|These little goodies are packed full of flavor and nutrition and make a satisfying snack. Adapted from howsweeteats.|
Ingredients⅔ cup oat bran
¼ cup ground flaxseed
¼ cup almond flour
⅓ cup unsweetened, flaked coconut
¼ cup sliced toasted almonds
¼ cup mini chocolate chips or cocoa nibs
2 Tbsp. chia seeds
pinch of salt
¼ cup creamy almond butter
¼ cup honey
2-3 Tbsp. coconut oil (or 2 Tbsp coconut oil and 2 Tbsp coconut butter)
1 tsp. vanilla extract
⅓ cup unsweetened, flaked coconut
⅓ cup sliced toasted almonds
1. In a large bowl combine the oat bran, flax, almond flour, coconut, almonds, chocolate, chia seeds, and salt.
2. In a saucepan, combine the almond butter, honey, coconut oil and vanilla over low heat. Stir until melted and smooth. Add this mixture to the dry ingredients, stirring swell until a wet dough forms. Press into and 8 x 8 greased or parchment lined pan and top with the coconut and almond pressing to adhere. Let cool and cut into bars. Store in fridge.
Ingredients:1 cup raw almonds or walnuts (or combination)
1 cup Medjool dates, pitted
½ cup raisins or goji berries
½ tsp ground cinnamon
¼ tsp ground cardamom (optional)
handful hemp hearts (optional)
raw cacao nibs (optional)
¼ cup peanut butter or almond butter
½ cup shredded coconut
Directions:1. In a food processor or heavy duty blender, process the nuts until finely ground. Add dates, raisins, and spices (and optional hemp and cacao nibs) and grind to a find meal. Add the nut butter and process again until thoroughly mixed.
2. Form mixture into balls and roll in shredded coconut.
3. Store in a sealed container on the countertop for up to 3 days, or refrigerate for up to 3 weeks.
|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.
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
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.
|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)
|Tasty and colorful without any harmful food dyes, these fruit popsicles are super easy to make and fun to eat. Use as much organic fruit as possible. Recipe adapted from the Whole Life Nutrition Cookbook.|
3 cups watermelon puree (about 1/4-1/2 of a melon) or another type of melon puree
about 2 1/2 cups of fresh fruit. Here is one of the many options (mango is also a delicious addition):
1/2 cup fresh blueberries
1/2 cup fresh cherries, pitted and chopped
1/2 cup chopped fresh strawberries
1-2 kiwis, peeled and sliced
1 peach or nectarine
1. Cut the watermelon into chunks and puree in blender until smooth. strain out seeds if any.
2. Set out about 12 popsicle molds (you may need more or less depending on the size).
3. Fill each halfway with the fruit mixture then pour in the watermelon puree until filled. Place a popsicle stick in each and freeze for 6-8 hours.
4. To serve, run molds under warm water until the popsicles release.
Ingredients:1 cup coconut oil, heated just until it liquifies
1/2 cup cocoa powder
stevia to taste (I use 2 packets of stevia in the raw)
optional: almond or peanut butter, nuts, coconut, dried fruit, mint or fruit extract, spice
Stir ingredients together. Pour onto wax paper lined plate or pan (I use an 8 x 8 baking pan). Chill in refrigerator or freezer. Snap pieces off as needed. It's that simple.
|These chocolate turtles are a delicious and fairly healthy indulgence when you are in the mood for something sweet. You can substitute pecans for the almonds if you like.|
recipe adapted from (and photo courtesy of) thegraciouspantry.com
1/4 cup cocoa powder
4 Tbsp. coconut oil
3 Tbsp brown rice syrup
1 Tbsp honey (raw if possible)
72-84 raw almonds (6-7 almonds per turtle)
1. Add cocoa powder to melted coconut oil. Stir until smooth. Add brown rice syrup and honey and stir until smooth.
2. On a sheet of wax or parchment paper, arrange almonds in a turtle shape: head, legs, middle, and tail. Spoon a dollop of chocolate over each cluster, rearranging pieces as needed and smoothing chocolate with fingers if you want a neater finish. Refrigerate for at least 2 hours. Store in refrigerator.
|It doesn't take much imagination to see these as turtles. Kids will love them too.|