Strawberry Lime “Jello” (AIP, paleo)

Ruby red and perfectly tangy, these fruit-filled jewels are a healthy upgrade from the sugar-filled, artificially flavored and colored jello that we all grew up with.  I have been playing around lately with different fruits and flavor profiles, but I have to say that this combination of strawberries and fresh lime is my favorite, and it's just heavenly.  If the thought of jello makes you want to run the other way, I dare you to try these!  The texture is kind of like sorbet in a square, and the mix of strawberries and lime reminds me so much of the fruity daquiris that my parents used to make in the summertime when I was little, minus the rum of course (my dad would always make a non-alcoholic batch for us kids).

In addition to the strawberries, lime, and a touch of honey, my fruit snacks are made with wholesome grass fed gelatin.  Gelatin is a superfood that is loved for its anti-inflammatory, immune boosting, gut healing, joint rebuilding, and beautifying properties.  It's also incredibly protein-rich, in that each tablespoon delivers 6 grams of protein, so it really is a staple for those of us who don't eat nuts, legumes, or dairy, but want a protein-rich source other than meat or fish.  I try to consume a little bit of gelatin a few times per week, whether its in the form of homemade jello, via bone broth, or through a couple of tablespoons of collagen in my smoothie (collagen is the precursor to gelatin, and unlike gelatin, it dissolves in cold water).  Gelatin is also said to be a sleep aid, so I find these squares to be a perfect bedtime snack, and I have personally found that it does help deliver sound sleep!  You can read more about the health benefits of gelatin here.

Health benefits aside, my taste testers all agree that this Strawberry Lime “Jello” is just plain yummy.  We never tire of eating it in my house, and it’s even become our favorite snack to take to the beach- I just nestle the squares into a plastic storage container, and then sandwich the container between two ice packs in the cooler or insulated bag.  The cubes hold up really well until we are ready to feast.

INGREDIENTS:

4 heaping cups frozen organic strawberries, thawed *

1/3-1/2 cup freshly squeezed lime juice (use more or less depending on your taste)

1/4 cup grass fed gelatin (I use the Great Lakes brand, the red can)

2 tbsp honey

*feel free to use fresh strawberries if you wish, just be sure to hull them before putting them in the blender

DIRECTIONS

1. Place the strawberries in a large, shallow baking dish, and allow them to defrost either at room temperature, or by placing them in a warm oven until defrosted.  Once the berries are soft, puree them in a high speed blender or food processor, along with the lime juice.  You should end up with about 3 cups of puree.

2. Pour the pureed fruit back into the shallow baking dish, then sprinkle the gelatin over the top, to allow it to "bloom" for about 10 minutes.  This important step softens the gelatin, preventing it from sticking together in hard clumps when it is heated.  Once the 10 minutes have passed, stir the pureed fruit and gelatin well to combine.

3. Pour your mixture into a medium saucepan, and heat the mixture over low heat, stirring constantly until the gelatin has completely melted and everything is smooth.  You should not have any white, gelatinous clumps.

4. Remove the fruit and gelatin mixture from the heat, and stir in the honey until everything is well incorporated.  Do a taste test to see if you would like to add more lime juice or more honey.  Remember that the outcome will taste less sweet once it is cold.

5. Pour the mixture into an 8x8 ceramic or Pyrex baking dish, then place the dish in the refrigerator for at least 2 hours, until it has set completely.

6. Cut your jello into squares, and enjoy!  I like to store my cut jello in a plastic or Pyrex storage container in the fridge, where it will stay fresh for a week, although ours never lasts that long.

Tangy Coconut Date Dip (vegan, paleo, AIP)

Today we threw a good old fashioned birthday party for Nikhil and Felix, who are both January born.  The party was in the afternoon between lunch and dinner, so I put together an array of healthy and yummy snacks that all happened to be vegan, and gluten-free of course.  This Coconut Date Dip is a little treat that I whipped up on Friday afternoon with ingredients I already had in my fridge and pantry.  I served it with Granny Smith apple slices and it was a big hit at the party, especially amongst the parents.  Sweet and tangy with complex notes of warm ginger and cinnamon, it boasts a great texture that would also work well as a spread for toast or crackers, paired with strawberries or pear, or just straight from the spoon for an energizing, fiber-filled bite.  I'm not sure if my boys had a chance to try out this snack today (they were too busy having a blast with all of their pals), but I'm guessing they'd love it.  I think I'll offer it up with crackers tomorrow after school. We'll see what they say!

INGREDIENTS:

1 cup dried unsweetened coconut

10 Medjool dates, pitted

3 tbsp fresh squeezed lemon juice or calamansi or sour orange juice

1 tsp ground ginger

1/2 tsp ground cinnamon

1/2 cup water

Pinch of fine sea salt

Place all ingredients in a food processor fitted with an "S" blade, and blend until a thick paste has formed.  If your Medjool dates are a bit dry or tough, you can soften them up  by soaking them in a bowl of hot water for 5 minutes before adding to the food processor.  Store in an airtight container in the fridge for up to 5 days.  For best taste and texture, let your dip come to room temperature before serving.

Enjoy!