Healthy with Jodi

maple syrup

Chocolate Quinoa Cookies Recipe

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    Chocolate Quinoa Cookies

    Vegan, No Bake, GF

    Happily makes 12 cookies

    All Organic Ingredients:

    ¼ cup coconut oil

    ¼ cup pure maple syrup or raw honey

    ⅓ cup Organic Cacao powder

    ½ cup Sunflower butter (or nut/seed butter of your choice)

    ½ cup cooked quinoa

    1/2 cup raw Quinoa, rinsed and dried (sprouted)

    ½ cup coconut flakes

    Coarse sea salt

    Directions

    Line baking sheet with parchment paper.

    In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

    Add Sunflower seed butter and stir until smooth.

    Remove from the heat and fold in the quinoa, and coconut flakes.

    Divide in mini muffin tin pan.

    Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

    Store in the freezer for best results, but can also be stored in the fridge

     

    Quinoa Cookies

    How Much Sugar – Can You Have? Did You Have? Should You Have? How to Calculate it.

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      How Much Sugar is Too Much?

      Calculating Refined Sugar Intake In Teaspoons sugar

      • A healthy adult human being has approximately 5 liters of blood circulating at any given moment.
      •  In that 5 Liters of Blood a grand total of 1 teaspoon of sugar is available during a fasting state. That’s all the body needs to function.
      •  In 12-ounces of soda or energy drinks typically contain approximately 10 teaspoons of sugar.
      •  That little beverage effectively raises the blood sugar 10 times above what the body needs to function and typically within a matter of minutes.

      To Decode the refined sugar in your diet simply do the following wherever refined sugars are listed in the ingredients.

      1 Teaspoon of Sugar = Approximately 4 Grams of Sugar

      In other words take the total grams of refined sugar and divide by 4 to learn how many teaspoons of sugar you are consuming per serving.

      More About Refined Sugar

      The Recommended Total Consumption of Refined Sugar & High Fructose Corn Syrup is less than 1 pound per month for Optimal Immune Health. Use the conversions below to assess how much sugar you are consuming each day.

      • 1 teaspoon of Sugar = 4.2 grams = approximately 4 grams
      • 453 grams of Sugar = 1 pound of Sugar
      • 115 teaspoons of Sugar = 1 pound of Sugar
      • 11 Sodas (132 Ounces) = 2, 2-Liter Bottles of Soda =
      • 1 pound of Sugar 1 Soda (12 Ounces) = 39 grams of Sugar = Approximately 10 teaspoons of Sugar
      • 1 Soda (20 Ounces) = 69 grams of Sugar = Approx. 16.5 teaspoons of Sugar
      • 1 Soda (2 Liters) = 67 ounces of Soda = 221 grams of Sugar = ½ pound of Sugar

      Drinking 1 Soda (12 Ounces) per day = 30 Sodas per month = 2.65 pounds of Sugar per month from Soda alone = 360 teaspoons of sugar your body will have to use, store or eliminate in order to remain in balance at 1 teaspoon circulating in the blood stream.

      I would also say that I would not count fruits, vegetables, and whole grains to this total…just refined sugars like white sugar, brown sugar, high fructose corn syrup, dextrose, dextrin, maltodextrin, agave syrup, maple syrup, and evaporated cane juice.

      The US governments projects that average annual refined sugar consumption alone…not counting any other sweetener will be 74 or more pounds per year for the next 20 years. And we wonder why diabetes is the fastest growing pathology in the United States today.

       

      See Related Articles

      Asian Chick Pea Kale Salad Recipe

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        Asian Chick Pea Kale Salad

        Vegan, Gluten Free

        Happily Serves 4

        VEGETABLES

        1 large bundle finely chopped kale  (steamed and drained)

        1 cup finely grated carrots (steamed)

        2 cups finely shredded red cabbage (Steamed)

        DRESSING

        1/4 cup cashew butter (or sub sunflower butter)

        1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

        1/4 cup sesame oil

        3 Tbsp maple syrup

        Sea salt or 1 Tbsp tamari or coco amigos

        CHICKPEAS

        1 Cup soaked and dried chickpeas (or sub Mung beans)

        2 Tbsp sesame oil or avocado oil

        2 tsp maple syrup

        1 garlic clove

        optional: red pepper flakes or chili powder

        Preheat oven to 425

        When preparing chickpeas, make sure they are dry – this will help them crisp up.

        In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

        To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

        Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

        To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days

        Coconut Whipped Cream

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          Coconut Whipped Cream

          Vegan, GF, Refined Sugar Free

          Happily serves 2

          ALL ORGANIC INGREDIENTS

          1 Can full-fat Coconut milk

          1 TBSP Maple syrup or Stevia

          1 tsp vanilla

          Allow can of coconut milk to sit in fridge overnight, untouched.

          In the morning, open the can and scoop out the solid cream on top. Pour the liquid into a different container.

          Add vanilla and stevia or syrup to taste and use a high-powered hand blender to whip the cream into soft peaks.

          Serve immediately

          Jodi’s Sweet Potato Brownies

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            Jodi’s Sweet Potato Brownies

            Grain Free, Paleo, GF, Dairy free
            Happily serves 12

            ALL ORGANIC INGREDIENTS

            2 medium Sweet Potatoes
            14 Medjool Dates
            1 1/2 Cups Quinoa or Almond Flour
            4 TBSP Raw CACAO Powder
            3 TBSP maple Syrup (Grade B) or Coconut netar or coconut palm syrup
            Pinch of sea salt

            Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
            The smaller the pieces, the faster it will cook.

            Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
            Mix all other ingredients in a bowl, then add cream mixture. Stir well.
            Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
            Allow to cool 10 mins for the brownies to gel together, very important step!!

            Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.