Reversing Glaucoma by Going Whole Food Plant Based. Bettyanne Does It! + Pumpkin Spice Muffins
By Molly Patrick
Dec 23, 2017,
We have about a week left of 2017 and I couldn’t imagine a better way to round out this year than with today’s video.
Here’s the deal. Let’s say you know that diabetes runs in your family and you’ve been hovering at that pre-diabetes line, worried that it will cross over into official type 2 diabetes land at some point, you just don’t know when. And this sucks because you want nothing to do with any type of diabetes! Maybe you talk to your doctor and they advise you to keep eating meat, fish and dairy but limit carbs and sugar. So you do this diligently but your metabolic markers continue to trend towards the big type 2.
What do you do?
Well, if you’re Dirty Girl Bettyanne Taylor, you listen to your son, you set out to learn more, and then jump in with both feet wearing scuba gear.
Then, you kick ass eating a whole food plant based diet and see those metabolic markers finally respond in the direction you want them to go. But that’s not all. You then realize that a whole lot of other health issues you’ve suffered from like glaucoma reversing itself and your entire quality of life changes.
And, after that? You share your story to help others.
When Bettyanne posted her story about reversing glaucoma and type 2 diabetes in our private Facebook group, she received an overwhelming response asking for permission from members to share her story with their loved ones. I knew I had to sit down with her and chat about her journey.
And that’s what we did! By the end of our chat, I wanted to book a ticket to North Carolina just so I could hug her. Just wait, you will be just as smitten.
Now that Bettyanne’s story has you all warm and fuzzy, check out this week’s recipe for whole food plant based Pumpkin Spice Muffins!
And if you want in on the whole food plant based meal plans that Bettyanne follows, check them out here and take a free test drive.
- 4 large pitted dates, soaked in super hot water for 10 minutes
- 1 cup unsweetened non-dairy milk (235ml)
- 2 tablespoons apple cider vinegar
- 2 ½ cups regular rolled oats (250g)
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ginger powder
- ¼ teaspoon ground cloves
- ⅛ teaspoon salt
- 2 tablespoons date soaking water
- 1 cup 100% pure pumpkin puree (240g)
- ¼ cup 100% pure maple syrup (60ml)
- 2 tablespoons sunflower seed butter (or any other nut or seed butter)
- 1 tablespoon vanilla extract
- ½ cup chopped pecans (50g)
- ½ cup raisins (75g)
- Preheat your oven to 350°F (175°C) and line your muffin tin with liners.
- Add the non-dairy milk and the apple cider vinegar to a small mixing bowl. Mix and set aside for now.
- Place the oats, cinnamon, baking powder, baking soda, ground nutmeg, ginger, ground cloves and salt in your blender and process into a powder. Transfer to a large mixing bowl. (no need to wash your blender)
- Place 2 tablespoons of the date soaking water in your blender and then discard the rest of the soaking water. Add the dates to the blender, along with the non-dairy milk / vinegar mixture, pumpkin puree, maple syrup, seed or nut butter, and vanilla. Blend until smooth.
- Transfer the liquid mixture to the bowl with the dry ingredients and gently mix (don’t over mix or your muffins will get hard). Fold in the chopped pecans and raisins.
- Divide the batter evenly between the 12 muffin liners, filling them to the very top of the liners.
- Bake for 18 – 20 minutes, until a toothpick comes out clean. Cool completely before storing.
Wishing you a happy week. May it be filled with spreading the love of plants.
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