Raw Energy Bars~Chocolate Orange

These are gluten-free Chocolate Orange Raw Energy Bars. It's made from scratch using raw ingredients, such as Medjool dates, raisins, cashew, almond, cacao, orange zest and juice. If you are a fan of chocolate and orange combination, then you'll love this recipe. They taste really good!





Raw Energy Bars~Chocolate Orange

Ingredients

1 Cup (150g) Moist Medjool Dates, pitted and chopped
1/4 Cup (40 g) Raisins
1 Cup (140g) Raw Cashew Nuts
1/4 Cup (30g) Almond Meal
1/2 Cup (50g) Cacao Powder
A Pinch Of Sea Salt
1/2 tsp to 3/4 tsp Orange Zest
3 to 4 Tbsp Orange Juice (without pulp)
1 tsp Vanilla Paste


Equipment: Food Processor
5 x 7 inches Baking dish, lined with cling/plastic wrap

Method

Combine chopped dates, cashews, dates, and raisins in a food processor. Pulse and process all the ingredients together until the texture is fine. Then transfer the dates mixtures in a mixing bowl. Add in the almond meal, Cacao powder, sea salt, orange zest, vanilla paste, 3 to 4 Tablespoons of orange juice. Mix well with your hand until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with your palm or a small rubber spatula, and chill for about 3 to 4 hours before serving.

Chocolate, Almond, And Walnuts Energy Bars

These are gluten-free Chocolate, Almond, And Walnuts Energy Bars. These irresistible bars are made with dates, cocoa powder, almond butter, almond meal, and toasted walnuts. In this recipe, I used some lightly toasted walnuts, so the bars have a nice crunch and nutty taste to it. So, do try this healthy alternative to your regular brownies.

Chocolate, Almond, And Walnuts Energy Bars

Ingredients

1 ½ Cups (135 grams) Toasted Walnuts
15 Medjool Dates (225 grams), pitted and chopped
1 Cup (120 grams) Almond Meal
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½ Cup (50 grams) Raw Cacao or Cocoa Powder
½ tsp Cinnamon
A Pinch Of Sea Salt
½ Cup Natural/Unsweetened Almond Butter

1 ½ Tbsp Vanilla Paste/Extract

1 to 2 Tbsp Cold Water

½ Cup (45 grams) Toasted Walnuts, coarsely chopped

Equipment: Food Processor
11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminum foil



Method



Combine walnuts, dates, almonds, cocoa powder, cinnamon, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add almond butter, vanilla extract, and a little water at a time until it reaches a dry but moist dough consistency. Mix in coarsely chopped walnuts, give it a quick pulse, and scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.

Note: Toasted Walnuts; preheat oven to 350˚F & bake for about 7 to 8 minutes. Let cool before use.

Spicy And Chocolaty Energy Balls

Well, once again the summer vacation is over and kids are back in school. It also means it's time for me to get back to my usual routine, one of which is to hit the gym regularly again. In light of this, let's talk about healthy snacks that will give you the extra energy to crush your workouts. I have quite a few favorites as most of you will know from my previous posts; but, my current favorite is this Spicy And Chocolaty Energy Balls. The spiciness comes from the cayenne pepper, which is good for you. I was a bit heavy-handed with the cayenne pepper when I first made them, turned out spicy but still good nevertheless. Since then, I have toned down the spiciness level a little to suit my taste buds. So, do adjust the spiciness according to your taste and liking as well. These energy balls taste like brownies and they are superb!

Spicy And Chocolaty Energy Balls

Ingredients

6 Moist Medjool Dates, pitted & chopped
½ Cup Oat Bran
1 Cup Almond Meal
A pinch of Sea Salt
1 tsp Ground Cinnamon
¼ tsp Ground Cayenne Pepper
½ Cup Raw Cacao
3 to 4 Tbsp Unsweetened or Sweetened Almond Milk

Method

Combine chopped dates, oat bran, almond meal, sea salt, cinnamon, cayenne pepper, and cacao in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add the almond milk (1 Tbsp at a time), a quick pulse, or until it reaches a dry but moist dough consistency. Scrape the dough mixture into a clean bowl; roll a heaped tsp of the mixture between your palms into compact little balls. Put them on the tray and into the fridge for an hour or so to firm up. Serve chilled or at room temperature.

