singing canary truffles

singing canary truffles

MULTIPLE SERVE

We introduced you to the Singing Canary sipper in Trim Healthy Mama Cookbook. That golden drink helps worn-out, adrenal-fatigued Mamas by supporting thyroid and adrenals and boosting the immune system. But what if you don’t feel like chuggin’ liquid? Get all the goodness of the Singing Canary in a decadent and creamy truffle. Now with baobab powder added, they have even more natural vitamin C healing power. Let these tart and zingy golden morsels of sunny scrumptiousness delight your taste buds and support your adrenal interplay. Be sure to keep them around as decadent defenders during cold and flu season.

1¼ teaspoons Just Gelatin*
1 tablespoon cool water
⅓ cup plus 1 tablespoon just off the boil water
½ cup plus 2 tablespoons extra-virgin coconut oil
2 doonks Sunflower Lecithin (optional)
½ teaspoon pure vanilla extract
4 tablespoons Baobab Boost Powder*
2 teaspoons ground turmeric
2 pinches Mineral Salt
Juice of 1 lemon
1 to 2 tablespoons Gentle Sweet (use 2 if you have a sweet tooth), or 1½ to 2 teaspoons Super Sweet Blend*

1. Put the gelatin and cool water in a mug and stir to dissolve. Add the boiled water and stir again. Place this mixture in a blender and blend for just a few seconds. Let it sit for a little bit until warm but not “ouch!” hot (you are going to add virgin coconut oil and don’t want to kill the medicinal effects). Add the coconut oil and all the other ingredients and blend until creamy.
2. Pour into ice cube trays or pretty molds and freeze. Once frozen, pop them out of the molds and store in the fridge in zippies and do not eat them till they completely thaw and become that perfect smooth truffle texture. Half-frozen truffles are not ready yet!

* FOR NSI: USE A GROCERY STORE UNFLAVORED GELATIN AND AN ON-PLAN SWEETENER. YOU CAN FIND BAOBAB POWDER AT GROCERY STORES, TOO, SOMETIMES.

singing canary gummies

MULTIPLE SERVE

Why not gummies, too? There are so many ways to enjoy the medicinal goodness of the Singing Canary. Check out Singing Canary Pops and Singing Canary Sherbet, too.
Juice of 3 large lemons (if you can’t handle too strong a lemon flavor, use 2 lemons and add 2 tablespoons water to the blend)
½ to 1 tablespoon Gentle Sweet (use the full tablespoon for a sweeter tooth)
1 teaspoon Super Sweet Blend (see Note)
½ teaspoon pure vanilla extract
2 pinches Mineral Salt
½ teaspoon ground turmeric (you may have to work up to this amount; start with less if you are not used to it)
1 teaspoon MCT oil (turmeric needs a little fat to be absorbed properly)
2 doonks Sunflower Lecithin
2 rounded teaspoons (½ scoop) Integral Collagen
1 teaspoon Baobab Boost Powder
2½ tablespoons Just Gelatin

1. Place everything (except the gelatin) in a blender and blend on low until smooth. (If your blender is huge and won’t turn, use a stick blender.) With the blender on low, slowly stir in the gelatin and blend for around 10 seconds.
2. Place the blended gummy mix in a small saucepan and bring it to “just hot” to your finger over medium-low heat while stirring constantly. Pour this lovely warm golden goo into gummy molds or shallowly fill ice cube trays and freeze for 10 minutes. Place in the refrigerator if they are not firm after the freezer time. Once firm, pop them out and store in zippies in the fridge.

NOTE: If you don’t have Super Sweet Blend, just use double amounts of Gentle Sweet and taste the mixture to see if you need more.

good girl moonshine gummies

MULTIPLE SERVE

We couldn’t leave your other favorite All Day Sipper out of the gummy fun. Pop them for health, for fun, and for taste!

½ cup cold water
2½ tablespoons Just Gelatin* (use 2½ teaspoons for soft gummies)
½ cup just off the boil water
1 teaspoon Super Sweet Blend*
½ to 1 tablespoon Gentle Sweet* (use the full tablespoon for a sweeter tooth)
1 tablespoon Baobab Boost Powder*
¼ to ½ teaspoon ground ginger (depending on your love of the moonshine bite)
4 teaspoons apple cider vinegar

1. Place the cold water and gelatin in a big mug and stir to dissolve, then pour in the boiled water and stir again. Add the sweeteners, baobab powder, and ground ginger and blend until smooth with a stick blender (or use a stand mixer).
2. Once the gelatin mix is no longer superhot (too high a heat will kill the live enzymes in the vinegar), blend in the vinegar, then pour the mixture into cute molds or shallowly into ice cube trays and freeze for 10 minutes. Take out and keep in the fridge until they are firm enough to pop out of the molds and store in zippies in the fridge, if they last that long.

* FOR NSI: USE A GROCERY STORE UNFLAVORED GELATIN AND AN ON-PLAN SWEETENER. SOME GROCERY STORES ALSO HAVE BAOBAB POWDER.

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