Blog / 2014 / Treating Endometriosis: Cookies
March 28, 2014
In honor of Endometriosis Awareness Month, I’ve decided to share about my healing journey in some detail. I remember searching for such stories after I was first diagnosed. It didn’t matter that every woman’s path with the disease was so different: I was desperate for any hints. Hopefully, my account will help other women make the right choices for themselves.
When I left off last year talking about my endometriosis, I was really into Chinese medicine, but my commitment waned when my doctor kept recommending that I put off the removal of my Mirena Coil. Her advice seemed a little strange to me seeing as the two treatments are completely at odds with each other. The IUD intends to cure endometriosis by stopping monthly cycles, while Chinese medicine pursues a regular and wholesome flow as a sign of both health and a cured patient. I wanted to have the Coil taken out, but my doctor was worried about the trauma that would cause to my body. While I understood her logic, I also felt that the Chinese medicine treatment was clashing painfully with the Mirena’s MO, so I eventually stopped the herbs and the acupuncture.
Still, I wasn’t about to give up. I kept doing daily aerobic exercise—even if it was only for ten minutes some days—and I remained careful with my intake of sugar. Then, six months ago, I decided to try going gluten-free. I’d read plenty about wheat causing inflammation over the years, but, when I came across a breakdown of the specific symptoms of food-related inflammation, I knew I had to give up bread and the like. (Without going into too much detail, let’s just say that the inflammation associated with gluten sensitivity has got to do with your poo's consistency.)
It’s too early to say if going gluten-free will be the thing that cures me, but it has helped with my symptoms and my pain levels. Currently, I have a cyst on my remaining ovary that seems to be maintaining a reasonable if not entirely pleasant size, and I'm hoping that eating plenty of the special oreos that I invented will make it go away.
- 1/2 cup butter (melted)
- 1 tbsp coconut oil (melted)
- 1 egg
- 1/2 cup maple syrup
- 1 3/4 cups flour (combination rice, sorghum, and tapioca)
- 3/4 cup almond flour
- 1/2 cup cocoa
- baking soda
- xanthan gum
- 4 oz cream cheese (softened)
- 6 tbsp butter (softened)
- 1 tbsp coconut oil
- 1 tbsp maple syrup
Mix cookie ingredients. Refrigerate for at least 1 hour. Roll out using flour and a rolling pin; cut into circles. Bake for 12 minutes at 350 degrees Farenheit, and then re-bake until crispy. I put them all together on one sheet under the broiler set to low and for a minute or two, and then I turn off the oven and leave them in while I mix the filler ingredients together.
The recipe makes between 40 and 50 complete oreo cookies depending on how thinly you manage to roll out the dough.
I give the cookies room to bake for the first 12 minutes, but then I crowd them together to do the re-baking.
For more information about treatments I’ve used, check out these articles:
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