(Almost) Raw Granola Bars

Ingredients

1 cup medjool dates

3/4 cup cashews

1/2 cup vegan chocolate chips (for a completely raw and healthier version use cacao nibs)

Directions

Mix dates and cashews in a food processer until a sticky mixture has formed.

Add in chocolate chips.  Mix (or process) only until desired consistency of chocolate chips is found.  (If you want chocolate chips in smaller pieces, mix longer and vice versa.)

Place parchment paper in baking dish.  Pour mixture into baking dish and press flat. (Bars should be the height that you want your granola bars to be. Make sure that the mixture is pushed into the edges of the baking dish so that they look nice, like a real granola bar!)

Cover loosely with an extra piece of parchment paper and chill for 30 minutes in the refrigerator.  Once chilled, cut granola bars into desired size.  You can wrap individually in parchment or other paper (such as plastic wrap), or store bars in a tupperware container in the refrigerator.  Will last up to about a week and a half (or longer, but will most likely be eaten before then because they are so delicious!).

Raw Coconut Cashew Cookies

Ingredients 

1 cup medjool dates

3/4 cup raw cashews

1 tbsp extra virgin coconut oil

1/4 cup shredded coconut

1/2 tsp vanilla extract (or 1 vanilla bean scraped)

Directions

In food processor, mix dates and cashews together until a sticky ‘dough’ is formed. (Note, it will not ball up like dough, but if you press it together with your fingers, it will stick together.  At this point you can add more dates or more cashews as needed.  If it is not sticky enough, add more dates, if it is too sticky, add more cashews.)

Add in coconut oil, shredded coconut and vanilla and mix together in food processor on low.

Place parchment paper in a baking dish.  Pour mixture into baking dish.  Chill for 30 minutes in the refrigerator.  After mixture has chilled, roll into ‘cookie’ shape.  Enjoy!

Be sure to store in the refrigerator, will last up to about a week and a half (but they are so delicious you probably won’t need to know their shelf life!).

Recipe created by me.

Rainbow Quinoa

As you start to read this recipe you will realize that there are barely any spices or other flavors used, and that is because the natural flavors of these foods stand out so much on their own.  The sweetness of the potatoes are balanced perfectly by the tanginess of the lemon and the boldness of the chard.  The perfect filling meal that is packed with nutrients and tastes delicious!

Ingredients 

1 bunch Rainbow Chard

1 cup quinoa

1 medium sweet potato

1 tbsp minced garlic

1 lemon, juiced

2 tbsp olive oil, separated

1/2 tsp cayenne pepper

sea salt and pepper to taste

Directions

Bake sweet potato in the oven at 450 for about 30-45 minutes, chop into cubes once it has cooled and set aside (leave the skin on! the skin has so many nutrients! although it may not look as good with the skin on, you will benefit from it!).

Cook quinoa as directed, set aside.

Pull rainbow chard leaves from steams, removing any large veins and tear into pieces.  Heat 1 tbsp olive oil and garlic over medium to high heat until garlic becomes fragrant.  Add in chard leaves and a small dash of sea salt and pepper.  Once chard is wilted, sprinkle with half of lemon juice and stir.

Fluff quinoa with a fork, add in sweet potato, chard, cayenne pepper, olive oil (if desired), and remaining lemon juice.  Adjust the seasoning as needed!

Enjoy!

Recipe created by me.

Red Lentil and Bean Bowl

Leftover lentils and kidney beans from your Chorizo Tacos? No worries.  Check out this quick and simple Red Lentil and Bean Bowl.  It’s so good and packed with protein!

Ingredients 

1/2 cup kidney beans

1/2 cup red lentils, cooked

1 tsp cumin

1 tsp chili powder

dash of sea salt (if desired)

Directions

Heat on stove for about 5 minutes until warmed through.  Serve with a warmed corn tortilla.

Since spending time in India I love to eat with my hands 🙂 ripping the tortilla and scooping the lentil mixture into it is a fun and unusual way to eat this delicious dish!

Mango Salsa

Ingredients 

1/4 small yellow or white onion

4 medium tomatoes, cut out any hard stems or middles

1 jalapeno

1 mango chopped (about 1 1/2 cups)

large handful of fresh cilantro

juice of 1 lime

Directions

Place all ingredients in a food processor and blend! Serve with corn chips or on Chorizo Tacos.

“Chorizo” Tacos

Ingredients 

1/2 cup cooked red lentils

1/2 cup red kidney beans

1/2 cup raw walnuts

2-3 tbsp taco seasoning

2-3 tbsp water

Corn Tortillas

Taco toppings: avocado, salsa, fresh lime juice, fresh cilantro, etc

Directions

Place lentils, beans, walnuts and taco seasoning in a food processor and blend until well mixed and ‘chorizo’ consistency (may need to add more water).  Season with salt and pepper.

Create tacos as desired.

Pictured here with homemade Mango Salsa and a side of blue corn chips. Winner, winner taco dinner!

Hey, wait! Have leftover lentils or beans? Don’t ditch them- check this out: Red Lentil and Bean Bowl.