You’ll read that there are many different foods that you can eat that will improve your eye’s health. Including them in your diet is essential if you are serious about maintaining healthy eyes for the long-term. There are also foods that you should stay away from like low-quality carbohydrates and sugary foods like white rice, potatoes and snacks made with sugar. You can improve your diet by including the following eye-healthy foods.

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I don’t know how much more we need to know about this crudely genetically modified grain before we all stop consuming it.

It is linked to a myriad of health problems and is addictive to boot.

From Type 2 Diabetes to metabolic syndrome, this dwarf wheat has been blamed for many of the chronic ills of society.

This is not the wheat of your grandmother.

Created 50 years ago this new wheat has double the genetic information as the original Einkorn variety eaten for millennia without problems.

My eldest daughter isn’t leaving for college for another 5 weeks and already she is teaching me things.

She made these incredibly moist and delicious muffins and gave me the recipe.

She substituted raspberries for blackberries and I would switch out the wheat flour for coconut flour.

just a few ideas.

In any case, these were delicious!

She has taught me about Chia seeds which are wonderful; Extremely healthy and a great ingredient for vegan chefs to add texture, heft and “egg white” qualities to baked goods.

Blackberry Mango Muffins

Ingredients

3 Tbsp. Chia seed
1 1/4 Cup Warm Water
2 Cups Mango, No Skin/seed and Mashed
1/2 Cup Coconut Oil, Melted
2/3 Cup Organic Sugar
1 Tbsp. Apple Cider Vinegar
1 Tbsp. Vanilla Extract
3 1/2 Cups Unbleached All-Purpose Flour
1 1/2 tsp. Baking Soda
1 tsp. Baking Powder
1 Tbsp. Ground Allspice
1 tsp. Salt
1 Cup Fresh Blackberries
1 Cup Salted, Shelled Pistachios

Directions:

Preheat the oven to 350°F and get 24 cupcake liners ready in a baking sheet.

Stir the chia seed and warm water together and set aside for a few minutes until it is gelatinous.

In a small bowl, stir together the coconut oil, mango, sugar, ACV, vanilla extract and the chia seed mixture.

Using a large bowl, sift together the flour, baking soda, baking powder, Allspice, and salt.

Pour the wet mixture into the dry and stir together until there are not dry chunks and it is smooth.

Fold the blackberries and salted pistachios into the batter. Using an ice cream scoop, scoop the batter into the cupcake liners until it almost reaches the top.
Bake for 23-27 minutes, check to see if they are done baking with a toothpick to see if it draws clear. Place on cooling rack for 10 minutes.

Enjoy and Share!

I apologize for the photos but I certainly hope that these BEAUTIFUL figs make your mouth water like they did mine!

Figs are great snacks and can set the stage for fancy appetizers like goat cheese stuffed figs with pistachios.

Fresh figs are seriously underrated in my opinion and everyone should eat as many as they can.

Dried figs are nutritious and delicious but fresh figs are a real treat.

Figs are a great source of fiber and are low in calories.

For vegans concerned about calcium, consider this:

Figs are a fruit source of calcium (79 milligrams in an 8 oz-wt serving), a mineral that has many functions including promoting bone density. Additionally, figs’ potassium may also counteract the increased urinary calcium loss caused by the high-salt diets typical of most Americans, thus helping to further prevent bones from thinning out at a fast rate.

Not much needs to be done to prepare figs for your favorite recipes or impromptu creations.

Lightly clean the skin with with water, cut in half and scoop out the flesh, if desired.

Eat the tender skin to benefit from fig’s high fiber content.

You don’t need to add sugar.

You can use the meaty flesh as a fruit spread, in baked goods or with savory cheeses and artisan breads.

Enjoy and Share!

I realize that this sounds like a mouthful but trust me it’s worth the effort.

Instead of going gluten free I’ve decided to stay away from all wheat; Dwarf Wheat in particular, and opt for other grain varieties.

I happen to love rye bread and the added benefit of flaxseed made this a great choice.

Although Rye does contain gluten, it is much less than what is found in dwarf wheat which is consumed today.

Let’s get back to this sandwich!

The avocado, fresh basil and tomato are sprinkled with sea salt and a large dollop of mayonnaise.

This is a huge treat for me.

The mayo is the only real dietary indulgence….everything else is so healthy!

It is a filling, delicious lunch that leaves plenty of room for watermelon later in the day!

Enjoy and share!