- 1). Chop 1 to 2 pounds of fresh vegetables. Firm vegetables such as squash and eggplant and leafy greens such as spinach will provide the best fiber content, as well as essential nutrients.
- 2). Puree the vegetables in a blender. Add the eggs and blend to mix.
- 3). Add all the dry ingredients except the gelatin to the blender and blend on high until the mixture is smooth and uniform. The mixture should be the consistency of thin batter. If it appears too dry, add water a teaspoon at a time and blend to mix.
- 4). Boil 1/2 cup of water and add the gelatin powder. Mix the gelatin and the vegetable mixture in the blender and pour it into a baking sheet to cool.
- 5). Freeze the mixture in the baking sheet. Once it is solid, you can break it into individual servings and put them in freezer bags or plastic containers for easier storage.
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