Archive | November 2014

Gelatin Jellies

I made my first jellies today. I’ve been watching the trend of these new little gems for over a year now and today I decided to make my first batch.


I wanted a new snack or treat that would deliver on taste and also have a nutritional edge. Enter Gelatin.   Its PURE protein, well ‘purified’ protein taken from animals (note; there are no plant sources of gelatin).   Is derived from a process of hydrolysis of select animal parts namely; hoofs, skin, connective tissue and bones. Now I’m sure that may gross many people out but think of it’s a nose to tail ‘sustainable’ sourcing.   Great up-cycling really. Interestingly another term for gelatin is its more fashionable pop-culture name; Collagen.

I used Great Lakes unflavored beef Gelatin. I had to order it online. The nutritional break down of gelatin is a clean eaters dream; all protein, no carbs or fat. 1 tbsp. provides 11gs of protein. Winning.


But the reason for my sudden jello-making event is I’m training hard and heavy at the moment (photos to come) and I’m finding I need something to help with recovery. My current diet wasn’t providing me with enough protein via foods and so I found myself reaching for the protein powders.  But I’m bored with shakes and after years and years using them I went looking for an alternative.  So hello jellies!

My first go at it was super easy and its foolproof.

Here is my recipe for natural collagen/gelatin jellies:

  • 4 Tbsp. gelatin
  • 1/3 cup + 1tbs water
  • 1 punnet (250g) strawberries (or other berries)
  • 1/2 cup orange juice (or if you like it more tart you can use lemon juice)
  • 2 Tbsp. maple syrup
  • Pinch of good quality salt


  • Mix gelatin and water together in a cup– stir quickly then set aside
  • Chop or blitz up the berries and juice – this can be as fine or chunky as you like – think 1970 tinned fruit salad set in jelly!
  • Transfer fruit and juice into a saucepan – bring almost to boil.
  • Add gelatin from cup to mix and stir until dissolved – don’t boil. I removed it from the heat element after about 30sec as the heat from the fruit ‘melted’ it.
  • Pour into jug and spoon or pour into molds/tray. I used ice-cub trays – the silicon ones work best as you can just ‘pop’ them out. And they are so pretty!
  • Mine took less than 20mins in the fridge to set.
  • Store in an airtight container for up to a week – I laid them between sheets of baking (grease-proof) paper so they don’t ‘stick’.
  • This mix made 30 jellies = 1.5g of protein per jelly


You can set them anyway you like, I’ve seen them be poured into a baking tray and then sliced into squares. The flavours can be changed to suit you – however pineapple might be difficult to set as it contains a enzyme called bromelain that helps break down protein – your jellie might not set firm if you use only this fruit.

While I understand that you’d have to pop quite a few jellies to get the same hit as a scoop of protein powder – this is merely an alternative so you can starve off ‘shaker fatigue’ for as long as possible!  I have a few with my morning coffee if I know it might be awhile before I eat my first meal. And they are great mid-afternoon to avoid hunting for a sugar rush.

I recommend you try it, they are unbelievably good – and good for you.



E x



Teresa Floyd Food & Photography

Crystal B. Astrology

Modern Astrological Insight with a Twist

Unapologetically, me.

With Love, Syn❤

Tania Veronese / Seed Of Freedom

Transformation Coach + Spiritual Mentor / Empowering women to remember & live the truth of who they are

The Holistic Ingredient

One woman's take on whole foods, clean living and boundless energy.

%d bloggers like this: