gut gelatin coconut oil

I have some exciting news, today is the first birthday of my blog!

Whaaat? How has a year flown by already?

I’ve been posting nutritious tips, education and recipes regularly since April 20, 2016. I share a new blog or recipe here every Thursday to keep you on your nutrition toes.

Growing up and to this day, celebration means cake. Heck, Fridays are often cause enough for cake. I love cake. I’m pretty sure it makes everything better. When I moved into my first apartment, I filled a carry-on suitcase with cake mixes and tubs of icing to be fully stocked and prepared for baking cakes to my heart’s desire.

I don’t make cake from a box or frost from a tub anymore but just because I am eating healthier now than I ever have, does not mean cake has to be off the table, literally.

We have mistakenly feared fat for far too long now. It’s unfortunate that dietary fat and body fat use the same word in the English language because it greatly contributes to all the confusion.

Because coconut oil is a saturated fat it has likely been on your “no” list if you have been dieting since the 80s. If you are a millennial then coconut oil is your BFF. The coconut provides us with so many products of which I am very grateful for because I have eaten all of these products to help restore my digestive system.

I don’t think there is anything better than something that tastes delicious and is healing for the body. Coconut does just that. If you have a health problem, coconut oil is somehow always the solution, which is why the trend has not died down.

The fats present in both coconut oil and coconut milk are called medium chain triglycerides or MCT for short. First enzymes in the saliva and then gastric juices break down these fats. Therefore less pancreatic enzymes are required, which greatly reduces the strain on the digestive system. Less strain on the digestive system translates to you as feeling less BLAH – bloated, lethargic, acne and headache prone.

Because MCTs are sent directly to the liver, these fats are used as energy instead of being stored in fat cells. This means you increase your ability to detoxify and bust the eat-fat-get-fat myth. Coconut is antiviral, antibacterial and antifungal, which is also why it is a wonderful detoxifier and healer.

In terms of restorative digestive function, coconut supports the reduction of candida overgrowth, improves your ability to go poo and repairs the intestinal lining to help with leaky gut.

Another gut-friendly food is gelatin. We previously only knew gelatin as Jell-O, with its artificial flavours and colours. But it is making a comeback as a single ingredient that can greatly restore the health of your intestinal lining. While gelatin is made from the skin, bone and nails of certain animals (pigs, cows, or fish), it has no flavour in and of itself.

The wibbiliy-wobbily gelled effect that gelatin provides in Jell-O (and now updated healthier desserts) is the exact effect that we benefit from in our bodies. This gelling strengthens cartilage and connective tissues. Similar to coconut oil, gelatin tightens the cells that have loosened in leaky gut, preventing future permeability. Regardless of having leaky gut, you want to strengthen your intestinal lining so that you don’t feel BLAH.

I wanted to combine my love for digestive health with cake for my blog’s first birthday and more importantly to share this chocolate mousse cake with you. I hope this shows you how I feel about a healthy lifestyle – that I value flavour and I don’t believe in deprivation.

gut gelatin coconut oil
Chocolate Mousse Cake
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 cans coconut milk (full-fat)
  2. 6 tbsp pure maple syrup
  3. 2 tbsp gelatin
  4. 2 tsp pure vanilla extract
  5. 1 tsp pure vanilla powder (optional)
  6. 4 tbsp coconut oil
  7. ¾ cup cocoa powder
  8. pinch cinnamon
  9. CRUST
  10. 1 cup raw pecans or walnuts or sunflower seeds
  11. 1 cup shredded unsweetened coconut
  12. 6 medjool dates
  13. Pinch of pink salt
  14. 2 tbsp cocoa powder
Instructions
  1. Without boiling, heat 1 cup of coconut milk with gelatin until dissolved
  2. In the blender, puree remaining ingredients
  3. Add the heated coconut milk and gelatin mixture to the blender and pulse until mixed
  4. Blend all of the crust ingredients in a high-speed blender or food processor
  5. Press crust into pan and pour blended chocolate mousse ingredients over top
  6. Refrigerate overnight to set
Jessica Stopard http://jessicastopard.com/