brown rice crispy treats

These treats are so tasty and are great for lunches or an after-school snack. Brown crispy rice cereal can be found at health food stores or online. Adapted from The Whole Life Nutrition Cookbook.

Ingredients:

2-3 Tbsp. coconut oil, plus more for greasing pan
1 cup brown rice syrup
3/4 cup almond butter or unsalted natural peanut butter
1 tsp. vanilla extract
6 cups brown rice crispy cereal

seeds or chopped nuts or chopped dried fruit are some fun additions
you can also make a chocolate topping with dark chocolate chips and coconut oil

Directions:

1. Grease a 9 x 13 inch baking pan with coconut oil.
2. Heat the coconut oil in a medium saucepan over medium heat. Add the brown rice syrup and nut butter and heat until bubbles form, stirring constantly with a whisk. Take pan off the heat and stir in the vanilla.
3. Place the cereal in a bowl with any optional additions. Pour hot syrup mixture over it and mix together.
4. Pour the mixture into pan and press the mixture flat.
5. If you would like to add the chocolate topping, melt 3/4 cup dark chocolate and 3 Tbsp. coconut oil together and pour over top. Cool and slice into squares.

cinnamon spiced granola with goji berries

This granola is delicious with yogurt or kefir or mik. Adapted from The Whole Life Nutrition Cookbook.

Ingredients:

3 cups old fashioned rolled oats
1 cup chopped raw pecans or walnuts
1 cup chopped raw almonds
1/4-1/2 cup sunflower seeds (optional)
1/4-1/2 cup pumpkin seeds (optional)
1 Tbsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. cloves
1/4 tsp. ground ginger
1/4 tsp. sea salt
1/4-1/2 cup honey or maple syrup
1/2 cup melted coconut oil
2 tsp. vanilla extract
dried goji berries (optional)

other additional options:
chopped dried apples
raisins
dried cranberries
dried cherries
shredded coconut

Directions:

1. Preheat oven to 300º. Place the oats, nuts, optional seeds and coconut, spices and salt into medium bowl and mix well.

2. Add honey or maple syrup, coconut oil, and vanilla to the mixture and toss together.

3. Spread out mixture on a large baking sheet (or two) lined with parchment if desired. Bake for 34-40 minutes, turning occasionally with a spatula.

4. Remove from oven and add dried fruit if desired. Let cool then transfer to glass jar or ziplock bag.

vanilla chia pudding

This raw pudding is similar to tapioca pudding. Chia seeds contain powerful nutrition. They are an excellent supply of calcium and have the ability to increase brain power and body strength. Since the seeds absorb so much liquid they help your body remain hydrated for longer. They also regenerate healthy body tissue and have cleansing fiber action. Quite the refreshing dessert or morning breakfast.

makes 4-6 servings

Ingredients:

1/2 cup raw cashews (soaked for 3 hours unless you have a high-power blender)
1 1/2 cups water
1/4 cup honey or maple syrup
1 whole vanilla bean or 1 Tbsp. vanilla extract
pinch sea salt
5 Tbsp. whole chia seeds

Directions:

1. Place the cashews, water, sweetener, vanilla and salt into a blender and blend until smooth and creamy. Pour into bowl.

2. Add the chia seeds and whisk. Let soak at room temperature for about 1 hour, then cover and transfer to refrigerator to soak and thicken for at least 2 hours.

3. Scoop into bowls and top with fresh fruit, nuts, cinnamon or whatever you like.

graham crackers

I love making healthy snacks. These graham crackers are quite healthy (for a sweet treat) with whole grain flower, flax, and coconut sugar. I got the idea from Lovetobeinthekitchen.com. (sadly I can't take credit for the photo since I forgot to take pictures of the finished product)

Ingredients:

2 1/2 cup whole grain flour (I used kamut)

2 Tbsp. ground flax

1/2 cup coconut sugar

1/2 tsp salt

1 tsp. cinnamon

1 tsp. baking soda

1/2 cup chilled butter, cubed

1/4 cup honey

1/4 cup water

1 tsp. vanilla

Directions:

1. Whisk together flour, flax, sugar, salt, cinnamon, baking soda. 

2. Add cubed butter and cut in by hand or in mixer or food processor.

3. Add honey, water, and vanilla and mix until combined. Add a bit more water if dough is too dry.

4. Shape dough into a flat disk and place between 2 sheets of wax or parchment paper

5. Roll dough out until about 1/8 inch thick. Cut into squares or use a cookie cutter to make shapes. Combine scraps and repeat.6. Place on parchment lined baking sheet. Prick in several places with a toothpick. Sprinkle lightly with cinnamon-sugar if desired and bake for about 15 minutes.

no bake raspberry cheesecake

This decadent treat only takes minutes to prepare and satisfies sweet cravings in a healthy way.

cream cheese (you can use low fat but is it really worth it :)
mascarpone cheese
fresh or frozen (thawed) raspberries
stevia or raw honey to taste
dash of vanilla extract

crumbled graham cracker (optional). I used this homemade version

1. Blend together equal parts cream cheese and mascarpone with desired sweetener and vanilla. Add a generous amount of raspberries and blend until creamy. That's it! Serve right away or chill.

kale chips

Salty and crunchy and so nutritious. This super yummy superfood snack makes eating your greens so easy.

Ingredients:

2 large bunches kale (I used some local no sprays purple kale)

Sauce:

1 cup raw cashews (soaked for a couple hours if you don't have a high power blender)
1 cup water
2 Tbsp. freshly squeezed lemon juice
1/4 cup nutritional yeast (besides adding amino acids and protein, minerals, and B vitamins, it adds a cheesy flavor)
1 tsp garlic powder (or 2 garlic cloves)
1 tsp. sea salt

1. Rise the kale and remove tough center rib. Tear leaves into large pieces and place in large bowl
2. Place all sauce ingredients in a blender and blend until smooth and creamy. Pour sauce over kale and massage it in.
3. Place kale in single layer onto large baking sheets lined with parchment paper (you may have to do a couple batches) and bake for about 2 hours at 200ºF, or until crispy. Flip kale chips part way through baking. As soon as they have crisped up remove from oven and let cool before storing in containers or bags at room temperature. These should stay fresh for at least a week (if they can last that long without being eaten)