Coconut Flour Gelatin Pancakes

I recently mentioned here about the tremendous health benefits from consuming Grass-fed gelatin, and now I bring to you another fantastic way of consuming this incredible ingredient, in the form of pancakes!

They're a thinner pancake, and can easily be made into a crepe by pouring a larger amount of batter in your skillet, (but I usually just prefer making them into small pancakes, since it seems to stretch further with my kids).

It's such a nutritious way to get your all-American pancake breakfast fix in.  Yum!

INGREDIENTS:

- 1 heaping tablespoon grass-fed butter or extra virgin coconut oil (melted)

- 1/4 cup coconut flour

- 1 tablespoon grass-fed gelatin

- 1/4 teaspoon cinnamon

- 1/8 teaspoon unrefined sea salt

- 4 eggs (preferably from pastured hens)

- 1/2 cup BPA-free canned, full-fat coconut milk (I use this kind)

- 1/2 teaspoon pure vanilla extract

- 1 to 2 teaspoons raw honey

DIRECTIONS:

1.  Melt butter or coconut oil in small saucepan, then set aside to allow to cool.

2.  In a medium-sized bowl, combine coconut flour, gelatin, cinnamon and salt.

3.  In a separate small bowl, beat eggs, then add coconut milk, vanilla, honey and melted butter.  Mix well, then add to dry ingredients.

4.  Heat a skillet over medium-low heat, and add a bit of butter before each round of pancakes.  Using a 1/4 cup, pour batter onto skillet and allow to cook for a couple minutes, flip and allow to cook for a couple more minutes.  (The gelatin binds these really well, and so there won't be any problem with them breaking apart when flipping!  Another added bonus!)

5.  Repeat until all batter is used up, and top with butter, nut butter and/or Grade-B maple syrup, and enjoy!

Makes approximately 7-8 pancakes (or about 3 large crepes); 2-3 servings

(Adapted recipe from here)

Zippy Pomegranate Antioxidant Smoothie

High in antioxidants, pomegranates also decrease inflammation in the blood vessels, help blood-flow to the heart, keep the arteries supple, as well as being an anti-aging tonic!

Combined with other highly beneficial ingredients, such as arugula, which is a great source of folic acid and Vitamins A, C and K, this smoothie is a unique, yet divine way to get some wonderful nutrients into your diet.

INGREDIENTS

- 1 1/2 cups pomegranate juice

- 1 cup frozen strawberries

- 1 whole orange, peeled

- 1 small avocado

- 3 to 4 inch chunk of cucumber

- small handful of arugula

- small handful of spinach

- small handful of ice cubes

 - optional: 2 tablespoons chia-seed gel

- optional: dash of cayenne pepper

DIRECTIONS

1.  Place all ingredients in a high-speed blender, and blend until smooth.

2.  Serve (with optional sprinkling of cayenne pepper on top; unusual, but highly recommended), and enjoy!

Approximately 2 servings

Little man sure liked it too! ;)

(Adapted recipe from here)

Tangy Red Cabbage Salad

Red cabbage is one of the most nutritious vegetables around, aiding in a number of human diseases, including cancer!  Consuming red cabbage can not only prevent some types of cancer by stopping the growth of cancer cells, but it can also inhibit enzymes that activate carcinogens and help cell repair damages that are cause by carcinogens.  Pretty awesome!

I've been making this zesty, crunchy and nutritious cabbage salad all summer long, and even the kids gobble it up!

INGREDIENTS:

- Half a medium head red cabbage, finely chopped

- 2 tablespoons fresh parsley, minced

- 2 to 3 tablespoons fresh lemon juice, or to taste (about 1 medium lemon)

- 1/4 teaspoon garlic powder, or to taste

- 1/2 teaspoon unrefined sea salt, or to taste

- 1/8 teaspoon fresh ground black pepper, or to taste

- 2 to 3 tablespoons extra-virgin olive oil

DIRECTIONS:

1. finely chop up your washed and dried cabbage, using a large knife, food processor or mandolin slicer, and place in a medium-sized bowl.

2.  Add the rest of ingredients, and toss to combine.  Taste test, and adjust flavors accordingly.

3.  Serve and enjoy!

Approximately 4-6 side-dish servings (although I can eat half of this batch as a main course too)

(Adapted recipe from here)

Strawberry Coconut Gummies

Here's a fun and tasty treat that provides bone building fuel for growing kids, and 'botox' for mom!

The key ingredient, grass-fed gelatin, is ridiculously good for you, and if you haven't tried it yet, now's the day!  Consuming grass-fed gelatin regularly can improve wrinkles & stretch marks, hair & nail quality, anxiety & fatigue, joint & mobility pain, acne & blemishes, tooth decay & sensitivity, hormone imbalances and more!

I've tried a variety of recipes and methods to get this beneficial gelatin into my diet, but these creamy-strawberry gummies seem to be the favorite!

INGREDIENTS:

- 1/2 cup pureed strawberries (nearly 1/2 pound of fresh strawberries)

- 1/8 cup fresh squeezed lemon juice

- 2 tablespoons raw honey

- 6 1/2 tablespoons grass-fed gelatin (divided) (I use this kind)

- 1 cup BPA-free canned full-fat coconut milk (I use this kind)

- 1/8 cup Grade-B maple syrup

- 1 tablespoon pure vanilla extract 

DIRECTIONS:

1.  Using a small food processor, add fresh strawberries (stems removed) and pulse until very smooth.  Once you have 1/2 cup, pour into a small saucepan.  Add lemon juice and honey to the saucepan, and turn on low heat.  Stir until warm, (don't get hot though, because that will kill the probiotic quality of the honey).  Very very slowly add 3 1/2 tablespoons of gelatin to saucepan while whisking vigorously, to prevent clumps.  Remove from heat and pour mixture into molds (I use these), filling only half way.  Transfer to freezer.  (Alternatively you can pour into a medium-sized glass pan, and cut into cubes once completed).

3.  In a clean saucepan, add the coconut milk, maple syrup and vanilla and turn heat to low.  Once warm, very very slowly add the remaining 3 tablespoons of gelatin while whisking vigorously.  Remove trays from freezer, and top molds (or dish) with coconut cream mixture, then return to the freezer for 30 minutes.

4.  Remove from freezer, allow to soften for 10 minutes, then pop out of molds, and enjoy!

*These can be stored at room temperature in a sealed container for 1 week, or in the fridge for extended shelf life. 

Makes approximately 50 gummies (this number varies depending on your size of molds)

(Adapted recipe from here)