Eat sesame seeds for iron and other minerals, which we need to help balance our hormones and improve our mood. Tahini, toasted and ground sesame seeds, is a rich source of plant-based (non-heme) iron. Other plant foods that are full of iron include lentils, chickpeas, pumpkin seeds and sunflower seeds. We love sprinkling seeds on salads and bowls for crunch and flavor.
Sesame seeds are kind of a wonder, both anti-inflammatory and antioxidative. They are high in protein, healthy fat, and heart/bone supportive minerals, including magnesium, calcium and zinc. And the high fiber in sesame seeds can help reduce our cholesterol and improve our digestive health. The more protein, healthy fat, and fiber in a food, the less our blood sugar spikes and the less we then store excess sugar as fat. Christy likes to say about seeds, “Think about them…they contain the nutrients to make a whole plant!” And it’s true…they are true powerhouse foods.
Tahini Chocolate Chip Cookies do not include refined white sugar and are an awesome gift for a friend or neighbor, particularly one in menopause. They have fewer ingredients than your traditional chocolate chip cookie, are healthier, and really just as satisfying.
- 1 cup almond flour (sprouted almond flour is best)
- 1 cup tahini
- 1/2 cup maple syrup
- 1 egg
- 1 tsp. baking soda
- 1 cup lily's (or other vegan, sugar-free chocolate chips)
- flakey sea salt
- Line a baking sheet with parchment paper and set aside.
- In a medium-sized bowl, mix together the almond flour, tahini, maple syrup, and chocolate chips. The dough should be thick. If not, add more almond flour.
- Mix to ensure everything is coated well, and place in refrigerator for 30 minutes. Do not skip this step!!! While the dough is chilling, preheat oven to 350.
- Remove bowl from fridge, and add the egg and baking soda. Mix together until fully combined.
- Using a cookie scoop or spoon, scoop enough dough and form cookies. You should get 10-12. Bake for 10-11 minutes. Remove from oven, sprinkle with flakey sea salt, and let cookies settle before eating. The key is to slightly undercook them, so that they are nice and crispy on the outside and super chewy on the inside.