RECIPES & STORY BY OLIVIA ROSZKOWSKI PHOTOGRAPHS & STYLING BY RIKKI SNYDER

This childhood classic takes on a contemporary twist when paired with modern day, superfood ingredients like coconut water, turmeric, raw honey and chia. You can also convert natural juices like apple, pineapple and grapefruit into a nourishing, hydrating and very jiggly treat. Or experiment with different teas like jasmine or hibiscus and add a serving of fruit to pack this portable, sensory delight with antioxidants. Unlike prepackaged mixes, our jello is free from artificial colors, highly refined sweeteners, and poor quality gelatin derivatives. It encapsulates the natural beauty of fruits, juices, teas, and spices, allowing you to savor every bite in a fun, familiar form. Experiment with different shapes and layers, as well as your favorite fruit and vegetable blends for endless winning combinations.

TWO WAYS TO GEL

AGAR the Vegan Way

• Agar flakes, derived from red sea algae, lend a jelly consistency when dissolved in hot liquid. A naturally good source of minerals, and consisting of an incredible 80% fiber makeup, agar helps you feel full. You can use this tasteless, vegetarian ingredient to help thicken not only jello, but also soups, ice creams, custards, sauces, puddings or non-dairy cheese substitutes. Make sure to dissolve the flakes completely in hot simmering liquid to activate the natural gelling properties.

GRASS-FED GELATIN for Omnivores

• Gelatin is a protein derived from collagen. It helps provide essential amino acids like glycine, which can strengthen the gut lining, lowering inflammation and improving digestion. It naturally helps form strong cartilage and connective tissue, giving our bodies much-needed elasticity. The collagen in gelatin acts to renew skin cells, and helps maintain strong hair and nails. For optimal quality, source a grass-fed variety.

APPLE HIBISCUS

The sweetness of the apples and the tartness of the hibiscus pair effortlessly in this sensory-pleasing treat. Use the jello as an innovative top layer for a cake or torte, applying the warm jello when the confectionary is completely cool, and placing in the refrigerator to set.

VEGAN

GATHER

2 cups apple juice
2 tablespoons hibiscus tea leaves 2 tablespoons agave nectar
1 pinch sea salt
3 tablespoons agar flakes

-Add apple juice and tea leaves to a small pan and bring to a simmer.
-Turn off heat and allow mixture to steep for five minutes. -Strain and discard tea leaves.
-Add agave nectar along with sea salt and agar flakes and bring mixture back to a simmer.
-Cook for five minutes, or until agar flakes have completely dissolved.
-Pour mixture into desired container and chill in refrigerator for 30 minutes, or until firm.

GRASS-FED GELATIN

GATHER

2 cups apple juice
1 tablespoon hibiscus tea
3 tablespoons agave nectar
1 pinch sea salt
4 teaspoons grass-fed gelatin powder 1⁄3 cup cold water

-Add apple juice and tea leaves to a small pan and bring to a simmer.
-Turn off heat and allow mixture to steep for five minutes.  -Strain and discard tea leaves.
-Add agave nectar along with sea salt.
-In a separate container dissolve the gelatin powder in cold water, stirring for about 30 seconds, or until mixture has thickened. Allow to sit for one minute.
-Dissolve the hot tea in the activated gelatin, by stirring for 30 seconds, and
pour into desired container.
-Chill in refrigerator for one hour, or until firm.

+good for you HIBISCUS is not only vibrant in color, it offers high antioxidant levels and Vitamin C. APPLE JUICE can help you reduce inflammation and gain glowing skin.

GRAPEFRUIT HONEY

Sweet, tart and citrus flavors come to life in a melodious pink-hued jello, making this winning combination both chic and irresistible. Create a “creamsicle” flavor by substituting oranges for the grapefruit and adding a dash of vanilla extract.

