Brenda Davis is a registered dietitian, a leader in her field and an internationally acclaimed speaker. As a prolific nutrition and health writer, she has co-authored 11 books with over 750,000 copies in print in 13 languages. Her most recent works include Kick Diabetes: Essential Diet and Lifestyle Guide (2019), The Kick Diabetes Cookbook (2018), Becoming Vegan: Comprehensive Edition (2014) and Becoming Vegan: Express Edition (2013). Becoming Vegan: Comprehensive and Express Editions have received a star rating by the American Library Association as the “go-to books” on plant-based nutrition, won two Book of the Year Awards in the US, and a Canada Book Award. Brenda is also co-author of several peer reviewed journal articles. Brenda is the lead dietitian for the diabetes intervention project in the Marshall Islands. She is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics
egan Vanilla and Almond Macaroons
Ingredients
Juice from 1 can of organic chickpeas
2 Tbsp ground flax seed
1 Tbsp apple cider vinegar
1 Tbsp water
1 cup organic sugar
½ cup blended coconut oil
4 cups unsweetened shredded coconut
2 tsp Vanilla extract
1 tsp Almond extract
Directions
Bake 10 minutes at 325°, then reduce the heat to 250° and bake another 8 minutes. Makes 60 macaroons.
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