Today, I am introducing a new supplement and ingredient into your diet - especially important for the ladies in their late 30-ies / early 40-ies but really - you can not start early enough to support bone health as well as skin, nails and hair growth.
While collagen provides the framework for our bones, silicium strengthens these bonds and makes them more mobile. Silicium is required for both building and then absorbing collagen, helping to glue collagen together. A collagen supplement that got recommended to me is the one from Agent Nateur and in combination with silicium, this is the best precaution you can take when it comes to bone health.
"Our product combines two daily powerhouse superfoods: marine collagen and pearl powder. This blend is abundant in over 30 trace minerals, including silica, magnesium, calcium and potassium that support the appearance of optimal hair, skin and nail health. Nacre, a natural compound in pearl powder, stimulates the appearance of collagen to regenerate. The synergy of this nutrient-dense blend also supports the appearance of two important antioxidants, glutathione and superoxide dismutase, both essential for vitality."
There has been a big hype around collagen powders (which are always animal derived) over the past years but the importance of Silicium ("Kieselerde") has not yet been discussed enough. And as I am always trying to find whole foods alternatives vs supplement pills, I came across brown millet (again).
Brown millet is a great source for silicium but it also contains high amounts of protein, fibre, and B - vitamins including niacin, thiamin, and riboflavin. It also contains magnesium, phosphorus, and iron. Brown millet supports energy generation, cognitive and bone health, immune system function, and red blood cell creation in our body. It is the wild unhulled version of gold millet aka sorghum and needs to be ground in order the consumed. You can add it to your porridge, bread or your favourite cookie or banana bread recipe.
And as most of you know how much I love "functional cookies" - I have developed this recipe during my time in Morocco, using as many local ingredients as possible (which can all be found in Europe and the US as well). I really love the combination of cinnamon, almonds, dates and the nutty flavour of spelt and brown millet flour and obviously there had to be some chocolate added as well! The first time I didn't add any cacao powder but the second batch I did and they turned out soooo much better! You need to give them a try, especially during the second phase of your cycle when you naturally start to be more hungry and need some “Nervennahrung” but really, they are great any time of the month (and day) when you are feeling snack-ish and you want to feed your body some wholesome sweetness.
Almond Cinnamon Date & Brown Millet
Chocolate Chip cookies
aka my favourite pre/post surf cookies for quick and nourishing energy
1 cup = 250 g (vegan) butter
1/4 cup amlou or almond butter (optional)
1/4 cup honey or brown sugar
2 eggs OR
2 Tbsp of ground chia seeds + 6 Tbsp of plant milk (let soak a few minutes)
1/2 cup dates, finely chopped and mashed
1 cup almond meal (= finely ground blanched almonds)
1 cup flour
1/4 cup brown millet flour (or whole wheat / buckwheat flour)
4 Tbsp cacao powder
1 cup chocolate chips or dark chopped chocolate
vanilla powder (optional)
cinnamon
pinch of salt
If you want to add more nutty flavor, you can brown your butter for a few minutes in a bowl until it starts to get foamy and the milk solids have settled to the bottom. If you want to skip that step, just make sure the butter is at room temperature and soft!
Preheat oven to 200°C.
In a bowl, mix the butter, honey and almond butter until light and fluffy (either with a whisk or a hand mixer). Add (chia) eggs and mix until well combined. Add the rest of the ingredients except the chocolate and mix until no dry spots remain. Add chopped chocolate and fold in with a spatular.
Place the dough in the fridge for at least 1 hour or overnight.
With an ice cream scoop or large spoon form equal balls and place them on a baking sheet lined with parchment paper.
Bake for 12 - 14 minutes. Just before they come out, gently press them down with a spatular.
Let them cool completely and then place them in the fridge to chill. These cookies are best cold and they can be stored up to 5 days in the fridge.
