Kombucha has so many benefits to the gut, but it can play havoc on your blood sugar from all the sweetness!
This recipe brings together the benefits of Kombucha with gelatin to moderate effects on your blood sugar. As long as you prepare it carefully, you do not lose any of the probiotic effects of the Kombucha.
And this pairing allows the sugars to go into your bloodstream slowly.
Plus, you are getting collagen, which is a type of protein which is used to build joints, ligaments, skin, bones, the lining of the gastrointestinal tract and much more.
The best of both worlds!
I have adapted this recipe from the 21 Day Sugar Detox Cookbook by Diane Sanfilippo
Good news! It comes together fast. You simply need to wait an hour or so to let it set before you eat it. This recipe makes 4 servings.
- 12 – 16 oz Kombucha (I like the Cottonwood-made Wild Tonic Jun made with honey in the blue bottles)
- 1/2 cup pure water
- 4- 5 Tbs Grass-Fed Gelatin (Great Lakes brand) the larger amount will make a firmer gel, experiment!
- In a small pot over medium heat, warm water until it simmers.
- Sprinkle gelatin in slowly at first, whisking vigorously until all is added. It may become a bit frothy.
- Whisk or stir with a spatula until all the gelatin has dissolved, about 2 minutes.
- Pour into a 9×9 glass dish (or smaller for thicker cubes) and let it cool a bit (to less than 118 degrees so you don’t kill the Kombucha microbes)
- Gently whisk in a small amount of the Kombucha, evenly distributing it. Then whisk in the rest until evenly mixed. A froth may form on top – this adds texture and appeal.
- Cover and chill at least 1 hour.
- Cut into cubes and enjoy!
- If you don’t eat it all today, store the remainder refrigerated in an airtight container for up to 3 days.
Note: you can substitute a concentrated brewed herbal tea for the Kombucha. I like a refreshing taste like peach.
