I stumbled across Reece Carter’s book, The Garden Apothecary, one day on my travels. It was immediately love at first sight.
The author, Reece Carter is a naturopath by trade, and it shines through in each recipe. Reece also touches on how to grow your own herbs and uses raw and natural ingredients in all recipes.
I am terrible in the kitchen, luckily The Garden Apothecary is filled with the easiest of recipes!
Below is the recipe for the Peppermint Belly Jellies. I don’t think I added enough gelatine (vegan) as they were a little slimy but they tasted amazing plus were the most gorgeous shade of green. I felt healthy just looking at them.
Reece even suggests serving them after dessert if you have friends around, and I agree the Peppermint Belly Jellies would be the perfect way to end dinner!
You can follow Reece on Instagram – @herbnerdreece
Peppermint Jelly Bellies
– 300mls coconut milk
– 1 cup of fresh peppermint leaves
– 12 to 16 drops stevia extract
– 9 teaspoons (45mls) gelatine (or agar-agar)
– Put the coconut milk and peppermint leaves into a blender and blend until smooth.
– Pour into a heavy-base saucepan and bring to a boil over a medium heat. Turn the heat of, and leave to infuse with the lid on for 5 minutes.
– Stir through the stevia extract.
– Whisk the gelatine or agar-agar through with a fork then pour into your mould or moulds.
– Place in the fridge for 1 to 2 hours or until completely set. Enjoy!
Note: I found a vegan gelatine in Woolworths!