Elderberry Gummies

I was recently checking out the kid gummies/vitamin section at the market and was bummed out to find that there weren't any that didn't have sugar (in one form or another). I remember Amanda has made elderberry gummies before, so I decided to pick her brain... her version uses some ingredients I didn't have so I did a search on this computer and found a great one that I could modify slightly. These are sweet little treats- they're not super chewy like other gummies, but have more of a jello-like consistency. These little bits are packed with sweetness and goodness- great for flus and colds, but also just good for the body and keeping the immune system pumping. The gelatin is a pure collagen protein and the raw honey is anti-bacterial, anti-viral, and anti-fungal. Super great all around, y'all. Get on it :) 

I made the elderberry syrup first using this recipe. 
Here's the recipe for the gummies:
• 1 cup elderberry syrup (not super cold! it'll make the gelatin clump. but you don't want it super hot because the honey won't be raw anymore)
• ½ cup hot water (not boiling)
• ¼ cup Gelatin powder (I use this one)
• 1 teaspoon of raw honey (local is always better)
• silicone molds (if you don’t use silicone, use 1 Tablespoon Coconut Oil for greasing pan)
1. Grease with coconut oil to prevent sticking if you're not using silicone.
2. Mix hot water and gelatin and quickly whisk together.
3. Add the elderberry syrup slowly and stir or whisk until completely smooth.
4. Pour in molds and put in fridge for 2 hours or until completely firm.
5. Pop out of molds and store in air tight container with parchment paper between layers.
6. Take daily for fun or as needed to avoid flu. or you can take every few hours to help beat the flu faster.
7. Will last up to a week in the fridge in an air tight container.

Fermentation Workshop

A few weeks ago, I drove into the mountains and spent the day with Dr. John Hicks and his wife, Betsy Hicks, in their home, learning about fermentation! It was amazing! I'm pretty new to fermentation, but was so fascinating! We started with a snack buffet filled with yummy foods, all prepared without dairy and tons of fermented goodess. Next we learned how to make flavoured kefir sodas, beet kvass (and our new favorite: beet kvass mixed with pomegranate kefir! yum!!). After the bubbly drinks, we snacked on fermented veggies... carrots, pickles, radishes, green beans, asparagus, etc. After snacking all morning, we had a wonderful lunch of beef brisket, quinoa salad, and curried chick peas. During lunch, Dr. Hicks did a kim chi demo. Everything was so delicious. A dessert was a dairy & sugar free pot-de-creme... heck, I'm just going to call it chocolate pudding with strawberries, because pot-de-creme sounds too fancy :) 

I love this article Betsy wrote about fermentation, "The Cultured Life."

The last picture is my first attempt at fermented veggies! Please share any tips, tricks, or websites if you've done this before!

OH! And they have a healing foods workshop coming up in April. Call them today if you're interested, it's almost sold-out :) My step-dad and I are going and hope to see you there.