SUGAR!

Sugar Cravings & Addiction 

Do you crave sugar? Do you consume refined sugars each and every day?  Is the vending machine calling your name every afternoon around 2pm?  My answers to these questions used to be yes, but when I realized the harm sugar was causing to my body, I gave it up cold turkey.

The United States is the largest consumer of sweeteners and the average American now consumes more than 100 pounds of sugar and sweeteners per year. It is no surprise as studies have indicated that sugar has an opiate like effect on the brain that can be stronger than an addiction to heroin.  There are many problems associated with consuming sugar not limited to diabetes. Excess sugar consumption can cause a decrease in immunity strength, headaches, mood swings, and chronic inflammation throughout the body.  The problem is that once you consume just a teaspoon of sugar, the craving for more sugar begins.  Sugar is hidden everywhere; in condiments, sweetened beverages, pasta sauce, nut butters, bread and even baby food!  Most importantly, cancers feeds on sugar, and I encourage you to take charge of your health and take the pledge to eliminate refined sugars from your household. 

Try less refined sweet products like molasses, raw honey, organic Grade B maple syrup or coconut palm sugar.  Better yet, opt for a non-glycemic sweetener like Lo-Han or stevia.  Your body will thank you!

Chocolate Chip Macaroons

1 cup unsweetenened coconut milk
¼ cup maple syrup

2 tsp pure vanilla extract plus ½ tsp vanilla bean
¼ cup arrowroot
3 cups unsweetened shredded coconut
4 ounces vegan mini chocolate chips

Preheat oven to 350 degrees. Liberally grease a large cookie sheet and line with parchment.

In a medium bowl, blend coconut milk, maple syrup and vanilla until well combined.  Add arrowroot a little at a time, beating to combine. Fold in the coconut.  Drop batter by level tablespoons onto prepared baking sheet at least ½ inch apart. Using your fingers or the back of two soup spoons, press each mound of batter upward into a cone-like shape.

Bake in preheated oven on center rack until firm and lightly golden, about 20 to 24 minutes. Remove macaroons from cookie sheet by slipping a thin metal spatula  under the edge of each cookie and carefully sawing back and forth. Refrigerate macaroons until very firm.

Melt chocolate in a small saucepan over very low heat. Remove from heat. One at a time, spoon chocolate over the top of each macaroon. Place each chocolate-coated macaroon on a parchment-lined tray. Repeat with remaining macaroons. Refrigerate until set.

When cool, layer macaroons on parchment paper in a tightly covered container. Store in refrigerator until eaten.