Life's about balance! Not restricting yourself from foods you love.
We are constantly being inundated with messages about what to eat, but people rarely consider the why and how. Your diet should consist of fresh, colourful foods with lots of variety. You can enjoy all of the foods you love in moderation.
Instead of buying sweets and treats, make your own! Using good quality ingredients you can actually make treats that taste amazing and are good for you too.
These Turmeric Macaroons are the perfect example. A vegan, gluten free, dairy free dessert that's full of strong antioxidants, anti-inflammatory and liver protecting properties!
Turmeric is a wonderful thing! What you need to focus on is the main component of Turmeric, Curcumin. It gives Turmeric its yellow/orange hue and contains powerful antioxidant, antibacterial and gastro intestinal health properties. Turmeric and Curcumin have been used in studies improving immune health, arthritis, liver function, diabetes, crohn’s and IBD (Inflammatory Bowel Disease).You might be wondering why black pepper is in the ingredient list, it along with the healthy fat enhances cur cumin's bioavailability.
Turmeric Macaroons (makes about 25)
You will need:
- 3 cups unsweetened shredded coconut
- 1 1/4 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- pinch black pepper
- 3 tbsp pure maple syrup
- 3 tbsp coconut oil, scoop-able
- 1/4 tsp pure vanilla extract
- pinch sea salt
- 3/4 cup vegan dark chocolate chips
- 1/2 tbsp coconut oil
In your blender or food processor, add the coconut, turmeric, cinnamon, ginger, and black pepper. Pulse on a low speed to begin, slowly increasing speed. Scraping the sides occasionally, until all is well combined and a perfect yellow hue.
Remove from the blender and add to a large mixing bowl with maple syrup, coconut oil, vanilla and sea salt. Mix well with your hands. Add additional ginger, turmeric, vanilla and maple syrup to your liking.
With a tablespoon, scoop it full of the coconut mixture, packing it firmly and then tap the side so a dome shape pops out. Place on a parchment paper lined baking sheet. Repeat this process with remaining mixture. Place in the freezer to set.
While the macaroons are setting, melt the chocolate and coconut over low heat. Remove the macaroons from the freezer and drizzle the tops with chocolate. Return to the freezer for chocolate to harden, about 5 minutes.
Take macaroons and dip the bottoms in remaining chocolate mixture. Return to freezer to let set. Store macaroons in the fridge!
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