All– I would be lying if I said I didn’t feel guilty about indulging during the holiday season. Luckily, I’ve called in some reinforcements to help us enjoy the season’s greetings without the guilt of the season’s eatings. Meet The Juice Lady, Cherie Calbom, MS, CN. I had the opportunity of speaking to Cherie on the phone last week, where she was excited to share her nutrition expertise just in time for holiday cooking. Hopefully, she’ll let us in on some of her secrets to starting 2025 as the best version of yourself.
Cherie Calbom, M.S. is a leading authority on health and nutrition. Known as America’s Most Trusted Nutritionist, TV chef, and celebrity nutritionist, she has helped in pioneering the fresh juice movement around the world. Cherie is the author of 35 books including her bestseller Juicing For Life, along with the Anti-inflammatory Diet, and Sugar Knockout. She has sold over 3.5M books. She holds a Master of Science degree in whole foods nutrition from Bastyr University where she sat on the Board of Regents for five years. Cherie has received two Lifetime Achievement Awards and was also awarded Juicing Expert of the Year 2019 by Global Health & Pharma Magazine. She was George Foreman’s nutritionist and a spokesperson for the George Foreman Grills. Cherie has lectured worldwide on nutrition including consulting for the Royal Family of the UAE. You can reach Cherie at www.juiceladycherie.com and IG @juiceladycherie
What most excites me about Cherie’s mission is that she, like me, is dedicated to making our brothers and sisters healthier instead of maintaining their misery. Thank you, Cherie, for your dedication to the wellness of our communities! Stay tuned for other recipes in the coming weeks.
12/9, a recipe for Pecan Shortbread Cookies, which are gluten-free, dairy-free and sugar-free:
INGREDIENTS
• 2 1/2 cups almond flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1 cup toasted pecans, chopped
• 5 tablespoons coconut nectar or 2-3 tablespoons monk fruit*
• 1/2 cup salted butter, or vegan butter, melted
• 1 tablespoon pure vanilla extract
- Preheat oven to 350 degrees.
- Combine flour, salt, baking soda, and pecans in a large bowl.
- Mix coconut nectar or monk fruit, butter or butter substitute, and vanilla in a small bowl.
- Combine wet ingredients with dry.
- Place dough on a cutting board that is covered with parchment paper and form into a log about 2 1/2 inches in diameter and wrap with the parchment paper.
- Place in the freezer for 1 hour, or until firm, and then unwrap.
- Cut into 1/4 inch slices.
- Place slices on parchment lined baking sheet. Bake 7-10 minutes, or until golden brown.
- Cool and enjoy!
A note from the nutritionist: “Monk fruit is sweeter than coconut nectar. It can crystalize in baking when using too much so you may need to experiment with it a time or two. Monk fruit is worth trying, however, because it ranks zero on the glycemic index. That means it is beneficial in managing glucose metabolism as it does not raise blood sugar. Coconut nectar has a glycemic index of 35, making it lower than sugar and honey. This means it has a lower impact on blood sugar.”