I don’t have a sweet tooth too often, but when I do, it hits me pretty hard. Maybe you’re the same way?
Craving sweets has been a lifelong battle of hand-slapping and attempted self-deprivation, but I never have seemed to get over sugar. So, I just accepted the joy of sugar and allowed myself to eat the damn cookie every once in a while. After yo-yo & fad-dieting, I learned my lesson. Enjoying cookies every once in a while is enjoying life, and there’s nothing wrong with that if you’re living mindfully.
There’s also nothing like a warm chocolate chip cookie with a cold glass of almond milk, and what’s harder to come by is something that’s allergen friendly. While “gluten-free” has become another “nutritionism-turned-fad,” there are real people out there in the world, like me, who range from allergen-sensitive to allergen-intolerant. In fact, according to foodallergy.org, it is estimated that up to 15 million Americans deal with food allergies, affecting 30% of children alone.
With this research in mind, and a personal story to back it up: Zhuzh was born.
Miche, the creator of Zhuzh, encountered this issue of food allergens when her family’s health began to decline a few years ago before moving to Colorado. It had seemed that they were starting to become allergic to everything, and that limited their choices on foods they could buy, eat, and enjoy. Getting to enjoy the sweet things of life began to feel far-fetched until Miche decided to take action into her own hands.
Developed in her own kitchen, Miche created a magical recipe for cookies that were free of the Top 8 Allergens and also contained probiotics right in the flour. After friends and family tried her recipe and encouraged her to sell these cookies, her entrepreneur-spirit kicked in and she decided to share these miracle cookies with the world.
Zhuzh believes that a cookie is not just a cookie. How do they do it?
“We started with the flour blend. Sprouted beans, seeds, and grains. No rice, potato, simple starches, or gums. Our base is plant-based protein and to that, we add probiotics so more of the protein is available and your belly is happier. Read our label and see for yourself.”
I don’t know about you, but I’ve prayed for cookies like this, I’ve attempted to make cookies like this, and never have I ever made something as delicious as Zhuzh. When trying to make something like this at home, it seemed that gluten-free makes things crumbly, hard to chew, or tastes less than satisfying. In grocery stores, milk seems to be in everything lining the shelves and finding vegan sweets in the grocery store bakery seems impossible.
These cookies, though. They changed my view of the accessibility to products like that can be allergen friendly AND tasty amazing.. If Miche can do it, why can’t other food institutions do it?