Category Archives: DIY

Honey Sriracha

10 Tuesday Jun 2014

Posted by in appetizer, dips, DIY, dressing, gluten-free, homemade gifts

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DSCN3853Food:

Honey Sriracha– makes about 2 ½ c.

Inspired and Adapted from bon appétit

1 lb Fresno chile (red jalapeno)

3 garlic cloves

1 T. real salt

1/4c. apple cider vinegar

1/4c. fresh lime juice

2 tsp. local honey

Plus 1/2c. local honey

Directions:

1. Pulse chilies, garlic, and salt in the food processor to a fine paste. Transfer to a half pint mason jar, cover with cheesecloth and secure with a rubber band. Let sit at room temperature at least 2 days (I think mine sat out for 3 or 4!)

2. Transfer chile mixture to the blender, add fresh lime juice, apple cider vinegar and 2 tsp. local honey, blend until smooth. Transfer to a clean pint Mason jar and cover with cheesecloth again, let sit at room temp for 1-2 more days. After those two days, add remaining 1/2c. local honey. Mix well and store the fridge for at least a day. Eat!

DSCN3827DSCN3832DSCN3837DSCN3840Nutrition:

Usually during the summer time I take a break from this section of my blog, mainly so I can spend more time with friends in the sunshine. I hope you are doing the same.

Love:

I’ve been struggling between two areas of my life lately, my work life and my home life. Last year I worked my toosh off and my sweet house, my sweet husband and my well-being got no love. So this year I vowed to work a little less and spend a little more time on my personal space, but as you know things don’t always go as planned. The first part of this year was a mixed bag of stuff, some good -10 year anniversary trip, having friends in town, exciting work projects, some not so good- very sick (expensive) kitty and losing my wonderful grandpa (still can’t fully grasp this). I know we all have stuff, but February, March and April kicked my butt and here we are half way through the year!

I needed a break. So needless to say I took no extra jobs or worked on my blog last month but that doesn’t mean I wasn’t still playing in the kitchen (and around the house!).

I’m a sucker for spicy food and the balance of sweet and spicy in this Honey Sriracha is out of this world! There is nothing like homemade hot sauce, the flavor is so fresh and this recipe is ridiculously easy. I have served it on eggs, over rice and veggies and like pictured above on apples/cheese and crackers, holy yum!

In order to self preserve and spend more time with my sweetie working on our love shack my post might be a little farther in between, they might. I’m planning on only attending the farmers market every other week (trust me this will be hard for me) this season and investing in a CSA with BUG Farms. Some times taking a step back and slowing down can be a good thing. ENJOY!

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White Girl Kimchi

24 Thursday Apr 2014

Posted by in appetizer, DIY, gluten-free, Side dish

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DSCN3806Food:

Disclaimer- the title of this post is not intended to offend or be disrespectful.

White Girl Kimchi made 1 quart & 1 pint

2-2 1/2 lb head of cabbage, I used Napa cabbage

1 bunch scallions, ends trimmed, cut into 3/4 inch pieces

1 T. chopped garlic

1 T. grated ginger

3 T. korean chili

3 T. korean fish sauce

1 T. plus 2 tsp. local honey

coarse sea salt

DSCN3785Directions:

1. Start by placing two colanders in your sink. Next cut the cabbage in half, cut out the core and then cut the cabbage into 1 inch chunks. Divide the cabbage between the two colanders.

2. Sprinkle 1 T. of coarse sea salt over each colander filled with cabbage. Toss the cabbage with your hands to disperse the salt. Let the cabbage sit for thirty minutes.

DSCN37863. The cabbage should be wilted and reduced in volume. Place the cabbage in a bowl and fill with cold water, swish the cabbage around in the cold water. Drain and rinse two more times (taste it, it should taste seasoned but not overly salty) . Drain well and set aside.

DSCN37954. In a large bowl mix together the garlic, ginger, scallions, korean chili, korean fish sauce and the honey.

DSCN3788DSCN3792DSCN37935. GENTLY squeeze the cabbage to drain, just a little! Add the drained seasoned cabbage to the ginger/chili bowl and toss well to coat all of the cabbage (taste it and adjust seasoning). Pack the cabbage into glass mason jars being sure to leave a little head room, place a tight-fitting lid on the jar. Place the jars in a cool dark place, I place mine in the cabinet above my fridge. Let the kimchi sit for about three days and then place it in the fridge. I like to unscrew the lids and push the kimchi down and release some kimchi gases before storing in the fridge.

