hibiscus & kombucha Jello
I’ve had the opportunity to watch my dear friend and photographer of F+N, Jamie Arrigo, gracefully, with massive poise and goddess powers, come into her own during pregnancy, and truly carving the path for all of us. It’s been an absolute honor. Once I received word from her beautiful husband yesterday that they were in labor, I started infusing, soaking, preparing bone broths and all the other healing foods that I have scheduled on this very special NATIVE feed delivery menu to rebuild lost blood, aid in the quicker recover, and deeply replenish minerals and vitamins. This of course led to making sure gelatin would be added to the menu.
I really can’t say enough about the healing powers of gelatin post trauma. There is a reason why hospitals starting serving the original gelatin jello (non-processed or artificially flavored) so many years ago. This hyper-condensed substance is primarly comprised of collagen, which is responsible for strengthening the body’s connective tissues, allowing them to be elastic so they can stretch without breaking. It’s also comprised of 18 amino acids, many of which are essential (our body doesn’t produce them), and it is one of the most gut-healing superfoods accessible by aiding in digestion and helping to heal and seal the colon.
It is also one of my biggest beauty secrets for it combats the aging effects of sun damage, smoothes wrinkles by assisting in building of new collagen, strengthens nail & hair growth—while adding extra shine to the hair. And it does wonders for balancing hormones, combating stress, and deeply nourishing us.
Then you toss the probiotic wonders of some kombucha, extra immune boosting powers of raw honey, floral peacefulness of hibiscus, and you have the perfect cocktail for a potent medicinal treat that even children would envy.
HIBISCUS & KOMBUCHA JELLO
1 cups purified water
1 cup of kombucha of choice
1 tablespoon of Kosher Pasture-raised Gelatin Powder
1 tbls Hibiscus leaves
1 tablespoons of raw local honey
PROCESS | bring water to a boil and then pour over hibiscus petals in tea kettle. Steep for 15 minutes. Once it has cooled to a little milder warmth, stir in your gelatin slowly whisking the whole time. Then add your honey and kombucha. Stir all ingredients together well and pour into your mold or bowl of choice. Place in fridge to chill and set for two hours.
EXTRA | feel free to add seasonal organic fruit to the bottom of your mold before pouring the jello mixture into it as they add extra natural sweetness and texture.