Homemade Gummies [Worms]

This is the gelatin powder i use to make the gummies.

  • 4 cups juice of choice

  • 1-2 tablespoons raw honey (optional)

  • 6-8 scoops gelatin.

  • lemon juice [for flavour, (use more gelatin if using]]

Put two cups of juice on the stove, heating up on low.

In a separate bowl bloom the gelatin in the other 2 cups of juice at room temp. Add gelatin slowly, by whisking it in one scoop at a time.

Let this sit as it blooms for 5-10 minutes (until it thickens).

Once you see tiny bubbles in the heated juice, or until you can’t hold your finger in the pot for more than 2 seconds, you can add the bloomed gelatin, and lastly the honey.

Stir or whisk in until liquid goes clear, or until the gelatin seems completely melted in.

Remove from heat, and pour into a flat bottomed glass pan, or use these molds and syringes to make your own neat shapes. I got sea creatures and worms.

Place in the fridge and allow to set undisturbed for at least 3 hours or overnight.

To remove from pan simply slice with a sharp knife into squares and release the edges with the knife, then gently pull back with fingers.

**They will stay good for up to 2 weeks in the fridge, depending on temperature, and use of lemon or not, because lemon has a slight preservative aspect. I’ve eaten them for up to two weeks.

You can also freeze them for up to a month, but you’ll have to allow them to defrost on a towel, or dab them off, because the freezer is very dehydrating and makes the gelatin lose some integrity, or “water retaining properties.”

Here is why it’s good for you.

Chicken Soup [No Noodles]

Chicken Soup!

I’ve never been a soup person, but I’ve recently learned to tolerate them and now that I am finally back in a real winter climate I’ve begun to actually appreciate them. I have two soup recipes for you, and I’m starting with my favorite.

I wanted to make a chicken soup without noodles, and I think carrots are boring, so I did what I always do and started throwing things together and crossing my fingers.

For this chicken soup I like to use:

  • bone broth chicken/beef/lamb doesn’t matter [usually 2 quarts]

  • 2-4 celery ribs

  • 1 entire bok choy [or two if it’s small]

  • a whole onion, diced

  • a whole head of garlic, minced

  • two leeks, chopped

  • the meat & skin off a whole baked or rotisserie chicken, chopped

  • SALT + pep

  • bacon strip cut into big bits

  • 6-8 eggs, whisked with salt

  • herbs + spices
    -cumin
    -curry
    -oregano
    -thyme
    -chives
    -ribbon garlic
    -basil
    -chili pepper
    -fresh grated ginger

>>It’s also really good with chopped fennel root.

  1. Begin by heating up the broth with the herbs and spices, in a large stock pot over low heat.

  2. Sauté the onions, leeks, and bacon in huge globs of butter until browned.

  3. Once browned, add the garlic sauté until also lightly browned.

  4. While you wait for your onions to brown, wash and chop your veg, grate your ginger, and chop your chicken.

  5. Once the onions and garlic are done add them to the warm broth, along with the white of the bok choy and the chopped celery.

  6. Give ‘em a minute and then add your chicken.

  7. Once the bok choy is soft enough for your taste slowly whisk in the whisked eggs on a med/high temp, let it boil softly for about 30 seconds while stirring and then serve!

Breakfast Porridge

This is a new recipe I developed for a gut health rebuild, it’s good for any walk of life or way of eating. The necessary ingredients are all vegan, but you’ll see I like to sneak in my animal products for an added heap of nourishment.

I like to create little 4oz jars of the concoction every couple weeks so that prep in the morning is easy, and the only ‘measuring’ I use is a household spoon of the teaspoon variety—not to be confused with a measured teaspoon. [Not a morning person!] 



These are the contents per serving:

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  • a pinch of real salt

  • a level spoon of cinnamon + maca root powder

  • a regular spoonful of gelatin + inulin 

  • a heaping spoon of
    cacao + tigernut + slippery elm + marshmallow root +psyllium husk + tapioca flour or arrowroot powder

  • up to two spoons of coconut flour + almond meal [do not use if you eat almonds regularly]

Or you can make it in BULK 32 oz JARS with [serving size 1/4 cup powder to 1.5-2 cups liquid]:

  • 1/8 cup of ceylon cinnamon + maca root powder

  • 1/2 cup of gelatin + cacao powder + inulin + psyllium husk

  • 1/4 cup tapioca or arrowroot powders [for texture thickening]

  • 1/2 cup of slippery elm + marshmallow root + tigernut flour

  • 1/2-full cup of coconut flour [for texture and flavor]

  • optional for texture: 1/2 cup almond meal [not medicinal, and not recommended unless you need help with textural issues, creates a more ‘cereal’ texture]

  • up to a half teaspoon of salt in each serving.

  • raw honey, or 100% maple syrup to taste added after removing from heat [ideally not to exceed 1 tablespoon per serving]

  • optional: delicious with a full fat sour yogurt or creme fraiche on top


If you decide to make it in bulk, just measure everything into a large jar [32 oz or larger], then shake it up until it becomes a uniform color and texture inside. Serving size is 1/4 cup to 1.5-2 cups liquid base of your choosing.

