Rose Jellies - The Paleo Take on Turkish Delight

Rose Jellies – The Paleo take on Turkish Delight

Holistic Lifestyler, Jeremy Princi, recently declared his love for Turkish Delight, so I thought I’d give a paleo version a go – making it from corn starch was just not an option!  

Aside from being delicious, this is another avenue for you to get more connective tissue healing gelatin into your diet.  Great for gut healing, wound healing, skin protecting, joint supporting goodness.  You can read more about eating for healthy connective tissue over here.


I used to recommend Great Lakes gelatin, but not that long ago found out that their gelatin is not necessarily from grass fed sources (this came to light in an email about price increases being due to increases in the price of grain – say what?!).  So now I recommend with confidence Vital Proteins, which definitely IS grass fed gelatin.  Their Beef Gelatin is the product that gels, and the one you want to use for recipes such as this and Super Squashies.  The collagen peptides do not gel, so you can use them in smoothies and drinks and not have to worry about them gelling if you don’t drink them fast enough!  (P.S. they also do grass fed liver capsules, if you haven’t managed to get liver into your diet yet!)

This is a beautiful subtle version of Turkish Delight and got the thumbs up from taste testers Jeremy and all 3 Carr’s – Wes, Charlotte and Willow.

Poured into a glass bottom pyrex container to set, then sliced into pieces before peeling out.

Poured into a glass bottom pyrex container to set, then sliced into pieces before peeling out.

Rose Jellies
A beautifully subtle paleo take on Turkish Delight
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  1. 1 cup of water
  2. Juice of 1 lime
  3. 1 tbs raw honey
  4. 3 dessert spoons of grass-fed gelatin powder
  5. 3 dessert spoons rose water
  1. Combine all ingredients in a pot on the stove.
  2. Over medium heat, constantly stir until gelatin and honey have completely dissolved.
  3. Pour into silicon moulds or into a flat bottomed glass container (such as pyrex).
  4. Place in the fridge or freezer for 20 minutes.
  5. once cooled, peel out of moulds. If made in a container, slice first, then remove from container.

Helen Padarin

Naturopath, nutritionist and medical herbalist Helen Padarin has been in clinical practice since 2001. She works from 2 clinics in Sydney, Australia, and was recently asked to take part in Chef Pete Evans upcoming production called The Paleo Chef, filming recipes for the new TV show.

Latest posts by Helen Padarin (see all)

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2 Responses to Rose Jellies – The Paleo take on Turkish Delight

  1. Robyn 25 July, 2015 at 4:40 pm #

    Hi Helen, do you think this would work with kombucha instead of water?

    • nourished 26 July, 2015 at 7:04 pm #

      Hi Robyn – yes of course – it will just have a different flavour – which is fine! :)