Makes 16 Balls (25 grams each)

Fresh Raw Corn Salsa

Summer is here again and the fresh corn available this time of the year is just super sweet. It's the perfect time to make this healthy Fresh Raw Corn Salsa. This salsa is so refreshing, spicy, and tangy; a perfect side dish to complement any barbecue meat or seafood meal.

Fresh Raw Corn Salsa

Ingredients

3 Large Fresh Sweet Corns, husked, silk removed
2 Large Red & Orange Peppers (Bell/Capsicum), seeded and small diced

1 English Cucumber, small diced
¼ of Medium Red Onion, finely diced
½ tsp of Chili Flakes

Juice of 1 Large Lime

Sea Salt
Freshly Ground Black Pepper
3 Tbsp of Extra-Virgin Olive Oil

Method



Using a large, sharp knife carefully cut the kernels off the corncobs. 

In a large bowl, combine corn kernels, peppers, cucumber, onion, chili flakes, and season with lime juice, sea salt, black pepper, and olive oil. Refrigerate the salsa mixture until ready to serve.

Blueberry Chocolate Energy Bars

Blueberry Chocolate Energy Bars

Ingredients

12 (About 230g) Moist Medjool Dates, pitted and chopped

2 Cups (240g) Raw Almond (without skin)

½ Cup (50g) Organic Cocoa Powder
1 tsp Ground Cinnamon

1 Cup (160g) Dried Blueberries, divided
A Pinch of Sea Salt
3 Tbsp Hemp Seeds
Zest of 1 Lemon
2 Tbsp Lemon Juice
1 ½ to 2 Tbsp Filtered Water



Equipment: Food Processor
, 11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminum foil



Method

Combine chopped dates, almonds, cocoa powder, cinnamon, ½ cup blueberries, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add the hemp seeds, ½ cup of blueberries, lemon zest, a quick pulse, and add the lemon juice, a little water at a time until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.

Pineapple Energy Balls

I have another fantastic energy food to share with you today, Pineapple Energy Balls. They are slightly sweeter than my other energy bar recipes. However, there's no added sugar because the dried pineapple itself had been sweetened with organic cane sugar. Tastes so good and my kids just love them, even took some to school to share with their friends!


Pineapple Energy Balls

Ingredients

6 Large (110 g) Medjool Dates, pitted and chopped
1 ½ Cups (240 g) Dried Pineapples, chopped
1 Cup (80 g) Unsweetened Shredded Coconuts
1 Cup (120 g) Raw Almonds (without skin)
1-Cup (140 g) Raw Cashew Nuts
A Pinch of Sea Salt
2 Tbsp Orange Juice

Method

Combine chopped dates, pineapples, coconuts, cashews, almonds, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add the orange juice, a quick pulse, or until it reaches a dry but moist dough consistency. Scrape the dough mixture into a clean bowl, roll slightly heaped teaspoonfuls of mixture between your palms into compact little balls. Put them on the tray and into the fridge for an hour or so to firm up. Serve chilled or at room temperature.

Espresso Chocolate Bars

Recently, I have been experimenting my energy bars with an array of different flavors just for fun. I love coffee and so, I thought it would be great to incorporate some espresso into the bars. A little caffeine zing would go down well with these energy bars, right? Well, it worked, and I am loving it! These Espresso Chocolate Bars are my favorite pre-workout snacks now. The bars consist of Medjool dates, dried cranberries, tart cherries, hazelnuts, almonds, cocoa powder, coconut, sea salt, vanilla, and finely ground espresso. If you like coffee, do try this recipe!


Raw Energy Bars~Chocolate Espresso

Ingredients



2 Cups (280g) Raw Hazelnuts

½ Cup (60g) Raw Almond (without skin)
1 Cup (150g) Moist Medjool Dates, pitted and chopped
1 Cup (140g) Unsweetened Dried Cranberries
1 Cup (160g) Tart Cherries
1 Cup (100g) Cocoa Powder
1 Tbsp Ground Espresso


¼ tsp Sea Salt

½ Cup (40g) Unsweetened Shredded Coconuts

1 Tbsp Vanilla Extract
1 to 2 Tbsp Cold Water



Equipment: Food Processor
11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminum foil



Method


Combine hazelnuts and almonds in a food processor and process until the nuts are finely ground.




