Enerji Sisters

I have a few recipes for gluten & dairy free cookies that I’ve made up myself. They can all be altered to your liking; i.e. substitute peanut butter for sunbutter, cow’s milk or almond milk for soy milk. The consistency may be a little different so in the end, just make sure the dough can form into cookies. My sister, Jennifer, even substitutes fresh liquid stevia for the sugar. She does this by steeping stevia leaves in hot water and letting it cool. It’s very concentrated, so you don’t have to use much (I haven’t tried the powdered stevia, so I’m not sure how that would turn out).

Tips for all of the following recipes:

*These cookies will hold their shape and won’t melt down, so if you like your cookies thick, make them that way and the same for thin. I like mine thick and somewhat soft on the inside so the cooking time reflects this preference; for thin cookies, I would check them after 9 or 10 minutes to make sure they don’t burn.

*When cooling, let them cool on the cookie sheet for about 5 minutes and when you can spatula them up without breaking, put them on a plate and cover them with aluminum foil (preferably recycled). This helps hold in the moisture. So many gluten free cookies crumble at first bite, so this really helps the cookie stay a cookie and not a topping for ice cream… which is actually not a bad idea

*As for the chocolate, Ghirardelli’s bittersweet chips are great (60% cacao) and my new favorite is Trader Joe’s Confection Perfection. They come in cubes and it’s 70% cacao. Just give them a couple of chops and toss into batter. I add the chocolate after all the ingredients are good and mixed together, don’t know why, I just do.

Easy Easy Gluten & Dairy Free Peanut butter Cookies

Preheat oven to 350 degrees

1 cup organic all natural peanut butter (or sunbutter)

1/2 cup natural cane sugar

1 egg (local, organic, or free range preferred)

1/4 cup dark chocolate chips (70% cacao or more is always good)

~optional: generous amount of ground cinnamon and ginger (I’ve never measured it, just shake it in ’til it feels right)

Mix all ingredients together until moist and spoon and shape into cookies.

Makes approx. 12 cookies. Bake for 12 minutes on 350 degrees

Enjoy!

Gluten & Dairy Free Double Chocolate Sun Cookies

Preheat oven to 350 degrees

1 cup all natural sunbutter

1/2 cup almond meal

1 egg (local, organic, or free range preferred)

1/2 cup natural cane sugar

1/2 cup cocoa powder

1 tsp. pure vanilla extract

1/2 cup soy milk

1/4 cup dark chocolate chips (70% cacao or more is always good)

~optional: 1/4 cup chopped walnuts

Mix sunbutter, almond meal, egg and sugar together. Then add cocoa powder and vanilla and slowly add the milk. Depending on the consistency of your batter, you may not need all of the milk. Then add chocolate chunks/chips (& walnuts if you like). Spoon and shape into cookies.

Makes 12-15 cookies. Bake for 12 minutes at 350 degrees.

Share and Enjoy!!

Gluten & Dairy Free Ginger Sun Cookies

I feel like I’ve cheated a bit on this one because I use gluten free gingersnaps (from Trader Joe’s) instead of making up my own… I’ll play with the recipe and substitute the store bought gingersnaps for my own ingredients at some point, but until then…

Preheat oven to 350 degrees

1 cup sunbutter

1/2 cup crushed gingersnaps (almost flour-like; little chunks are ok)

1/4 cup almond meal

1 egg (local, organic, or free range preferred)

1/4 cup natural cane sugar

1 tsp. pure vanilla extract

1/4 cup soy milk

Lots and lots of ground ginger and cinnamon and whatever else you feel like tossing in… ground cloves & allspice would be great too.

Mix all ingredients together adding milk last. Spoon and shape into cookies.

~Another option is to add chocolate chips… i love chocolate, can you tell??

Makes 12 cookies. Bake for 12 minutes at 350 degrees.

Love and Enjoy!!

I hope you enjoy these seriously yummy and, I think, good-for-you cookies!! Any questions or suggestions, please let me know. Until then… peace, love and happy baking!

Hello everyone!

I apologize for not blogging sooner. Let’s just say that it’s hard to elevate my legs and type at the same time! But let me go back and catch you up. A lot of you are wondering why I have been updating my Facebook status with things like “Meat…it’s what’s for dinner”. The last you heard, I was happy as a pig in mud eating raw foods. Over a month ago my partner, Erin, asked me why my ankles were so swollen. I looked down at ankles that seemed to belong to a pregnant woman in her third trimester! How could I have missed such a huge development?? I had been so busy preparing live, raw foods that I had missed my entire body swelling up like a whale.