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This is how I knew my kimchi was ready to go in the fridge- my husband came up from downstairs and said “what stinks?!” I said “kimchi is ready!” I have loved kimchi ever since I was a kid, I often wonder what my parents thought about their child asking for kimchi at the grocery store. My parents where both great cooks but we certainly didn’t eat kimchi at our dinner table. I have bought many different kinds of kimchi searching for the one that most reminded me of being a kid, failing to find the one. I have also attempted many times to make it myself, failed again! It wasn’t until I begged my friend Vanessa Chang to “please” come over and show me the mastery of this ancient food that I got a first hand look at how this special Korean condiment is made. The first time we made it she demonstrated and I watched, the second time I demonstrated and she watched, the third time I went solo and VIOLA, White Girl Kimchi was achieved! I lovely call it that because I am no way a master of kimchi, I’m still learning but I am so proud of myself for learning how to make something new that I have loved all my life. The salty, spicy, acidity that this kimchi has is just what I’ve been looking, and now a forever staple in the Cosmo Hippie Chef kitchen, even if my husband thinks it stinks! (Remember that’s how you know you did it right!) Enjoy!

Nutrition:

Probiotic- Bacteria, bacteria, bacteria! Kimchi is fermented therefore FULL of probiotics, aka good gut bacteria. Kimchi is full of vitamin A and C which are great for the immune system, 70% of our immune system happens in the gut. Our guts are so advanced it should actually have its own brain! With all the processed foods, stress and environmental toxins we are exposed to on a daily basis it is important to maintain healthy gut flora. Foods like kimchi can help, miso, sauerkraut and kombucha are also great probiotic foods.

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Ginger Tofu Miso Ranch- Turmeric Mint Lime Vinaigrette

31 Monday Mar 2014

Posted by in appetizer, dips, DIY, dressing, gluten-free, salad, vegan

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DSCN3759Food:

Ginger Tofu Miso Ranch

inspired by Bon Appetit

4oz silken tofu (I have made this with sprouted firm tofu, sprouted is better for you but it makes the dressing gritty. I like the silken better.) If you don’t eat any soy sub with 4oz of hemp seeds

3 T. miso (I change-up my miso all the time, for this recipe I used Cold Mountain organic unpasteurized red miso)

1 lemon, juice and zest

1 inch ginger, peeled and grated

2 tsp. apple cider vinegar or Honey Wine Vinegar (local)

1/2 c. Drake Family Farm Goat Yogurt

1 T. cilantro, chopped

2 T. chives, chopped

1 T. heaping homemade dry ranch mix (2T. dried parsley, 1t. dried dill, 1t. garlic powder, 1t. onion powder, 1/2t. dried basil, 1/2t. pepper, make a double batch and store in a glass container with a tight fitting lid)

salt and pepper to taste

DSCN3752Directions:

1. Place the tofu, miso, ginger, vinegar, lemon juice, zest and dry ranch into the food processor and mix well. Drizzle in the goat yogurt while the motor is running. Stop the machine and scrape down the sides, add in the chives and cilantro and pulse just to incorporate. Taste for salt and pepper and adjust seasoning.

2. Store in a glass container with a tight fitting lid and place in the fridge and let the flavors meld together for at least an hour. Eat!

We will be enjoying this dressing on my Spinach, Beet Quinoa Salad for dinners this week!

DSCN3754Turmeric Mint Lime Vinaigrette

inspired by Food Matters

1/4 c. olive oil

1/3 c. fresh lime juice (this was 4 limes for me)

zest from 2 limes

1/4 c. water

2 T. almond butter

1/4 c. tamari (organic gluten-free soy sauce)

2 tsp. dry kelp seasoning

2 small garlic cloves, chopped

1 tsp. grated fresh ginger

1 tsp. grated fresh turmeric

2 T. fresh mint

DSCN3747Directions:

1. All of the ingredients go into the food processor except the olive oil and mint, mix well. Next drizzle in the olive oil with the motor running. Stop the machine, scrape down the sides and add the mint, pulse just to combine.

