No-Bake Granola Bars

I have been on a search for a good granola bar recipe for a long time. They are nice to have on hand for lunches or a quick grab-and go breakfast or snack. The price of granola and power bars in the supermarket is just going through the roof, and I refuse to pay so much for something I know is just a compilation of the ingredients I already have in my own kitchen. Also, I like to know exactly what goes into the food I am eating, prefer organic, and cringe to read the long list of unidentifiable ingredients in most packaged products in the grocery store.

This recipe makes 12 – 16 good size bars. They can be individually frozen or dehydrated if you prefer a crisper granola bar (I have found that dehydrating them is more successful if they are sliced thinner, so you will have more, but smaller, granola bars). The recipe is very adaptable so feel free to experiment*.

Ingredients:

4 c. Old Fashioned rolled oats

1 c. raw sunflower seeds

1/2 c. chopped dates

1/2 tsp. Kosher salt

2 tsp. cinnamon

1/3 c. raw honey

1/2 c. almond or cashew butter

1/2 c. almonds or cashews, chopped

2 Tbsp. tahini

juice of one fresh orange

In a large bowl combine all dry ingredients. In a smaller bowl blend together nut butter, tahini, raw honey, and fresh orange juice; pour over dry ingredients and stir well to mix until it starts to hold together almost like cookie dough.

Press mixture into an oiled 8″x8″ pan and refrigerate overnight. Cut into bars, individually wrap, and enjoy. (May be frozen or dehydrated after cutting).

*You can play with these ingredients by substituting pumpkin or flax seed for half the sunflower seeds, use a different type nut, add some dried berries in place of half the nuts, etc. It will still make a delicious granola bar, so be creative!

Sweet and Sour Slaw

This is a Hallelujah Acres recipe. (You can find more of their delicious recipes at http://www.hacres.com). It is so healthy, fresh, and tasty! The combination of apples and onions with the veggies is outstanding. I appreciate the dressing — it’s much lighter than traditional cole slaw dressings that rely on mayonnaise or sour cream as a base. If you use a food processor the prep time is much lower than chopping and shredding everything by hand. Be warned: this recipe makes a HUGE amount. I used fairly small cabbages and it made over a gallon of slaw — make it for a crowd!

Ingredients:

1/2 green cabbage, finely chopped

1/2 red cabbage, finely chopped

4 stalks celery, finely chopped

3 carrots, shredded

1 onion, finely chopped

2 apples, finely chopped

Dressing:

1/ cup raw honey

1/2 cup lemon juice or Bragg’s vinegar

1/2 cup extra virgin olive oil

1 – 2 tsp. sea salt

1 Tbsp. celery seed

Blend raw honey, lemon juice or vinegar, olive oil, and sea salt until smooth. Stir in celery seed. Pour dressing over prepared vegetables and apple. Toss lightly to distribute dressing and set in refrigerator for at least 15 minutes to allow flavors to mingle. Serve cold.

Crockpot Sweet Potato Soup

This is a wonderful fall recipe; the color, aroma, and taste are all the best autumn has to offer. It’s the perfect way to warm up on a crisp cool evening. This soup can either be made on the stove or in a crockpot. I like to throw all the ingredients in the crockpot just before leaving for work — what a stress reliever to come home to the smell of dinner only minutes from serving!

Ingredients:

1 c. celery, chopped

1/2 c. onion, chopped

1 Tbsp. olive oil

4 medium sweet potatoes, peeled and cubed

32 oz. Imagine “No-Chicken Broth”

1 bay leaf

1/2 tsp. dried basil

1/2 tsp. sea salt

1 tsp. honey or maple syrup

Method:

Saute celery and onion in olive oil until tender. Put sautéed mixture in crockpot and add all other ingredients. Cook on High for 8 – 9 hours (until you return home).

Remove bay leaf. Puree cooked mixture with a submersible stick blender. (Or if you have extra time, cool cooked mixture and puree in batches in blender.)

Add: 16 oz. rice milk, 3 scoops rice “Better Than Milk,” 3/4 tsp. cinnamon and puree again until creamy. Add more rice milk if soup is too thick.

Serve hot topped with chopped walnuts, a sprinkle of cinnamon, croutons, or chopped scallions.

Miracle Fat-Burner Stew

I found this recipe about five years ago in a magazine, and have used it many times since. It makes A LOT. (I had to buy a large stock pot just to accommodate this recipe — a traditional dutch oven will not do). It is great for when you are cooking for a crowd, but if you are cooking for just one or two you can use one of the variations on different nights so you don’t get bored. It also freezes well. Serve with a crusty wholegrain bread.

