Who said healthy had to be boring? It is sometimes difficult to add a variety of greens in your children’s diet. This recipe allows you to hide greens (Miessence DeepGreen Alkalising) and probiotics (Miessence Fast Tract Gluten Free Probiotics) in your child’s breakfast or dessert. I add an extra dose of probiotics by incorporating a spoonful or two of Kefir and granola. You can substitute the kefir for yogurt, ice cream, fresh fruits or whipped cream.
3 cups of organic apple juice (better if raw, not from concentrate) or apple cider
1 cup Miessence Fast Tract gluten-free probiotics (if you reduce the amount of Fast Tract probiotics, increase the apple juice)
2 tablespoons of Great Lakes Gelatin (from grass-fed beef)
2 teaspoons of freshly squeezed organic lemon juice
½ to 1 tablespoon of Miessence DeepGreen Alkalising
1g of Stevia (a single serve sachet)
Optional: Served with Kefir on the picture
1- In a Mason jar, mix 1 ½ cups of cold organic apple juice with lemon juice, stevia, and DeepGreen. Let sit for a few minutes.
2- Heat up 1 ½ cups (the rest) of organic apple juice in a sauce pan.
3- While the apple juice is heating up, shake the Mason jar one last time (this will give the superfood time to dissolve). Pour in a large bowl. Sprinkle the gelatin on top, mix and let it sit for a few minutes. Don’t worry about the clumps. They will dissolve when you add the hot juice.
4- Slowly stir the hot apple juice in the bowl with the cold mixture, stir until all the gelatin has been dissolved. The mixture with DeepGreen will be warm (not hot – to preserve the potency of the superfood).
5- Add a cup of Fast Tract probiotics (the liquid will only be warm at this point – you don’t want to heat probiotics since this will kill the bacteria. Fast Tract was tested to “survive” warm shipping temperature, although it should always be kept in the refrigerator at home).
6- Refrigerating: If you keep it in a bowl, it will take longer – approximately 4 hours.
7- SINGLE SERVING: Spray muffin tins with cold press extra virgin olive oil. Freeze pan while making the mixture. Pour mixture in muffin tins for single servings, it should take about 2 hours for gelatin to take. Take out of the refrigerator and let oil thaw (a few minutes), then remove “jello”.
*Tip: you can make fun shapes for Halloween, Christmas or Saint Patrick’s Day with cookie cutters or cookie sheet. Spray the cookie sheet with cold press extra virgin olive oil, then leave the cookie sheet in the freezer while making the mixture. If you use cookie cutters, pour the mix on a cookie sheet (previously sprayed with oil). When the gelatin mixture is hard, cut shapes! Kids LOVE this part!
If you use cookie sheets with designs, spray the sheet with cold press extra virgin olive oil, then freeze the sheet while making the mixture. When the jello is ready, let the oil thaw (a few minutes), before removing “jello”.
Recipe created by Isabelle Gagnon-Birch