This is where I share my recipes for healthy snacks and meals!


Gelatin is one of the most underrated foods available to us. It is a source of bio-available anti-inflammatory amino acids such as proline and glycine. The amino acids contained within gelatin can help to counteract the inflammatory amino acids found in muscle meats such as cysteine and methionine. Just restricting or balancing these amino acids gives the exact same benefits of caloric restriction, without having to starve yourself!

I learned about this recipe through Josh Rubin of EastWestHealing. There are variations of it but I found that his was the best.

  1. Mix 1/2 cup Great Lakes Gelatin (orange can) with 1 cup Pristine Hydro water in bowl and wait 10-15 minutes
  2. Pour 1 1/2 cups sugar (I use C&H brand) into a pot on the stove
  3. Pour Santa Cruz organic juice over it. I like the cherry flavor but experiment with different flavors. The raspberry-lemon was pretty good. Add just enough to make the sugar like wet sand.
4. Turn the heat on medium and stir until the sugar is completely dissolved

5. Add the bloomed gelatin to the hot liquid mixture
6. Squeeze a whole lemon in and add 1 teaspoon of vanilla extract

7. Stir well and wait about 30 minutes for all of it to dissolve. Keep on low to medium heat

8. Use droppers to transfer into molds of choice or just pour into a coconut oil lubed Pyrex and cube it up. I use these BPA-free bear molds

9. Let them sit on the counter overnight. It may be possible to expeditite the process in cooler temperatures but I just practice patience and let them sit overnight! 



Why do they stick together? 

If they did, you messed up! Did you use orange juice? I told you to use lemon juice! That makes a huge difference. Try again!

Does it have to be the orange can of Great Lakes gelatin?


How long do they last?

The reason for adding the lemon juice is for natural citric acid which preserves them at room temperature. They can be stored in cooler temperatures (like the fridge) if you want them to last longer.