2. Store in a glass container with a tight-fitting lid and place in the fridge for the flavors to meld together for at least an hour. Eat!

I think this dressing would be killer on my “SLO” Salad.

DSCN3757Nutrition:

Tofu- In my opinion soy gets a bad wrap, maybe because we are using soy in everything and all soy isn’t created equal. I suggest you stick to sprouted tofu (sprouted anything is always better and easier to digest), tempeh, miso (which are fermented and fermented means good gut bacteria and better digestion), and edamame. Always look for Non-GMO! Silken tofu if a great veggie/plant based protein to add to your smoothies.

Miso- Miso is full of good bacteria, best when eaten raw like in this dressing to maximize all it has to offer. Can be added to soup, just remember to add it to the soup after it has been taken off the heat so you don’t kill the living bacteria. I LOVE MISO!

Turmeric- The list a benefits for turmeric is a mile long, most notable is that it is a big cancer fighter and a anti-inflammatory. I dare say that this will be the year of turmeric. Spicy like ginger, add it to soups, dressing, stir-fry’s and even juice it or add it to smoothies!

Kelp- One of the benefits for kelp is that its abundance of vitamins and minerals that promote healthy hair and skin. Kelp is mostly taken for its naturally high iodine content, which helps the functioning of the thyroid gland. Iodine is essential for the formation of thyroid hormones, which regulate the body’s energy production, promote growth and development, and help burn excess fat. It also adds a nice salty taste without actually adding salt, great sprinkled on eggs, veggies and grains.

Love:

These two wonderful tasty dressings have been on my “to-do” list for about a month! My friend Kim who runs the Downtown SLC Farmers Market asked me to come up with some fun dressings that would get you all excited for spring greens that will be popping up at future farmers market. Well, finally I am ready to share these dressings, I have made them a few different ways, photographed them twice and they are getting checked off my list today!

I am very picky about salad dressings, probably because I grew up eating my salads with vinegar and oil just like my grandpa. We loved vinegar and oil so much that when we were done with our salads if any dressing remained we slurped it up! That’s right we drank our leftover vinegar and oil! My grandpa and I also shared a love of mashed potatoes and gravy and though I didn’t share his passion for root beer floats I was always in charge of making them for him at family get togethers. Sadly my grandpa passed away two weeks ago, this is one of the reason’s I have been MIA on my blog. I am doing my best to keep up with life and it’s demands but when someone who has been a constant figure in your life passes away everything else seems to stand still, at least for me. I miss him terribly and I am trying to find peace in knowing (trusting) that him and my grandma are together and all is right in their world, whatever that may be. Sometimes the “to-do” list can wait, it is important to me that what I share with you is the best it can possibly be and from time to time that may take me just a little longer.

I love these two new dressings and I think you will to, they are very different and should get you excited about a new season of bounty headed our way. ENJOY!

 

 

 

 

 

Cashew Milk Two Ways- Plain and Spiced Pumpkin

18 Monday Nov 2013

Posted by in DIY, Drinks, gluten-free, seasonal, vegan

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Love:

We are huge fans of cashew milk at our house, we drink it exclusively. I have made every nut milk under the sun, almond, walnut, Brazil, coconut plus many blends. The cashew milk is a little richer and full flavored and when well blended creates no waste, the nuts blend completely smooth into milk! The plain cashew milk we use for smoothies and hot cereal on the weekends, really anywhere milk is called for. I have also been trying to create a spiced pumpkin milk for all you pumpkin loving fools out there buying those yucky processed substitutes at the grocery store. Hopefully you all saw my post for Homemade Spiced Apple Cider Pumpkin Syrup, this is the next step to making your own perfect pumpkin latte at home. Whip some up, now! ENJOY!

