Real Bones. No Gelatin Powder. Whole-Food Nutrition.
My homemade edible skincare ritual, combining naturally gelatin-rich veal bone broth, Zen Basil seeds, and fresh seasonal fruit.
Collagen-derived protein, fiber, and micronutrients all in one nourishing, bite-sized snack.
STEP 1: MAKE YOUR HOMEMADE VEAL GELATIN
Ingredients:
6 lbs grass-fed veal knuckle bones, preferably large bones with plenty of cartilage and connective tissue
6 cups water
1 large onion, cubed
Salt, to taste
Preparation:
Ask your butcher for large, collagen-rich veal knuckle bones, cut into pieces that fit your stockpot. Keep the cartilage and connective tissue attached.
Place the bones and onion in a large, heavy-bottomed pot.
Add 6 cups of water and salt to taste.
Bring to a gentle boil, then immediately reduce the heat to a very low simmer.
Cover and simmer for approximately 6–8 hours, checking periodically. Add small amounts of water only if necessary to prevent the pot from drying out.
Remove the bones, meat, and onion. Strain the broth through a fine-mesh strainer.
Transfer the broth into shallow, refrigerator-safe containers. Cool promptly and refrigerate until the broth becomes gelatinous and the fat solidifies on top.
Remove the entire hardened layer of fat. Keep the naturally formed gelatin underneath.
You now have homemade gelatin from real veal bones without using gelatin powder.
STEP 2: ADD ZEN BASIL SEEDS
For every 4 cups of homemade gelatin, add:
2 tablespoons Zen Basil seeds.
Gently warm the chilled gelatin over low heat until it becomes liquid.
Add Zen Basil seeds.
Stir well and allow the seeds to hydrate for approximately 5 minutes.
Zen Basil adds:
15 g fiber
5 g plant protein
Calcium, magnesium, and iron
Plant-based omega-3 ALA
Nutrition listed above is for the 2 tablespoons of Zen Basil seeds added to the entire 4-cup mixture, not each individual cup.
STEP 3: ADD FRESH SEASONAL FRUIT
My favorites:
Pomegranate
Grapes
Oranges
Berries
Preparation:
Wash and cut your fresh fruit into bite-sized pieces.
Place fruit into small glass pudding cups or reusable molds.
Pour approximately ¼ cup of the warm gelatin-and-Zen-Basil mixture into each cup.
Refrigerate for approximately 4 hours, or until fully set.
Enjoy chilled and store in the refrigerator for up to 3 days.
HOMEMADE VS. STORE-BOUGHT GELATIN
Store-Bought Gelatin
Commercial gelatin is made by extracting collagen from animal tissues, then processing, purifying, and drying it into powder. What I’ve observed in commercial manufacturing process, especially the treatment required to make something liquid into something dry is the reason why I prefer to make my own homemade. It’s a easy meal prep recipe. You may also make a larger batch and use the extra protein for other meal prep recipes.
If you’re using store-bought unflavored gelatin, simply follow the preparation instructions on the package, including the recommended gelatin-to-liquid ratio and refrigeration time.
You can then add Zen Basil seeds and your favorite seasonal fruit.
My Homemade Version No Powder Used
Real veal knuckle bones → Slow simmering → Natural gelatin extraction → Refrigeration → Fat removal → Zen Basil seeds → Fresh fruit.
Both homemade and commercially prepared gelatin contain collagen-derived protein.
What I love about my homemade version is knowing exactly what goes into it, beginning with whole bones and finishing with nutrient-rich seeds and fruit.
Collagen-derived protein
Soluble and insoluble fiber
Calcium, magnesium, and iron
Plant-based omega-3 ALA
Fresh fruit vitamins and antioxidants
One batch. Three days of nourishing snacks.
No gelatin powder needed.
My kind of edible skincare.
HOMEMADE COLLAGEN + FIBER GELATIN
