We love gummies!! They’re a great way to get in gelatin (great for connective tissue repair, skin, hair, nails, gut healing…), kids love them, and they’re an easy vehicle to sneak in otherwise hard-to-take supplements. They also make a really fun project to make on a snow day (which we’ve had a LOT of this winter!)
Chef James and Sia did a little video demo for you. Enjoy! The full recipe is below.
Yield: 30 gummies
Blender (buy here)
Gummy molds (more info here)
The Ultimate Immune Boosting Gummy Book (buy here)
1 cup fresh or frozen raspberries, cherries or strawberries
2 tablespoons fresh or frozen cranberries
2 tablespoons meyer lemon juice (you can use regular lemons, if easier)
2 tablespoons filtered water
2 tablespoons raw honey
3 tablespoons unflavored grass-fed gelatin (the orange can)
Optimal health extras:
1 tablespoon Mixed Ascorbate Powder (or your favorite vitamin c complex)
1 teaspoon Echinacea (unflavored) (ideally from the Echinacea angustifolia and/or Echinacea purpurea plants. These are the highest quality and highest potency)
In a blender, place raspberries, cherries or strawberries. Add the cranberries, lemon juice, water and honey. Blend until smooth.
In a small pot over medium heat, place the fruit mix and the gelatin and whisk vigorously until the gelatin is fully dissolved. About 1-2 minutes. Remove from heat, add the optimal health extras. Whisk to incorporate.
Carefully pour the mixture into gummy molds (or a small glass or ceramic baking dish). Place in a refrigerator until completely set, about 20-30 minutes.
If you used a baking dish, you can cut into squares or triangles or use fun shaped cookie cutters.
Store gummies in an airtight container for up to one week in the refrigerator. (If they last that long!)
BONUS: For Meyer Lemon gummies, use 1 cup Meyer lemon juice, omit the cranberries and follow the rest of the recipe as is.
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