Gummies are something that I’ve learned to keep on hand during busy periods! They are easy to eat when fatigue is high, are portable, kid-friendly, and can be modified to suit many ingredients and needs (have you tried these delicious turmeric gummies yet for inflammation and pain relief?). When you just can’t handle another cup of bone broth, try these Strawberry Rhubarb Gummies to satisfy your sweet tooth, your pie tooth, and your protein requirements, no sweat.
Spring is a time of renewal and shedding Winter’s layers to open ourselves up to sunshine and increased activity. Perhaps ironically, autoimmune flares often happen during seasonal transitions such as this! It is helpful to have transitional plants and tools on hand to help us move through these setbacks and heal again.
Spring is absolutely my favourite time of year. Most of my favourite foods and plants arrive in abundance, making me a very happy girl! Among the dandelion greens, nettles, fiddleheads and edible flowers, rhubarb and strawberries have long been dear to my heart. Rhubarb is astringent and sour, and in Ayurvedic tradition, astringent foods are considered cooling, lightening and tightening. This makes them tonifying to the tissues and healing for a wintery, bogged down liver and digestive system. Sour foods are slightly more heating, but also immediately grounding and focusing for the mind. Rhubarb is a great Spring tonic – cleansing and refreshing to the whole body!
Gelatin and collagen peptides are amazing tools for healing with autoimmunity. They contain numerous essential amino acids which are the building blocks of tissue and skin and bone. In autoimmune conditions and flares, these amino acids can significantly aid in healing skin conditions and permeable gut, preventing drastic tooth decay (from interrupted metabolism/blood flow/nutrient absorption/etc., and keeping hair and nails stronger. Gelatin and collagen are a great source of easily absorbed and used protein – perfect for when nutrient absorption and metabolism are hindered.
Strawberry Rhubarb Gummies
4 c. chopped rhubarb
2 c. frozen or fresh strawberries
1/2 c. water
1-2 Tbsp raw honey or maple syrup (to taste)
5 Tbsp gelatin
Simmer fruit with water until soft and starting to disintegrate, stirring regularly to incorporate and prevent sticking. Turn off heat and slowly add gelatin, whisking to fully integrate without lumps. If you do get lumps, allow mixture to sit for a few minutes with a lid on to allow the gelatin time to dissolve. Add honey or syrup to taste (I love it a bit sour!) and stir again. Spoon mixture into greased silicone moulds (or pour into a large pan) and place in the fridge for about an hour. When firm, remove from moulds (or cut into squares) and store in an airtight container in the fridge up to a few weeks.