Living healthy is super important to me. I’m not a saint by any means, but I try to value exercise, healthy organic eating and natural living as much as possible. The more health research I have read, the more I believe that we have just as much power to harm our bodies as we do to heal them.
You may also know that my older son has lived with severe food allergies for many years. After researching gluten and reading Gluten Freedom, I am thoroughly convinced that gluten is just not meant to be digested, at least the way it is currently cropped and curated in this country.
So I stay on the lookout for gluten free foods and recipes, particularly those for baked goods. We have found that it is easy to live on three gluten-free meals a day. Companies have become so much more consciences about their ingredients. Yet baked goods are still often high in sugar or food coloring, lacking in flavor, and without any nutritional value.
Fortunately, I have realized that I love to bake, so discovering new ways to enjoy healthy, gluten-free baked goods has become more of a hobby than a challenge. Two weeks ago I received a copy of Sweet Debbie’s Organic Treats, a guide to allergen-free and vegan recipes from the famous Los Angeles bakery of the same name. Let me tell you, this book is going to be my number one new reference guide. In Debbie Adler’s book she explains each of the natural ingredients and how they fit in to the recipes. She gives amazing tips and tricks for baking with simple explanations for each. Debbie’s book also provides a tool kit of the essentials you might need or want to have in your arsenal for clean baking.
The recipes come with nutritional information per serving too. You will see that they are fairly low in calories, low in sugar and packed with nutrients, especially when compared to conventional baked goods.
Debbie Adler did not set out to become a chef or baker. She began baking healthy yet delicious treats due to a personal need, then later found out that her son has several life threatening food allergies. As she says in the book, by using her clean ingredients, you won’t have to worry about sugar rushes or crashes, nor will you or your family (or guests) be ingesting artificial colors, pesticides or preservatives. Now that’s the way to do it, don’t you think?
There is something for everyone in this book. My eager kids were eyeing up the oatmeal fudge chocolate chip cookies and the vanilla bean glazed banana donut holes, which did not disappoint. The pumpkin pie muffins caught my eye immediately, along with the irresistible red velvet cupcakes. Made with coconut nectar and a slew of other allergen-free goodies, these sounds like the perfect accompaniment to that first hot cup of coffee in the morning. This Thanksgiving I cannot wait to serve the pumpcornbread to my guests, though there may not be much room left for turkey. Seriously, is there anything on the planet that sounds more delicious than pumpcornbread?
Truth be told, it’s going to take me a while to get through all the recipes in this book, but I don’t mind. Like I said, this has become so much more of a hobby than a chore. If you or anyone in your family is a vegan, diabetic, has celiac disease, needs a diet free of dyes, has a food allergy or an intolerance, or are simply interested in healthy eating, this is for you too. Or maybe I should put it this way. If salted caramel apple muffins, cosmic chocolate chip cookies, or blueberry streusel donut holes are up your alley, grab a cup of Joe and a copy of Sweet Debbie’s Organic Treats.
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Disclosure: I was given a copy of this book for review though I was under no obligation to write about it. I loved the book and am proud to share it with my readers. All opinions are 100% my own.