Makes 10 (2-cup) servings: 258 cals.; 18 g. protein; 4 g. fat; 45 g. carbs.; 1.54 mg. sodium; 0 mg. chol.; 12 g. fiber

1 1/2 bags (1 lb. ea.) dried lentils

2 Tbsp. olive oil

2 c. chopped onions (1 12 oz. bag frozen)

2 Tbsp chopped garlic (6 cloves)

1 can (6 oz.) tomato paste

10 c. vegetable broth

1 can (28 oz.) stewed tomatoes

1 Tbsp. salt

1 tsp. paprika

1 tsp. cayenne pepper

2 bags (1 lb. ea.) assorted frozen vegetables (broccoli, cauliflower, & red pepper work well)

3 Tbsp. wine or balsamic vinegar

Sort and rinse lentils. In a very large pot saute onions and garlic in olive oil for 4 – 5 minutes. Add lentils and cook 1 minute, stirring. Add tomato paste and cook 1 minute stirring. Add broth and spices. Break up tomatoes into pieces with back of spoon. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are very soft (ab. one hour).

About 10 minutes before serving add frozen vegetables and vinegar. Heat through.

MIRACLE FAT-BURNER STEW VARIATIONS:

To one (2-cup) serving of stew, stir in any of the following and simmer 3 – 5 mins.

CHINESE:

1/2 c. cubed firm tofu

1 tsp. soy sauce

1 tsp. peanut butter (reduced fat)

1/2 tsp. sesame oil

1 sliced scallion

MEXICAN:

1/2 c. salsa

Heat through and top with 1/4 c. shredded veggie cheese

HARVEST STEW:

1/4 c. frozen baby carrots

1/4 c. orange juice

1/4 c. canned pumpkin

1/8 tsp. ground cinnamon

INDIAN:

1 tsp. curry powder

1 tsp. tumeric

1 Tbsp. golden raisins

2 Tbsp plain soy yogurt

1 Tbsp cashews

1 tsp. chopped cilantro

Vegan Seafood Salad

This recipe makes a great summer, picnic, or a take to work lunch. The flavor is better if made ahead, so make it the night before and packing your lunch the next day will be simple. (The secret ingredient is the nori — for real seafood taste that makes all the difference in the world!) Remember, organic ingredients are always best.

Ingredients:

1 parsnip, finely shredded

1 carrot, finely shredded

1/2 c. red bell pepper, finely chopped

3 – 4 stalks celery, diced (I like a lot of crunch — it adds interest to this salad)

1/2 c. onion, finely chopped

1 sheet sushi nori, crumbled or folded several times and snipped into tiny bits with kitchen shears (This is the quickest and easiest way)

1 tsp. nutritional yeast

1/4 tsp. pink sea salt (or to taste)

1/8 tsp. freshly ground pepper (or to taste)

1/4 – 1/3 c. Vegenaise (vegan mayo)

Method:

Toss to mix all ingredients. Adjust spices to your preference. Let chill for at least 1 hr. to allow flavors to blend.

Serve cold on a bed of lettuce and tomatoes. Also delicious as a sandwich spread on toasted whole grain bread.

Watermelon Sorbet

The inspiration for this recipe came from “The Vegan Scoop,” a dairy-free ice cream cookbook by Wheeler Del Torro. Eating vegan is always my goal, but I realize that simply because something is vegan doesn’t make it healthy. In fact many vegan recipes, especially those for desserts, contain so much fat and sugar that you might as well eat the real thing; if health is your concern there’s not much difference. So, I just had to tweek this recipe to make it a bit more acceptable.

This is a refreshing summer cooler. With all the added artificial ingredients found in most frozen treats it’s nice to find one that contains no added sugar, and has all the healthy lycopene found in watermelon naturally. (Lycopene is thought to reduce the risk of cancer). The sweet crisp taste will please both young and old alike, and of course, it’s low in calories. This one won’t weigh you down on a hot summer day 🙂

Ingredients:

6 – 8 cups diced seedless watermelon

1/4 cup Xylitol crystals

Zest of 1 lime, finely chopped or 1 – 2 tsp lime juice

pinch salt

1/4 tsp. Stevia powder

Method:

Using a food processor, puree watermelon into 4 cups. In a large saucepan over medium heat, bring 1 cup watermelon puree, Xylitol, and lime to a simmer, stirring until sugar dissolves. Season with salt. Pour in remaining 3 cups watermelon puree, then add Stevia — whisk until evenly blended.

Pour entire mixture into a metal cake pan and freeze overnight.

