In this video I share how I make my own mineralized water.
Here is the recipe:
In a saucepan, combine equal parts magnesium chloride flakes to purified water. Save this “magnesium oil” in a container with a lid and keep it next to your water filter so you can add it to water as you drink it.
1 teaspoon of magnesium oil is approximately 500mg of magnesium.
I use 1 teaspooon of the magnesium oil with a pinch of salt twice a day in a pint of purified water for a total of 1000mg a day of magnesium chloride.
To learn more about the amazing properties of natural, structured water, check out the links below.
These delicious pecan cookies were suggested to me by a participant in our Facebook community. They’re absolutely delicious! The coconut oil is good for gut health (if you don’t have salycilate sensitivity), the sugar level is low, and the almond meal and pecans lend magnesium and methionine.
2 tablespoons solid coconut oil
3 tablespoons pure maple syrup
1 large egg
1 teaspoon pure vanilla extract
2 cups almond flour or almond meal (I have used both with success)
1/2 teaspoon baking soda
1/4 teaspoon fine-grain sea salt
1/2 cup pecans
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in chopped pecans.
Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly.
Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
Cookies keep well in an airtight container at room temperature for 4-5 days.