Welcome to MaryRuth Paleo!
I am so happy you have joined me on my new blog for my very first post. I would love to share with you how I came to the conclusion that I would start a blog.
I am 31 years old and live with my wonderful husband, David Ghiyam, in New York City in
mid-town Manhattan. David and I have the same birthday, same year, both being born on February 11th 1984. David was born 2 hours before me! He loves the food that I make for him but I wanted to take it to my next level and so I decided to attend a professional culinary program in NYC at the Institute for Culinary Education that starts March 28th and is 650 hours while still working full time running my nutrition business and product line called MaryRuth Organics. (I graduated from Fairfield University in 2006.) Until this point I have spent the last 9 years of my life as a Certified Health Educator and Certified Business Coach with a popular online nutrition class called The MaryRuth Method based on the principle of food combining.
I deeply believe in food combining and for those of you who are unaware of what food combining is - it basically means you do not eat carbs and protein at the same meal. It is based off the idea that if you eat carbs (grains) and vegetables alone it takes 2 to 4 hours to digest a meal and if you eat protein and vegetables alone it takes about 6 hours to digest however if you eat carbs (grains) and protein together, at the same meal, it takes 10 to 20 hours to digest the meal. If you are tired and want more energy food combining can be one possible way to achieve it. I have followed food combining for the last 9 years, however, this past summer I found out that I had Lyme Disease and spent the last 6 months getting rid of the Lyme Disease by following the auto-immune paleo protocol! I think I had Lyme Disease for the last 3 years without knowing it. Paleo and Auto-Immune Paleo (AIP), in addition to some other things I did with medical practitioners, are the reason I am able to say that I am Lyme Disease Free! I know I will most likely have to follow a paleo lifestyle for the rest of my life and so I wanted to launch this paleo cooking blog!
I believe the reason that over 6 million people in 2014 followed a paleo diet is because paleo is good food combining BY DEFAULT! The paleo diet completely eliminates grains so it is a BASIC level of good food combining! The only thing I don't agree with in paleo in terms of good food combining is that the paleo diet lets you eat fruit and tomatoes whenever you want/ at any time of day ... I still believe that fruit should only be eaten in the morning on an empty stomach and a person should wait 15mins to 30mins for the fruit to digest before they eat breakfast! But we can speak about that more later in another post in the future.
The final last thing I wanted to share is about the reason I love health (then I promise to get to the RECIPE for the COOKIES below). When I was 12 my Dad, who was 42 years old, passed away suddenly from a heart condition and when I was 20 years old my brother, Daniel, passed away suddenly at the age of 17 years old from a heart condition leaving just my mom and myself. Later my mom had 2 brain tumors removed and it was at that point I started to study nutrition and it was nutrition and food combining that ultimately helped my mom regain her health after she had surgery to remove the 2 brain tumors.
I am passionate about health and nutrition but I also deeply believe that food has the ability to bring SO much JOY to our lives and to our families! I believe that there is no greater joy in the world than sitting around the breakfast, lunch, or dinner table with the people you love the most serving them something absolutely delicious! Food has the ability to bring people together and create happiness and unity. When I converted to Judaism (I was raised Catholic) I wanted to get close to everyone in my community but I did not know exactly how to get close to everyone. Finally, I started to bake a healthy but delicious paleo dessert each Friday for all our friends for Shabbat and
I cannot begin to express how much this brought me closer to people I was not that close to before! It was in this act of taking
2 to 4 hours each week to bake something for about 40 people where I discovered a joy I had never known before!
For my first blog on MaryRuth Paleo I will share the recipe that won everyone hearts as the number one best recipe I made for the community so far .... "Chocolate Chip Cashew Butter Cookie Sandwiches with Maple Cashew Frosting!" I hope you will make them for your friends and family for years to come! These cookies are VERY easy to make ... The frosting is a little more complex but the cookies should only take 10 minutes to make & 9 minutes to bake... just put all the ingredients in a bowl and mix them up and bake them! These cookies are gluten free, grain free, dairy free, refined sugar free and kosher.
Prep Time: 10 minutes
Cook Time: 8 to 9 minutes
Ready In: 20 minutes
Serves: 12 cookies
Ingredients For Cookie:
1 cup cashew butter (I recommend Artisana Raw Cashew Butter available on Amazon!)
2 tablespoons coconut sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon pink fine-grain sea salt
Dash of ground cinnamon
1/2 cup of Dark Chocolate Chips (I recommend Enjoy Life Dark Chocolate Morsels. Please note if you want to add more then 1/2 cup of chocolate chips then you can add up to 3/4 cup!)
Method for Cookies:
1) Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside. Please make a note when you go to bake the cookies you will want to bake them in the middle rack of the oven and only bake one cookie sheet at a time placing 6 cookies on each baking sheet.
2) Place all the ingredients in one bowl and with a hand mixer beat on medium speed until well combined.
3) Gently fold in the chocolate chips using a spoon or spatula.
4) Use a cookie scooper or 2 tablespoons each to place dollops of the cashew dough on each baking sheet. Place 6 cookies on each sheet spaced evenly apart.
5) Bake each cookie dough sheet for 8 minutes and then check on the cookies and if needed bake for 1 more minute. Leave on the baking sheet for 5 minutes to cool and then transfer to a cooling rack. You will notice that the cookies will de-flate once cooled. Store at room temperature for up to 4 days. Enjoy!
Prep Time: 10 minutes
Ready In: 20 minutes
Note: this recipe needs a can of coconut milk in the fridge overnight
Note: The frosting is optional ... The cookies are delicious with or without the maple cashew frosting. This cookie is best when kept at room temperature when it does not have frosting. When the cookie does have frosting keep in the fridge and pull out of fridge 15 minutes before serving!
Ingredients For Frosting:
3/4 cup Palm Shortening (you can use regular palm shortening or also the brand Nutiva shortening which is also made of coconut oil, palm fruit oil, and red palm oil)
1/2 cup full fat coconut milk that was in fridge overnight (use the top of the coconut milk off the can to get 1/2 cup)
1/2 cup cashew butter (I recommend Artisana Raw Cashew Butter available on Amazon!)
1 & 1/2 cups sifted maple sugar made from 100 percent maple syrup (if you want a sweeter frosting you may use 1 & 3/4 cups instead of 1 & 1/2 cups maple sugar so taste it as you go along)
1 tablespoon sifted coconut flour
1 teaspoon vanilla extract
1 dash of fine pink sea salt
Method For Frosting:
1) In a bowl of a stand mixer fitted with the whisk attachment combine the palm shortening, coconut milk, cashew butter, and sifted maple sugar and beat on medium high speed until combined for 5 minutes. If you do not have a stand mixer you may use a hand mixer.
2) Add the sifted coconut flour, vanilla extract, and sea salt and beat again until incorporated.
3) Frost your cooled cookies into cookie sandwiches and enjoy with family, friends, and
*All Cookies baked, arranged, and photographed by MaryRuth.