Milk (&/or Coconut Milk) Jello Rocks!
Milk Jello is like a lower fat version of a traditional Italian dessert called Panna Cotta which usually calls for a mixture of milk plus heavy cream, as prepared here by Giada De Laurentiis from the Food Network. What I love about Milk Jello is that it combines an affordable, high-quality staple food ~ milk ~ with gelatin ~ a rich source of glycine ~ and little else. It packs well too! Take some with you to go while traveling, as we did during a recent outing to Payson, AZ. Once you read some of the highlights of glycine found in gelatin, and calcium ~ I am sure you will be very motivated to include easy to prepare Milk Jello into your weekly meals.
I love Milk Jello with rehydrated prunes and Turkish apricots, or other fresh fruit, and a drizzle more 'sweet' from maple syrup, honey, or coconut sugar, as shown below.
I keep a jar of dried plums and a jar of Turkish apricots covered in water in the fridge. They create a nice sweet syrup, made even better by adding a cinnamon stick to the jar.
|Milk Jello w/ Rehydrated Prunes, Turkish Apricots & Drizzle of Maple Syrup|
Importance of CalciumAs Don explains in Meats & Sweets ~ A High Vitality Diet, "milk is highly nutritious liquid meat."
Milk supplies an ideal balance of phosphorous and calcium. Higher protein diets increase calcium absorption and urinary calcium excretion, hence getting adequate calcium intake is needed to ensure mineral depletion from the bones.
Calcium has many functions beyond helping maintain strong bones. Calcium is required to prevent leaky gut, and maintain intestinal integrity. Calcium also improves intestinal flora by increasing Bifidobacteria and reducing Bacteroides and Clostridia species. Calcium also has a role in boosting the immune system, along with muscle contraction, nerve transmission, glandular secretion, blood clotting, and cell division and differentiation. A deficiency of dietary or tissue calcium can cause or contribute to muscle cramping, edema, and skin disorders, including psoriasis and atopic dermatitis.
|Creamcycle Jello w/o added fruit, made w/ milk|
Importance of Glycine From Gelatin
In Meats & Sweets, Don explains that the vast majority of non-muscle protein in an animal carcass is collagen, which forms approximately 30% of all the protein in the body. Gelatin is a rich source of glycine. Glycine plays important roles in metabolism, synthesis of glutathione and other elements, modulation of intracellular calcium levels, and immune functions. Glycine also increases insulin sensitivity, and is required for synthesis of bile acids to prevent gut bacterial overgrowth, maintain bowel function, digestion, and absorption of dietary fat ~ especially long-chain fatty acids ~ and fat soluble vitamins. Glycine also can be beneficial for inflammatory disorders.
These are the highlights of the importance of glycine and calcium, which few in the diet cults discuss. Read about more of the important functions of glycine, calcium, and getting the right ratio of phosphorous to calcium along with all of Don's references in Meats & Sweets.
We use Knox gelatin, or NOW Real Foods Gelatin Powder in our recipes.
|Milk Jello w/ Raspberries, Honey Drizzle & Coconut Sugar|
Milk Jello Recipe
1 cup cold whole milk
3 Tbsp. gelatin
2 cups milk ~ heated until warm to hot, barely steaming but not boiling
1/4 cup honey, or sweetener of choice - to taste
2 tsp. vanilla
Toppings: Rehydrated (soaked) prunes & Turkish apricots; fresh berries; mango or papaya; optional drizzle of maple syrup, honey, or coconut sugar ~ all VERY good on top!
While the 2 cups of milk are heating, whisk gelatin into the cold milk. I use a pyrex bowl that I can put a lid onto and pop into the fridge, but use whatever bowl or jello mold you like. Let the gelatin soften for a minute or two.
Add heated milk, whisk, then add honey and vanilla, and whisk to combine. Let sit a couple minutes, then refrigerate until set.
When ready to eat, score into wedges. Serve with rehydrated prunes and Turkish apricots and a drizzle of real maple syrup, or fresh berries or other fruit and a drizzle of honey and sprinkle of coconut sugar.
- For stiffer jello, add another .5-1 Tbsp. gelatin; for more custard like consistency, add less.
- Add 1 tsp. cinnamon to the milk along with the vanilla
- Add 2 Tbsp. cocoa powder, 1/2 tsp. cinnamon, 1/8 tsp. ground cardamon or a pinch of nutmeg
- Add .5-1 packet Pruvit Swiss Cacao exogenous ketones
|Coconut Jello w/ Papaya & Honey|
Coconut Milk Jello Recipe
If you don't do dairy, here is an alternative option.
1 can of coconut milk
1 cup water
3 Tbsp. gelatin
1/4 cup honey or other sweetener - to taste
Juice of 1 lime
Whisk the gelatin into about 1/2 of the can of coconut milk. Heat the rest up in a small pot with the water. Once hot, whisk into gelatin, add sweetener and lime juice, and whisk to combine. Let sit a couple minutes, then refrigerate until set.
|Orange Mango. Coconut Jello w/ Honey Drizzle & Coconut Sugar|
Creamcycle Jello with Milk or Coconut Milk
2 cups milk, or coconut milk, heated
1 cup orange juice
3 Tbsp. gelatin
1 Scoop Pruvit Orange Swirl Keto OS, exogenous ketones ~ really good in this, but can be skipped
2 Tbsp. honey or other sweetener, to taste
1 cup +/- fruit slices like peaches (peeled) or mango can be added to the jello mold
Fruit, honey, and/or coconut sugar toppings as desired
Start heating milk or coconut milk over a medium heat.
While that heats, combine orange juice and gelatin in a small bowl or jello mold. Whisk in the scoop of Orange Swirl if using.
Slowly whisk in heated milk to avoid curdling. Add sweetener and whisk to combine. If desired, add fruit slices. I peel peaches first if using. Mango can be fresh, or frozen and thawed. Both are good in this jello recipe. Gently add fruit, give a quick stir to evenly distribute if needed, then refrigerate until set.
To serve, score jello into wedges as above, and top with more fruit, honey, or coconut sugar as desired.
Find more delicious Jello Recipes at Live-Fruitfully.com, or in Meats & Sweets ~ A High Vitality Diet on Kindle, and now in paperback.