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THE BEST Chocolate Chip Cookies
THE BEST CHOCOLATE CHIP COOKIES EVER!!! (Shhh…don’t tell anyone that they are also gluten-free, dairy-free, and refined sugar-free as well!)

Old-Fashioned ChoColate ChiP CooKies

THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER!!!
From YUM: Plant-Based Recipes for a Gluten-Free Diet

No home is complete without a delicious and chewy chocolate chip cookie recipe! With these delectable cookies, no one will ever guess that they are completely vegan, as well as gluten- and sugar-free! Makes 2–3 dozen cookies

Dry ingredients
2 cups Bob’s Red Mill or favourite gluten-free all purpose flour
1 tsp gluten-free & aluminum-free baking powder
1 tsp Chicory Root Inulin with Stevia (or other favourite dry sweetener)
¼ tsp baking soda
¼ tsp Himalayan salt
1 cup coconut sugar or non-GMO xylitol

wet ingredients
½ cup melted coconut oil
⅓ cup maple syrup
¼ cup coconut milk or almond milk or other favourite non-dairy milk
1 tsp vanilla extract

add-ins
½ cup cacao nibs
⅔ cup sugar-free chocolate chips, chocolate chunks or carob chips
1½ cups chopped nuts (optional)

Theresa’s Directions
In a medium bowl, whisk together the dry ingredients, except the coconut sugar or xylitol. In a large mixing bowl, cream together the coconut sugar and coconut oil. While continuing to stir, slowly add the remaining wet ingredients, incorporating until well blended. Add the flour mixture and stir until just combined. Once mixed, stir in the add-ins. Place heaping tablespoons of dough on a parchment paper-covered cookie sheet or silicone mat, spacing the cookies 3–4 inches apart to allow for them to spread. Bake in a preheated 350°F oven for 12 minutes, or to desired firmness. If you’d like to add a chocolate kiss on top, gently press one in the top of each cookie while they are still warm. Allow to cool before enjoying—if you can wait!

*Photo & recipe adapted from award-winning YUM: plant-based recipes for a gluten-free diet (2015) by Dr. Theresa Nicassio. All rights reserved. www.yumfoodforliving.com

 

After the birth of my daughter in 1997, I found myself living a nightmare of disability and chronic pain, without anyone cluing in for over twelve years that her suffering was related to food sensitivities and autoimmune dysfunction. During that time, my greatest fear was that my daughters would be left motherless before they graduated high school. I don't want anyone else to have to go through the same experience as I lived through.
After the birth of my daughter in 1997, I found myself living a nightmare of disability and chronic pain, without anyone cluing in for over twelve years that her suffering was related to food sensitivities and autoimmune dysfunction. During that time, my greatest fear was that my daughters would be left motherless before they graduated high school. I don’t want anyone else to have to go through the same experience as I lived through.

GET YOUR COPY of World-Award-Winning YUM 

Recipient of 13 prestigious awards and honors, internationally-acclaimed YUM is not only an invaluable resource and cookbook, but is also an inspiring story of one woman’s transcendent journey of overcoming the impossible, from despair to triumph, sharing the gifts she discovered along the way. This book is a game-changing “must-have” for anyone who has ever felt betrayed by their body and for those who live with food sensitivities, autoimmune challenges, heart disease, cancer, autism, ADD, or diabetes.