Pumpkin Cups For those who enjoy the flavors of fall, are afraid of baking... Ingredients 14 oz. can pureed pumpkin 14 oz. can coconut milk 1/3 c maple syrup, grade B (It’s cheaper and more flavorful) 1 t cinnamon 1 t vanilla extract 1 T gelatin powder (I used the Great Lakes brand) 1/4 c luke warm water
"Fruit juices are high in salicylates so it’s like drinking organic aspirin (very anti-inflammatory)" Lita Lee, PhD. Just remember to always drink your juice pulp free (the cellulose can be hard to digest), and with protein and fat to help balance blood sugar. My favorite is a glass of OJ or pineapple juice with 3 pastured egg yolks, a tablespoon of great lakes gelatin powder, and a pinch of salt!
Good for you JELLO! -- Ingredients Gelatin, powdered, from pastured animals — Bernard Jensen or Great Lakes brand (2 TBS) Freshly squeezed juice from fresh or frozen fruit — oranges, cherries, strawberries, grapes, lemon or limes (16 oz, or 2 cups) Optional: Honey, raw if possible
#paleo Dark Chocolate Fudge Pops: 1¼ cups coconut milk (Natural Value brand is guar-gum free); 2 egg yolks; ½ cup maple syrup or honey; dash of sea salt; 1½ teaspoons Great Lakes kosher, unflavored gelatin; 1 teaspoon vanilla extract; 2 ounces unsweetened chocolate, roughly chopped (Scharffen Berger’s soy/dairy free bar)
Dairy and Egg Free Strawberry Mousse 1 cup additive free coconut milk 1 Tbs. gelatin, preferably from pastured animals like Great Lakes brand 1 cup whole strawberries (I used thawed frozen, organic ones) 2 Tbs. creamed coconut (I've found this is not necessary) 20-25 drops liquid stevia OR raw honey, to taste