These Matcha Coconut Gummies are the jade-colored jigglers you need in your life thanks to Nom Nom Paleo.
What makes these gummies methylation-friendly? Matcha, made from green tea, contains a potent phytochemical called epigallocatechin gallate (or EGCG for short). EGCG is a dynamic DNA methylation adaptogen, helping to optimize the balance of methylation at the level of our DNA. It also reduces inflammation and oxidative stress, which can be a significant drain on the body’s methyl donors (SAMe).
EGCG isn’t the only beneficial ingredient, however: gelatin is excellent for nourishing the gut lining, both improving the absorption of other nutrients needed for methylation and reducing any gut-derived inflammation. Coconut cream is an easily-absorbed and nourishing fat that contains beneficial lauric acid and caprylic acid. These medium chain fatty acids are anti-inflammatory and anti-microbial and regular ingestion along with a low-carbohydrate diet may have neuroprotective effects.
A few notes about this recipe from Michelle Tam:
- If you’ve never tasted matcha, try before you buy. Go order a matcha drink at your local hipster coffee/tea hangout, and take a sip or three before deciding whether to drop a small fortune on a fancy tin of green powder. (Good quality matcha ain’t cheap, people!) Matcha mixed with hot water can have a grassy, vegetal flavor loaded with umami; while the taste is not for everyone, I—and most people I know—happen to adore it. I prefer matcha to coffee. When it’s blended into a latte drink, the grassy matcha flavor is muted, and you end up with a tasty, creamy beverage that gives me a calm alertness. Personally, I dig this brand of matcha and this brand, but I also buy cans of matcha at my favorite tea shop and at Japanese markets.
- Make sure you procure a high-quality gelatin derived from grass fed animals. (I like this one.) You are what you eat, remember? Also, take care to buy gelatin and not collagen peptides for this recipe. Why? Because collagen peptides won’t gel, which means your gummies won’t firm up. Ever.
- Feel free to add more or less honey based on your preference. I like my gummies just mildly sweet, so a single tablespoon of honey is the perfect amount for me. Henry, on the other hand, prefers gummies with no added sweetener whatsoever. And my nine-year-old wishes I’d dump in the whole honey jar.
- Don’t like coconut? You can swap out the coconut cream for your favorite non-dairy milk or Whole30-friendly creamer. Just remember to keep the ratio of gelatin-to-liquid consistent.
- If you aren’t using molds, it’s not necessary to add as much gelatin. You can decrease the amount of gelatin to 2 tablespoons to produce a less-gummy, more-Jell-O-like texture. But if you’re using molds, stick with the amount of gelatin listed in the recipe.
- After testing this recipe a bunch of different ways, I can tell you that your choice of blender will affect the look of your final product slightly—but it’s not a deal breaker. If you use a high-powered blender, the gummies will be a uniform, creamy-green color throughout. But if you use an immersion blender or a less powerful blender, your gummies may separate a bit and settle before it solidifies. Not a big deal—and hey, it all ends up in the same place (your mouth!)—but something to keep in mind.
More Methylation Resources
- FREE article Methylation – What’s All the Fuss?
- Methylation Diet & Lifestyle eBook: The Foundations for A More Comprehensive and Safer Approach to Healthy Methylation and Genetic Expression (for professionals and savvy consumers)
- EVERYDAY MDL – Recipes for the Methylation Diet & Lifestyle Program for Optimal Genetic Expression eBook
- FREE Methylation Adaptogens PDF
- Cleveland Clinic Webinars on the Methylation Diet & Lifestyle (for professionals)
|Matcha Coconut Gummies|
- 2 1/2 tbsp Gelatin use only 2 tablespoons if you are not using molds
- 2 cups coconut water divided
- 1 tbsp Honey optional, and you can adjust the amount according to your taste
- 1/4 cup Coconut cream or the hardened stuff that floats to the top of a can of chilled full-fat coconut milk
- 2 tsp matcha
- Pour 1 cup of coconut water in a bowl or beaker, and sprinkle the gelatin on top.
- The gelatin will take about 5 minutes to bloom (or soften).
- In the meantime, heat the remaining 1 cup of coconut water (and honey, if you’re using it) over medium heat …until steaming, but not boiling.
- Pour the hot coconut water into the container with the bloomed gelatin. Add the coconut cream and matcha.
- The brighter and greener the matcha, the higher the quality!
- Blend with a high speed blender or an immersion blender.
- Taste the matcha to see if it is sweet enough for your taste and adjust as needed. (Remember: the jigglers will taste less sweet when chilled.) Pour the matcha mixture into silicone molds or into an 8-inch square baking dish.
- If you’re using silicone molds, place them on a rimmed baking sheet before adding the liquid. That way, you can transfer them to the fridge without the molds flopping around and spilling.
- Chill the gummies in the fridge for at least 2 hours or until they’ve solidified. Then, pop them out!
- You can keep these gummies in a sealed container in the refrigerator for up to 4 days, but I bet you’ll finish ’em off before then. They’re super-cute and tasty no matter if they’re two-toned and speckled …or creamy green!
- Measuring cups
- Measuring spoons
- Large bowl or 1000 mL beaker
- Small saucepan
- High-speed blender or immersion blender
- 3 silicone ice molds or an 8-inch square baking dish
These look yummy! Where did you get those cute molds??
NVM….found them on Nom Nom site Thanks!!