Now that I think back, I did tire easily when walking my dog, especially when going uphill. And my legs hurt while exercising. And I was fatigued most of the time. I chalked it all up to the “detox process” that comes with eating raw foods- I assumed I felt this way because my body was ridding itself of toxins. I, like most of you out there, assumed I was eating too much sodium and that was the reason for my swelling. I cut back on my Himalayan salt intake for a week or so but my swelling got worse! So I grudgingly went to a family doctor for lab work. Labs revealed that my total protein levels were severely low. I did my internet research which said this can be caused by problems with my liver, my kidneys, or my diet. My spiritual mentors who are intuitive counselors felt that I needed to eat meat again. I meditated on this suggestion and felt it was the right thing to do.

But I still felt lost and scared and confused. I talked to a friend of mine who recommended another family doctor who is studying under Andrew Weil to become an integrative physician. “He is very knowledgeable in nutrition, even vegan and raw diets!” she said. So I went to see Dr. Will Lane of Lakeside Primary Care (704-316-1040: you may want to write this number down because he is great!). I was immediately impressed with this doctor who’s first question to me was, “Jennifer, what are your passions in life?”. I did a double-take because I am accustomed to doctors never looking me in the eye, half listening to me and getting out their handy-dandy scrip pads to push me out of the door. Dr. Lane was the opposite. He was interested in what makes me happy, he patiently listened to my health issues and then gave me a lot of good options to help bring me back to balance.

He agreed (with my intuitive friends) that the swelling (or osmotic edema, whichever you prefer) was caused by me not eating animal protein since November ‘08. He encouraged me to eat fish, eggs, and fowl (the less legs the better is his motto) at each meal to increase my protein levels. He also teaches the mediterranean diet, having lots of color in eat meal and most importantly, to listen to my body and give it the nutrients it needs. He gave me brochures on Reiki masters and therapists who do medical hypnotherapy. He told me where to go to purchase my own custom-fit medical compression leg ware (you should have seen me trying to get those tight hose on the first time! It took about 15 minutes! Funny sight. I have lots of compassion for the elderly who also wear them).

So now I am enjoying fresh local eggs, chicken and occasionally beef. I baked a mighty-fine salmon for dinner last night and am on my way to normal protein levels.

I am still wearing my medical hose daily (I have thrown fashion out of the window!) which is no fun in July and August. I am still eating lots of fresh salads and have started eating raw fruits again. Although I am eating fruits and vegetables that are low on the glycemic index, I fight feeling guilty for doing so. I know that my guilty feelings lower the vibrations of the foods I eat; so I have been thanking the local farmers, the sun and rain and even the animals for sacrificing their lives to keep me healthy.

I must admit that I am very disappointed that the raw food diet did not work for me. I had high hopes because it has helped so many other diabetics. I’ve asked the universe, “Why me? Why do I have to be the different one? I’ve tried so hard and this is what you give me?!” I’ve felt angry, sad and hopeless over the last few weeks and thrown lots of pity-parties. But the messages I keep receiving are “Just trust me. I know you think you know what’s best for you. I know you want to reverse your diabetes. Just turn it over and trust the process.” So that’s where I am today. I am taking it one day at a time. I am letting go of outcomes and trusting the universe. I am letting all of my feelings surface which is new and scary yet cleansing and renewing. So send me some positive energy when you can. Thanks for all of your love and support. I’ll keep you updated.

I officially started Phase 1 of Dr. Cousen’s plan on May 1st of this year. I did so by slowly eating more smoothies and salads throughout the week while still eating some cooked foods. I eventually had a few days in a row where I realized I had eaten entirely raw meals. The Healthy Home Market has raw “fast food” that helped me transition and not have to prepare so much on my own. I had their lasagna, granola, flax crackers and vegetable medley during the transition weeks. I did not plan to start Phase 1 on May 1st, it just happened naturally. I basically drank and ate what was left of my almond milk, carrots, sweet potatoes, fruit and chocolate (my favorite things that I could not have on this Phase) so not to waste anything and decided not to buy anymore of these items. I was left with lots of vegetables to start the Phase. I also purchased a 9-tray Excalibur Dehydrator and an 11 cup Cuisinart food processor. Although these items are a bit pricey, I was ready to invest in my health. These costs are minimal compared to the outrageous costs of insulin pump supplies, blood glucose test strips, insulin, and doctor visits.

One of the first recipes I tried was Sun Burgers. I used the Cuisinart to process the ingredients, my hands to shape the patties and the dehydrator to dry the burgers. They turned out great but my kitchen was a wreck!

