While I could never be confused with a low-carber I do extol the virtues of getting enough protein into the diet. Protein is used by the body in two different ways. First, digested protein goes straight to the liver where it is used in forming essential compounds such as enzymes, insulin, hemoglobin, thyroid hormone, neurotransmitters, eye photoreceptors and even epinephrine. It is also used to form antibodies to aid in immune system function.
Protein also circulates in blood plasma to maintain water balance and is responsible for transporting nutrients including cholesterol, ionic calcium, hemoglobin, amino acids and many other important nutrient and detoxifies wastes such as endotoxin, dead pathogens, and drugs (including prescription drugs). It even helps in detoxifying excess estrogen. Eating adequate protein is also important as protein is responsible for keeping the pH or acid/alkaline balance in the body by buffering excess acid or alkalinity.
Because I have days when it is physically impossible for me to get enough protein through digestible sources of protein because there aren’t enough hours in the day to cook a slow meal or I will be having muscle meat or even a vegetarian meal I am always looking for clever ways to incorporate more easily assimilable sources of protein.
My favorite protein source of protein has to be gelatin for its ease of use in both sweet and savory dishes along with the ability to be stirred into hot beverages and used in broths to thicken (where one would normally use corn starch or flour). I use to stir into everything from my coffee in the morning to my orange juice if I am eating muscle meats or vegetarian and need a non-inflammatory source of protein.
When I first started making homemade ‘jello’ I started to experiment with all kinds of juices and even coconut water. I wanted to see if there was a way to incorporate cream, milk, and even coconut milk. Recipes are forthcoming, as always, but when I discovered you could add just about anything to gelatin and make it gel I figured it was time to make something chocolatey and rich like a cross between a good chocolate pudding and a portable jello.
The benefit here is a win-win situation as it is a rich source of both protein (about 4 grams of protein in each 1 ½ bar) and saturated fats (the coconut milk) along with a healthy dose of both glucose and fructose with the organic cane sugar.
1 3/4 cup or 1 BPA-free can of coconut milk (make sure it has no stabilizers in it. Just coconut and water.)
1/4 to 1/2 cup unrefined cane sugar (I use cassonade but raspadura, evaporated cane juice or unbleached cane sugar works well too)
1 tsp. eggshell calcium (recipe to come), optional
large pinch sea salt
2 tbsp.(GREEN can)
1/4 cup(RED can)
1 tsp. flavoring extract (I have used vanilla, almond, and mint with great success)
1 tsp. cinnamon (if using anything but mint it provides a nice lift), optional
A blender makes this SOOOOO much easier so, in your blender, combine all ingredients except extract and red can gelatin and blend until smooth. While blender is still running, add in gelatin to process until there are no clumps.
Warm ingredients in a sauce pan until heated through but not boiling.
Add in extract.
Pour into greased (I use coconut oil or butter depending on my mood) square baking dish. Let chill for a few hours and serve and enjoy!!
I serve this with a little whipped raw or coconut cream and get raves and demands for thirds!!!