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The base is 1.5-2 cups Raw Milk, 1/2 cup long ferment yogurt, splash of cream [optional] + spoonful of butter [optional] if you want it to pack a punch with keeping you more full. You can also make it with Forager Brand Coconut Cashew Milk, Coconut milk from a can mixed with water, or even just with water, though that would be terribly bland. Any alternative ‘mylks’ have the downside of preservatives and heavier processing, so when dealing with gut sensitivities I prefer not to use alternatives. Out of the alternatives the full fat coconut milk cut with water would be my preference for being the most gentle on the gut.

So now in the morning, whenever you feel hungry, measure out your liquids into the blender, place a fine sieve over the opening and dump your powder jar into it, or measure out 1/4 cup of your bulk jar, turn on low & slowly sift the powders into the churning base liquids, using a spoon to break up any chunks. Blend for at least 30 secs & up to a minute, then allow to sit for a minute or two before either enjoying cold or pouring into a pot with a scoop of butter and heating until it resembles a thick porridge. It will thicken up to 3x when heated!

Pour into a mug & drink or a bowl & eat like hot cereal, & enjoy! You can add honey as a gentle sweetener if you wish. I also like it with a side of sausage. :)

I can’t recommend this breakfast porridge highly enough for anyone trying to heal their gut or get over food sensitivities, but especially for anyone plant-based. The ingredients in this are all carefully picked to be therapeutic to your gut lining and your digestion. There are too many amazing ingredients in this porridge to go over every one— you’d be bored to tears. So I’m going to go over the heavy hitters in the “Simple Nourishment” part of the site.

Chocolate Pots de Creme

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4 cups Whole Raw Milk
2 tablespoons of Grass Fed Butter
A good sized splash or three of Heavy Cream
Vanilla extract to taste, I like to put a few splashes
A pinch of Salt
2-3 Tablespoons Arrowroot Powder
1/2-1 cup Coconut Sugar
1/2-1 cup Cacao Powder
1 cup Chocolate Chips [or chopped chocolate bar, must be at least 70% cacao]
2 whisked Eggs

  • Combine first 5 ingredients in a fitting pot over low/med heat [err on the side of low]

  • Slowly whisk in the next 3 ingredients in small portions, through a sieve and in order that they appear.

  • Your mixture should be getting warm by now, and you may add the Chocolate Chips, whisking constantly so that nothing burns to the bottom.

  • When your mixture is very warm and beginning to thicken, slowly drizzle & whisk in your whisked eggs.

  • Continue whisking and heating slowly until your pudding feels thick. You will probably see tiny little bubbles wanting to form if you stop stirring at any point. Once it’s thickened or you see the tiny bubbles, remove from heat, pour into jars, and refrigerate for at least 2 hours before serving.

A few notes:

You may notice that there’s quite a large window for some ingredients, and that’s because those are based on your preference. I personally, enjoy very dark chocolate, I often buy 90% or above, so I like to add an entire cup of cacao powder for this recipe. If that’s not your thing, bring it down to 1/2 c. When I make this for myself, I know that I like it thick, creamy, and not too sweet, so I add very little sweetener, but you can add as much as you like! I highly recommend periodic finger dips for taste and temperature assessments.

Generally I make this pudding with a base of Heavy cream, and I use Lily’s Chocolate bars or chips, butter, and a few tablespoons of Lakanto Golden Monkfruit. If you’re using Heavy Cream there’s no need for thickeners, like Arrowroot, you simply use one chopped up chocolate bar per cup of liquid, and it thickens beautifully, also a much richer taste. Or you can add another egg, but then you’ll probably want a bit more sweetener, and cacao, to keep the flavor even.

I also have a super easy vegan version using Coconut Cream, and Tapioca Starch, or Arrowroot Powder to thicken. Arrowroot and Tapioca are both heat activated, so you always want to introduce them slowly, while whisking into cool or tepid base, so that they don’t have time to gel up before incorporating. But keep in mind that unlike using wheat flour to thicken, you will have to wait for the entire mixture to heat up in order to bring out the full extent of thickening in Arrowroot or Tapioca.

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I’ve sweetened this pudding with Stevia, Maple Syrup, Honey, Date Syrup, Coconut Nectar, Coconut Sugar, Cane Sugar, Lakanto Golden Monkfruit, and Lankanto ‘Maple’ Syrup. I’m pretty confident that you can substitute just about any sweetener with similar results. I base my sweetener off of availability, who I’m making it for, or personal preference, and this is a recipe, where it just truly doesn’t matter! Follow your heart.

I’ve made this so many different ways by now, each time a bit different. The good news, is that all of the varietals were delicious. This was my most recent go, I made it for a friend’s birthday, because she’s the one who inspired me learning how to make it in the first place. When she was pregnant she had pudding cravings and would buy Petit Pots from Whole Foods. Then I came over with my own cravings and she gave me her last one. It was amazing. So I started buying them for rare treats, but that didn’t last long since they’re roughly $2.50 an ounce. So I bought all the ingredients and started testing recipes. I have many, many different versions that are excellent.

I make this for parties, and gatherings a lot, because I’m a very poor planner, so I always need a quick put together. This is fast, foolproof, and always a crowd pleaser. If you have questions about substitutions, please ask, I’ve probably tried it already, and may be able to offer tips, or a full recipe!