The end of the passionfruit season in Sydney is almost upon us. Some vines aren’t so crash hot right now, others are still producing that last lot of fruit before it gets too cold. So, if you have a vine and some passionfruit to spare, I’m giving you a most delicious way to use the last of the crop!
And not only that, but it gives you and the kids a gut-healing boost, by way of grass fed gelatin. Since moving away from a traditional diet, our society just doesn’t eat enough gelatin. Gummies are certainly the most delicious way to up your gelatin intake, but you’ll get even bigger benefits in sourcing it straight from the horse’s mouth… or, the beef/lamb/pork/chicken bones, rather. Bone broth is by far the best way to get this all-important collagen and gelatin into your body, but even slow roasting meat on the bone and serving the whole thing up is much better than the all too common quick-seared bone-free steak or chicken breast. Don’t forget to serve up the melty connective tissues and delicious pan juices – these are the hot spots for gelatin and collagen. And get a narrow fork or a knife to scoop out that bone marrow, too. Waste not, want not.
For those who like a side of scientific study with their roast dinner – here’s just one recent study you may like to have a look at, in which gelatin is suggested to reinvigorate the mucus lining in the intestines, thus decreasing intestinal permeability and managing gut microflora. The research on gelatin coming out now is fascinating. There’s plenty out there, and more to come as the nutrition world wakes up to our traditional food cultures.
But for now – get yourself some grass fed gelatin and eat more gummies!!
- 2.5 Tbsp powdered gelatin - I use this brand as it is grass-fed and contains no preservatives
- 250g passionfruit pulp (approx. 10 large passionfruit)
- 50g maple syrup
- 1 tsp vanilla extract
- 200g water plus extra to bloom the gelatin
- Measure out 160ml water into a small bowl. Sprinkle 2.5 Tbsp powdered gelatin over the top and let it sit while you cook up the passionfruit mix.
- Line a loaf tin with baking paper.
- Place passionfruit pulp, maple syrup, vanilla extract, and 200g water in your Thermomix bowl. Cook for 5 minutes on 100 degrees, reverse, speed 1.
- Add gelatin and water to passionfruit syrup and mix for 30 seconds, reverse, speed 3.
- Pour mix into lined loaf tin and place in the fridge for 2-3 hours, or until set.
- With a sharp knife, slice your gummy loaf into small cubes and store in an airtight container in the fridge.
These will melt if left out in the sun, as there are no stabilisers or anything nasty added. Best eaten shortly after you take them out of the fridge - trust me, this will NOT be an issue!
For more gelatin-inspired recipes and ideas (including notes on how to make your own bone broth!) check out this round up of gelatin recipes I put together a while back.
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