Food:

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Cashew Milk Two Ways- Plain and Spiced Pumpkin

1 c. raw cashews, soaked overnight, drain and rinse

Plain Cashew Milk- makes 2 cups

1/2 c. soaked/drained and rinsed cashews

2 c. water

Directions:

1. Cashews and water go into the blender, blend well. I blend mine twice in my blentec.

2. Pour milk into your favorite glass bottle and store in the fridge. It will last 4-6 days.

Pumpkin Spiced Cashew Milk– makes 2 cups

1/2 c. soaked cashews

1/2 c. fresh roasted pumpkin puree (here is a old recipe using fresh roasted pumpkin puree)

2 Medjool dates, pits removed and chopped

1/4 tsp. EACH ground cinnamon, ground/fresh grated ginger, fresh grated nutmeg, ground cloves, ground cardamom and Chinese five spice, fresh lemon zest (use organic lemons) OR 1 3/4 tsp. pumpkin pie spice

pinch of Real salt, Celtic salt or Himalayan salt

1/2 vanilla bean, scraped- save pod

2 c. water

Directions:

1. All of the of the ingredients go into the blender and blend twice. Strain through a fine mesh strainer.

2. Pour into your favorite glass jar, add the reserved vanilla pod to the milk and store in the fridge. Will last 4-6 days.

Nutrition:

Cashews-Cashews are a great source of monounsaturated fats. Cashews have excellent nutritional value, they have a lower fat content and higher protein and carbohydrate content than most other nuts. The fat they contain is derived from oleic acid, a monounsaturated oil with benefits that help protect against heart disease and cancer.

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Homemade Spiced Apple Cider Pumpkin Syrup

17 Thursday Oct 2013

Posted by in breakfast, DIY, Drinks, gluten-free, seasonal, vegan

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DSCN3500Food:

Homemade Spiced Pumpkin Syrup

2 c. local apple cider (farmers market) or water

1 c. fresh pumpkin puree (fresh pumpkin puree is easy, find out how here and here)

1/2 c. local honey (if vegan use pure maple syrup)

2 cinnamon sticks

4 cardamom pods, lightly crushed

1/2 vanilla bean, split and insides scraped out

4 whole cloves

Celtic salt or Pink Himalayan, a healthy pinch

1 inch nob of ginger, peeled and sliced (not pictured because I forgot!)

DSCN3475Directions:

1. Place all of the ingredients in a small saucepan and bring to a boil, turn heat down to medium low heat for 40-45 minutes until thick and bubbly and reduced by half.

DSCN34782. After 45 minutes let the mixture cool for just a bit and strain through a fine mesh strainer, be sure to push the pumpkin through the strainer and then scrape it off the under side of the strainer.

3. Pour into your favorite glass container and let it cool completely before you store it in the fridge.

DSCN3485DSCN3494Love:

This time of year everyone (including me) go nuts for all things pumpkin! Pumpkin cookies, Pumpkin doughnuts, Pumpkin risotto, and the all to favorite Spiced pumpkin lattes! It seemed silly to me to buy a spiced pumpkin creamer that is full of high fructose corn syrup and hydrogenated oils, so I set out to make a spiced syrup I could feel good about adding to my local fair trade coffee and homemade cashew milk lattes on the weekends. This syrup is just the right amount of sweetness from the honey and spice from the spices, using fresh pumpkin and apple cider gives it that extra depth of flavor. Plus, you feel like a total rockstar that you just made your own syrup! I think this would be great on pancakes and waffles, try it and let me know. ENJOY!

Peach Date Smoothie

13 Friday Sep 2013

Posted by in breakfast, dessert, DIY, Drinks, gluten-free, seasonal, vegan

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DSCN3245Food:

Peach Date Smoothie serves 2

4-6 fresh local peaches, (I like S&R Fruits, they are located on the north side of the market) peeled, pit removed and chopped

6 Medjool dates, pit removed, chopped (Whole Foods)

4 T. hemp seeds (optional, Whole Foods)

1 vanilla bean, insides scraped (Tony Caputo’s, save the pod for flavoring sugar or syrup) or 1 tsp. vanilla extract

1 c. fresh nut milk or milk of choice (Winder Dairy or Real Foods Raw milk are nice options)

1 tsp. cinnamon

1 T. local honey (I like Clifford Farms)

1 c. ice

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Directions:

1.    Place everything BUT the ice in your high speed blender, blend for 60 seconds or until the dates are well blended. Then add ice and blend again.  Serve in two frosty glasses and ENJOY!

