Tangy, flavorful kombucha is quickly transformed to a “jello” or gelatin dish with just a few added ingredients. It is perfect for a light dessert or snack or, as the case for my kids this week, a gentle food for upset tummies.
Oh yes, one of the flus going around finally struck down our children – one last week, and one this week. One of the goals I have for us is to have such great immune systems that we hardly ever get sick. I haven’t quite managed that yet, though thankfully we generally have really mild versions of whatever we get, which is a great start. With our cod liver oil supplements already in place, I add in Oil of Oregano when something is going around and we have had amazing results with it. (Not the typical essential oils- I recommend this brand. It works well as it is both anti-bacterial as well as anti-viral. There may be other good brands, but this is the one I personally felt confident in taking after research.) So far it has helped me fight it off and my husband as well. Hoping and praying that continues!
But upset tummies are no fun, even if you aren’t as sick as you could be. As soon as one of us are sick, if we don’t have broth on hand, I start a pot using frozen drumsticks, saved bones, or chicken feet (I have a recipe for chicken feet stock in my cookbook, Ladled: Nourishing Soups for All Seasons), and I make sure we have kombucha on hand. Kombucha is really soothing to an upset stomach (at least I think so!) and also helps introduce healthy bacteria to your digestive system. It became my replacement for the childhood soda I had when sick growing up.
Jell-O is something often served to those sick because it is so gentle on the stomach, but food dyes and lots of refined sugar? Not my first choice, plus my oldest gets bad stomaches from food dyes! But it is SO easy to make your own gelatins! I recommend buying a good brand of gelatin (such as Great Lakes Unflavored Gelatin) to have on hand. I love making fruit juice gelatin with berries floating in it too (oh, and you can make homemade marshmallows with it too!). But when sick, I really like kombucha jello, as it combines two digestive soothing ingredients – kombucha and gelatin.
Since moving I have not gotten my kombucha up and running. So, once again, my husband had to run to the store to get kombucha for us this time. I know that I am not the only one with kombucha not ready made, so I purposely made this with the 16 ounce store-bought bottle in mind. However, you can also double or triple the amount easily.
- 16 ounces of kombucha (I used strawberry flavored – If using unflavored, you can also add some fruit puree to it).
- 3 teaspoons of quality gelatin (see note above about brand)
- 2 tablespoons of honey (the sweetness of kombucha varies greatly. I wanted my jello to be pretty sour, so I used only a small amount. Sweeten to taste).
- ¼ cup filtered cold water
- Pour the cold water in a small saucepan or pot. Sprinkle the gelatin over the water and let rest for 5 minutes.
- Add the honey to the pan, and put the pan over medium-low heat on the stove-top. Heat just until the gelatin is dissolved, and you can stir the honey into the mixture.
- Remove from heat. If you pot isn’t big enough to pour the kombucha into, pour into a heat safe bowl and stir in the kombucha.
- Pour into ramekins or any type of container that you’d like to serve from. Place in the refrigerator for at least several hours, or until set.
- Cover once cooled.
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