Happy 4th of July from Lake Tahoe! This weekend has truly been a blessing. Carlyn and I drove to Tahoe early Friday morning to her parent’s new home on North Shore. It is the longest period of time I have been able to spend with her throughout our entire friendship. She is the busiest girl I know. She wants to be a vet and apparently getting into vet school is even harder than med and law school combined. I have to fight for a sliver of her time between her two jobs, internship, and school – so obviously spending an entire weekend with her and her fam has been extra special. We have gone hiking…
We have tanned…
We have eaten delicious food and made fresh mojitos…
And simply enjoyed the beauty around us..
In 4th of July spirit, I have a recipe that can easily be made red, white and blue! Just add a few red sprinkles or cherry chunks π
Vanilla Cashew Blueberry Cookies
sugar free but delish!
Recipe: Makes ~10 cookies
Dry ingredients –Β
1/2 cup whole wheat white flour
1/2 cup NuNaturals baking blend stevia (can sub in sugar in equal quantities)
1/8 tsp salt
1/2 cup blueberries
optional: dash cinnamon and/or tbsp brown sugar
Wet ingredients –Β
1 tbsp butter, melted
3 tbsp cashew butter
1/2 tsp vanilla extract
DirectionsΒ β Preheat the oven to 350. Combine all the wet ingredients in a bowl and mix well. Combine all the dry ingredients in a separate bowl (except blueberries) and mix well. Add the dry ingredients to the wet bowl and mix with a spatula until well combined. Fold in blueberries. Take a spoonful of cookie dough, roll into a ball, and flatten onto a cookie sheet. Bake for 8-12 minutes.
Cashews * may help prevent gall stones and are a prime source of copper, tryptophan, magnesium, and phosphorous. Low copper intake can lead to anemia, osteoporosis, elevated LDL cholesterol (bad), and join problems. Inadequate magnesium can lead to muscle cramps (the kind that wake you up at night in agony), headaches, high blood pressure, and fatigue. While obviously high in fat, most of it is monounsaturated and may help lower triglyceride levels and reduce risk of cardiovascular disease.
Blueberries * have one of the highest concentrations of antioxidants of all fruits and veggies. Their anthocyanidins counteract free radicals, which damage cells and tissues. One study demonstrated that blueberries improve memory and learning capacity in aging animals. They also protect against all forms of cancer, especially colon and ovarian cancer.