Matcha Gut Gummies
To support the body during Bunuru season.
Welcome to Bunuru, the Noongar season of the adolescence.
Bunuru is the hottest season of the year, happening from February to March, with an ‘up and out’ energy.
The stomach and spleen are organs that require support during Bunuru season, naturally sweet foods are helpful for the spleen, while gelatin and matcha are supportive of gut health.
Matcha
Matcha green tea is high in catechins, a type of antioxidant that can help reduce inflamamtion and fight oxidative stress.
EGCG is a type of catechin that's highly concentrated in matcha. EGCG may help soothe muscles in the gastrointestinal tract. It also works to support the population of beneficial bacteria in the gut, while inhibiting E. coli.
Matcha also contains polyphenols, which can help to reduce intestinal inflammation and support gut barrier integrity.
Jarrah Honey
Jarrah honey has a potent antioxidant action and is supportive of the stomach and GI tract due to it’s Butyric acid content.
Butyric acid helps to reduce inflammation in the gut, fuels the cells that line the colon, helps maintain healthy gut barrier integrity and can be used as an adjunct to support stool motility and reduce the severity of constipation.
Gelatin
Gelatin contains proteins and amino acids which support gut health by building a protective lining in the intestines which protects the body from pathogens and toxins.
The peptides in gelatin also work to reduce GI inflammation by reducing the release of inflammatory cytokines.
And last, but not least, the amino acid glutamic acid in gelatin is converted to glutamine in the body which nourishes the cells of the intestinal wall. This tightens the gap junctions of the gut, working to help prevent leaky gut, thus preventing toxins and inflammatory particles from entering the bloodstream.
INGREDIENTS
2.5 Tbls gelatin
2 C coconut water
1 Tbls Jarrah honey
1/4 C coconut cream
1 tsp vanilla extract
2 tsp matcha powder
METHOD
Pour 1 cup of coconut water into a small saucepan and sprinkle the gelatin on top and leave for 5 minutes to allow the gelatin to bloom.
Then add the Jarrah honey, coconut cream and vanilla extract and put the stove on medium/low.
Use a mini whisk to stir the mixture continuously while it is heating to a gentle simmer.
Once you have reached a gentle simmer and the mixture thickens slightly, turn off the heat and sift in the matcha powder while continuing to stir with the mini whisk.
Once everything is well incorporated pour the mixture into silicone molds and pop into the fridge to set for at least 2 hours. Then pop them out and store in a container in the fridge.
You can keep these gummies in a sealed container in the fridge for up to 4 days.
TIP
Adjust honey to taste.
My favourite Matcha powder is Matcha Maiden which is available for purchase from Go Vita.