Cinnamon Pecan Date Bars

Cinnamon Pecan Date Bars

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My lovely bestie, Juliet, said, “These taste like yoga.” What a saying!

20 raw pecan halves
1 tbsp cinnamon
2/3 cup of amaranth dry
4 tbsp. Flax seed + 5 tbsp. Water (flax egg)
8 pitted Medjool dates

Cook the amaranth accordingly to the box instructions. In a food processor, blend the dates and mix into the amaranth. Add the pecans to the processor for 3 pulses, until they are chopped, not ground. Add the pecans, flax egg and cinnamon to the amaranth. Mix well and flatten onto a pan. Refrigerate overnight and cut into 8 bars (or balls, if preferred).

They are extremely chewy! Be sure to store them with wax paper so they don’t stick together. Feel free to add oat flour if you you want a more dense bar.

Per bar: 175 Calories, 6.1 g Fiber, 4 g Protein

Enjoy!

Homemade Vegetable Broth

Homemade Vegetable Broth

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On these unexpected snow days, all I want is some warm soup! I usually forget to buy vegetable broth, so here is an easy way to make our own:
1 Tbsp. Garlic powder (or 2 Tbsp. of fresh garlic)
1 Tbsp. Tumeric
1 Tbsp. Kolonji Seeds
1 Tbsp. Thyme
1 Tbsp. Oregano
1/2 cup of celery leaves
1 onion (diced)
2-3 cups of water

This soup in the picture is a vegetable bean soup with carrots, celery, green beans, chick peas, black beans & mashed up kidney beans for a thicker sauce.

Coconut Date Cookies

Coconut Date Cookies

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This one is so quick and easy. You can customize the ingredients too! Add peanut butter, chocolate chips, raisins,  etc.

1 cup coconut flakes
8 Medjool dates, pitted
1/2 cup oats
1 very ripe banana
1 Tbsp. agave nectar

Combine all ingredients in a food process.  Process enough to chop up all of the dates. Split mixture into 6 balls on a baking sheet. Bake at 300 degrees for 15 minutes. Yum!

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Quinoa Stuffed Tomatoes

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When you’re feeling creative:

3 Large Tomoatoes
Quinoa
Kale (cut into 1″ pieces)
Raisins (cut in half)
Lemon juice
Pepper for taste

Start cooking the quinoa based on the package you have bought. Most quinoa takes about 10-15 minutes to cook. While the quinoa is cooking, Cut each tomato in half and scoop out the insides with a delicate spoon (you don’t want to pierce the skin). Sprinkle pepper into each tomato half and set aside. Place the insides in a bowl and mix in the kale & raisins. When the quinoa has been cooked and fluffed, add it to the mixture and toss until the quinoa has touched every topping. Using a large, neatly place a scoop of the mixture in each tomato. Sprinkle lemon juice (and any other spices/juices you love) and serve!

My 11 year old sister loved these because you can eat them with your hands!