The next day, allow frozen watermelon to thaw at room temperature for 5 – 15 minutes. Using a knife (if it’s too hard let it thaw a little longer), carefully break up puree into 2-inch pieces. Transfer to food processor in batches and pulse until smooth.

Store in plastic container in freezer for up to one week.

Yield: App. 1 quart

Sacred Grounds Grille and Cafe, 1110 Snyder Rd., Reading, PA 19609 Phone: 610-678-0266, www.gtaog.org

I have been meaning to write about Sacred Grounds Grille and Cafe for a few months, and apologize for not sharing information about this little gem of a restaurant before now. This casual modern eatery is located at Glad Tidings Assembly of God Church in West Lawn, PA, and is open to the public. The hours of operation are (a little unusual): Tues. – Thurs. 10 a.m. – 2 p.m., Wed. 5 p.m. – 9 p.m., and Sunday 8 a.m. – 1:30 p.m.. The entrance to the restaurant is the main entrance to The Worship Center toward the rear of the church on Snyder Rd. (Enter The Worship Center and turn right in the lobby).

Don’t think that this is just card tables and folding chairs in a spare room of the church. This is a full service restaurant with commercial kitchen and competent staff. The atmosphere is light and airy with modern furnishings and one entire wall of huge glass windows. In nice weather you even have the option of dining outside on the patio.

The very reasonable and creative menu includes salads, soups, cold and hot sandwiches, wraps, pizza, and sides– plenty of vegetarian options! I’ve eaten at Sacred Grounds several times, and my favorite menu item is the Strawberry Spinach Salad. For only $6.25 you will not find a larger or tastier salad anywhere, and they are not stingy with the strawberries and walnuts. You can get the poppyseed vinaigrette on top or on the side — all served on real china dishes with stainless steel utensils (not plastic). This salad is definitely a meal 🙂 Yummy! Hot and cold drinks and desserts are available just a few steps away at the Cafe. Note: a portion of the profits from the sale of their fair trade coffee goes to support foreign missions.

This restaurant is open to the public, and even has free WiFi. For a casual lunch with friends or a quiet business meeting, Sacred Grounds is unique in the area for its clean, healthy, modern, wholesome environment and delicious food at reasonable prices. Very classy, Sacred Grounds is a place you will be proud to take guests to; and while you’re there discover what’s going on at “that big church on the corner.” Highly recommended!

Raw Dehydrated Nuts and Seeds

This recipe was graciously shared by Dorothy Gibson, known to many as “the Honey Man’s Wife.” I regularly shop at their stand, Hallelujah Hive (www.HallelujahHive.com), on Fridays when I’m at Green Dragon Farmer’s Market. One day she offered a sample of these delicious spiced nuts after I had told her I was trying to eat a more raw diet. They are a healthy raw snack that is easy to prepare. The dehydration process does take a long time, but if you completely fill the dehydrator (mine has 9 shelves) you shouldn’t have to make them too often. These are so yummy you may be tempted to eat way too many, so please remember that even raw nuts are high in calories — don’t be greedy!

STEP I:

The first step is to soak your choice of mixed nuts and seeds in distilled water for 8 – 12 hours. This will release the enzyme inhibitors that are present in all nuts and seeds. As the enzymes are released the nuts become more digestible. After soaking you can simply refrigerate and use within 2 – 3 days, or you can dehydrate them.

To dehydrate, use a temperature of just 105 degrees for about 36 hours, or until crunchy. It is important to keep the temperature low so enzymes are not destroyed (then you would have cooked food, not raw). Most ovens are not able to keep a temperature below 118 degrees as is required to prevent enzyme loss. Enzymes are vital to youth and health for the human body. If you are using small nuts or seeds like pine nuts or sunflower seeds line the shelves with parchment paper. You can eat the nuts plain after dehydrating or use one of the versions below:

STEP II:

Salty Version

For just a salty, non-spicy flavor use Nama Shoyu non-pasturized soy sauce — about 2 Tbsp to every 4 cups nuts and seeds (or about 1 tsp sea salt in 2 Tbsp warm distilled water). Add Shoyu (or salty water) to nuts in a bowl, stir well and allow to marinate for 2 – 4 hours. Then, spread the nuts evenly in dehydrator and dehydrate @ 105 degrees for another 36 hours.*

Spicy Version

All the soaking process is the same; the only difference is adding spices to the Nama Shoyu. For 4 cups nuts/seeds in a small bowl mix the following:

1 Tbsp. onion powder

1 tsp. garlic powder

1 tsp. ground cumin

1/4 tsp. cayenne pepper

Stir until well blended, add to nuts/seeds and toss until the spices are evenly distributed. After marinating for two hours, taste to see if you’d like it to be saltier or spicier and adjust if desired; then marinate for two more hours.

