Spring is in full swing and so are the tasty berries in Southern California.

With these fresh and local berries being high in flavor and lower in sugar than other popular fruits they have been a go to for my recent kitchen exploration.

Possibly one of the easiest recipes I’ve been playing around with which is a treat and a health food at the same time. I recommend using either Great Lakes brand gelatin or Bulletproof Collagelatin for this and any other recipe requiring a gelling component.

This is a variation of the Blueberry Un-Cheesecake recipe from the newly released book Head Strong by Dave Asprey which explores the newest science on the effects the environment on our mitochondria. Enjoy!




  • Place everything Except gelatin, water and sweetener( if using) into a blender
  • Heat the water over low heat until warm,  stir in the gelatin and sweetener if using until its dissolved
  • When the gelatin is dissolved add the water to the blender
  • Blend until smooth and pour into your favorite molds, or any container.
  • Refrigerate for at least 4 hours or until set
  • For faster settling put in the freezer for 1.5 hours and defrost for 20 minutes before serving
  • Serve with fresh berries and chopped nuts or whatever you like
  • Freeze any excess for tasty snacks later on.
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Published by Alec Hurley

Alec Hurley is a Yoga Health Coach, yoga teacher in the San Diego area and a life long surfer. He is the founder of Higher Self Wellness and an avid practitioner of ancient wisdom and spiritual practices which he infuses into his public yoga classes and group program “The Art of Connection”. He is professionally trained as a Chef and incorporates the ancient wisdom of “food as medicine” into his culinary creations. Alec infuses the practices of personal and planetary alignment into his modern healthy lifestyle toolkit to help shift the collective into deeper states of connection.

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