Archive | May, 2012

Protein Bars for my Foodie PenPal!!

24 May

Recently, I have joined a group called Foodie PenPals! This is such an amazing group! Once a month you are assigned a penal, then you buy and/or bake/make some goodies and gifts ($15)!! This month I was assigned Michelle from Denver, Colorado. Via email, we chatted about likes, dislikes, wants and needs. It’s so great that a stranger so many states away will try something that I have made!!

I love these bars I made, and I hope Michelle did as well! They are very low in sugar (used only brown rice syrup) and high in protein. Though I would have preferred not baking them, I thought they might keep better traveling if they were.

Vegan Trail Mix Protein Bars

Yields 8 to 12 bars

1 cup peanut butter

1/2 cup brown rice syrup (or any liquid sweetener)

1 cup oats

1/2 cup spelt flakes

3 Tbsp. hemp seeds

2 Tbsp. chia seeds

2 Tbsp. raw maca powder

1/3 cup Garden of Life raw, vegan protein, vanilla

1/3 cup raisins

1/3 cup cranberries

1/3 cup raw sunflower seeds

2/3 cup raw pumpkin seeds

+ a little salt if the peanut butter is unsalted

Directions:

Preheat the oven to 350 degrees Fahrenheit.

In a medium mixing bowl, combine the peanut butter and brown rice syrup. Stir well to combine.

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In another bowl, stir together the remaining ingredients.

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Add the dry ingredients to the peanut butter mixture a little at a time, being sure to fully combine between each new addition of ingredients.

Press into a glass baking dish, any size you prefer, and bake for 30-40 minutes until lightly browned and firm to the touch. Let cool completely before removing from the baking dish. Enjoy!! (:

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The Lean Green Bean

SRC May!! Hummus!!

21 May

For this month’s Secret Recipe Club post I was assigned to Rhonda’s site: The Kitchen Witch Blog. I just love everything about this site! The layout is fun and the name is adorable! Rhonda does such a great job.

When searching through her recipes I was hoping to find something simple, fun, and delicious (not hard to do). In the end I settled on her recipe for garam masala and preserved lemon hummus, though when I made it I changed up the flavors. I used some of the garden fresh basil I got in the mail from my Foodie Penpal to flavor this great pesto hummus!

Basil Pesto Hummus

Yields about 1 3/4 cup

1 2/3 cup garbanzo beans

1/2 tsp. pink Himalayan sea salt

1/2 tsp. garlic powder

1/3 cup fresh basil leaves, packed

1/3 cup extra virgin olive oil

1 Tbsp. apple cider vinegar

Directions:

In a food processor, combine the first 3 ingredients; pulse a few times to combine.  Add the basil and puree until combined.

While the food processor is on, drizzle in the olive oil then the apple cider vinegar. Puree until smooth.

Enjoy on crackers, pretzel thins, bread, veggies, etc etc!!!


Secret Recipe Club


Baked Adzuki Beans

16 May

A little while ago, I made baked chickpeas… and I have been hooked ever since!! The chickpeas have so much flavor and an amazing crunch that satisfies any urges for salty, fried foods. It seems as though every time I make them I tend to eat like 4 cups in about 2 days… so I thought, why not use other legumes to prevent myself from getting tired of chickpeas!!!

I have been very into adzuki beans lately. They are a small, red bean sometimes referred to as the “weight loss” beans because they are relatively low in calories and fat while being nutritionally high in carbohydrates, dietary fiber, and protein (100 grams = 128 calories, 0 grams fat, 25 grams carbohydrates, 7.3 grams fiber, and 7.5 grams protein). Adzuki beans, like most legumes, are also a good source of many vitamins and minerals including magnesium, potassium, iron, zinc, copper, phosphorous, manganese, and B vitamins. Another great quality of adzuki’s: they are easier to digest… which means less gas… (:

I first heard of these beans when I read The Kind Diet by Alicia Silverstone. These beans, along with lentils and chickpeas, are a staple of the macrobiotic diet. Adzukis, according to macrobiotics, are considered to be the most “yang,” or warming of all the beans, which is meant to impart strength. And, as icing on this adzuki cake, traditional Chinese medicine explains that adzukis may support kidney, bladder, and reproductive function.

Adzuki bean uses: these cute little legumes can be used just like you would use any other bean, in soups, salads, or as a base for any loaf or vegan burger, but they may also be used in sweet desserts!! Ok, time for the recipe:

Baked Adzuki Beans

Serves 2

1 cup cooked adzuki beans

1 Tbsp. extra virgin olive oil

1/2 tsp. adobo seasoning

1/4 tsp. chipotle seasoning

1/8 tsp. paprika

Pinch of sea salt

Directions:

Preheat the oven to 425 degrees Fahrenheit.

In a small bowl combine all ingredients and mix well with a spoon. Spread the beans onto a baking sheet and bake for 30-40 minutes, checking doneness and stirring the beans halfway through.

Let cool slightly before eating… or else you will burn taste buds!

Spoon into an air tight container and store at room temperature for 3 to 5 days. But trust me, they won’t last that long! Enjoy (:

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