Panna Cotta

Panna cotta is Italian for “cooked cream.” I’ve never had panna cotta before but it seemed to be a good recipe to make as it is full of delicious fats and gelatin. I was not disappointed! This simple recipe turned out perfectly the first time and I will definitely be making it again!

I was gifted some goblets but you can really use any small bowl as a mold. You can also remove your panna cotta from the molds once it is set and top your panna cotta with a fruit sauce like this strawberry sauce or a rich chocolate fudge sauce. I felt that it was plenty sweet on it’s own but a sauce would take the wow factor up a notch.

I used date sugar for this recipe. I’m very excited to use this new sweetener for recipe! As far as I could tell, it’s minimally processed, just dried and pulverized dates. An additional test was to see how my body responded to it and it responded like it does to any other type of fruit sugar. I’m excited to use this as a fruit sweetener on GAPS and Full GAPS recipes!

Ingredients for Panna Cotta:

• 1 cup raw milk

• 2 ½ tsp gelatin

• 2 cups cream

• ½ cup + 1 tbsp date sugar

• Pinch of Salt

• 1 tsp vanilla extract

• 1 cup sour cream

Directions for Panna Cotta:

Place milk in a small sauce pan and sprinkle gelatin over. Let sit for 3 minutes until gelatin is soft.

Once gelatin is soft, place pan over low heat and stir until the gelatin fully dissolves. Do not boil!

Add cream, date sugar, vanilla and salt. Stir constantly for five minutes until mixture is steaming and sugar is completely dissolved.

Remove from heat for 5 minutes.

Place sour cream in a large measuring cup with a lip. Add the slightly cooled cream mixture & whisk constantly. Once the mixture is smoothed, pour into jars, ramekins, glasses or serving piece.

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Panna Cotta

Author: Amy Mihaly, Be Well Clinic

Ingredients

• 1 cup raw milk
• 2 ½ tsp gelatin
• 2 cups cream
• ½ cup + 1 tbsp date sugar
• Pinch of Salt
• 1 tsp vanilla extract
• 1 cup sour cream

Instructions

1. Place milk in a small sauce pan and sprinkle gelatin over. Let sit for 3 minutes until gelatin is soft.
2. Once gelatin is soft, place pan over low heat and stir until the gelatin fully dissolves. Do not boil!
3. Add cream, date sugar, vanilla and salt. Stir constantly for five minutes until mixture is steaming and sugar is completely dissolved.
4. Remove from heat for 5 minutes.
5. Place sour cream in a large measuring cup with a lip. Add the slightly cooled cream mixture & whisk constantly. Once the mixture is smoothed, pour into jars, ramekins, glasses or serving piece.

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Gummy Worms

For a birthday celebration or other special occasion, gummy worms can be a great treat! This recipe is full GAPS legal and although it should be consumed infrequently, it’s a sweet treat you can offer your kids with no guilt. 

These gummy worms are easy to make in any flavor or flavor combination you or your kids like. The ratio of fruit to gelatin is pretty forgiving. Just shoot for approximately two cups of fruit. You want to keep the ratio of gelatin to water the same. 

While I don’t normally recommend using silicone, there’s not really a different option to make gummy worms that are shaped like well worms. The molds I used are oven safe but I still try to avoid as much contact between something warm and plastic. I also purchased silicone trays that were trying. They are FDA approved for safety; not all the trays I found had the same certifications. Make sure you wash them before you use them!

Ingredients for Gummy Worms:

• 2 heaping cups of fruit

• ⅔ cup filtered water + more for the bottom of your pot

• 2 tbsp of gelatin 

• 2 tbsp of honey

Directions for Gummy Worms:

Add heaping cups of fruit to a small sauce pan. Add a little water on the bottom to keep them from burning. Turn the stove to medium heat. Simmer until the berries are very soft and mashable.

Warm ⅔ cup of water in another small sauce pan. When warmed at least to 90 degrees, add in gelatin and whisk for several minutes to mix completely. Cooler water will cause your gelatin to clump. The mixture needs to be “blood temperature.” 

