Raw Dessert Treats

What You Need:
2 tablespoons flaxseeds
2 tablespoons filtered water
2 tablespoons raw hemp seeds
2 tablespoons raw pumpkin seeds
2 tablespoons raw sunflower seeds
1⁄2 teaspoon ground cinnamon
1⁄4 cup dried cherries
1⁄4 cup raw walnuts
2 dried figs

What You Do:
1. In a food processor, process flaxseeds for 30 seconds or until finely ground. Transfer to a small bowl. Add the water and set aside for 10 minutes. Place the hemp seeds, pumpkin seeds, sunflower seeds, and cinnamon in the food processor and process for 30 seconds or until finely ground. Transfer 3 tablespoons of this mixture to a small plate and set aside.

2. In the food processor, add the flaxseed mixture and the cherries, nuts, and figs and process for 1 to 2 minutes or until the mixture comes together to form a ball. Dampen your hands with water and form the mixture into 3-inch bars. Roll the bars in the reserved seed mixture until the bars are evenly coated on all sides. Serve immediately.

Power Bar Recipe

Big Sur Power Bar Recipe

If you can't find the crisp brown rice cereal, no worries - just use regular rice cereal for ex: Rice Crispies - just stay clear of "puffed" rice cereal, it will throw the recipe off. Feel free to substitute other types of nuts, seeds, or whatever little goodies you can dream up.

1 tablespoon coconut oil (or regular butter)
1 cup pecans, chopped
1 cup slivered almonds
2/3 cup (unsweetened) shredded coconut
1 1/4 cups rolled oats
1 1/2 cups unsweetened crisp brown rice cereal
1 cup brown rice syrup
1/4 cup natural cane sugar
1/2 teaspoon fine-grain sea salt
2 tablespoons ground espresso beans
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Grease a baking pan with the coconut oil. If you like thick power bars, opt for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan.

On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden. Toss once or twice along the way. Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside.

Combine the rice syrup, sugar, salt, espresso, and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour the syrup over the oat mixture and stir until it is evenly incorporated.

Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.

Makes 16 to 24 bars.

White Bean Stew

1-1/2 cups cannellini/lima/great northern beans
2 bay leaves – cook with beans
1 teaspoon rosemary
4 mushrooms, roughly chopped
¼ fennel bulb, chopped
½ onion, chopped
1 clove garlic, minced
½ teaspoon salt
1 bouillon cube (if you have it; add extra herbs like thyme, rosemary, or sage if you don’t have stock or bouillon)
1 to 1-1/2 cups water
Olive oil

Soak beans, then cook for 80 minutes, with enough water to cover, more added as necessary; intent is to have minimal broth left over

When beans are almost done cooking, sauté onion in 1 tablespoon oil for five minutes; add fennel and sauté for another three minutes; add garlic, sauté for 30 seconds. Add mushrooms and salt, turn heat to medium, and cover; let cook for about 10 minutes, checking mushrooms to make sure they don’t burn/stick too much. Then add the rosemary, other bay leaf, bouillon cube and water. Start with one cup of water; you may need to add more once you add the beans if they are not covered by a little bit of water. Let simmer on medium heat, uncovered, for another ten minutes. Wash some dishes while you wait.

Once the beans are done, around the time the mushroom sauce has cooked down a little, add them to the mushrooms. If the beans are not covered by a little water, add water until covered. Let simmer for 20 minutes, until some water has evaporated. Season with salt and pepper until it tastes good to you.

Eat with fresh bread.