Instead of indulging in sugary and processed Christmas sweets this holiday season, enjoy these cancer fighting cookies instead.
Brazil nuts are very high in omega-3 fatty acids, carotenoid antioxidants, and selenium, an anti-cancer mineral and thyroid regulator. Goji berries are noted for their lycopene, which has antioxidant properties and anti-inflammatory effects. Almonds are a most nutritious complete protein, rich in magnesium (the free radical fighter), making it a preventative food against cancer.
These delicious cookies also include two cancer cell killers: turmeric and vitamin B17 (also known as laetrile or amygdalin).
Cancer-Fighting Almond Goji Brazil Nut Cookies
Yield: 4 dozen cookies
Preparation Time: 30 minutes + baking time
Ingredients:
- 1 tablespoon bitter apricot kernels (optional, but an excellent source of vitamin B17)*
- 1 cup raw almonds
- 1 cup raw Brazil nuts
- 2 tablespoons ground flax seed
- 1⁄2 cup goji berries**
- 3 tablespoons cold pressed coconut oil, liquefied at low temperature
- 3 tablespoons raw honey OR coconut nectar*** OR Lakanto****
- 1 teaspoon turmeric powder
- Add quality salt to taste, such as pink or sea salt
Directions:
- Place all dry ingredients except goji berries in a food processor and blend into a coarse flour.
- Add goji berries and process into smaller pieces, about 15 seconds.
- Place mixture in a bowl, pour in coconut oil and sweetener, and mix with a wooden spoon or by hand.
- Form one inch balls by rolling dough in the palms of your hands (about a tablespoon), and place on a cookie sheet. Note: if the dough does not hold together add more coconut oil a little at a time and mix until it sticks together.
- Bake at 115 degrees Fahrenheit for two hours. Remove from cookie sheets and pack in airtight containers. Can be stored for one week in a cool dry place.
*Apricot kernels (the small kernel inside the hard pit) can be found online. They can either be purchased already ground or you can grind them yourself in a food processor or powerful blender such as a Vitamix. Only the bitter apricot kernels are a source of vitamin B17, not the sweet.
**Goji berries are available at most health food stores, Whole Foods, and Trader Joe’s.
***Coconut nectar can be found in some specialty grocery stores and is readily available online. Coconut nectar is exceptionally high in enzymes, nutrient rich, and is low glycemic, so it’s excellent for a sugar substitute.
****Lakanto (Wholesome Sweeteners Brand) is a one to one sugar substitute available at Whole Foods. This is a superior sweetener for ketogenic diets and low glycemic needs.
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Charlene, it seems like a good recipe. Charlene and Ty, people have been saying that vitamin B17 supplements and apricot seeds consist of laetrile that can cause cycanide poisoning? Is that true?
My husband and I both kicked cancer . All done alternatively.My grandmother was an herbalist, so it all came back at the perfect time. No chemo,radiation,drugs or surgery! Got our youth back at the same time! Love new ideas! Bless you!
They say that so you won’t eat them. Ty & Charlene would not post them on here if that was the case. I eat about 30 a day, with no problem. Research it.
I can’t have coconut oil/flax/turmeric. There are many things that are recommended for health, but not all people can have them. I just skip deserts and eat pure organic vegetables/fruit/no gluten/hidden gluten/dairy/soy/sugar/GMO/saturated fat/monounsaturated fat/heated oils etc. I watch others eat holiday favorites, but I have to eat before and just watch mostly. I try not to look at people eating things I can’t eat and don’t like to go through the grocery store knowing things would hurt me. I buy mostly water/organic produce at the grocery store. Thanks for your efforts. God bless!
The sweet apricot kernels have B-17 in them–they have 1/2 the amount of the bitter ones and are much better tasting—Try them you might find you like them better
I am surprised these cookies are baked as I thought it would deteriorate a lot of the nutrition in the ingredients. I realise the recommended temperature is quite low though and the cooking time long so I’m not sure if that makes a difference to retaining nutrient values. I would think from the ingredients listed that these could be eaten as raw balls instead of baked cookies? Thanks
115° is more like drying, not baking. That low temp preserves the nutrition. Its like being put into a dehydrator. In fact, that’s probably what you need to do. My oven doesn’t go lower than 170°.
My oven will not go that low….I have 2 dehydrators that have that temperature. Since it makes 4 dozen I could use both dehydrators. I DO NOT want to waste that much costly items if this is not going to work. Why the 2 hour “cooking” time?
My oven will not bake at less than 150 degrees so that recipe is out. ?
I think these should be ok just refrigerated or frozen and eaten raw, kind of like a truffle.
I use dates,i don’t cook them, i just refrigerate it,yummy
Good for you, Shasha. Don’t think that you are missing anything that’s good for you.
Thanks! Happiness…..
Hello Charlene,
I have just tried your recipe and found something wrong with both the specified ingredients and the cooking temperature.
I followed the quantities to the letter and found there was too much coconut oil and honey. I used American table spoons (15ml), but after I had mixed the oil and honey into the other ingredients they were swimming in liquid and when I rolled them into balls there was so much excess liquid in and on them that it ran out of them and covered the entire baking tray. I had no option but to throw them away.
I tried again, this time using desert spoons (7.5ml) instead of table spoons and the mix was ideal for rolling the balls. I was able to set my oven to 114 degrees fahrenheit, but after 2 hours they were still as wet and loose as when I put them in the oven.
I ended up having to guess wildly about temperatures and time, and played around a lot, so can’t really tell you what might have been an ideal temperature/time relationship. We work in centigrade units here in Australia but, in fahrenheit units, I started at about 350 degrees for about 10 minutes and reduced progressivly to about 212 degrees over about 30 minutes and ended up with quite presentable cookies.
Regards,
Barry Blackman
I read somewhere on a Health Wyze Video that all california almonds (even natural) are treated or pasteurized with a chemical that is a known carcinogen and my household has stopped buying almonds altogether. Is this true. I’ve tried the health food stores here in Toronto and many other places like Buffalo for a non north american source to no avail. I actually went ahead and made a batch of your cookies with natural almonds, doubled the flaxseed and followed Barry’s advice on reducing the oil and honey by half. They came out perfect, I keep them in the refrigerator. They taste amazing, although every time I bite into one somewhere in the back of my mind I feel I’m biting on a bullet. Again is this all true and if so what should we sub for almonds. Thanks, Michael Gunpath.