I’ve been trying to get more gelatin in my diet, so I decided to experiment with Great Lakes Unflavored Gelatin in addition to making bone broth. I’m currently reading The MELT Method by Sue Hitzmann which focuses on self massage techniques for connective tissue, and since gelatin is great for connective tissue it should help people who are in chronic pain. The Great Lakes brand is from a grass-fed beef source and is a kosher product. I am also putting their collagen hydrolysate into my morning green smoothie, for a tiny bit of added protein that is high in the amino acids glycine and proline. Since these amino acids are found more in organ meat and bone broth, than muscle meats, many people may benefit from supplementing if they don’t want to eat or can’t afford those foods. This supplement and protein powder are also very reasonably priced, especially in comparison to designer protein powders that have a long list of questionable ingredients.

I’ve also noticed that since I started making these puddings, I’ve had a decreased craving for processed healthy desserts from whole foods. Since these can be expensive, and it’s healthier to cook and use your own ingredients anyway, I’m very glad I decided to start adding puddings into my arsenal of healthy recipes.

Mango Lime Pudding

 

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Prep time

10 mins

Cook time

3 hours

Total time

3 hours 10 mins

 

Author: Lauren Bolanos

Ingredients

• 1.5 bag of frozen mango
• 1 tbsp of gelatin
• juice from 3 limes
• 3 tbsp of grade b maple syrup or other sweetener (optional)

Instructions

1. Slowly mix gelatin in a small amount of cold water.
2. Add water to stove to slowly heat, and completely dissolved gelatin. Do not boil it will break down it's ability to gel. Just heat until you start to see steam.
3. Blend mango, lime juice, maple syrup and add dissolved gelatin water.
4. Pour into cups and refridgerate for a few hours, or if impatient a half hour in the freezer will be okay.

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