This recipe by Shayna Feinerman, MS RDN LD, is a quick way to make a difference in your heart health. Psyllium forms a gel that binds bile acids in the gut, which prompts the liver to pull LDL cholesterol from the blood to make more bile. About 10 g of psyllium a day can lower LDL by 5 to 10%, and this jelly is an easy, plant-based way to get it.
Makes: 4 servings
Time: 5 minutes
Equipment needed: Bowl, measuring spoons, jar for storage
INGREDIENTS
- 2 cups unsweetened cranberry juice
- 3 tablespoons psyllium husk powder
- ½ teaspoons vanilla extract
- ½ teaspoons orange zest (optional)
INSTRUCTIONS
- Warm the juice: Warm 2 cups unsweetened cranberry juice in a small saucepan over medium-low heat until just steaming, then remove from heat.
- Whisk in psyllium: Stir in ½ teaspoons vanilla extract and ½ teaspoons orange zest (optional). Sprinkle in 3 tablespoons psyllium husk powder while whisking constantly, and keep whisking for about 1 minute as it thickens.
- Portion and chill: Pour right away into 4 small jars or ramekins and refrigerate until set. Keeps up to 4 days in the fridge.
