Magnesium Stearate, Dairy-free Creamed Spinach, And Chocolate Peanut Butter Truffles…..What?!


Just a quick post to pass along a couple of yummy sounding recipes for you to try this weekend. But first, a quick little video with some information you should know about magnesium stearate, something that is unfortunately added to a lot of supplements. I’ve seen it in ones that I take and knew it wasn’t really good for us, but didn’t know exactly why. This video by Suzy Cohen gives a great demonstration about why to avoid it and I will certainly make a point of trying to do that from now on. Hopefully more manufacturers will begin removing it from supplement formulas as customers start becoming more savvy consumers……..


You can download the guide that Suzy mentions at


And now for something a little more appetizing….

The Secret to Delicious Creamed Spinach—Without Any Dairy


(byMerce Muse for Thrive Market) Rich, creamy, and intensely satisfying, this dairy-free creamed spinach is a classic accompaniment to grilled steak, or pair it with eggs for a modern take on eggs florentine.

Coconut Creamed Spinach

Yield: 2 to 4 servings
Active Time: 15 minutes
Total Time: 20 minutes

Coconut oil
1 pound baby spinach
2 shallots, thinly sliced
1 clove garlic, minced
3/4 cup coconut milk
1/2 teaspoon dijon mustard
1 tablespoon nutritional yeast
Juice of 1 lemon
1/4 teaspoon nutmeg, freshly grated
Sea salt and pepper
Zest of 1 lemon

Heat a knob of coconut oil in a large skillet and cook the spinach until just wilted. Transfer the spinach to a colander to drain out excess water.In a small saucepan, sweat the shallots and garlic. Whisk in the coconut milk, dijon, nutritional yeast, lemon juice, and nutmeg. Cook and reduce slightly.

Press excess water out of the spinach and return to the large skillet over medium heat.

Pour in the coconut milk mixture, stir, and heat until warmed. Be careful not to overcook so that the spinach retains its bright color.

Season with salt, pepper, and lemon zest. Serve warm.

Photo credit: Paul Delmont



And talk about yummy sounding. Check out these peanut butter cup truffles from Colleen at healthy vegan……


There may be no better proof that we can be healthy while still enjoying rich, decadent flavors than with these Peanut Butter Cup Truffles. For years, I’ve been making the standard raw truffle with the requisite almonds, pecans, dates, and coconut. But with a simple swap of toasted peanuts for the almonds or pecans and a drizzle of dark chocolate, these become a treat unlike any other. With the combination of caramel-like Medjool dates and dried mulberries (available at Whole Foods or other natural food stores), the result is reminiscent of a Reese’s Peanut Butter Cup and a Butterfinger—but with clean, nourishing ingredients. Keep a stash in the refrigerator for a mid-day indulgence (warning: it’s nearly impossible to eat just one!) or whip up a batch to bring to a party. No one will believe it takes just six ingredients to create this heavenly treat!

Makes 12 truffles

What you need:

  • 1 cup toasted peanuts
  • 4 Medjool dates
  • 1/4 cup dried mulberries
  • 1 teaspoon vanilla bean powder or paste
  • 1/2 teaspoon salt
  • 2 ounces unsweetened chocolate, chopped

What you do:

  1. In a food processor, place peanuts and pulse until finely chopped into a coarse meal, but not a paste.
  2. Add dates, mulberries, vanilla bean powder, and salt, and pulse until finely chopped and the mixture begins to stick together.
    Continue to process until mixture resembles chunky peanut butter cookie dough. Scoop out walnut-sized pieces and roll into balls between your palms.
  3. Over a double-boiler, melt chocolate until completely smooth. Drizzle truffles with melted chocolate and chill in the refrigerator until set.

Healthy hints:

  • For the peanuts, you can buy them pre-toasted or roast raw peanuts for 10 minutes at 350 degrees.
  • Vanilla bean powder is my secret weapon! It’s pricey,
    but a little goes a long way and it adds so much flavor to your food.
    I like Terrasoul Superfoods .I prefer to not use a microwave, so I take the extra step of melting my chocolate over a double boiler. If you use a microwave, melting chocolate is a cinch—place in a bowl, and heat for one minute.

    For my Healthy Vegan recipes, I don’t use refined sugar or oils. So for the chocolate drizzle, I use only unsweetened dark chocolate (100 percent cacao!), but it pairs beautifully with the sweetness of the truffle.




p.s. Be sure to subscribe to Self-help Health so you don’t miss any future posts. Also check out my website’s To Your Health page and Evolution Made Easier blog for more helpful health tips, tools and information.

Disclaimer: Please note that any information here is provided as a guideline only, and is not meant to substitute for the advice of your physician, nutritionist, trained healthcare practitioner, and/or inner guidance system. Always consult a professional before undertaking any change to your normal health routine.


3 thoughts on “Magnesium Stearate, Dairy-free Creamed Spinach, And Chocolate Peanut Butter Truffles…..What?!

    • zirah1 says:

      Great. I plan to try it and the truffles, too. There was a great pic of the truffles that made them look so appealing, but it wouldn’t post properly. If people click the “Source” link they will be able to see how yummy they look. Let me know what you think of the spinach recipe once you make it. I love that coconut milk can be used in so many different ways and is extra good for us. Win-win-win. 🙂

      Liked by 1 person

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