Going through life, I’ve learned a few things. I’ve learned to let go. I’ve learned to be okay with less than perfect. I’ve learned that it is better to be happy with the “right now” instead of dwelling on the past and worrying about the future. I’ve learned that sometimes, simple is best. And sometimes, I don’t need to “healthify” every single thing that passes my lips.
This is a big deal in my world. I am definitely what you might call a “healthy eater”. Around the time I went gluten-free, I started becoming more aware of the food I was putting into my body. My health wasn’t so great – gluten was starting to take its toll on my digestive system and my energy levels, among other things. So gradually, along with removing gluten (and then dairy) from my diet, I also removed processed foods, and for a while, even grains, beans, and sugar, in an effort to regain my health. I’ve been gluten-free now for right at 4 years, and in the past year, I’ve finally turned the corner and really have started to feel “better”. I’ve been able to eat things in moderation that previously would set off my oh-so-delicate digestive balance for days, sometimes weeks. So gradually, I’ve expanded my “allowed” foods. I eat grains, I sometimes eat beans, and sometimes, I even eat sugar.
What I really didn’t expect when going through this process was the mental hurdles I’d have to jump. Over the past 4 years, being at odds with my body which seemed to want to reject anything, trying to stay away from “offending foods”, and feeling deprived and overindulging in “off-limits” things anyway (never gluten, but sometimes sugar or grains – and I paid the price for it) caused me to become somewhat “scared” of foods. Some foods were bad. Some were outright demonized. Any amount of sugar was certain to give me diabetes, or at the least, send me down into a spiraling-out-of-control sugar binge. I’d get cancer if I consumed anything with preservatives. I’d cause damage to my intestines if I ate grains, and at best, I wasn’t honoring my body if I didn’t give it 100% nourishing, whole, organic, healthy foods. And all the while, I was afraid my digestive system would get worse if I deviated from the world of natural, whole meats, vegetables, nuts and the occasional piece of fruit. While I certainly would never have put these kinds of restrictions on someone else, I found that I’d landed myself smack in the middle of this world. I didn’t like it. It made me a little crazy, and definitely sucked all of the joy out of food.
And the joy of food is why I started really cooking, and why I started blogging. I wanted to share that joy with others. Especially those who must eat gluten-free; I wanted to share that we can still enjoy breads, cakes, cookies, and other things and be happy and satisfied on a gluten-free diet. We are blessed with such a variety of amazing things to eat, and eating and enjoying a meal together is a lovely, sacred thing. We ought to be able to embrace that pleasure. Obviously, I was losing sight of that.
So I’m finding my way back to center. I’m learning to balance. As I’m finding that my body is healing and that I’m tolerating more and more foods, I’m learning moderation again. I certainly still eat a healthy diet – I want to nourish my body and give it the fuel it needs to power through my day, and I do the best when I’m not at war with it. But I also know that part of health is pleasure, fun, and acceptance. Pleasure and fun come from enjoying all sorts of delicious treats, and acceptance that sometimes, those treats won’t be what is defined as “healthy”, and that’s okay. Sometimes, I will eat sugar. I will eat candy. And cookies. I won’t have to over-indulge, because these things are no longer forbidden. While I still can’t eat gluten, I can eat so many other amazing things. I am grateful. I’m still learning how to be in this new place of acceptance, but so far, I love it here.
I invite you to join me in this place. After all, in this place, there are lemon sugar cookies. They’re simple, sweet, and a delight to enjoy as an afternoon treat. They are gluten and dairy-free, so they won’t upset tummies, but I made no attempts to “healthify” them. Because sometimes, you just need a real cookie. And that’s okay.Print Recipe
Lemon Sugar Cookies (gluten-free, dairy-free)
1 stick (1/2 cup) vegan butter, softened
3/4 c + 2 T organic sugar
1/2 t vanilla extract
1 t lemon zest (from 1 lemon)
1 1/2 T lemon juice (from 1 lemon)
1/2 t baking powder
1/4 t baking soda
1/4 t kosher salt
3/4 c brown rice flour
1/2 c sweet white rice flour
1/2 c arrowroot starch (can substitute tapioca starch as well)
1/2 t guar gum (can substitute xanthan gum)
Preheat oven to 350 degrees.
In a large mixing bowl, cream the butter with the sugar. Add the egg, vanilla, lemon zest, and lemon juice and beat in until well-combined.
In a separate bowl, whisk together the baking powder, baking soda, salt, flours, and guar gum. Add this to the mixing bowl and beat in.
Spoon into mounds on a lined baking sheet. Bake 10-12 minutes or until lightly browned on edges.
Makes about 2 dozen.