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Anti-Ageing, Antioxidant Gummies!

Got sweet cravings after dinner? Try these healthy gummies that provide Type I and Type III Collagen (needed for skin strength and hydration), and are antioxidant rich (needed to fight oxidative stress). > Providing building blocks needed to build skin + fighting against free radical damage protects skin from being damaged and dull. < Chewing something with protein will help you feel satisfied and full whilst lemon is great after dinner for digestive support and tastes like lemonade!

Makes 6 puck shapes Ingredients 2 Tablespoons Grass Fed Gelatin (Not Collagen) - I used this brand

Juice of 1 large lemon, seeds removed 1 Tablespoon Monk Fruit Sweetener

1 Tablespoon honey 1/2 cup filtered water Mixed dried berries (Goji, Cranberry, Blueberry, Cacao - optional) - I used this blend Equipement Small sauce pan Whisk Silicon moulds or small muffin tin (size of picture) Method 1. In a small sauce pan combine lemon juice, water, dried berries and sweeteners.

2. On low heat bring to simmer until sweeteners dissolve

3. Sprinkle 1 Tablespoon Gelatin. One. At. A. Time. Whisking well until all dissolved.

4. Take off heat and distribute into silicon moulds or small muffin tins. Cover with glad wrap.

5. Set in fridge for 2 hours in fridge or 1 hour in freezer

6. Gummies are ready once set and firm! *To protect your teeth from acidity, rinse mouth with water ** To make gummies low carb and low sugar, replace honey with monk fruit sweetener.Though am finding lemon and honey soothing for the throat!

Let me know if you enjoyed this version or show me your own creation! Tag @beyondnutritionwellness on Instagram / Facebook

References Takumi Yamane, Yuka Morioka, Yasuyuki Kitaura, Ken Iwatsuki, Yoshiharu Shimomura & Yuichi Oishi(2018)Branched-chain amino acids regulate type I tropocollagen and type III tropocollagen syntheses via modulation of mTOR in the skin,Bioscience, Biotechnology, and Biochemistry,82:4,611-615,DOI:10.1080/09168451.2017.1386084 https://www.tandfonline.com/doi/full/10.1080/09168451.2017.1386084 Prior, R. L., Sintara, M., & Chang, T. (2016). Multi-radical (ORAC MR5) antioxidant capacity of selected berries and effects of food processing.Journal of Berry Research,6(2), 159-173. https://content.iospress.com/articles/journal-of-berry-research/jbr127 Protti, M., Gualandi, I., Mandrioli, R., Zappoli, S., Tonelli, D., & Mercolini, L. (2017). Analytical profiling of selected antioxidants and total antioxidant capacity of goji (Lycium spp.) berries.Journal of pharmaceutical and biomedical analysis,143, 252-260. Article link

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