Love:

I was kindly asked again by the Downtown SLC Farmers Market to come up with a peach recipe for their upcoming newsletter, I didn’t even have to think twice about this one. The mister and I have been enjoying this smoothie for the last couple of weeks. It’s a great treat to have after the market on Saturday afternoon with lunch. I am trying to eat as many peaches as I can right now before there gone, I highly recommend you do the same! See you at the market on Saturday.

EASY End of Summer Salsa

11 Wednesday Sep 2013

Posted by in appetizer, dips, DIY, gluten-free, seasonal, Side dish, Snack, vegan

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Food:

Easy Summer Salsa

(measurements are adjustable and not exact, trust yourself!)

1 large pint of your favorite local cherry tomatoes (I used purple cherry tomatoes from Kenyon Organics)

1/2 large onion (Farmers Market)

1 small green pepper, you could also use a jalapeno or your favorite chile (Farmers Market)

garlic (Farmers Market)

handful of cilantro (Farmers Market)

lime

Celtic salt

DSCN3254Directions:

1. You will need your food processor or blender. Cut the onion in half, peel it and chop into large pieces, add to the processor. Save the other half of the onion for another recipe. Cut the pepper or chile in half, remove seeds and cut into pieces, add to the processor. Smash and peel the garlic and add it to the processor with a large pinch of gray/Celtic salt. Pulse to break down the pieces.

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2. Next cut the cherry tomatoes in half and add then to the food processor, add the cilantro and squeeze in the lime juice. Pulse everything together until you get the desired consistency. I like mine chopped pretty fine but not completely liquid. Use your judgement and no need to worry about messing this recipe up. Taste it, does it need more salt? lime? you decide. If it is to spicy add a teaspoon of honey. Feel free to add any spices you may like.

3. You can spoon the salsa into your favorite class container and refrigerate or grab a bag of chips and start ENJOYING!

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Love:

If you give me a choice between a cookie or chips and salsa, guess which one wins? CHIPS and SALSA of course! I love salty spicy treats.

This salsa has saved my behind more than once when I have been invited to a last-minute get together and all I have to do is walk out to the garden or use what is hanging around from the farmers market. It is ridiculously easy to throw together!

I hate to call this “End of Summer Salsa” but it’s been so hot here in Salt Lake that the tomatoes are just about done in my garden. This change of season is so bitter-sweet, we suffered through an outrageously snowy winter, a short spring and a sweltering hot summer. I will miss the long nights, backyard hangouts, rained out summer weddings, early mornings at the farmers market and swinging in my hammock. Most of all I will miss the fresh local produce overflowing on my kitchen counter. I am doing everything I can to soak up the last of those summer flavors before I move on to new ones, this salsa is pure summer in a jar. Oh I’ll make salsa in the winter with my canned tomatoes but it just isn’t the same, so hurry up and whip a batch of this “End of Summer Salsa” and don’t forget the close your eyes and play back all your summer adventures with each bite. Long live summer.

Peach Honey Coconut Ice Cream

25 Tuesday Jun 2013

Posted by in dessert, DIY, gluten-free, homemade gifts, seasonal

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DSCN3062Love:

Well, I think it is safe to say it is summer! My lack of posting recipes is beacuse I am busy having lots of fun (follow me on intstagram @cosmohippiechef for extra food pics and adventures). Time to break out your ice cream makers and get busy making homemade ice cream, like this Peach Honey Coconut. You are probably thinking peaches? I haven’t seen peaches at the farmers market yet? You are right, I used my canned peaches that I canned last summer. After taking inventory of my canning pantry I realized I need to start using up those goodies I spent all that time last summer preserving. So I started with my canned peaches, this ice cream is creamy and lightly sweetened with local honey. This recipe makes a lot of ice cream so you’ll be stocked up for a while. One of my most important tips is, make sure the liquid mixture is cold before you pour it into the ice cream machine! You are ready to rock and roll, hurry and make a batch of this and then get back to soaking up summer. Enjoy!

Food:

Peach Honey Coconut Ice Cream- makes a lot!

