Craving a sweet treat but not the guilt? Join us as we dive into our grandmothers’ cherished dessert recipes, but with a healthy twist! From a mouthwatering rhubarb cake to the classic s’mores, we’ve reinvented your favorites using only organic and wholesome ingredients. We’ve tasted, tweaked, and triumphed to bring you desserts that preserve family traditions without compromising on health. Want a slice of this goodness? Dive into the full discussion and uncover secrets from our book “Make Food Simple”.
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Nurse Livingood’s Strawberry Pie
Ingredients:
Crust
2 cups almond flour
⅓ cup granular monk fruit
¼ tsp sea salt & ¼ tsp xantham gum
1 egg white
½ tsp vanilla extract
1 tsp ACV
3 Tbsp butter, cold and cubed
Filling
5 cups strawberries, sliced lengthwise
½ cup granular monk fruit
1 ¼ cup water
2 tsp xantham gum
¼ tsp sea salt
Directions:
Total Time: 40 min + chill time
Servings: 6-8
Pulse all dry crust ingredients in a food processor until blended. Add egg white, vanilla, ACV, and pulse until mixed. Add butter and pulse until dough starts to form. Remove from processor and form dough into a ball. Put in the freezer or fridge for at least 30 minutes.
Once chilled, roll out between two parchment papers to form a thinner crust. Press into pie dish evenly to make a crust. Poke a few holes on bottom of crust and indent edges with a fork. Cook the crust at 325° F for 15 minutes or until lightly golden.
In a saucepan, bring 3/4 cup water to a boil. Remove 1/4 cup of hot water and whisk together with 2 tsp xanthan gum until the powder is dissolved. Add 4 cups of strawberries, xanthan gum mixture, and monk fruit into the pan, stirring constantly over medium heat until well mixed.
Add the remaining 1/2 cup of water and continue stirring until liquid is reduced and the mixture is thicker, about 8 minutes. Allow filling to cool before adding to the cooled pie crust.
Add the cooled pie filling to the pie crust. Top with remaining strawberries. Refrigerate pie until set, about 1 hour. Enjoy!
Nurse Livingood’s Rhubarb Cake:
Ingredients:
½ cup granular monk fruit
1 package strawberry dye-free jello (not sugar free) or two bags freeze dried strawberries, crushed into powder
4 cups rhubarb, diced
1 white cake mix (I like simple mills brand)
2 cups mini marshmallows (I like dandees brand)
Directions:
Put rhubarb in 9×13 greased baking dish. Sprinkle on jello, monk fruit, and marshmallows.
Make cake mix according to directions. Pour over jello/monk fruit/marshmallows.
Bake at 325° F for 50-60 minutes
Top with homemade whipped cream if desired. (whipped cream: heavy whipping cream and 1 tbsp vanilla extract blended until thick)
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DISCLAIMER:
Dr. Blake Livingood is a licensed Chiropractor in North Carolina and Florida, he founded a clinic in North Carolina but no longer sees patients. He received his Doctor of Chiropractic degree from Life University in 2009. Dr. Livingood uses “doctor” or “Dr.” solely in relation to his degree. This video is for informational purposes only and should not be used as a reason to self-diagnose or as a substitute for diagnosis, medical exam, treatment, prescription, or cure. It also does not create a doctor-patient relationship between you and Dr. Livingood. You should not make any changes to your health regimen or diet before consulting a qualified health provider. Questions regarding your personal health conditions should be directed to your physician or other qualified health providers.
