Raw Oatmeal Date Cookies

Raw Oatmeal Date Cookies

Let’s admit it, most of us enjoy a little sweet somethin’, somethin’ every now and again. These raw Oatmeal Date cookies give us the natural sweetness of dates and honey coupled with the tanginess of fresh orange zest to delight the palate and satisfy the taste buds. The oatmeal acts as a magnet for toxins in our body and transports them right out the back door. I have to admit, I make a little raw chocolate and top the cookies with that instead of the jam, but that’s just because I’m crazy like that 😉

The oats also act as a speed bump for our bodies metabolization of the carbohydrates found in the cookies. The fiber slows down our bodies use of sugars and give us a longer lasting energy without the blood sugar spike. Cinnamon is a natural remedy for decreasing blood sugar levels and further aids in making these cookies a health food rather than a junk food! Shape them into bars for a snack bar on the go and indulge i them for breakfast without feeling the guilt 😉


8 large pitted dates
2 cups rolled oats
1/2 cup smooth Sunflower Butter
1/2 cup shredded unsweetened coconut (optional)
Zest and juice of 1 orange
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 cup 100% all-fruit preserves, such as cherry or strawberry or raw chocolate
2 tbsp honey

In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside.

Purée dates until smooth.

Add date mixture, sunflower butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough.

Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done.

Make an indentation in the middle of each cookie by pressing down with your thumb. Place a dash of the preserves/chocolate on top.

Vegetable and Bean Paella

Vegetable and Bean Paella

Here in South Florida rice and beans is a common dish. In fact, if you look all around the world, most cultures have some kind of a rice and beans dish. That is because the amino acids present in rice and the amino acids present in beans combine to make a perfect protein. That makes this Vegetable and Bean Paella not only delicious, but highly nutritious and satisfying. The vegetables add some extra fiber for a happy colon and happy tastebuds and the smoked paprika adds a little exotic flavor.


3 Tbsp. olive oil
1 medium yellow onion, chopped
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
2 cloves of garlic, minced
1 bay leaf
1/4 tsp smoked paprika
1/2 tsp ground turmeric
1/8 – 1/4 tsp cayenne pepper (optional)
1 cup brown rice
Pinch of salt
2 cups boiling vegetable stock
3/4 cup cannellini beans
8 grape tomatoes, halved
4 small artichokes in oil from jar, drained and quartered
6 pitted Kalamata olives, halved
1 lemon wedges

Heat up the olive oil in a large shallow skillet, and gently cook the onions for about 5 minutes, add the garlic and cook for 1 more minute.

Add the bay leaves, paprika, turmeric, and cayenne and stir.

Add the rice and stir thoroughly. Add the vegetable stock and a pinch of salt, cover. Reduce the heat and simmer very gently for about 45 minutes, or until most of the liquid has been absorbed by the rice.

Once the rice is cooked, remove the paella pan from the heat. Taste and add more salt if needed (without stirring the rice and vegetables much).

Scatter the peppers, tomatoes, artichokes, and beans over the rice and cover the pan tightly with foil. Leave to rest for 5 minutes.

Take off the foil and scatter the olives on top of the paella and sprinkle with parsley. Serve with fresh lemon wedges.