For the month of April, I’m participating in the Health Activist Writer’s Month Challenge from Wego Health. Each day I’ll be writing a health-related post based on the HAWMC prompts, aiming to challenge myself as a writer and health activist. Thanks for following!
The first time I realised the extraordinary number of food choices that are available to me.
This is a truly powerful experience – that sounds silly, but I have witnessed it time and time again since going through it myself in friends, family, and clients. When you realize that you’ve been living in a little food bubble, going through a daily rut of eating, not paying attention to it at all. I felt like a huge door had been opened in front of me which led to a place of endless possibilities. Since I knew my daily routine wasn’t working for me, this was a relief to say the least.
Don’t get me wrong, most of us know about the many other options out there, we just feel more comfortable in our food bubble. It’s familiar, safe, and easy – we’ve memorized the recipe, put our shopping cart on autopilot at the supermarket, gotten into a weekly routine – and we’re reluctant to change that. Understandably so. But it’s so wonderful when the time comes that we’re ready to move beyond that space, even just a tiny step forward, towards not only healthier food but real food.
If I hadn’t made this realization, and continued to live with chronic health problems and food blinders on, I would never have discovered beautiful recipes like the one below! These are delicious cookies made mostly out of the pulp you’re left with when you make almond milk from scratch. Before you say “Well, I don’t have time to make almond milk” let me stop you there – it takes a little forward planning to give the almonds time to soak, but no more than 5 minutes to actually make the milk. And it’s MUCH cheaper than buying a carton at the store. Plus, they only contain 5 ingredients. What could be simpler than that??
Almond Pulp Macaroons
Prep Time: 5 mins
Cook Time: 15 mins
Keywords: bake melt dessert snack gluten-free soy-free vegan vegetarian wheat free
Ingredients (18-20 cookies)
- Almond Pulp leftover from making almond milk (1 1/2 cups raw almonds soaked overnight, blended, and strained) – about 1 3/4 cups of pulp (OR you could use almond meal)
- 1 cup unsweetened shredded coconut
- 1/3 cup maple syrup
- 1/3 cup virgin coconut oil, melted
- 1 tsp vanilla powder
- pinch of sea salt (optional)
Heat the oven to 325F. Line two baking trays with parchment paper.
Combine all ingredients in a food processor and blend until a dough forms.
Scoop out golf ball-sized amounts of the dough and shape with your hands into round or flat cookies and place on the trays.
Bake for 15-17 minutes, switching and rotating the trays halfway through. You are looking for a slight browning, but not too much.
Leave to cool completely, then store in an airtight container in the fridge for up to a week.