Omega 3s. The thing that no one wants but we surprisingly need, especially if you suffer with dry eye syndrome. Omega 3s are a family of essential fatty acids that play important roles in the human body. We cannot produce them on our own, so we must get them from our diet. Omega 3’s are found in Tuna, Salmon, walnuts, chia seeds and flax seed.
More than 10 million people suffer with dry eye syndrome. Omega 3s are proven to slow tear evaporation and fight inflammation, as well as lessen the chance of macular degeneration, improve your bones and joints, fighting heart disease, and even improve your overall mental health.
In addition to Omega 3s, Antioxidants are also essential in eye health. Antioxidants are nutrients that protect cells from damage caused by free radicals. Free radicals can contribute to eye disease, including age-related macular degeneration (AMD). Antioxidants appear to help to neutralize free radicals. Common antioxidants include vitamin C, vitamin A, selenium, lutein and zinc. They are generally found in foods with strong colors, particularly orange, yellow, red, blue, and purple fruits and vegetables.
We hope you enjoy this recipe that is filled with nutrients essential for you eye health.
2 tablespoons melted coconut oil
1/4 cup coconut sugar
1 medium banana, mashed
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup flaxseed meal
1/2 cup almond meal/flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cups rolled oats, gluten free if desired
1 tablespoon chia seeds
1/2 cup frozen or fresh blueberries
1/4 cup chopped walnuts
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper to prevent sticking.
In a large bowl, mix together melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until smooth and creamy. Next fold in flaxseed meal, almond meal, baking soda, cinnamon and salt and mix until a thick dough forms. Next add in oats and chia seeds and gently fold into the batter until evenly distributed. Lastly fold in blueberries, walnuts and dark chocolate if using.
Use a large cookie dough scoop or 1/4 cup to scoop dough onto prepared cookie sheet (We want these to be BIG cookies!). Make sure you tightly pack the dough into a ball before putting it onto the sheet. Gently press the top of the dough down just a little to flatten the tops. Bake for 13-16 minutes until edges begin to turn slightly golden brown. Allow cookies to cool for 15 minutes before removing from pan and transferring to a wire rack to finish cooling. Makes 10 big cookies.
From the kitchen of: Ambitious Kitchen