Monday, January 6, 2014

Jelled Cranberry, Grapefruit Salad

This is an old favorite which I think works well in the winter to help get more vitamin C and fresh food which helps with digestion.  My update on this old favorite is to use Bovine Gelatin instead of the regular non-flavored kind and to add some kefir and kombucha to add pro-biotic microbes. 

You will need all the ingredients in the picture.

2 TBS bovine gelatin dissolved in 1/2 cup pineapple juice. ( do this first)

In processor combine;
1 peeled carrot cut into chunks
1 1/2 cups fresh cranberries
1 small apple, cored and peeled
1 grapefruit peeled without seeds and membrane
1/4 or less of a red onion
1/4 cup pecans
Process, but not too much.  Scrape out and into a large bowl add 1 stalk celery finely chopped. (my processor leaves long strings from celery).

In a pan, heat up 1 1/2 cups pineapple juice and add 1/2 cup fresh pineapple. ( fresh pineapple has to be cooked otherwise it's enzymes will not let the gelatin set up)  Or use a small can of crushed pineapple.  When pineapple is very hot, add a bit of liquid to the soaked gelatin and stir and dissolve then pour that back into the rest of the hot fruit and juice.  Make sure it is completely dissolved.  

Pour this into the fruit/vegetable pulp and stir.  At this point you can add some sweetner like agave, stevia or sugar to taste. Also add 1/2 cup raw milk kefir or yogurt or sour cream and 1/3 cup kombucha if you have it.  I also add 2-3 drops of grapefruit essential oil.  Stir all and pour into setting dishes with covers and chill for 4 hours.  This salad keeps in the refrigerator for many days.  

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