Since then I have also made chili, falafel with a lemon tahini sauce, spaghetti (used the food processor to slice zucchini into pasta-like strips) topped with marinara sauce and garden neatballs, and flatbread and crackers to name a few. All of these recipes can be found in Dr. Cousen’s Rainbow Green Live-Food Cuisine book.

After only 2 weeks being on Phase 1, my insulin needs dropped from an average of 30-35 units a day to an average of 15-16 units a day! I even had a few days where I only used 14 units! Before starting this diet, on any given day my sugar would be as high as 250-300 and as low as 40-50. (My goal is to keep my sugar levels between 70 and 120). This up and down pattern occurred almost everyday and exhausted me physically as well as emotionally. I always berated myself when my glucose meter revealed a high or a low number, blaming myself for not controlling my levels better. This is not a fun way to live. Now my glucose levels have stabilized and range from 65-185 and I no longer have “roller coaster” days like I used to which is a miracle for me! Friends have commented that I seem more relaxed. I meditated about this and realized I no longer have that ever-present anxiety about when my blood sugar may suddenly fall dangerously low or rise dangerously high. I now have tremendous trust in the food I am consuming and know that it is changing me on all levels- physically, mentally and emotionally. What a gift raw food is giving me!!

As I read the “Reversing Diabetes” book, I learned that other diabetics had reversed their condition by following certain guidelines, which Dr. Cousens terms “phases”.  There are 3 phases to his plan to reverse diabetes.

Phase 1 is the toughest and most restrictive.  As I read what I could and could not eat, I focused on what I could not have which is typical of me anytime I’m looking to make a change.  Speaking of the “could nots”, let me share those with you: no caffeine, no coffee (not even de-caf!), no dairy, no soy, no meat, no eggs, no alcohol, no wheat, no fruit (except lemon, lime, cucumber, tomato, red bell pepper and avocado- this is not my idea of fruit!), no mushrooms, no dark chocolate, no cashews, no carrots, beats, sweet potatoes, (nothing starchy).  I felt overwhelmed at the prospect of giving up coffee with soy creamer, dark chocolate, pasta, carrots and fruits. As I thought about all I’d have to give up, I felt overwhelmed and scared.  I knew I was about to make a huge decision, one that would affect my home and social life.  After lots of prayer and meditation, I was reminded of all of the people who had the courage to change their eating habits to heal their bodies and knew deep down that I had the strength to do this too.

The foods I now eat on Phase 1 include: green sprouts, green leafy vegetables, green juices and smoothies, green powders, the “vege fruits”  I listed above, kelp, nori and other sea vegetables, extra virgin olive oil and other cold-pressed oils, nuts and seeds, caffeine-free teas, all herbs and spices, and Himalayan or Celtic salt.

Again the question is “What in the world do you eat”?!  In the middle of April, I decided I would see if I could eat raw foods before going to the strict Phase 1, meaning I would initially still eat carrots, apples, blueberries, bananas, etc.  My first challenge was getting off caffeine, mainly coffee and dark chocolate.  I used a product called Teeccino that tastes a lot like coffee.  I mixed this with my coffee grinds, starting with 3/4 coffee to 1/4 Teeccino until I was able to drink Teeccino only.  Amazingly, I had no side effects from this process.  I also slowly decreased the amount of soy creamer I was using.  I kicked the caffeine addiction but now had to give up Teeccino because it’s not “raw”; it’s a roasted product.  I then began drinking herbal teas to take the place of Teccino.  I must admit I still miss the aroma and taste of coffee with cream- I currently avoid coffee shops so I’m not tempted.

I then tackled the ever-looming green smoothie.   I found recipes online and started experimenting.  My first smoothies basically consisted of greens (kale, spinach, and/or romaine), bell pepper, cucumber, banana, stevia, vanilla, cinnamon, protein powder, green powder, blueberries, raspberries, mango, lemon and lime.  I could not drink a green colored drink so I used the berries to change the color to purple.  I know it’s hard to believe, but it actually tasted good!  This gave me hope!  Over the next week or two, I decreased the amount of berries and exchanged the banana for an avocado until one morning I drank my first “real” green smoothie with no fruit!  And liked it!  My taste buds had changed!  I now crave these smoothies which is still sometimes difficult for me to comprehend.  It’s amazing what a lemon and lime can do to spruce up a smoothie

Next up: how this drastic diet has affected my blood glucose levels and insulin needs!  (Note: it’s good news!)