|Fall's color palette comes to the mountains|
I've just finished another backpacking adventure. The mountains were ablaze with fall colors as you can see in the picture above. Going backpacking has always been like "chicken soup for the soul" for me.
Sometimes, I need a little of Mother Nature's medicine, especially when I am going through an autoimmune flare-up. I discovered some wonderful tips on how to survive an autoimmune flare on http://www.phoenixhelix.com/2013/08/25/how-to-survive-an-autoimmune-flare/ I keep these survival tips where I can read them everyday.
- Don’t let a flare define your world
- Make yourself a priority
- Focus on healing foods
- Drink ginger honey tea between meals
- Don’t binge
- Practice self-love
- Sunshine medicine
|Grain-free Monster Cookies, baked version|
(Recipe yields four large cookies)
1/4 cup sunflower seed meal (or substitute almond meal)
2 T. each raw sunflower seeds and pumpkin seeds (or substitute nuts of your choice)
2 T. finely shredded coconut flakes
2 T. large shredded coconut flakes
2 T. sunbutter
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
2 chia eggs for vegans and 1 large egg for vegetarians
vanilla stevia, to taste
2 T. freeze-dried pears
2 T. freeze dried blueberries
(Feel free to substitute other fruit, if desired)
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. In your food processor, grind up 1/4 cup sunflower seeds to make a flour. Add the finely shredded coconut flakes, cinnamon, salt, baking soda, sunbutter, stevia, and either chia eggs or cage-free egg. Pulse to mix. Gently mix in the freeze-dried fruit and big coconut flakes. Divide the dough into four cookies and bake for about 13 minutes. Do not overbake.
|Raw Monster Cookies|
Use all of the ingredients above but omit the baking soda and chia eggs or regular egg. Instead, mix in 2 T. softened coconut oil. Divide the dough into four cookies. Place in the fridge to firm up.