Tired of constantly clearing your throat?

Scroll down for Today's Recipe: Chocolate Walnut Cookies   Hey there, Ever heard about inflammation? Bet you have! But here's the kicker: did you know that a particular kind of inflammation in your brain might be the reason you're constantly clearing your throat? Crazy, right? Now, hold on to your hat because there's some exciting news. Your brain is a powerhouse of healing potential, and it's just itching to break free from the clutches of something called "neurological inflammation."   Here's the scoop: those smarty-pants doctors have stumbled upon a secret weapon – specific nutrients that can put an end to this brain inflammation. And guess what? That could mean saying goodbye to that awkward throat-clearing issue you've been dealing with.   What's even cooler is that these nutrients were originally all about giving you a boost in energy, helping with anxiety, fighting off the blues, and even making your brain sharper than a tack. But as a delightful bonus, they might just be the ticket to your relief!   Click here now to claim 2 bonus bottles.   To your best health,   Jonathan Bailor, (347) 979-1735 Chief Research Director | SANE.MD New York Times Bestselling Author Father of Aavia, Keirra, and Amarra PS Did you get your free $50 SANE Account Credit? Claim yours here >> (Limited Time Offer. Limit 1 Per Household.) Recipe of the Day: Chocolate Walnut Cookies   Ingredients   • 4 tablespoons Almond Flour • 1/8 teaspoon Baking Soda • 3/4 cup Xylitol • 1 1/2 ounces Unsweetened Baking Chocolate Squares • 5 tablespoons Coconut Cream • 2 large Eggs (Whole) • 2 tablespoons Unsalted Butter • 1 teaspoon Vanilla Extract • 1/4 cup chopped English Walnuts   Directions   1. Preheat over to 350°F.  Lightly toast walnuts in an even layer on a cookie sheet for 6 to 8 minutes.  Cool, coarsely chop the walnuts and set aside.   2. Put oven up to 375°F. Line two baking sheets with parchment paper or aluminum foil; set aside.   3. Whisk 4 tablespoons almond flour and baking soda together in a bowl; set aside.   4. In the large bowl of an electric mixer, beat eggs and xylitol together on medium until light and slightly thickened. Place chocolate, coconut cream and butter in a microwavable bowl; microwave on medium until butter has melted and chocolate has softened (it need not be completely melted), 1 1/2 to 2 minutes. Let stand 5 minutes; stir until smooth.   5. Gradually beat the slightly warm chocolate mixture and vanilla extract into the egg mixture. Reduce speed to low, and beat in flour mixture, just until combined. Cover, and chill until thickened, 30 minutes.   6. Drop slightly rounded teaspoonfuls of dough, 1 inch apart, onto prepared sheet. Sprinkle tops of cookies with walnuts, lightly pressing into dough.   7. Bake until cookies are just set but soft on top, 5 1/2 to 6 minutes. Cool cookies on baking sheet 1 minute before transferring to wire racks to cool completely. Store in an airtight container. Copyright © 2023 SANESolution, All rights reserved.   This email may be considered an advertising or promotional message. You received this because you signed-up with SANESolution a while back, but I don't want to be a bother :-) To stop getting subscriber-only savings, recipes, and tips, please unsubscribe below.   Privacy Policy   Our mailing address is: 227 Bellevue Way NE, Suite 257, Bellevue, WA 98004, USA You can update your preferences or unsubscribe from this list