All tagged Raw

Chewy Trail Mix Bars | Raw, Vegan |

Chewy Trail Mix Bars are so incredibly yummy and nutritious, you’ll wonder why you didn’t make them soon!  One of the simplest recipes, Chewy Trail Mix Bars come together in 10 minutes, and will give you a satisfyingly sweet (but not too sweet!) breakfast or snack to enjoy on the go and during your busy day.  And when you make your own bars at home, you can be sure there are no preservatives, artificial and “natural” flavors, and other weird ingredients.  Wholesome and oh so good, these Chewy Trail Mix Bars will please child and adult alike 😊

Serves: 12

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

10 dates

½ cup creamy peanut butter (drippy, natural)

¼ cup maple syrup

¼ teaspoon salt

½ teaspoon cinnamon

2 cup oats

¼ cup sunflower seeds

¼ cup pumpkin seeds

¼ cup goji berries

How (your directions):

Line a medium baking dish (7x11) with parchment paper and set aside. 

Add dates to a bowl and cover with water.  Microwave on high for 60 seconds.  Dates should be gooey and sticky.  Remove the pits and add dates to a food processor.

Blend dates on high until a sticky paste forms.  Add peanut butter, maple syrup, salt, and cinnamon.  Blend on high until a dough ball forms. 

In a large bowl, add oats, sunflower seeds, pumpkin seeds, and goji berries.  Stir to evenly distribute ingredients.

Using your hands, take the date and peanut butter dough ball and add it to the dry ingredients.  Knead dry ingredients into the date and peanut butter dough until all ingredients are evenly incorporated.

Press dough firmly into the parchment-lined backing dish.  Refrigerate for 15 minutes. 

Remove from pan by lifting the parchment paper out of the baking dish.

Slice into 10 bars.  Enjoy immediately, or store in an airtight container for 5-7 days.

Why (the science):  The oats, nuts, seeds, and dates make these bars the ultimate energy boosting snack or breakfast on the go!  Keeping your blood sugar stable throughout the day is the key to improved mood, focus, and productivity. 

Raw Vegan Pad Thai

This might be one of my absolute favorite ways to eat vegetables!  The Miso Pad Thai sauce alone is worth making- drizzle over greens or roasted vegetables- yum! Perfect for hot weather, this Raw Vegan Pad Thai will satisfy you for lunch or dinner while making you feel light and energized. 

Serves: 2

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

Miso Pad Thai Sauce:

1 tsp ginger

1 tsp coconut aminos or soy sauce

1 tsp miso paste

¼ cup almond butter

3 medjool dates

Juice of ½ lemon

1 clove garlic

¼ cup warm water

Pad Thai:

2 large carrots

1 red bell pepper

2 medium zucchini, julienned

2 small English cucumbers, julienned

1 spring onion, sliced thinly

Toppings: sesame seeds, alfalfa sprouts, pinch of salt

How (your directions):

For the Miso Pad Thai Sauce, add all ingredients to a high-speed blender.  Blend on high for 1 minute until smooth.  Set aside while you prepare the Pad Thai ingredients.

Grate 2 large carrots and add to a large bowl.  Thinly slice 1 red bell pepper and add to the carrots. 

Using a vegetable peeler, julienne 2 zucchini.  When it becomes difficult to julienne the zucchini, dice the remaining zucchini into small pieces.   Add zucchini to the bowl.  

Repeat the julienne process with 2 English cucumbers.  Add cucumbers to the bowl.

Thinly slice 1 spring onion and add to the bowl. 

Pour the Miso Pad Thai Sauce over the prepared vegetables.  Toss gently until all ingredients are evenly coated in the sauce.

Serve immediately by diving the Pad Thai salad onto two plates.  Top with sesame seeds, alfalfa sprouts, and a pinch of salt. 

Tip: if preparing the Raw Vegan Pad Thai in advance, do not add the dressing, as the salt will pull out the water from the vegetables and make the salad soupy and watery.  Dress salad with the Miso Pad Thai Sauce when ready to serve.

Enjoy!

Why (the science):  Every vegetable has a different combination of antioxidants, vitamins, and minerals, so you’ll benefit from the array of colors in this salad!

Strawberry and Mint Spring Rolls with Lime Peanut Sauce | + Video |

Crunchy, creamy, sweet, spicy- all the perfect notes for a light and refreshing lunch!  Spring rolls are easy to make, and I’ve even created a video to show you how!

Serves: 1

Prep time: 5-10 minutes

Cooking time: 0 minutes

What (your ingredients):

3-4 rice paper sheets

Handful of red leaf lettuce

4-5 strawberries, sliced thinly

½ avocado, sliced thinly

6-10 mint leaves

2 tablespoons peanut powder or 1 tablespoon peanut butter

1 teaspoon lime juice

1 teaspoon sriracha

2-4 tablespoons water

How (your directions):

Dip one rice paper sheet into warm water for about 5-10 seconds.

Lay rice paper sheet on a flat service.  Line a 4-6 strawberry slices onto the top third of the rice paper.

On the bottom third, place a few pieces of lettuce, mint, and avocado.

Roll the bottom edge of the rice paper over the lettuce, mint, and avocado.  Fold the left and right sides toward the center.  Then roll tightly toward the strawberries.  If in doubt, think of rolling the spring roll like you would a burrito.

Continue process to make 3-4 spring rolls.

Make the Lime Peanut Sauce by combine the peanut powder or peanut butter with the lime juice, sriracha, and water.  Mix until smooth.

Enjoy immediately!

Why (the science):  Red leaf lettuce is considered a calorie-free food, but it provides vitamin A for healthy eyes!

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Crisp Spring Hydration Salad

This salad could not be more refreshing or hydrating- the crunchy cucumbers and apple pieces become coated in the sweet juice of the orange wedges, meaning no extra vinaigrette is needed 😊  Plus, you can make this salad a day in advance and take it with you to work or school, as the orange juice prevents the apples from browning.  This picture was taken of my salad made 24 hours prior, as proof that the salad will look freshly made a day later!

Serves: 1

Prep time: 5 minutes

Cooking time: 0

What (your ingredients):

½ apple

2 Persian cucumbers

1 orange

½ cup microgreens (I used sunflower microgreens!)

How (your directions):

Roughly chop ½ an apple and place in a bowl.  Slice the cucumbers into half-moons and toss with the apples.

Slice the whole orange into wedges, removing the peel and allowing any orange juice to coat the apple and cucumber pieces.

Plate with microgreens and enjoy!

Why (the science):  If you are one to get bored of drinking plain water, this salad is a great option to stay hydrated and cool off on a warm day!