Gluten free, healthy and looks appealing…? Can it be?
I am happy to say this one is a winner in all the above categories. Just a little pre-planning is needed as the dough requires refrigeration before cooking. I made the dough the night before and baked the cookies the next day. My colleagues did a taste test and gave them rave reviews! They loved how soft and chewy they were. When I got home the remainder of the cookies had been eaten by my family. I knew we had a winner when no one suspected they were actually healthy, as well!
There is a very slight coconut taste so if you do not like coconut try substituting the coconut oil for grass fed or vegan butter.
This is the perfect food to bring out to a picnic this weekend along with the Rhubarb Lemonade.
Almond Butter Chocolate Chip Cookies
Makes approximately 14 to 18 cookies
½ cup smooth almond butter
⅓ cup coconut oil, melted
6 tablespoons maple syrup
1 egg (or flax egg)
2 teaspoons vanilla extract
1 ¾ cup almond meal
½ teaspoon baking soda
1 cup dark chocolate chips or dark chocolate bar broken into small pieces
In a large mixing bowl combine the almond butter, melted coconut oil, maple syrup, egg and vanilla extract. Blend together until smooth. Add the almond meal, baking soda, and salt. Stir until just combined. Fold in the chocolate chips or pieces.
Place the cookie dough in the fridge for at least an hour, but up to 24 hours. You want the dough to be firm.
Preheat the oven to 350 F and line a baking sheet with parchment paper. Scoop out rounds of dough about 2 inches apart as the cookies will spread.
Bake for 10 to 12 minutes until the edges are golden brown and the centers are puffy. Cool before serving.
Two Treats today! Rhubarb is in season, oh yes it is!
Looking for a nice mild pudding that you can use as a base for any type of topping? Here you go! The possibilities are endless. In this version the rhubarb is a nice contrast to the milder base. If your rhubarb is green you can add one small beet diced into the rhubarb for color. Remove it before serving or leave it in. I used canned light coconut milk but any type of milk will work. Take the hard topping off and whip it with some sweetener to make a thick whipped cream. I served it with a fresh strawberry on top. I love strawberries and rhubarb together. Yum!
Chia Pudding with Rhubarb
1 cup (250 ml) light coconut milk*
1 teaspoon honey or maple syrup
1 teaspoon vanilla extract
3 tablespoons chia seeds
Zest of a lemon
*If using canned coconut do not use the hard topping. You can save this part and whip it with some sweetener to make a whipped cream.
3 stalks rhubarb, ( 1 cup roughly chopped)
Juice of a lemon
1-2 tablespoons honey or maple syrup to taste.
To make the Pudding:
Add the coconut milk, honey, and vanilla to a bowl or jar. Whisk to combine.
Add the chia seeds and mix again, then cover and refrigerator for at least and hour, or until the seeds have gelled and the pudding is thick.
Place the rhubarb, lemon juice, and honey in a small saucepan.
Cover the pot with a lid and turn to medium heat and simmer until the rhubarb is soft, about 10 minutes.
Set aside to cool fully.
Place pudding in a serving dish and place compote on top. Eat as is or add a dollop of whipped coconut or some diced strawberry.
This is a strange drink that I thought would be too sour but instead is refreshing and really does taste like lemonade. Your guests will not know that you have made it with rhubarb. The original recipe contained 4 cups but I found it a bit strong so I doubled the water. You might also want to increase the sweetener or try Monkfruit, Swerve, Truvia or even maple syrup.
3 stalks rhubarb chopped (2 cups)
1 to 2 litres water (4 to 8 cups)
Juice of 2 lemons (about ⅓ cup)
¼ cup (60 ml) raw honey
Place the rhubarb and water into a medium pot and heat on high. Once the mixture starts to boil, reduce the heat to medium low and simmer for about 5 minutes, or until rhubarb is soft.
Remove the pot from the heat and puree until smooth. Strain the mixture, then whisk in the lemon juice and honey.
Place in the refrigerator and cool for at least two hours or until cold, before serving.
Information presented in Conversations with Susanne: An Interview with Dr. Brian Smuk about the Immune System .
In this interview Dr. Brian and I take a deeper dive into what you need to do to support your immune system especially when it is challenged by a flu, virus, the common cold or more serious health challenges.
It is important to recognize that your immune system is an actual system that functions well when it's in balance and harmony. Research is looking at the effects of lifestyle choices on the immune system and although we are focusing mostly on supplements it is important to recognize the importance of other factors such as:
In regards to supplementation for a stronger immune system the Basic protocol includes:
Next we add Accelerators and Anti’s (supplements that work like an antibiotic):
Accelerators are typically site specific homeopathics or botanicals such as:
Echinacea - increases the number of white blood cells
Mushroom Extracts - Chaga, Reishi, Turkey Tale, etc. boost the immune response
Oscillococcinum - is a homeopathic remedy said to shorten symptoms of colds and flu
Arsenicum, Belladonna, Ferrum phosphoricum are all remedies that can be used. Seek out a practitioner for help choosing the right remedy for you.
Anti’s are those supplements that are generally antimicrobial, antiseptic, antibacterial, and/or antifungal. They are:
Iodine - this ancient remedy is a mineral that helps grow and repair damaged cells.
Colloidal Silver - an antibacterial agent
Oregano Oil - antiviral, anti-inflammatory and antioxidant
Garlic - it helps the body resist or destroy virus, unwanted microorganisms and infections
Ginger and Turmeric - both reduce inflammation and strengthen the immune system
Elderberry - high in antioxidants and vitamins, prevents and eases flu and cold symptoms
Black Walnut - used to treat parasitic worm infections, infections and cancers.
Watch our video on my Youtube channel, Susanne Jakubowski, https://youtu.be/Jb7-857aAXw and https://youtu.be/1LFo4BXUyi8 to get a deeper understanding on how to use these remedies.
Gut Health - Time to make a change!
The really exciting news regarding your microbiome is that it only takes 3 days of eating for health to change. It does take longer to heal the gut lining itself (3 months to a year depending on actions taken) but in the meantime you will start to feel better both physically and mentally! Cravings will dissipate, weight will drop off, hormones will balance, mood will improve, inflammation will lessen, you will get better sleep, and lastly, gas and bloating will disappear. Hopefully, feeling this much better will be the incentive to keep you on track.
Here are my recommendations for healing the gut:
Please share and stay tuned for part 4, supplements for the gut.
Susanne Jakubowski is a holistic nutritionist, yoga teacher, Thai Yoga Therapist, and cancer survivor.