Add the fruit mixture to a food processor with the gelatin mixture. Blend until smooth.

Allow to cool and settle slightly. When cooled slightly, add the honey. It’s important not to add the honey to the mixture when it’s too hot or it will cook it. Optionally, strain the mixture through a small mesh strainer to catch any chunks. 

Using a spoon, dropper, or turkey baster, fill your gummy molds until the mixture is to the top.

Set the mixture into the fridge to cool OR fill a tray with ice and water and set the mixture on top. 

Chill for approximately one to two hours. Remove from the molds. I found it easiest to use a spoon to remove them.

Enjoy!

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Gummy Worms

Author: The Be Well Clinic

Prep time: Cook time: Total time:

Ingredients:

• 2 heaping cups of fruit
• ⅔ cup filtered water + more for the bottom of your pot
• 2 tbsp of gelatin
• 2 tbsp of honey

Instructions:

1. Add heaping cups of fruit to a small sauce pan. Add a little water on the bottom to keep them from burning. Turn the stove to medium heat. Simmer until the berries are very soft and mashable.
2. Warm ⅔ cup of water in another small sauce pan. When warmed at least to 90 degrees, add in gelatin and whisk for several minutes to mix completely. Cooler water will cause your gelatin to clump. The mixture needs to be “blood temperature.”
3. Add the fruit mixture to a food processor with the gelatin mixture. Blend until smooth.
4. All to cool and settle slightly. When cooled slightly, add the honey. It’s important not to add the honey to the mixture when it’s too hot or it will cook it. Optionally, strain the mixture through a small mesh strainer to catch any chunks.
5. Using a spoon, dropper, or turkey baster, fill your gummy molds until the mixture is to the top.
6. Set the mixture into the fridge to cool OR fill a tray with ice and water and set the mixture on top.
7. Chill for approximately one to two hours. Remove from the molds. I found it easiest to use a spoon to remove them.
8. Enjoy!

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Honey Sweetened Lemonade

Lemonade is more than just a delicious beverage! The acidity and sweetness are perfect to rehydrate you on a hot day. 

You can take this basic lemonade recipe and add some salt to make it even more of an electrolyte replacement. You could also add some fresh berries, cucumber, or mint to add additional flavoring. 

It’s far easier to make lemonade with a lemon squeezer but I can tell you it is possible to make lemonade with only a knife and your hands! 

Honey is the sweetener in this recipe. It’s a monosaccharide sugar which means the body doesn’t need to break it down any further to absorb it. This means the sugar doesn’t stick around in the intestines where pathogenic microbes can eat it. It is the only separate sweetener allowed on the GAPS Protocol for this season. It’s not a good idea to heat honey so using it to sweeten lemonade is the perfect use. 

This simple recipe only takes a short time to prepare and it’s sure to be a hit every time you make it!

Ingredients for Honey Sweetened Lemonade:

This recipe makes 1 quart of lemonade.

• ½ cup lemon juice (approximately 2 large lemons)

• 3 cups of water

• 2 tbsp honey

Directions for Honey Sweetened Lemonade:

Wash and roll your lemons to get the juices released. Slice them in half and squeeze into a small mesh strainer over a jar, glass, or small pitcher to catch any seeds.

Add 3 cups of water to the mixture and stir.

Add in 2 tablespoons of honey and mix well. 

Add any other flavorings you’d like or enjoy on it’s own!

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Naturally Sweetened Lemonade with Honey

Author: The Be Well Clinic

Prep time: Cook time: Total time:

Ingredients:

• ½ cup lemon juice (approximately 2 large lemons)
• 3 cups of water
• 2 tbsp honey

Instructions:

1. Wash and roll your lemons to get the juices released. Slice them in half and squeeze into a small mesh strainer over a jar, glass, or small pitcher to catch any seeds.
2. Add 3 cups of water to the mixture and stir.
3. Add in 2 tablespoons of honey and mix well.
4. Add any other flavorings you’d like or enjoy on it’s own!

Created using The Recipes Generator