Arnold Palmer Gummies (AIP, Low FODMAP, Paleo)

This weekend--Labor Day weekend in the US--might signal the unofficial end of summer, but the flavors of summer can continue year round with these Arnold Palmer-inspired gummies. 

While lemonade & sweet tea can be consumed any time of the year, I find myself indulging in them more in the summer time than in the winter. Of course my methods for making said lemonade & tea have changed pretty drastically since I went AIP/Paleo--I’ve taught myself to drink “lemonade” with just filtered water + a generous splash of lemon juice, no sweetener, including the “allowed” ones like maple syrup and honey (high FODMAP alert). But when it comes to gummies, a little bit of sweetness is necessary to counteract the slight gelatin flavor. 

I’ve been very intentional in my gelatin & collagen consumption since going low FODMAP in July to combat my stubborn case of SIBO. Collagen goes in my tea every morning. There’s almost always a batch of gelatin-rich gummies in the refrigerator, like my various test batches of this Arnold Palmer-inspired recipe. Barely sweetened panna cotta with low FODMAP berries (strawberries, raspberries, blueberries) is a regular occurrence.

 While it is sort of difficult to report on how the gelatin/collagen is improving my digestive system & helping to heal my gut, I can most definitely notice an improvement in my skin, hair, & nails. Plus, a couple weeks ago, my new holistic dentist’s ultrasound scan of my jaw revealed some pretty extreme jaw cavitations (i.e. holes in my jaw) leftover from when I had my wisdom teeth extracted over a decade ago (I’ve posted more about this over on Instagram). I’m hoping that the gelatin/collagen will also aid in my (and my dentist’s) goals of stimulating my body to re-grow that bone & heal itself. When healing tastes as great as these gummies, I’ll totally take it ;)

Arnold Palmer Gummies

For the Tea...

1 large sachet of Rishi Tea Summer Lemon blend (each bag weighs around 8 g)

16 fl oz / 2 c Filtered Water

1. Bring the water to a boil over high heat. Place the tea sachet into a large liquid measuring cup. 
2. Pour the boiling water over the tea sachet & allow to steep for 8 hours, first by cooling to room temperature & then placing the measuring cup in to the refrigerator. 

Note: if you can’t find Rishi Lemon Ice Tea blend, peel a couple thin strips of peel only (no white pith) from a washed lemon & steep it with a couple black tea sachets & the hot water. 

For the gummies 

1 3/4 c Steeped Tea (see above) 

1/4 c Lemon Juice

39 g / 2 Tbl Grade B Maple Syrup

28 g / 4 Tbl Pasture-Raised Gelatin (NOT collagen--collagen will not gel!) 

a few drops of organic lemon essential oil, optional, or a couple strips of lemon peel (no pith) 

1. Mix the tea & lemon juice in a medium sauce pan. Whisk in the maple syrup. Sprinkle the gelatin over the liquid & allow to bloom for 5 minutes.
2. Heat the pan over medium heat, whisking gently, until the gelatin completely melts. 
3. Remove from the heat & add the optional lemon oil, if desired. 
4. Pour the liquid into silicone molds (I used this silicone mold or into a large baking dish. (I usually transfer the mixture to a liquid measuring cup for ease of pouring). 
5. Refrigerate the molds for 2 hours, or until set. Gently pop the gummies out of the mold or cut them into squares.
6. Store the gummies in the refrigerator. 

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Paleo Fudge Sauce & AIP Carob Sauce

This year, as a Fathers Day gift to my dad, I “paleo-ified” one of his favorite treats. Next weekend, during a visit to ND, I’ll be making him that treat AND giving him the recipe (watch for that full recipe in a future post).  Most people can follow the 80/20 rule for paleo, meaning paleo is followed 80% of the time & during the remaining 20%, certain indulgences/choices can be made to eat non-paleo foods.  While a person could choose to indulge in a non-paleo, store-bought chocolate sauce, I developed this sauce as a slightly better-for-you option.

Still keep in mind, this paleo fudge sauce is still very much a treat.... Just because the title includes the name “paleo,” doesn’t make it a health food. However, it’s ingredients are a bit more clean than some of the store bought versions.  So far, we’ve eaten the sauce straight from the jar with a spoon (oops), added it to coffee and coconut cream to make a homemade mocha, and drizzled warmed sauce over coconut ice cream.

Though I realized as I’ve been posting some pictures on Instagram of my test batches, perhaps developing an AIP-compliant sauce for those who haven’t yet reintroduced chocolate would also be a good idea. When following AIP, there is no 80/20 rule--following AIP 100% & reintroducing foods one-by-one, very slowly is the only way to succeed. Part of the reason I create AIP treats is specifically so that we don’t have to feel left out during times of celebration when others may be consuming foods we cannot.  Carob doesn’t taste exactly like chocolate, but if you’re someone who cannot eat chocolate, it makes a pretty tasty treat option stirred into coconut milk or drizzled over coconut milk ice cream.

