As I drink my bone broth for lunch, with a side of home made sauerkraut I am saddened that as the seasons are changing. (from winter to spring) The warm and fuzzy sensation that I felt as little as 2 weeks ago, from sipping the warming broth on a cold day is no longer there.  Now I am not a health professional so I can not give sterling advice on the health benefits of bone broth or glutamine. But as a conscious client of many health professionals both traditional and complementary, I can share my experience experimenting with glutamine intake.  My gorgeous and evidence based naturopath recommend that I have bone broth for glutamine and to assist with repairing my leaky gut. Bone broth was not something new to me, nor is it a fad for many. Historically it has been used by many generations, in many cultures for its health benefits during the winter months to overcome illness.  My grandparents generation used to make chicken soup when we were sick. They had no scientific evidence of why, but knew it was nourishing to the body. In fact one of my grandmothers had a paddock (or backyard) to plate philosophy on the matter. So you could say that I had bone broth directly from the source, before it was trendy.

I truly am getting to my point, as I am half way through my meal, and haven’t managed to spill anything on the computer yet, amazing. Last year the same thing happened around this time of year and at one of my appointments with my naturopath, I mentioned that I just wasn’t enjoying my bone broth due to the change in weather. She suggested that I make gummies from gelatine for my glutamine. I never realised that gelatine had any health properties other than to thicken or set. Now I wouldn’t recommend going down to the supermarket and ingesting gelatine from the baking isle or opening a pack of jubes claiming their health benefits.  So I went to Dr Google to research gelatine and found that there is actually multiple companies that sell gelatine for its health benefits! There you go.  

I was discussing my findings about gelatine and glutamine with a dear friend, also on a health journey, who had tried making them. She said when she had tried making gummies that she failed miserably and they ended up being slushies, not gummies.  From this I had set myself a challenge to create; glutamine packed gummies to replace my bone broth intake in the summer, that were chewy not jelly.

After purchasing my gelatine upon experimentation I found some interesting things, each brand of gelatin may have different outcomes:

~ Double the quantity of the gelatine to liquid ratio for a firmer consistency.

~ Forget using tiny fiddly moulds, unless you are going to a gummy dinner party. The gummies are impossible to remove and will break.  A flat tray or container lightly greased prior to pouring is much easier.  Once the gummy is set slice, and with a palette knife remove and store in an air tight container. Done

~ Some tips on flavouring the gummies. You need to find flavours that mask the taste of the gelatine. Even though most of the high quality gelatin’s are unflavoured there is still a subtle after taste. I found raspberry and almond milk with cacao worked a treat.  If the recipe asks to use water, you can substitute milks or if using fruit blended to a pulp prior to combining. Remember to double the quantity of liquid to gelatine ratio. Lemon juice helps with any after taste of gelatine, it also helps with setting the gummies, similar to adding lemon juice to jams.. Strawberry does not have a strong enough flavour . Apple and banana gummies go brown a little on the outside, you can add a bit of lemon to assist the ‘how brown’ they turn. Mango works really well, it also can be coupled with lemon juice.

~ To make the gummies chewy not bouncy I used two methods, a food dehydrator and the fridge.  If using a food dehydrator monitor the gummies until desired consistency. If using the fridge, once set and cut, remove from container and lay gummies on a tray with room between each gummy for air circulation. Leave in the fridge uncovered at least overnight. The environment will dry out the gummies.  The fridge may wilt lettuce after a while but it works a treat on gummies.  

So there you go another conversation about bone broth, bring on summer gummies.  

This is not a sponsored comment or health advice. Its just a conversation about bone broth!

Words By:

Anita La Forgia

Life learner, multipotentialite, lifestyle elevator and creator

A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.

Feature image: Unsplash

Not another conversation about bone broth.