A delicious treat that is raw, vegan, gluten and dairy free! Interesting facts about carob powder:
Place nuts, dates, and carob powder and pulse in a food processor until the mixture becomes the texture of coarse gravel. Add in salt, water and vanilla extract and pulse again. The mixture should come together and form a ball - add a little bit of water if necessary. Form mixture into one inch balls and enjoy! You could either add the coconut into the recipe, or roll the formed balls into the coconut for a fun and delicious coating! Should make roughly 15 - 20 balls.
Shrimp Cold Salad Rolls
Light and refreshing, these cold rolls are great as an appetizer to share or even filling enough for a light lunch.
Fill a large plate with warm water. Dip one rice wrapper in the water for 5-10 seconds to soften and then lay wrapper flat on work surface. Along the centre of the wrapper, place 1 leaf of romaine lettuce, 3 shrimps and a quarter of the julienned carrot, cucumber and red pepper. Roll the sides of the wrapper slightly inward to cover the ends of the roll. Beginning at the bottom edge of the wrapper, tightly wrap the ingredients together making a log shape. Repeat with remaining ingredients.
Cut the rolls in half on the diagonal. Serve with your choice of sauce – my favorite is a sweet thai chili sauce. I attempted to make my own but I’m still perfecting the recipe – I will post it once I get it just right!
To add a little extra flavor, try adding fresh parsley or cilantro into the rolls. I didn’t have any at home, but it would be a lovely addition.
The perfect snack to have with veggies or rice crackers!
In a food processor, place chickpeas, tahini, garlic, olive oil, lemon juice, ¼ cup hot water, cumin and salt. Blend until smooth. If you want a thinner hummus, add in more water until desired consistency is achieved.
Chewy Granola Protein Bars
New energy balls - Coconut Peanut Butter
1 cup dry oatmeal
2/3 cup coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed
1/2 cup chocolate chips
1/3 cup honey
1 tbsp chia seeds
1 tsp vanilla extract
Mix all ingredents together and let sit in fridge for 1/2 hour. Roll into small balls about 1 inch in size. Store in air tight container in fridge.
Mocha Protein Energizer
While I don't make this recipe often (it is a little decadent for a protein shake), I absolutely love it. It's just too delicious to put down! Adds protein to your morning, or gives you an extra kick of energy post-workout.
Simply place everything in a blender, blend until smooth, and enjoy! You can also use a shaker cup for this recipe since you are only blending liquids.
Raw Superfood and Seed Energy Bars (adapted from this great recipe at Green Kitchen Stories)
Makes around 16 bars
1 cup pumpkin seeds
1 cup dried shredded coconut
1/2 cup sesame seeds
1/2 cup sunflower seeds
4 tbs chia seeds
2 tbsp bee pollen (optional)
20 fresh medjool dates, pitted
6 tbsp coconut oil, room temperature
4 tbsp raw cacao powder
1 whole vanilla bean, cut into pieces (including the pod) or 1 teaspoon vanilla extract
Add after blending
6 tbsp rolled oats
2 tbsp poppy seeds
1. In a food processor or high speed blender, pulse the dry ingredients quickly. Do not over-process, you want it a little crunchy. Place the mixture in a bowl and set aside. Add half of the dates and the rest of the wet ingredients to the food processor. Run the processor for 30 seconds, then add the rest of the dates one at a time while the machine is running until the mixture is smooth. You might have to help out by stirring around a few times with a fork or add a dash of water.
2. Pour the wet ingredients over the dry ingredients, add oats and poppy seeds and stir until well combined (I used my hands to really get the mixture well combined!). Press the mixture evenly into a 11 x 7-inch baking dish, make sure it becomes quite compact. Place in the fridge for about 30 minutes. Cut into bars. Wrap them in paper and store in an air-tight container. Will keep around a week in the fridge.