Paleo Fudge Sauce: Paleo, AIP Reintro, Vegan

28 g / 1 oz / (a little less than 6 Tbl) Cacao Powder
160 g / 5.65 oz / heaping 1/2 c Grade B Maple Syrup
85 g / 3 oz / 1/4 c + 2 Tbl Coconut Cream
1/2 tsp Sea Salt
30 g / 2 Tbl Enjoy Lifechocolate chips
1 t Vanilla Extract
14 g / 1 Tbl Coconut Oil

1. Combine the cacao, maple, coconut cream, and sea salt in a small saucepan. 
2. Bring to a boil over medium high heat. Reduce the heat to medium low & simmer for 3 minutes. Whisk constantly throughout. 
3. Remove from the heat and whisk in the coconut oil & vanilla extract.  
4. Pour into a jar, cool at room temperature & store in the refrigerator. The sauce will become solid in the refrigerator, so reheat as necessary for serving. 

Notes:

• I have created this recipe using the gram weight figures & later converted it to volume for your convenience. However, I have not tested the volumetric measurements, so keep that in mind. I highly recommend getting a Digital Kitchen Scale & weighing ingredients whenever possible. 
• Honey may be substituted for the maple syrup, but such a substitution will make the recipe no longer vegan. 
• I have not tested any other brands of chocolate chips other than Enjoy Life--other brands may be more or less sweet. 

AIP Carob Syrup

28 g / 4 Tbl Carob Powder
3 oz / 1/4 c Raw Honey
2 Tbl Filtered Water
1/2 tsp Ground Cinnamon
1/2 tsp Vanilla Extract
1/4 tsp Sea Salt
14 g / 1 Tbl Coconut Oil
1 Tbl Coconut Cream

1. Combine the carob, honey, water, cinnamon, vanilla & sea salt in a small saucepan. 
2. Heat over medium high heat, stirring constantly, until the mixture boils. Reduce the heat to medium and simmer 3 minutes, continuing to stir constantly.
3. Remove from the heat and whisk in the coconut oil & coconut cream. 
4. Pour into a small jar, cool at room temperature & store in the refrigerator.

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Blood Orange Gummies with Kombucha (AIP)

Usually Valentine’s day is filled with indulgences like copious amounts sweets & decadent meals, but we’re going a different route this year. Husband had a sinus procedure yesterday, so we’re in recovery mode for the next several days, making sure he fully heals as quickly and as painlessly as possible.

We are hopeful that our paleo habits will help his healing process, but just to make sure, I’m incorporating extra nutrient dense foods into his diet.  I’ll still be cooking a special Valentine’s dinner of braised beef short ribs (this recipe is one of my favorites, just omit the tomato paste & black pepper to make it AIP), but we’ll also be eating more grassfed gelatin in things like these gummies and also in panna cotta, incorporating extra collagen into smoothies & into an upped intake of homemade broths, increasing protein portions, eating more offal (like chicken liver pâté) and seafood, & drinking extra kombucha for the probiotic properties.

These blood orange gummies with kombucha pack a lot of good nutrients into each piece. They’ve got both the protein/amino acids found in gelatin & the good probiotics (especially excellent for replenishing after antibiotic usage) found in Kombucha. They’re slightly sweet, but not overly sugary. By leaving in the pulp in with the juice, they’re slightly reminiscent of marmalade & a bit more fiber-rich than traditional juice gummies. Because it’s Valentine’s Day & I already had the perfect mold, I made these gummies heart shaped. But certainly any other shape could be made, or they could be cut into squares.


Blood Orange Gummies with Kombucha

1 c (220 g) Blood Orange Juice/Pulp--approximately 2.5 medium blood oranges
4 Tbl (28 g) Grass Fed gelatin (red can)
2 Tbl (42 g) Honey
1 c Blood Orange Kombucha (I like this brand best)

1. Remove the kombucha from the fridge and allow it to come to room temperature. Peel the blood oranges & divide into sections. Place into a high speed blender and puree. Measure out 1 cup or 220 g. 
2. Pour the juice/pulp into a small saucepan. Sprinkle the gelatin over the top. Whisk to combine & allow to bloom for 5 minutes. 
3. Add the honey to the bloomed juice & heat over medium heat , whisking constantly, until the mixture just warms & liquifies.  Remove from the heat and allow to cool down to body temperature--about 10 minutes.
4. Whisk in the kombucha & transfer the mixture to a vessel with a spout for easier pouring. Portion into small silicone molds (place onto a plate or pan before pouring in the liquid for easy transport). Any leftover liquid can be poured into a glass dish or into ramekins. 
5. Refrigerate the molds/dish until firm, approximately 1-2 hrs. Gently, pop the gummies out of the silicone molds, or cut them into shapes. Store in the refrigerator.

Note: If you do not have access to blood orange kombucha, feel free to sub another flavor (ginger might be nice) or simply double the amount of blood orange juice. 

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