Add chopped dates, cranberries, tart cherries, cocoa powder, ground espresso, and sea salt, pulse and process all the ingredients together until the texture is coarse. Then add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.

Raw Energy Bars~Apricot Delight

Raw Energy Bars~Apricot Delight

Ingredients

1 Cup (150g) Apricot, finely chopped
1 Cup (150 to 180g) Moist Persian or Medjool Dates, pitted and finely chopped

1 Cup (140g) Raw Cashew Nuts
1 Cup (140g) Raw Pistachio

½ Cup (60g) Raw Almond (without skin)
2 Tbsp Hemp Seeds

A Pinch Of Sea Salt

1 ¼ Cup (100g) Unsweetened Shredded Coconuts

2 Tbsp Vanilla Extract

1 - 2 Tbsp Cold Water



Equipment: Food Processor
11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminum foil



Method


Combine cashew, pistachio, almond, and hemp seeds in a food processor and process until the nuts and seeds are finely ground.


Then add chopped apricot, dates, and a pinch of sea salt, pulse and process all the ingredients together until the texture is coarse. Then add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.





Raw Energy Bars~Chocolate, Cashew, And Almond

Ingredients

2 Cups (300g) Moist Medjool Dates, pitted and chopped
2 Cups (280g) Raw Cashew Nuts
½ Cup (60g) Raw Almond (without skin)
¾ Cup (75g) Cocoa Powder
A Pinch Of Sea Salt
½ Cup (40g) Unsweetened Shredded Coconuts
2 Tbsp Vanilla Extract
2 to 3 Tbsp Cold Water

Equipment: Food Processor
11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminum foil

Method

Combine chopped dates, cashews, almonds, cocoa powder, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.

*New Flavor: Chocolate Orange

Zucchini and Summer Squash Spaghetti

The concept of cutting zucchini into pasta-like ribbons and saucing them like spaghetti is popping up all over the place. On Iron Chef America Battle Zucchini, Bobby Flay made a fantastic looking version. There was also a raw food recipe in Food and Wine in June, and I’ve had such a dish a few times at the raw bar at Whole Foods. I felt the need to create my own version, and this is a perfect time of year for it.

At the farmers’ market on Saturday, we found lovely zucchini, yellow summer squashes, sweet pepperoncini and cherry peppers, and lots of other things too. As I gathered the fresh peppers at the market, I began imagining how to incorporate them into this dish. I was mostly inspired by the raw preparations I’ve read about or eaten, but I veered a little off the raw path in the end. My take on the dish was:

2 medium summer squashes
1 small zucchini
note: the size varies quite a lot, but for the amount of sauce here, a total of five cups or so of squash pasta works well

2 medium fresh tomatoes, chopped
1/3 c sun-dried tomatoes from jar packed with olive oil
1 garlic clove, finely chopped
1/2 c fresh basil leaves
1/4 c extra virgin olive oil
1/2 t Aleppo pepper

juice of half of a lemon
Salt and freshly ground black pepper to taste

3 T kalamata olives, pitted and halved
3 fresh cherry peppers, thinly sliced
2 fresh pepperoncini, thinly sliced
Grated parmigiana reggiano to taste

Slice squashes and zucchini into thin strips lengthwise, and then cut each strip into strands. I used a grater to slice the strips and then hand cut the strands. It takes a little time and patience. Place cut strands in a medium bowl and set aside.

(A spiral slicer would make the task much easier, and the ribbons would be perfectly consistent. I’m now coveting one and am trying to come up with ways to justify a purchase. I would make this every day if I had a handy tool to cut the ribbons.)

In a blender pitcher, place fresh tomatoes, sun-dried tomatoes, garlic, basil, olive oil, Aleppo pepper, lemon juice, salt and black pepper. Puree until smooth. Pour over squash strands and toss to combine. Serve garnished with olives, cherry peppers, pepperoncinis and parmigiana as four small first course servings or two large main course plates.

This summery dish, requiring no stove use at all, packs a burst of flavors. The fresh and sun-dried tomatoes combine to form a bright tasting sauce, the olives add depth of flavor, and the peppers bring a fresh, crunchy contrast. You won’t miss the semolina pasta for a minute.