Going All In 100%

Going All In 100% with Wanda Huberman

Last week, we were joined by Wanda to discuss going in 100% with your health.

Wanda Huberman was born in Virginia and spent much time on her grandparents’ tobacco farm. Her parents moved when she was a child to Northeastern, Ohio where she was raised on a small family farm. She began to learn about a WFPB lifestyle when she met her husband, Mark Huberman in 1989 and she will tell you she is continuing to learn. Mark and Wanda married in 1991 and they have raised 3 daughters who are now all adults. She is the adoring grandmother of Madison, who was born in July, 2021.   

Effective January 1, 2020, Wanda retired as a regional claims manager after 30 years in the casualty insurance industry to become the National Health Association’s full time Executive Director. Wanda has been attending NHA Conferences since 1991 and has personally managed sold-out conferences since 2017 where her strong organizational and management skills have been on full display. Wanda is passionate about the rich history and legacy of the NHA and is anxious for more of the world to discover it. She is also thrilled to be planning Plant Based Travel thru the NHA and working on introducing the Health Science Podcast with Dr. Frank Sabatino as the host which will launch before the end of 2022.  She personifies the blessings, vitality and personal empowerment the NHA lifestyle can offer everyone and her goal is to grow a bigger and better NHA and secure its organizational future for decades to come. Wanda especially values the sense of community and connection members can obtain through the NHA.

The NHA’s Best & Healthiest Peanut Butter-Dried Cherry Chocolate Chip Cookies (Vegan and SOS-Free)

Ingredients* 

1 tablespoon Vanilla Extract 

1 tablespoon Apple Cider Vinegar 

1 teaspoon Baking Soda 

1 1⁄2 cup of Old Fashioned Oats (available gluten-free) 

12 Medjool dates pitted 

1⁄2 cup of roasted peanut butter (salt and sugar free) 

1⁄2 cup of shredded unsweetened coconut (or coconut flakes). 

1⁄2 cup of dried unsulfured and unsweetened dark sweet cherries (can substitute raisins) 

Available from Trader Joe’s (non-organic) or Bella Viva Orchards (organic) 

1⁄2 cup of 100% sugar free cacao (dark chocolate) chips 

Available from Trader Joe’s or Pascha 

1⁄2 cup of unsweetened apples sauce (you can substitute a very ripe banana) 

1 tablespoon of cacao powder 

*Prefer Organic for all Ingredients

Directions

1. In a small bowl, mix the baking soda, apple cider vinegar and vanilla extract and set 

aside 

2. In a food processor or Vitamix blender, pulse oats until a fine flour forms. 

3. Combine the oat flower, shredded coconut, peanut butter, dates, apple sauce and baking soda mixture in the food processor and pulse for 5-10 minutes until a concentrated sticky dough forms. 

4. Place above contents in a large mixing bowl and add the 1⁄2 cup of chocolate chips and 

dried cherries and mix by hand. (This must be done by and because the dough will be too thick to mix with a spoon. We also suggest chopping the chocolate chips and dried cherries) 

5. Scoop twelve 2-3 tablespoon size pieces of dough and mold into round disk-shaped 

cookies and place them on a cookie sheet. 

6. Bake in pre-heated oven at 350 degrees for 12-15 minutes. Let cool at least 10 minutes 

prior to eating. 

7. They can be stored for at least a week out of refrigeration in a sealed Pyrex bowl. They 

also keep very well in a freezer.

Oatmeal-Raisin Almond Butter alternative: The above process is the same except substitute roasted almond butter (salt and sugar free) for peanut butter in the dough mixture and substitute a half cup of raisins (We prefer organic golden raisins from Nuts.com) and a half cup of old fashioned oats in place of the chocolate chips and dried cherries).

Enjoy our complete interview by CLICKING HERE!!

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