Gelatin is rich in anti-inflammatory amino acids, particularly glycine. Modern diets often emphasize muscle meats—high in inflammatory amino acids—while overlooking the connective tissues and slow-cooked cuts that are rich in glycine anti-inflammatory amino acids. Glycine supports deep sleep, collagen synthesis, joint health, detoxification, stomach acid production, and much more.

In this recipe, we pair our favorite amino acid with a seasonal food that has been a symbol of fertility and renewal for millennia: pomegranate. 

1 ¾ cups pomegranate juice

¼ cup grass-fed gelatin

¼ cup pure maple syrup

⅓ cup fresh pomegranate seeds

Method:
In a medium saucepan, pour 1 cup of pomegranate juice. Sprinkle the gelatin evenly over the surface and let it bloom for 1–2 minutes.

If any spots of gelatin remain white or dry, pour the remaining ¾ cup of pomegranate juice over these areas.

Warm the mixture over medium heat, stirring gently until the gelatin is fully dissolved. Add the maple syrup and stir until well combined.

Lightly coat a glass dish or silicone molds with coconut oil for easy removal. Pour in the mixture and sprinkle the pomegranate seeds evenly throughout.

Cover and refrigerate for at least 4 hours, or overnight, until fully set.