Happy Gut Jellies ~ Gummies


This recipe is for “Winter Jellies”. I call them this because anti-viral, gut healing, immune-boosting, antioxidant packed, protein rich, naturally sweetened treats would have been too long for a title.

Lavender jellies will help littles drift off to sleep, Peppermint jellies if you feel like hiding the flavour of chlorella or spirulina. Pineapple juice has an enzyme that will break down the gelatin but all other juices will work well. Use a frozen juice concentrate for an extra flavour blast.


I make these more in the winter months. They are simple and the kids love them. The look on their faces when I tell them they can have as many as they’d like is priceless.
  • Apple Juice, 325 mls – Don’t be a hero and make your own. home juiced apple juice is always a little cloudy and there is no room for fiber in a Jelly. Kids go for the shiny wiggle you don’t want a hint of healthy to show on the outside, trust me. So buy the organic juice and save some time.
  • Elderberry Syrup, 25 mls – This is the star ingredient. Elderberry is one of the most effective anti-viral treatments in the world. Yes, it will kill the flu virus. Give it a Google you’ll be thrilled to see Pub Med is filled with studies showing it as an effective way to treat both influenza A and B.
  • Gelatin, 28g for Jellies/45g for Gummies – Star ingredient #2. Gelatin is spectacular for so many reasons: Full of amino acids, making for easy to digest protein. Great for soothing the gut and making little tummies feel satiated. Mommies will love gelatin’s effect on hair, skin and nails.
  • Lemon Juice, 2 Tablespoons –  A natural preservative, vitamin C and bioflavonoids, all good.
  • Honey 3 Tablespoons – Antibacterial and yummy. Look for local and unpasteurized so that you get the full benefits of all the honey goodness. If you or your little ones are battling a bad bug you can use Mauka honey which is touted as a natural antibiotic. . Please know that Manuka honey is not as tasty as other honey for kids’ sugar lovin’ taste buds.
  • Over medium heat, gently warm the apple juice, elderberry syrup and lemon juice.
  • Slowly add the 4 tablespoons of gelatin, one tablespoon at a time. Constantly blend with a whisk as you pour. The top of the mixture with get frothy, don’t worry. Mix until the gelatin granules dissolve. This won’t take long.
  • Remove from heat and whisk in the honey
  • Pour liquid into a measuring cup or any container with an easy-pour spout. Fill silicone jelly molds with mixture and put in the fridge. If you are in a hurry for your jellies you can put them in the freezer and they will be ready in about 20 minutes.
IMG_4328Enjoy! We went on a little hike the other day and brought along a container full of these jellies with some apples and cheese. We didn’t have any crabby, low sugar induced sibling rivalry spats – miraculous!

Cauliflower Crust Pizza (Child Assistant recommended)

I am not very good at following recipes, just sayin’.

Preparing this pizza with a little chef-in-training is super fun because it is really very difficult to mess it up.

Giving kids creative freedom in the kitchen is a great way to keep them excited about cooking.

I lined up some spices on the counter and told Matthew (6 years old) to smell each one and decide which herb(s) should go in the sauce and which herb(s) should go in the crust. He chose basil and garlic for the sauce and oregano and garlic for the crust. Isn’t it interesting that he chose such classic pizza herbs? I had a few other ones there that he loves, like Chinese 5 Spice and Fenugreek, just because I wanted to see what he’d do.

So other than shaping the crust and doing the hot/steamy stuff, Matthew did everything. He was so proud! He happily ate his GF veggie pizza. I was thrilled to see cauliflower going into that little body. He is usually quiet the carnivore.



  • 1 Head of Cauliflower
  • Soft cheese – cherve works well
  • Herbs of choice
  • Flax seeds, ground
  • Olive oil, as needed
  • Sea Salt
  • Ground Pepper
  • Parsley or green onions – something tender and green


  • 5 oz can tomato paste
  • water
  • Herbs of choice
  • Sea salt
  • Pepper


  • Cheese – we used marbled goat cheese
  • Any vegetable sliced thinly

Thick/meaty toppings don’t work well with this crust. Prosciutto with capers and feta would be dreamy with a glass of Pinot Noir. Not so kid friendly though. Sigh.


Put a large pot on to boil, you only need a couple of inches of water, salted.

Place a colander in the sink, lined with a clean tea towel.

Chop the cauliflower into big pieces then shred it in a food processor. Kids love putting food in a processor, with close supervision of course. You can also grate it by hand but you’ll need a glass of wine for that.

Place the shredded cauliflower in pot of boiling water and boil for 5 minutes.

Pre-heat oven to 425° while your waiting. Button pressing, fun for kids, pun intended.

Pour steaming hot pot of cauliflower into the tea towel lined colander. Do not use your young assistant for this step. Do not use your husband for this step as he might get freaked out by the steam and drop the pot on the kitchen floor in which case you’ll be making a much smaller pizza then you’d originally planned.

Let the cauliflower sit and cool off in the sink while you put the sauce on to simmer.

Matthew informed me that he would need gloves to get the tomato paste out of the can.  I let him choose the pot we would use and I soon realized why he wanted the gloves. LOL!

After most of the tomato paste is safely in the pan it is time to add the herbs, salt and pepper. If you like other ingredients in your sauce then go for it. This is my kid-friendly version. Matthew added a pinch of garlic powder and a pinch of dried basil  and for some reason thought a heaping teaspoon of salt would be a good idea. Salt control was the only time I interveined in the sauce making.

Add water to your sauce to get the consistency you need. Matthew trotted off to the bathroom with his pan to get the water – so cute. I forgot he couldn’t reach the kitchen sink.

By now your cauliflower is no longer steaming. It will be slightly nuclear in the middle though so put on some gloves. Squeeze the towel full of cauliflower until you think your hands are going to burn off then squeeze twice more.

Put the cauliflower in a mixing bowl. Add herbs of choice and salt/pepper to taste. Add about a Tablespoon of flax seeds, more if your cauliflower is enormous. Add enough soft cheese to bind. You should be able to make a ball of the mixture. Add some olive oil if it feels too dry, or just add more cheese.

Line a cookie sheet with parchment paper and press the mixture into the shape you want.

Bake until slightly brown then flip – 10 -20 minutes each side, depends on how thick your crust is.

Add sauce then topping(s), pop back into the over for a final crisp up of the crust, just enough to melt the cheese. Enjoy!


Life is good.