I’m hanging out in The Market today… which is not my top choice for work places (I prefer Dogtown), but it will do. It’s funny how much mental energy I expend figuring out my plan for working each day—it depends on so many things, the yoga class schedule, appointments, client needs, if I feel like showering… And today I planned to work at home at my awesome kitchen table. However, my Internet isn’t working, so here I am. Luckily for me, I got some things done before I left… one of them was this:
Fruit Snacks – Green Tea with Lemon
2 cups green tea (or any kind—I’m going to try some herbal teas next!)
juice of 1 lemon
stevia to taste (I used three droppers full of NuNaturals Lemon Stevia)
8 Tbsp gelatin (I always use Great Lakes Kosher because it’s from grassfed cows, and even if that part doesn’t matter it still feels like I’m building better karma by not supporting things that come from factory farms. Look for a brand that has nothing in it but gelatin! Many of them have small amounts of MSG.)
I’ve also found a better way of making the fruit snacks now too… with the blender. It’s way easier than the hand mixer!
Measure out the tea, put most of it in a saucepan on the stove on medium, and a skosh of it in the blender. Sprinkle some gelatin in the blender and let it sit. Heat the tea on the stove. It doesn’t have to boil, just get hot. Once hot, turn on the blender to a low speed, slowly pour in the hot tea, add the lemon juice and stevia (you may have to stop and taste it to get the desired sweetness—-and this depends on your preferences and also the strength of your tea). Add the gelatin one tablespoon at a time, waiting a few seconds in between so it is blended well.
Pour the mixture into a baking dish, and put it in the fridge for an hour or so. It gels pretty quickly, but gets really more like fruit snacks if you can keep your hands off it for an hour or more!
There are, honestly, my favorite fruit snacks/gummies so far. I do love the wine gummies, but obviously I can eat these more freely—they’re a super source of most of the amino acids and the only sugar is from the lemon. I’m thinking when I make herbal tea versions I’ll just leave out the lemon—then they’ll be totally sugar free. As a former fruit-snack-junkie and current lower-carb-high-fat/protein-eater, this snack really seems too good to be true. I started eating gelatin for the digestion effects, and am now rolling it into a test for connective tissue (aggravating knee pain for no diagnosable reason), skin benefits, and protein/muscle. I’ll write a post on those things soon, after I gather more thoughts and self-research data.
News/Notes: I am in super work mode, and it’s so great (yes I said that!). I definitely have some ongoing focusing issues (and distractions are fabulous and plenty here), but I’m finally to a point where I have very specific things to work on (rather than figuring out what those things are). Pilar and I are videotaping her yoga sequences on Friday for the Food/Yoga for Pregnancy course we’re developing, and then it will be just a few weeks till we launch it (she and I have long conversations about deadlines, and how great they are, especially when they’re short!). We’re launching before her due date, which is in less than 6 weeks now! If you don’t know Pilar, please go check out her website: www.pilarcarrillo.com and especially watch her videos! That girl is the real deal in yoga (even at 34 weeks preg)! I love the one where she shows transitions between arm balances—I kind of thought I had a strong core until I watched that!
I can’t leave you without showing you the pic I took yesterday morning (in case you didn’t notice it in my instagram feed).
When it looks like this at the end of my street, I can’t help but wonder why everyone doesn’t live here? Really… tell me why you don’t!Pin It
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