Cranberry Kombucha Jello

Found this website the other day and thought I would share it with everyone.  Carrie Vitt has a blog, deliciouslyorganic.net, and two cookbooks that might be of interest also: Deliciously Organic and The Grain Free Organic Table.  Her story is a compelling one, since she has been in remission for her autoimmune disease, a thyroid condition knows as Hashimotto's, for over 5 years.  She has done this through diet and detox, and no drugs.  I am always encouraged by hearing people's stories of success. Below is a recipe for those who make their own Kombucha, a healthy probiotic drink. If you haven't added grass-fed gelatin to your diet, now is a good time.  Gelatin does wonders for inflammation.  Though the best place to get this gelatin is from home-made beef bone broth, this is the next best thing.  Amazon, my new best friend, carries some brands of grass-fed gelatin.  Some type of gelatin eaten or drunk each day will help in the battle with inflammation.

Cranberry Kombucha Jello

Adapted from The Big Book of Kombucha (coming out March 2016)
1/4 cup minced fresh cranberries (I used frozen)
1/4 cup honey
2 tablespoons grass-fed gelatin
1/2 cup water
4 cups cranberry kombucha 
Place the cranberries and honey in a medium sauce pan over low heat. Stir the mixture constantly, until the honey is melted and smooth. Pull off of the heat and let the mixture sit for 10 minutes.
Meanwhile, combine gelatin and water in a measuring cup and let sit for 5 minutes (this allows the gelatin to bloom). Spoon the gelatin mixture into the honey mixture and heat over low heat, whisking constantly until gelatin is dissolved, about 2 minutes. Slowly whisk in the kombucha.
Pour mixture into an 8×8-inch baking dish and refrigerate for 3-4 hours, or until firm. Serve alone or with whipped cream.