VEGETARIAN

GATHER

2 cups pink grapefruit juice 3 tablespoons honey
1 pinch sea salt
3 tablespoons agar flakes 1 small pink grapefruit

-Add grapefruit juice, honey, and sea salt to a small pan and bring to a simmer.
-Add agar flakes and cook over a low heat for five minutes, or until agar flakes have completely dissolved.
-Using a sharp knife, trim the skin and pith off the grapefruit, and slice the flesh into 1⁄4-inch slices. Cut slices into quarters, to create smaller segments.
-Pour mixture into desired container and top with grapefruit pieces.
-Chill for 30 minutes, or until firm.

GRASS-FED GELATIN

GATHER

2 cups pink grapefruit juice
1⁄4 cup honey
1 pinch sea salt
4 teaspoons grass-fed gelatin powder 1⁄3 cup cold water 1 small pink grapefruit

-Add grapefruit juice, honey, and sea salt to a small pan and bring to a simmer.
-Using a sharp knife, trim the skin and pith off the grapefruit, and slice the flesh into 1⁄4-inch slices. Cut slices into quarters, to create smaller segments.
-In a separate container dissolve the gelatin powder in cold water, stirring for about 30 seconds, or until mixture has thickened. Allow to sit for one minute.
-Dissolve the hot grapefruit mixture in the activated gelatin, by stirring for
30 seconds, and pour into desired container. -Top with grapefruit pieces, and chill in refrigerator for one hour, or until firm.

+good for you GRAPEFRUIT brims with Vitamin C, charges up your metabolism and supports the liver in cleansing unhealthy toxins from the body. HONEY is a natural sweetener that not only helps combat allergies, but is nature’s energy drink as well, providing a quick boost of fuel for your workouts. This pure, unpasteurized sweetener is an antioxidant powerhouse that helps neutralize damaging free-radical activity.

BLACKBERRY JASMINE

This purple-hued treat accentuates the oral notes from the jasmine and brims with ripe blackberries to give you an energy boost any time of day. Use any berry you have on hand or try different frozen berry varieties like strawberry or wild blueberry.

VEGAN

GATHER

2 cups water
3⁄4 cup frozen blackberries
1 tablespoon jasmine tea leaves 1⁄4 cup agave nectar
1 pinch sea salt
3 tablespoons agar flakes
2 tablespoons lemon juice
1⁄3 cup blackberries, cut in half lengthwise

-Add water, frozen blackberries, and tea leaves to a small pan and bring to a simmer.
-Turn off heat and allow mixture to steep for five minutes.
-Strain, and discard tea leaves and blackberries.
-Add agave nectar along with sea salt and agar flakes; bring mixture back to a simmer.
-Cook for five minutes, or until agar flakes have completely dissolved.
-Stir in lemon juice.
-Pour mixture into desired container and garnish with cut blackberries.
-Chill in refrigerator for 30 minutes, or until firm.

GRASS-FED GELATIN

GATHER

2 cups water
3⁄4 cup frozen blackberries 1 tablespoon jasmine tea leaves
1⁄3 cup agave nectar
2 tablespoons lemon juice 1 pinch sea salt
4 teaspoons grass-fed gelatin powder
1⁄3 cup cold water
1⁄3 cup blackberries, cut in half lengthwise

-Add water, frozen blackberries, and tea leaves to a small pan and bring to a simmer. –Turn off heat and allow mixture to steep for five minutes.
-Strain, and discard the tea leaves and blackberries.
-Add agave nectar along with lemon juice and sea salt.
-In a separate container dissolve the gelatin powder in cold water, stirring for about 30 seconds, or until mixture has thickened. Allow to sit for one minute.
-Dissolve the hot blackberry mixture in the activated gelatin, by stirring for
30 seconds, and pour into desired container. -Garnish with cut blackberries, and chill in refrigerator for one hour, or until firm.

+good for you BLACKBERRIES offer vitamins ranging from A to B, C, E, and K, and act as a natural immune booster. They’re a heart-friendly fruit, helping regulate blood pressure and prevent cardiovascular disease.
JASMINE not only aids with the formation of good bacteria, but also contains catechins, which have fat-burning properties and help raise metabolic rates. It is also high in antioxidants, helping combat free radicals.

COCONUT CHIA

This white, velvety jello is reminiscent of a tropical island vacation in a glass. When in a pinch, try omitting the seeds, and blending up the set jello in a food processor for a fast natural frosting.

