William Davis, MD, is a preventive cardiologist whose unique approach to diet allows him to advocate reversal, not just prevention, of heart disease.
He is the founder of the 
If you loved Creamsicles as a kid, you’ll love these Orange Cream Cookies. (Sorry, no photo: We ate them up before I realized we hadn’t taken the photo. And, worse, we did it twice!)
Ingredients:
2 cups almond meal
2 tablespoons coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
¼ cup golden raisins
½ cup chopped pecans
Sweetener equivalent to 1 cup sugar
2 tablespoons finely-grated orange rind
1 large egg
2 tablespoons coconut oil, melted
½ cup whipping cream (or coconut milk)
1 tablespoon vanilla extract
Preheat oven to 350º F.
Combine almond meal, coconut flour, baking soda, salt, raisins, pecans, sweetener and orange zest in bowl and mix.
In separate bowl, whisk egg, then add coconut oil, whipping cream, vanilla extract and mix together. Pour wet mix into dry and blend by hand thoroughly.
Spoon onto parchment paper-lined baking pan (or oiled pan) and flatten with spoon to ½-¾ inch thickness. Bake for 20-25 minutes or until toothpick withdraws dry.
Dr. Davis,
I have been encouraged by one of our NP’s at the doc’s office that I work at to start on this diet as soon as possible as he has been doing it for a good 3 months and has lost 60 lbs already and absolutely looks GREAT!!!! I do struggle with Breads, Pastas’, Chips, sweets, etc… ya know all the good stuff and have been reading the forum board and wanted to ask you what kind of Salad dressing are approved on this diet? I got some red wine, olive oil dressing the other day and have been putting it on my salads and even on my brocolli which has made it good. Im still trying to figure out the diet and see what all is approved and what to stay away from. Any input to help me get jump started would be great!!!!
I joined the gym back in Feb and have already lost in a range of 23-27 lbs and have much more to go!!!!
Thanks,
Chastity
Dr. Davis,
Is xylitol an acceptable sweetener to use in your recipes? I have ordered some of the birch xylitol, since I try my best to avoid anything made from corn, as most of the xylitol available is (and from China to boot…) What is your view of xylitol vs. erythritol? Unfortunately, the organic erythritol that was made from only cane sugar is no longer available, and, like xylitol, erythritol is made from corn. Do you have any concern about these sweeteners being made from (quite likely GMO) corn? I also use a lot of stevia, but it is difficult to use in baking.
Thank you!
No, no concerns about the corn source, as they should be purified and provide minimal exposure to other corn constituents.
Xylitol is one of my preferred sweeteners. Just go lightly, as it has some potential to increase blood sugar, especially in larger quantities.