Vibrant Green Juice Gummies

This is a fun twist on gelatin gummies using green juice as the base. Not only can you get a great dose of gelatin, which is great for a healthy gut, skin, nails, and hair, but you can also get some fresh greens which provide antioxidants and folate.

What kind of gelatin should you use? I’m a fan of both Vital Proteins and Great Lakes. Make sure you use gelatin from either company, and not collagen, as the latter won’t firm up.

A note on the sweetener used here: I call for a range of honey because your green juice is likely to vary in sweetness. If you pick up a juice that has some fruit juice in it, like orange, pear, or kiwi, you might want to forgo the honey all together. If you use a true green juice like I did here (mine is a blend of celery, cucumber, spinach, mustard greens, kale, collards, and parsley) then you will want to use the full amount of sweetener.

Vibrant Green Juice Gummies
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 gummies
Ingredients
  • 1 cup green juice
  • 1 tablespoon lemon juice
  • 3 tablespoons gelatin
  • 1-2 tablespoons honey
Instructions
  1. Place the green juice and lemon juice in the bottom of a sauce pan. Sprinkle the gelatin on top and set aside for a few minutes to let the gelatin "bloom."
  2. Turn the heat on the lowest setting and heat gently, while whisking constantly, until the mixture is no longer thick and all of the gelatin is dissolved. Do not overheat or cook, just heat until the mixture thins and all of the granules dissolve.
  3. Add the honey and whisk to combine. Pour into silicone gummy molds and set in the refrigerator for at least 2 hours to set.
Notes
Note: If you use a green juice with any fruit or other sweet ingredients, feel free to omit the sweetener here. The less sugar in the juice you use, the more honey you will want to use.

 

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

6 comments

  • Rachel H says

    How should these be stored? And how long do they keep? 🙂

    • Mickey Trescott says

      Rachel, they keep in the fridge for a few days.

  • Sharon says

    I read this morning that we don’t have the enzyme to digest greens? I don’t understand this can you please shed some light I’ve been having green juice for breakfast for about 2 months now I’m I doing this for nothing?

    • Mickey Trescott says

      Hi Sharon, I am not sure what you are referring to, but I haven’t heard this.

  • Marion says

    Hi there!
    What molds did you use? I’m searching through Amazon but I’m finding many reviews complain that silicone molds leave a waxy residue. Would you recommend yours? Thanks!

    • Mickey Trescott says

      Hi Marion! I just used a muffin tin for these ones. I’ve used other silicone molds with no issue though!

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