VEGAN

GATHER

2 1 3 1

11⁄2 cups coconut water 1⁄2  cup coconut milk 1⁄2  teaspoon coconut extract 2 tablespoons agave nectar 1 pinch sea salt 3 tablespoons agar flakes 1 tablespoon chia seeds

-Add coconut water, coconut milk, coconut extract, agave nectar and sea salt to a small pan and bring to a simmer.
-Add agar flakes and cook over a low heat for five minutes, or until agar flakes have completely dissolved.
-Stir in chia seeds, and allow mixture to sit for one minute. –Pour coconut chia mixture into desired container.
-Chill in refrigerator for 30 minutes, or until firm.

GRASS-FED GELATIN

GATHER

11⁄2 cups coconut water
1⁄2 cup coconut milk
1⁄2 teaspoon coconut extract 3 tablespoons agave nectar 1 pinch sea salt
4 teaspoons grass-fed gelatin powder
1⁄3 cup cold water
1 tablespoon chia seeds

-Add coconut water, coconut milk, coconut extract, agave nectar and sea salt to a small pan and bring to a simmer.
-In a separate container dissolve the gelatin powder in cold water, stirring for about 30 seconds, or until mixture has thickened. Allow to sit for one minute.
-Dissolve the hot coconut mixture in the activated gelatin, by stirring for 30 seconds, and pour into desired container.
-Stir in chia seeds, and allow mixture to sit for one minute.
-Pour coconut chia mixture into desired container.
-Chill in refrigerator for 60 minutes, or until firm.

+good for you COCONUT WATER provides essential electrolytes, boosting hydration and helping with proper muscle and nerve function.  CHIA SEEDS are a superfood, providing fiber, omega fatty acids, and numerous vitamins and minerals in every bite. The petite seeds are also a top plant source of protein, helping build lean body muscle. Chia seeds are a winning combination with coconut water, because they actually improve nutrient absorption of electrolytes.

PINEAPPLE TURMERIC

This luminous golden jello is not only hydrating, but full of fiber and anti-inflammatory properties. After you use a cookie cutter to create pineapple shapes to suspend in the jello, simply blend or juice the remaining scraps to use as the juice for this recipe.

VEGAN

GATHER

2 cups pineapple juice 1 teaspoon turmeric powder 2 tablespoons agave nectar 1 pinch sea salt
3 tablespoons agar flakes 1 small pineapple

-Add pineapple juice, turmeric powder, agave nectar and sea salt to a small pan and bring to a simmer.
-Add agar flakes and cook over a low heat for five minutes, or until agar flakes have completely dissolved.
-Peel and cut the pineapple into 1⁄4-inch slices. Use a small round cookie cutter, to cut out rounds, avoiding the core.
-Pour mixture into desired container and top with pineapple rounds.
-Chill for 30 minutes, or until firm.

GRASS-FED GELATIN

GATHER

2 cups pineapple juice
1 teaspoon turmeric powder
3 tablespoons agave nectar
1 pinch sea salt
1 small pineapple
4 teaspoons grass-fed gelatin powder 1⁄3 cup cold water

-Add pineapple juice, turmeric powder, agave nectar and sea salt to a
small pan and bring to a simmer.
-Peel and cut the pineapple into 1⁄4-inch slices. Use a small round cookie
cutter, to cut out rounds, avoiding the core.
-In a separate container dissolve the gelatin powder in cold water, stirring
for about 30 seconds, or until mixture has thickened. Allow to sit for one minute. -Dissolve the hot pineapple mixture in the activated gelatin, by stirring
for 30 seconds, and pour into desired container.
-Top with pineapple rounds, and chill in refrigerator for one hour, or until firm.

+good for you PINEAPPLE boasts super-high levels of bromelain, an enzyme that aids in the digestion of protein, and also helps maintain a healthy gut flora. It is hydrating, full of fiber, and increases collagen synthesis. TURMERIC is an anti-inflammatory, and its curcumin properties act as nature’s painkiller.