Chocolate Chia Bars

 I often have to eat "on the go" and don't always want to carry my ball jar oatmeal or salads. So I find myself  purchasing bars, that while packed with some of the right ingredients, are very expensive. At almost 3 dollars per bar it adds up.  When I make my own bars, I buy ingredients in bulk so have plenty to make more; the cost becomes less than a dollar per bar. These are easy to transport and don't need refrigeration for just a few hours. This recipe is modified from Choosing Raw. If you like the mix of sweet and salty - my sister introduced me to the mix - you can sprinkle on sea salt or Himalayan salt at the end of the process.

I find that in winter I add a bit more water to the mix but in summer I add a little less. 

INGREDIENTS

1 cup packed, pitted dates

1 1/2 cups raw cashews (you can use a nut or seed of your choice)

1/4 cup chia seeds

6 tablespoons cocoa powder

1-2 tablespoons water to help keep the mix together

Large sea salt granules – I grind my own Himalayan salt

PREPARATION

Place dates, nuts, chia and cocoa in a food processor or blender - with the correct blade – and blend until all of the nuts are finally chopped. Be sure you mix it all together because it is easier than having to take it out and do it by hand. Here's where I add one or 2 tablespoons of water to help it blend together. 

Scoop the mixture into a lightly greased rectangular baking dish. I use Pyrex since I prefer glass to metal and like how easily the mix goes in and comes out. Flatten the top and press down with a spatula.  The best bars will end up being about 1/2-inch thick. If you like the taste, this is where you will sprinkle sea salt lightly over the top and press it down into the mix so it sticks. I refrigerate this mix for approximately one hour, then cut into 12 bars. Since I use glass, and my pyrex has a cover, I simply place it in the refrigerator. If you use a metal baking pan, remove the bars carefully with a spatula – they might be sticky – and store in a covered container. Since I eat a bar a day, mine are  gone in 12 days. Refrigerated, your will last about 3 weeks. 

Simple Healthy Cookies

I love sweet things. I was known as the cookie monster when I was younger. Now that I know how bad sugar is for you, I look for things that have nutritional value including protein, fiber, and of course flavor. I'm not a cook, and baking is not that difficult. I think it's because it's a one pan meal. You definitely should try these. It's easy to make, and if I can do it you can do it. They store for a week in the fridge, but I bet they won't even last you'll love them so much!

SIMPLE HEALTHY COOKIES

2 medium ripe bananas

1 cup unsweetened shredded coconut

1 cup quinoa flakes

3/4 cup almond butter (sunflower butter works too)

optional: vegan chocolate chips, raisins, seeds

Preheat oven to 350. In a food processor, blend bananas then add in remaining ingredients. Mix well. If the mixture looks runny, put it in the fridge for 5 minutes.  Using a cookie scoop, drop cookies onto a lined baking sheet. Use a spatula to flatten them if you like.    Bake for 10-12 minutes.

Let cool completely before removing from the cookie sheet.Store in an air tight container in the fridge.

A vegan treat worth making. Salted Caramel Cheescake

 I browse online every day looking for great vegan recipes.  I don't always look for desserts, but this one looked particularly good.   It's courtesy of mywholefoodlife.com and you should check out their blog for other vegan recipes. 

                                    INGREDIENTS

    CRUST

• 1 1/2 cups gluten free rolled oats
• 1/4 cup flax meal
• 1/4 cup coconut oil

 CHEESECAKE

• 2 cups raw cashews (soaked overnight)
• 1/2 cup maple syrup
• 1/3 cup coconut oil 
• juice of 1 small lemon
• 2 tsp ground vanilla beans
• 1/2 tsp sea salt

CARAMEL

• 1 cup vegan sweetened condensed milk
• 1/2 tsp sea salt
• 1/2 cup chocolate chips for garnish (optional)

DIRECTIONS

• In a food processor, combine the crust ingredients. Press mixture into a greased spring form pan. If you don't have a spring form pan, you can mini cheesecakes by pressing the mixture into lined muffin cups. Stick in the fridge to firm up. 
• While the crust is in the fridge, drain and rinse the cashews. Add them to the food processor with the rest of the cheesecake ingredients. Blend until smooth. Pour the cheesecake mixture on top of the crust and stick in the fridge for at least an hour. 
• Once the cheesecake is semi set up, add the salted vegan sweetened condensed milk.  It might need to stay refrigerated overnight to set up like mine did.

Start the year with a fabulous brunch.

Vegan dishes that are tasty enough for everybody aren't that easy to find. When I come across one, I have to share! It makes a great brunch dish and is fast and easy to prepare.12 ounces extra-firm tofu
2 cups shredded cabbage with carrot (I use prepackaged coleslaw mix)8 ounce can sliced water chestnuts, drained
2 green onions, chopped
2 tablespoons snipped fresh cilantro or parsley
1/3 cup Asian sweet chili sauce or bottled stir-fry sauce
1 tablespoon lime juice
8 large leaves Boston, Bibb or green leaf lettuce

1.Drain tofu; press out excess liquid with paper towels. In a food processor combine about half of the tofu, coleslaw mix, water chestnuts, green onions, and cilantro. Cover and process with several on/off pulses until finely chopped. Transfer to a large skillet. Repeat with the remaining tofu, coleslaw mix, water chestnuts, green onions, and cilantro. Stir chili sauce and lime juice into mixture in skillet. Cook and stir over medium heat until heated through.

2.If present, cut the center veins from lettuce leaves. Divide tofu mixture among lettuce leaves; fold or roll up. Secure with picks.