2 c. whole milk (organic)

1 c. canned coconut milk (full fat)

1 quart size canned peaches, liquid drained

3/4 c. honey (local, I use Clifford Family Farms and I get it at the farmers market)

2 eggs, (local, I use Clifford Family Farms and I get it at the farmers market)

juice of one lemon

pinch of salt (I like Real Salt, local or Celtic Gray Salt)

Directions:

1. Using your standing mixer, crack and beat the two eggs until creamy and the color has changed to a lemony pale yellow, about 5 minutes. Turn the mixer down and add the honey slowly, it will stick to the sides so turn the mixer off and scrape down the sides and mix again.

2. Next, with the mixer on low add the whole milk and coconut milk. Add the lemon juice and a healthy pinch of salt.

3. Pour the drained peaches into food processor and pulse them down until they are saucy and no longer have any chunks. Add the pureed peaches to the milk mixture, stir to combine.

4. Place this mixture into the fridge overnight or at least 4 hours, this step is very important. You want your mixture to be very cold when adding it to the ice cream machine. I had to process mine in two batches, I have made the mistake of poring it all in at once and had major spillage!

5. Process according to your manufactures directions. Freeze for a couple of hours and then EAT!

*optional- I toasted unsweetened coconut flakes in a dry saute pan until lightly toasted and fragrant. Sprinkle on top of your ice cream.

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Here are some of my other favorite homemade ice creams:

Homemade Chocolate Ice Cream

Rhubarb Strawberry Buttermilk Ice Cream

Not Your Mama’s Meatballs- For Polly

11 Monday Mar 2013

Posted by in DIY, pasta, seasonal

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DSCN2784Food:

Not Your Mama’s Meatballs- makes 24

1 lb. Grass-fed beef (I use Lau Family Farms, you can find them at Caputo’s or the Farmer’s Market)

1/2 c. bread crumbs (I usually have a bag of bread crumbs from various loafs of bread that didn’t get finished, traditionally these are made with white bread with the crust)

1/2 c. homemade almond milk (traditional these are made with regular milk)

1 1/4 c. Pecorino cheese

salt and pepper

olive oil

Directions:

1. Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper and place a wire rack over the top.

2. In a small bowl soak the bread crumbs with the milk. In a large mixing bowl place the beef and cheese, season with a few pinches of salt and a few grinds of fresh cracked pepper. Next add the soaked bread crumbs, mix all the ingredients together lightly with your hands.

3. With a small ice cream scoop, scoop out some of the meatball mixture. With your hands roll the mixture between your palms into a round ball and place them on the lined baking sheet. Continue until the bowl is empty.

4. Drizzle with a little olive oil, place the meatballs in the oven for 20-25 minutes or till browned on the edges.

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My amazing grandmother Polly passed away 2 years ago and this last weekend was her birthday. Polly was a tiny BUT mighty little fire-ball of a LADY. She was fiercely independent and loved working so she could take the bus and get ‘out and about’ (she couldn’t sit still to save her life). She was the kind of grandma who made each of us think we were her favorite, I miss her beyond words.

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When I called my mom to ask if it was okay to share this recipe she wanted to make sure that my great-grandma and my grandma Polly got all the credit. All the woman in my family make these Italian meatballs called “Perpets” and I think the only men who have had these meatballs are attached to one of these woman. Growing up these were always an amazing treat and you knew just by the smell of the cheese and oil what was about to happen to your taste buds. The pecorino cheese in these meatballs give them a very distinct flavor. Pecorino cheese is a sheep milk’s cheese and is a little tangier than Parmesan, they make these meatball’s what they are. Perpets are a family tradition, Polly’s mom taught her, Polly taught my mom and my mom taught my sister and me. They are a very special family treat and I am so glad my mom was okay with me sharing the recipe with all of you.

These Perpets are traditionally made with white bread and milk and fried in olive oil, this is probably why I don’t make them that often. So I decided to use my multri-grain bread crumbs and homemade almond milk, I also thought I would bake them instead of frying them. They turned out great! I served them over spaghetti squash with Pasta all Vodka sauce (minus the bacon) and garnished the dish with fresh parsley, pecorino cheese and a drizzle of olive oil. Feel free to use them anyway way you want.

Nutrition:

*All I can say on this recipe is the beef is local and grass-fed.

*I am happy that I was able to stay true to the roots of this recipe, but use healthier ingredients and a healthier method of cooking and get the same great flavor I’ll know forever.

*The only man I have made these for is my sweetie, make them for your sweetie and see what happens.

