Vegan, No Bake, Protein Bars

Vegan, No Bake, Protein Bars

I am always looking for snacks that are minimally processed, nutritionally dense, delicious and easy to make. One day I was at a friend's house and she handed me a snack that reminded me of something sinfully delicious I used to love...Special K Bars! However, knowing this friend, I knew I did not have to feel guilty about what I was eating and I just had to have the recipe! You could add some vegan chocolate chips to fancy them up - but they taste great as is.

Vegan, No Bake, Protein Bars

Ingredients:
• 2 cups organic peanut butter
• 1¾ cups honey or agave nectar
• 2¼ cups Arbonne Essentials™ Protein Shake Mix powder* (I use half vanilla and half chocolate)
• 2 cups rolled oats
• 1½ cups of organic rice crispies cereal

Instructions:
1. Melt peanut butter and honey just until they are mixed. You can do this in the microwave for 60–90 seconds or on the stove.
2. Mix well.
3. Add Protein Shake Mix powder and mix well.
4. Add rolled oats and rice crispies and mix gently.
5. Spread in a 9x13 pan.
6. Refrigerate 1 hour.
7. Cut into 24 squares.

I like to wrap individual pieces in waxed paper and put into Oliver's lunch box or carry with us for a snack while we're out and about. They also make great airplane snacks!

To order the Arbonne Essentials™ Protein Shake Mix in either Vanilla or Chocolate please send me a message! It's vegan!!

Five Spice Carrot Cashew Butter

Five Spice Carrot Cashew Butter

Real Food Daily is one of my favorite places to eat in Los Angeles. Nothing satisfies me more than their Basic Four. Your choice of 4 basic foods - but my favorites to choose from include brown rice, specialty grain, pressed salad, veggie of the day, sea vegetables or daily greens topped off with their house peanut sauce. I'm not kidding...my mouth is watering. Real Food Daily also has delicious pancakes and the most incredible chocolate mousse - as creamy and smooth as any mousse made with dairy!

Recently, I enjoyed a delicious 'butter' at a friend's house called Five Spice Carrot Cashew Butter. She whipped it up in no time - so I thought I'd give it a try as it was really yummy! The recipe is from Ann Gentry's Real Food Daily Cookbook. Her recipes (and restaurant) are vegan and offer some gluten free options as well. I am personally not vegan...more of a meat eating vegan as we do not eat dairy or eggs but we try to eat animal protein that is grass fed beef, organic chicken, lamb and wild or pole caught seafood.

Back to the recipe...it's tasty spread on a piece of toasted corn bread or cracker, served on top of a warm salad, dolloped on a baked potato or straight from a spoon!

Five Spice Carrot Cashew Butter

1 TBSP Grapeseed Oil

1 pound carrots, peeled and chopped

1 large onion, chopped

1 cup water

1 cup raw cashews

2 TBSP maple syrup

1 TBSP yellow miso

1/4 tsp five-spice powder

1/4 tsp salt

Simmering carrots & onions.

Heat the oil in a large, heavy saucepan over medium heat. Add the carrots and onion and saute until the onion is translucent, about 10 minutes. Add the water, cover, and cook, stirring occasionally, until the carrots are very tender, about 10 minutes. Uncover and simmer until the liquid has absorbed, about 10 minutes, then remove from the heat and cool completely.

Transfer the cooled carrot mixture to a food processor. Add the cashews, maple syrup, miso, five-spice powder, and salt. Blend until smooth and creamy, about 5 minutes. Transfer the spread to a small bowl. Serve cold or at room temperature. Enjoy!

Raw Berry Crisp

Raw Berry Crisp

6 cups mixed berries (blackberries, blueberries, raspberries and sliced strawberries)
1/4 cup Wildtree Blueberry Pancake Syrup
1 cup pecans
1/2 cup walnuts
10 ginger snaps, crushed
1 tablespoon sugar

For another fantastic raw recipe try my friend's raw vegan peach blueberry pie!