Guest Blogger, Berleena makes her yummy Matcha Mint Jellies...yes!


Every so often, we bring in a guest blogger and who better than our mate, Berleena has put her hand up. I met Berleena when we did some work with I Quit Sugar and have kept up ever since.

Let said, I'll hand it over to Berleena!

Matcha Mint JelliesWhat I love about these jellies is that they are ridiculously simple to make. I'll mix up a batch of gelatin while I'm prepping dinner. Just a few ingredients, calls for fool-proof results. 

What's gelatin again? 

Gelatin is boiled collagen, which is skin, bones and connective tissue of pasture fed cows and is incredibly nutritious for you. Why? Because collagen holds the whole body together. Consuming collagen from animal products provides strength and structure for new cell growth which is why gelatin boosts joint recovery, assists to restore gut lining, water and nutrients absorption, liver detoxification and more. Choose a pasture fed gelatin like  Great Lakes or I Quit Sugar's, Gut lovin' Gelatin to ensure quality product standards.

What is Matcha? 

Matcha is ground whole green tea leaves. Which means you consume much higher antioxidants levels than green tea leaves left behind in your cup. I really love Change Chai who have added chai spices like cinnamon, cardamon and black pepper as a complete antioxidant dense alternative to coffee, complete with the caffeinated kick. 
Together, these ingredients make an interesting little 'after lunch mint' or a light 'tie you over' snack.

So here's the recipe.

Matcha Mint Jellies

Matcha, Mint, Lime Jelly

  • 3 tbspn of gelatin
  • 1 cup of hot water
  • 1 tbspn of matcha powder, I used (Change Chai) mixed in 50ml of hot water
  • 1 lime, juiced
  • Small handful of mint, finely chopped
  • 1 tbsp of rice malt syrup or honey
Coconut Cream Topping
  • 200ml of coconut cream
  • 1 tbsp of gelatin


Lightly grease and line a small tray at least 3cm in height with cling wrap to stick. 

Mix gelatin and water together in a bowl, you'll find the gelatin will clunk, keep mixing and breaking apart the chunks until smooth. 

Add the matcha, lime juice, rice malt syrup and mint (I love how the mint flows to the top like green confetti).

Pour gelatin mixture into your tray. Allow to set for at least 15 mins in the fridge.

Shake coconut cream in tin well to disperse natural layering and mix into gelatin. Pour cream layer over partly set matcha jelly. 

Return tray to fridge for an hour. Remove jelly from tray using cling wrap for leverage and cut into squares. 

Note: Jellies need to stay refrigerated. I have accidentally left gelatin out on the bench for half an hour on a hot day and found them almost melted. 

Consume within one week.

Thanks Berleena, look her up, she does great stuff!

Alistair Schuback
Alistair Schuback