- 1 cup regular rolled oats
- 3/4 cup sesame seeds
- 2 cups assorted dried fruit, chopped (mixture of dates, cranberries, blueberries, cherries apricots, apples, figs or mangos in any combination you like)
- 1 1⁄2 cup currants (or combination or currants, dark raisins and golden raisins)
- 1 cup flaked coconut
- 1 cup blanched almonds, chopped
- 1/4 cup flax seed
- 1/4 cup sunflower seeds or pumpkin seeds (or other combinations of your choice)
- 1⁄2 cup nonfat dry milk
- 1⁄2 cup toasted wheat germ
- 2 tsp butter or margarine
- 1 cup light corn syrup
- 1⁄2 cup sugar
- 3/4 cup chunk style peanut butter
- 1 tsp orange extract
- 2 tbsp grated orange peel
Spread oats in 10” x 15” baking pan. Bake at 300 degrees for about 25 minutes (until toasted). During the last 10 minutes of baking the oatmeal, place sesame seeds in a frying pan and cook over medium heat until seeds are golden (about 7 minutes), shaking frequently to prevent scorching. Combine the oatmeal and sesame seeds into a large bowl. Turn off the oven. Add the butter to the hot oatmeal pan and allow it to melt in the oven.
To the bowl containing the oatmeal and sesame seed mixture, add assorted dried fruit, currants, coconut, almonds, seed and grain mixture, wheat germ and dried milk. Mix well.
In the frying pan, combine corn syrup and sugar. Bring to a rolling boil over medium-high heat, stirring constantly. Remove from heat and quickly stir in the peanut butter, orange extract and orange peel. At once pour over the oatmeal-fruit-grain-coconut-nut mixture and stir very well. Mixture will be thick and sticky and will require a lot of muscle to stir. Quickly spread into the buttered pan and press into an even layer, using a spatula or parchment paper to prevent burns. Cover and chill until firm or keep at room temperature until firm (at least 4 hours).
Cut into bars about a ¼” x 2 1⁄2”. I suggest a pizza wheel to slice through the bars because they are very dense. Wrap individually in plastic wrap or place in Ziploc bags. These freeze well.
(via Recipe: Helen Bars)
Chia Fresca: A Natural Energy Drink!
Yield: 2 cups
- 2 cups water or coconut water
- 1.5 tbsp chia seeds
- 1/2 tbsp fresh lemon or lime juice, or to taste
- Sweetener, to taste (I like 1/2 tbsp maple syrup)
1. Add chia and water into a jar or glass and stir very well to combine. Let sit for 10 minutes to allow the chia seeds to swell up. I like to use a jar with a lid so I can shake it up really well and break up the clumps of chia.
2. Add lime or lemon juice and sweetener to taste. Stir (or shake) well to combine and enjoy!
For nutritional info, see here.
Note: Chia seeds will sink and collect at the bottom of the glass quickly. Give it a good stir as needed.
Made fresh Thai spring roll for lunch today. Mmmmm!!!
Brussels Sprout Pomegranate Citrus Salad
Yield: Serves 4
Chopped brussels sprouts with avocado, pomegranate arils, oranges, and a citrus dressing. This brussels sprout salad is light, fresh, and healthy.
For the Salad:
1 pound brussels sprouts
1 large avocado, peeled, pitted, and chopped
1 large orange, peeled and chopped
1 cup POM POMS Fresh Pomegranate Arils
For the Citrus Dressing:
Juice of 3 large oranges
Zest of 1 large orange
1/4 cup olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste
1. Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts. When you’re done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw. Place in a large bowl and add the avocado, orange, and POM POMS.
2. In a small bowl, whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle the citrus dressing over the salad and lightly toss. Serve immediately.
Note-you can use agave instead of the honey to make a vegan salad.
Salamat @mynameiszrhaiii :D