The following is a guest post by Jennifer Nervo of 20 something allergies and counting…down
Kombucha + Jello = Kombucha Jello! This tasty treat will give you the wiggly, giggly fun of jello PLUS you get to sneak in in the nutrition of kombucha and gelatin.
Gelatin is the name given to collagen that has been extracted for use as a food. Gelatin is a wonderful digestive aid, regulates stomach acid production, assists in bowel disorders, and is essential to gut healing. Collagen makes up a fourth of the total protein in our bodies1†making it a necessary nutrient. It is essential in rebuilding joints and ligaments that deteriorate way too quickly these days.
Kombucha is a fermented tea that offers impressive health benefits. It assists in detoxification and helps to cleanse the liver, contains many B vitamins, and some have the powerhouse yeast S. Boullardii.
Eight ounces of kombucha contains the following:
25% RDA Folic Acid
20% RDA Vitamin B1
20% RDA Vitamin B2
20% RDA Vitamin B3
20% RDA Vitamin B6
20% RDA Vitamin B12
Bacillus coagulans GBI-30 6086 – 1 billion
S. Boulardii – 1 billion
Antioxidents & Organic Acids
EGCG 100 mg
Glucuronic Acid 10 mg
L(+) Lactic Acid 25 mg
Acetic Acid 30 mg
S. Boulardii is the hard hitting yeast that can help wipe out a chronic candida albicans (common yeast) overgrowth in the body. Not all kombucha will have exactly these ratios/nutrient profiles, but it still gives you a good idea of what kombucha has to offer.
This comprehensive post on kombucha includes my favorite resources and will give you a complete overview on this fantastic beverage including the history, benefits, instructions on how to brew it, and even how to grow your own SCOBY.
The Memorial-Sloan Kettering Cancer Center notes that kombucha has been reported to have significant antioxident properties, has been used in the treatment of cancers, HIV and AIDS, and protects the liver. They do caution readers that brews can cause health problems when contaminated.2
When brewing at home, follow proper brewing procedures. Look at pictures to see what a healthy SCOBY looks like and what a compromised one looks like. I suggest pictures in addition to descriptions, because these bad boys can look mighty funky! If you are questioning the health of your SCOBY or brew, it’s best to toss it and start over.
Kombucha (2 cups, or 16 oz)
Powdered gelatin (2-3 Tablespoons)
1. Add 1 cup kombucha to small saucepan and set remainder aside. Sprinkle gelatin over kombucha in pan and stir to combine. Note: 2 tablespoons are similar to classic Jello Jigglers and 3 is a bit more stiff and easy to hold. More gelatin = more gut healing goodness.
2. Heat on low while constantly stirring until gelatin dissolves. This step should take no more than a couple of minutes. Do not overheat the mixture to ensure kombucha retains as many of the bacteria, yeasts, and enzymes as possible.
3. Pour heated mixture into remaining kombucha and stir thoroughly. Resulting foam can be spooned off and discarded if desired.
4. Pour into desired container and refrigerate. Note: This recipe fits well into a 7.5 w x 9.5 l x 2.5 h dish. To accommodate kiddos with cookie cutters, a wider dish can be used.
5. Cut into desired size and shapes.
About Jennifer: Jennifer Nervo is a blogger, homeschooling mama, research fanatic, and has been fondly dubbed ‘the witch doctor’ by her hubby though she prefers the title voodoo practitioner. It sounds so much more professional. On a typical day, you can find her brewing up potions, lotions, and concoctions while learning to practice sustainability with her 4 year old daughter and very tolerant husband. She loves the ancient practices that comes with traditional foods and medicines but is also very fond of her modern conveniences.
Jennifer blogs over at 20 something allergies and counting…down about a range of topics mainly focused on healing food allergies and other chronic illnesses, eating an allergen- and grain-free diet, and teaching about rotation diets for optimal healing. Find out the varied life topics that make their way onto the blog here.