I recently found myself having Bulletproof coffee breakfast left over in the morning, I usually make a 1 liter portion.
Since I love jellies and custardy type desserts I though rather than throwing it out I’ll make a jelly with it.
The red coloured tin of Great Lakes unflavoured gelatin will congeal because it has not been hydrolyzed.
I use Great Lakes Gelatin because has a unique combination of amino acids in concentrated levels that promotes rapid re-production of blood cells for healing, it is especially great for bone and joint health care. The low molecular weight protein is easily digested which means the body can use it in minutes after ingestion.
The gelatin collagen is important for the body’s nitrogen balance, further collagen is now considered an anti ageing product as it supports age related cartilage damage and collagen loss.
Did you know that the body’s natural ability to repair supporting connective tissue (bone, tendons, ligaments, cartilage, skin, hair and nails) begins to diminish after the age of 25?
Collagen can supply the body with additional amounts of amino acids like: glycine, lysine and proline, which are specifically needed by the body to build connective tissue structures and to regulate the functions of the cells.
Gelatin is one of the few protein sources containing good amounts of the amino acid Glycine.
Glycine’s plays a huge role in skin health and is found in high concentration, about 35% in collagen opposed to rather small amounts in most proteins. Collagen gives our skin (and hair, nails, bones, tendons, ligaments) their structure, tone, elasticity and resiliency – in other words, glycine is essential for youthful-looking skin. Glycine has quite a few other roles in the body. It is highly anti-inflammatory, helps to soothe and rebuild the mucous membranes of the digestive tract and aids in wound healing, making it highly recommended for anyone with conditions such as gastric ulcers or increased intestinal permeability. Glycine increases the absorption of calcium in the gut, promotes optimum bone density and joint health, may effectively support optimal blood pressure.
Who would have thought a dessert made with the right components can be health promoting and giving the body building blocks to repair and grow.
The recipe can also include MCT oil – Medium-chain triglycerides which is a great fat that the body can use immediately rather than having to send it into storage and then get it back out for energy. Be careful though, too much of it can give you disaster pants. The best thing to do is start with 1 table spoon or less and build up to tolerance level.
I like Cocoa in my coffee so it’s more like a mocha, if you don’t like chocolate (impossible) just leave it out.
The Upgraded cocoa is raw and organic, the way it is processed it minimises toxins during the production process which other cocoa products will have an abundant number off.
Yes the ingredients are very specialist, you can replace all of them with your normal stock but to get the health benefits you should try to use these ingredients as they are of high quality.
This it the ingredient list:
500ml freshly brewed Upgraded Coffee
50g Grass-fed unsalted-Butter (silver Kerry Gold, Sainsbury organic or similar)
1-2 tbsp Upgraded Cocoa Powder (optional)
20-30g MCT oil (this is optional)
3 tbsp. Great Lakes unflavoured Gelatin
Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.
It’s very simple, put all ingredients into a blender.
Making sure everything has been combined well.
Pour into a bowl and set in the fridge for 3-4hours.
Serve with whipped cream or just as it is.
I hope you’ll enjoy this upgraded healthy dessert.