STEP III:

Spread the marinated nuts/seeds evenly in the dehydrator and dehydrate @ 105 degrees for approximately 36 hours* or until crunchy.

*Dehydrating is a long process. Depending on the amount of nuts you are making and the type of dehydrator you have, you may find that you can cut down on the length of time for the second dehydration. Start checking at around 18 hours, and stop when nuts are dry and crunchy.

NOTE: Dehydrated nuts will keep in your pantry in a well-sealed container for about one month, almost indefinitely in the frig.

Tips for Making Vegetable Soup

_Add carrot pulp (leftover from juicing) to soup for more fiber.

_Thicken soup easily with instant mashed potato flakes.

_Always add enough water or broth to cover the vegetables by at least 2 inches.

_Some cubed pumpkin or squash may be added along with the vegetables for even more nutrition to tomato based soups without altering the flavor too much.

_With a submersible stick blender, puree half the soup for dairy-free cream of vegetable soup.

_Another way to make a creamy vegetable soup is to puree a can of rinsed and drained cannelini beans and add to the broth along with the vegetables.

_Add chopped sea vegetables (kombu or nori) for additional flavor and minerals.

_ Saute onion in a little oil as the first step to add flavor and creaminess.

_When soup is done check the seasoning and make appropriate adjustments.

_For more protein 1/2 cup dried lentils or split peas can be added along with the raw vegetables (no presoaking necessary for these small legumes). Red lentils add additional creaminess to the broth.

_Drained and rinsed canned larger beans (kidney, black, navy, pinto, pinto, or lima) can be added along with the vegetables. Dried beans, however, must be presoaked and cooked before they can be added to a vegetable soup.

_Nutritional yeast will add a hint of cheese flavor and a healthy dose of B12, so important for vegans.

_ 1 tsp. – 1 Tbsp. lemon juice or red wine vinegar will make all the flavors pop 🙂

_Finally, at the end of cooking soup you may add any leftover cooked vegetables, rice, or pasta that have accumulated in your refrigerator over the past few days. This adds taste and variety and is a thrifty and creative way to use leftovers.

Dr. Springer’s Soup

What I love about soup is that it’s never the same. Making soup is such a creative process as you add or subtract ingredients according to what you have on hand. Soup can turn out differently each time you make it and still taste delicious.

This is a humble recipe that my mother made often. She said she got it from a radio show during the Great Depression when everyone was living off the produce they grew in their home gardens. (I have no idea who Dr. Springer was.) When I was growing up this soup was always served with a peanut butter sandwich on the side, and I still think that’s a delicious combination.

This recipe makes a simple, satisfying vegetable soup with minimal ingredients that should be in every kitchen. It is fine as is, or the recipe can be used as a base for a more elaborate soup by using any of the Tips for Making Vegetable Soup.* I hope you like it.

Ingredients:

1 onion, chopped

1 Tbsp. olive oil

3 – 4 carrots, sliced

3 – 4 stalks celery, sliced

3 – 4 potatoes, peeled and 1 inch cubed

1 qt. stewed tomatoes

Method:

Saute chopped onions in olive oil for about two minutes.

Add all other ingredients and enough water to cover the vegetables by 2 inches. Bring to a boil then reduce heat to simmer, and cover. Cook until vegetables are tender (about 20 minutes). Season with salt and pepper.

*Tips for Making Vegetable Soup:

_Add some carrot pulp (leftover from juicing) to soup for more fiber.

_Thicken soup easily with instant mashed potato flakes.

_Always add enough water or broth to cover the vegetables by at least 2 inches.

_Some cubed pumpkin or squash may be added along with the vegetables for even more nutrition to tomato-based soups without altering the flavor too much.

_With a submersible stick blender, puree half the soup for dairy-free cream of vegetable soup.

_Another way to make a creamy vegetable soup is to puree a can of rinsed and drained cannellini beans and add it to the broth along with the vegetables.

_Add chopped sea vegetables (kombu or nori) for additional flavor and minerals.

_ Saute onion in a little oil as the first step to add flavor and creaminess.

_Chopped garlic is a flavorful addition to most soups.

_When the soup is done check the seasoning and make appropriate adjustments.

_For more protein 1/2 cup dried lentils or split peas can be added along with the raw vegetables (no presoaking necessary for these small legumes). Red lentils add additional creaminess to the broth.

_Nutritional yeast will add a hint of cheese flavor and a healthy dose of B12, so important for vegans.

_ 1 tsp. – 1 Tbsp. lemon juice or red wine vinegar will make all the flavors pop 🙂