Rooibos Gummies

ROOIBOS GUMMIES

FOOD AS MEDICINE

Gelatin is comprised of glycine and proline, two amino acids that are generally limited in the American diet as they are found abundant in organs, bones, and fibrous animal tissues not commonly consumed. 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! These rooibos gummies combine the power of gelatin with the high antioxidant value of rooibos tea and can even work on a keto diet if sweetener is omitted!

INGREDIENTS

2 cups filtered water

2 Tbsp Vital Proteins Gelatin

2 bags rooibos tea

1 inch ginger, peeled and sliced (large slices okay, these will be removed)

Juice of 2 lemons

1 Tbsp raw local honey (optional, omit for ketosis)

1/2 cup strawberries, sliced thinly

DIRECTIONS

Place 1 cup of the water and the 2 Tbsp of gelatin in a bowl and mix until dissolved. Allow to bloom while you complete the remaining steps. Bring the remaining 1 cup water to a boil and add the sliced ginger. Turn off the heat, add the rooibos tea bags and steep for 10-15 minutes until dark orange-red in color. Remove the tea bags and the sliced ginger. Add the lemon juice and honey if using and reheat to just simmering, then turn off the heat. Stir the gelatin and water mixture into the hot tea mixture and combine. Pour into a baking dish or silicone molds, leaving a small amount of room at the top. Add 2-3 slices strawberry to each mold or distribute in baking dish. Place in fridge for 3-4 hours or overnight.

Makes about 6 servings

Nutrition per serving: 21 Calories, 1g Fat, 4g Carbs, 1g Protein