, sprinkle the gelatin over 1 cup of cold juice. (**optional - sugar, 1-2 tablespoons, lemon juice, 1-2 teaspoons, all to taste)
To make jello using fruit juice (bottled, frozen concentrate or fresh), I use:Ģ packets or 2 tablespoons of unflavored gelatin This is simply bottled cranberry juice cocktail and gelatin I make my Creamy Rhubarb Mousse Jello (link to recipe) by adding cream cheese to the rhubarb gelatin. You can run the entire mixture through a food processor or blender to thoroughly combine, as needed.
Add 6 to 8 oz of softened cream cheese, or pureed silken tofu to the gelatin/puree mixture, just before spooning into dessert dishes. For amounts, reduce the total fruit puree, lemon juice, sugar and water to 3 1/2 cups, total (this will likely mean not adding any water, or just a little). But fruit saucers and custard cups are also just the right size.Īdding softened cream cheese, or silken tofu, to the jello, just before pouring into serving dishes makes a creamy jello dessert. I like to use these pretty, little Italian canning jars.
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