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Gelatin isn’t just for jello! There are numbers of reasons to incorporate Beef Gelatin into recipes. It offers digestive support, immune support, aids with joint pain, and improves skin health. Our Functional Medicine Doctor, K.C. Gies, DC, often recommends recipes from Great Lakes (Beef Gelatin) to her patients like this fabulous Pumpkin Coconut Tart!

With this recipe, recommended by our Functional Medicine Doctor, K.C. Gies, DC at our Lincoln Park and Southport clinics, is a great way to savor the nostalgic flavors of pumpkin desserts!

 

Why Dr. Gies loves this recipe:
  • Digestive support– Due to the amino acid-rich content especially in Gut lining integrity to help treat leaky gut and improve digestive function which most FM cases focus on from the get-go.
  • Immune support –We know 80% of the immune system cells are found in the gut…which means a healthy gut is a healthy immune system – perfect for the winter months!
  • Joint pain/discomfort – Joints are highly collagenous, therefore eating plenty of it helps to support and cushion the joints yielding an overall anti-inflammatory effect.
  • Skin Health – again great winter topic as many people combat the wind and cold-causing skin dryness. Due to the Collagen content in Beef Gelatin, patients experiences improvement in skin elasticity and appearance from the inside out!

 

Pie Crust Ingredients
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1/2 cup raw hemp seeds
  • 1/4 cup coconut sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup Great Lakes Gelatin Collagen Hydrolysate
  • 1/4 cup non-hydrogenated palm shortening
  • 2 tablespoons maple syrup
  • 1 tablespoon water
Pie Filling Ingredients
  • 1 (15-ounce) can pumpkin
  • 1/3 cup coconut cream (see note at end of recipe)
  • 1/3 cup coconut sugar
  • 1/3 cup coconut oil, melted
  • 1/3 cup Great Lakes Gelatin Collagen Hydrolysate
  • 1 tablespoon coconut flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon sea salt
Directions
  1. Preheat the oven to 350ºF.
  2. Make the crust: In a food processor fitted with the steel blade, combine the seeds, sugar, cocoa powder, and collagen hydrolysate. Process for 30-40 seconds until finely ground. Add the palm shortening, maple syrup, and water. Process until combined and the mixture holds together when pinched between your fingers.
  3. Press the crust firmly and evenly into the bottom and up the sides of an 8-inch tart pan or shallow pie dish. Wet your hands lightly with water if desired to help with the pressing process. Place the pan on a baking sheet. Bake for 15 minutes. Set aside to cool until warm or room temperature.
  4. Make the filling: In a food processor fitted with the steel blade, combine all of the ingredients for the filling. Process until very smooth, 30-40 seconds. Spread the filling evenly into the tart shell. Refrigerate until set, at least 4 hours or overnight. Keep refrigerated until ready to serve.
  5. Note: To make coconut cream, refrigerate a can of full fat coconut milk for 24 hours. Carefully open the can and scoop out the thick cream from the top half of the can. Discard the water from the bottom of the can or reserve for another purpose.

This recipe was inspired by Great Lakes Gelatin.

 

About Functional Medicine

Functional Medicine & Clinical Nutrition Our Functional Medicine & Clinical Nutrition team addresses the underlying cause of disease. Examining dietary, lifestyle, genetic, and environmental factors, we are able to uncover and effectively treat the root cause of health concerns. Informed by thorough clinical and diagnostic testing, we create individualized plans to help your patients achieve optimal health through focused one-on-one sessions.

 

About Dr. Gies

Dr. K.C. Gies DCDr. K.C. Gies, DC, is dedicated to providing patients with an individualized and whole approach to health. Her process begins by meeting each patient where they are as the starting point, and moving forward together setting reasonable goals and mutual intentions towards advancing their health. Most importantly, her process includes a genuine collaboration with each patient. As a board-certified and licensed chiropractic physician, Dr. Gies is trained in the evaluation, diagnosis and natural management of human ailments.

 

If you’re looking for more health tips or have questions about food sensitivities or gut health, schedule a free consultation with our Functional Medicine and Clinical Nutrition team today!

   
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