I used to be a HUGE fan of Sour Patch Kids.  Whenever I’d have finals coming up in medical school, I would go through entire “family sized” bags of them! (Um, stress-eating, anyone?)  Needless to say, my health suffered.  After all, not only was I replacing good food with garbage calories, but the nutrients needed to metabolize all that sugar was making the nutrient deficiency even worse.

As much as I absolutely love eating a whole-food, nutrient-rich diet, I do occasionally miss those flavors.  In this recipe, I’ve tried to mimic the sweet-and-sour part of Sour Patch Kids but with high-quality ingredients like magnesium powder (sour), organic cane sugar (sweet), and grass fed gelatin (to make it all stick nicely).  Delicious-ness and healthiness in one? Yes, please!

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Ingredients:

Steps:

1. Combine the gelatin, organic cane sugar, and Natural Calm into a coffee grinder.  Blend until everything is powdery…it’ll take a minute or two. (If you don’t have a coffee grinder, you can put it all into a ziplock bag and use a rolling pin or bottle to crush everything together.)

2. At this point, you’ll want to taste the mixture to see if you want to add any more sourness with the Natural Calm or sweetness with some more can sugar.  When I’m happy with the results, I transfer the powder to a small jar or reused spice container.

3. Wash your grapes and remove the grapes from the stems.

4. Place the wet grapes on a paper towel and let a lot of the water drip off.  Don’t actually blot them because you want them to be a little damp so that the sweet-and-sour coating sticks.

5. Place your still-damp grapes into a ziplock bag and add some of the sweet-and-sour powder to the bag.  How much you add is totally a matter of personal preference (and how many grapes you’re using) so just start low and keep tasting it until you’re happy with the results.

6. Let sit for about half an hour for the coating to fully set up on the grapes.

7. Enjoy!

Optional: you can freeze the grapes after all this, if you’re looking for a cold treat.

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