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Raw Cherry Chocolate Power Bars- DIY

18 Monday Feb 2013

Posted by in dessert, DIY, Snack, vegan

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DSCN2656Food:

Raw Cherry Chocolate Love Bars– makes 18 bars

3 c. medjool dates, pitted and chopped

1 c. tart dried cherries (local from Farmers Market, you can also find the the bulk section of most grocery stores)

1/2 c. raw cacao powder (find at Whole Foods or Good Earth)

1 c. walnuts

1/2 c. hemp seeds (find at Whole Foods or Good Earth)

1/2 c. ground chia seeds (I use my coffee grinder to grind, store in an airtight container. Find at Whole Foods or Good Earth)

1/2 c. whole chia seeds (for a little crunch on top, thanks Yelana!)

2 T. tahihi

1 tsp. celtic gray salt

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Directions:

1. Place half of the dates, cherries, cacao powder, walnuts, hemp seeds, ground chia (NOT WHOLE CHIA, RESERVE THOSE FOR THE TOP!), 1 T. tahini and 1/2 tsp salt in the food processor. Pulse until well combined. Pour this mixture into a bowl.

2. Place the rest of the dates, cherries, cacao, walnuts, hemp seeds, ground chia, tahini and salt into the processor and pulse again until well combined. Add this mixture to the already processed mixture.

3. Line a large baking dish with parchment paper, make sure the parchment paper hangs over the sides and when folded over covers the entire mixture, this will help when getting the mixture out of the dish. Pour the prepared mixture into the baking dish and spread out evenly with your hands. Press the mixture down and make sure it is even.

4. With a pastry brush or just your hands wet the top of pressed mixture, sprinkle the whole chia seeds over the top of the mixture. Fold the parchment over the mixture, place a heavy book on top and then place in the fridge for a couple of hours or overnight. When ready, cut into pieces and store in an airtight container, place in the fridge until ready to eat, Enjoy!

DSCN2647DSCN2648DSCN2657Nutrition:

Chia Seeds: Chia seeds contain omega 3 fatty acids. Omega 3 fatty acids are one of the most powerful anti-inflammatory compounds in nature, as well as being great for the brain. Chia seeds contain even more omega three fatty acids by weight than salmon does. These tiny seeds are also a complete protein, meaning that they contain all 8 essential amino acids that your body cannot synthesize on its own, and must get from food. These little seeds of love need to be ground or bloomed in liquid for your body to absorb and utilize them. Sprinkle on oatmeal, salads yogurt or mix into smoothies.

Hemp Seeds: Hemp seeds is a complete protein source. The oil from hemp seed has the highest percentage of essential fatty acids of nearly any seed on earth! Hemp seed contains over twenty trace minerals, it naturally sprouts on the hemp plant lowering phytic acid (these means no need to soak before you eat) and increasing enzymes which makes the seed even more digestible. Hemp seeds essential fatty acid and protein profile provides a healthy alternative to fish.

Cacao Powder: Cacao contains the HIGHEST concentration of antioxidants of any food in the world! By weight cacao has more antioxidant than red wine, berries, acai, pomegranates and goji berries combined. Antioxidants protect us from age related health conditions and illnesses. They shield our DNA from free-radical damage. Cacao also contains magnesium, iron, chromium, manganese, zinc, copper, vitamin C, omega-6 fatty seeds, trytophan, serotonin, fiber and the list goes on. Cacao is truly a ‘super’ food! We even use it in our coffee on the weekend and I use it in my weekly homemade face mask.

Love:

When I am meal planning for the week I usually plan for one savory snack and one ‘sweet’ snack (the need for a sweet treat is for my honey, but for me it needs to be healthy). This last week I wanted to try my hand at ‘larabars’, have you had these before? They are a great quick healthy snack, especially on the go. In my quest to further my skills in the kitchen and being in control of what goes into our bodies, I couldn’t wait to make my own DIY raw power bars. These are truly ‘power’ bars, full of nutrient dense foods and raw to boot. It helps that they feel like a treat but that will help nourish us when we need that little pick me up mid-morning or mid-afternoon. You can use anything that feels good to you, however you will need the dates and some other dried fruit to hold it all together. But go wild!