Better Food, Same Jiggle

Jell-o/Gelatin, including a recipe.

As I have spent the past ten years cooking and studying food, I have been amazed by the arbitrariness of the foods that we have decided to mass produce. I’ve made homemade marshmallows and sure, I get that. It takes a long time. It’s messy. And it’s difficult. (Still, it’s a nice winter treat for your peppermint hot chocolate.) But microwave popcorn? And Jell-o (or whatever generic term you might identify with congealed fruit juice)? Pass on the additives and the processed sugar (or carcinogenic chemicals they add in its place) and impress your friends with the homemade kind. It’s actually as easy as the boxed kind. And for a treat? Top with homemade whipped cream: it takes about three minutes to accomplish.

Make sure you know what you are looking for with juice, as well. You want 100%, but the label on the front can be misleading. Look at the ingredients. It is really just juice (and maybe some citric acid)? Your best option is fresh-squeezed (like at home), followed by organic, followed by not-from-concentrate, followed by really 100%, conventional. Beyond that, let it go.

(I will share about popcorn later in the week.)

EASY PEASY FRUIT GELATIN

  1. In a 2+ quart container, dump 4 packets of plain gelatin (1 box) and 1/2 cup cold water. Swirl to mix and let sit.
  2. In a small pan, bring 1 cup all natural juice of choice (from a 2 quart bottle) to a boil.
  3. Pour boiling juice in the gelatin and stir until completely dissolved. Add rest of juice.
  4. Allow to cool at room temp and then store in the fridge. (You can actually go straight to the fridge, but be conscious of hot foods in a cold environment containing heat-sensitive foods.)
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