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Spicy Avocado & Quinoa Salsa

Spicy Avocado & Quinoa Salsa
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/4] cup quinoa, thoroughly washed
  • 2 avocados, chopped
  • 1 large ripe tomato, seeded and finely chopped
  • Handful of cilantro, chopped
  • 2 Tbsp extra-virgin olive oil
  • Pinch of sugar (optional)
  • [q:1/2]  1 red chile, seeded and chopped (depending on how fiery you like it)
  • [q:1/2] small red onion, chopped (optional)
  • Juice of 2 limes, divided
  • Sea salt and freshly ground black pepper
Directions
  1. Cook quinoa in boiling water for 10 to 12 minutes or until tender. Drain and cool.
  2. Meanwhile, put rest of ingredients in a bowl with half of the lime juice. Season well with salt and pepper and then stir in quinoa.
  3. Taste for seasoning and add extra lime juice or salt and pepper as required.
Nutrition Info
Made with [q:1/2] teaspoon sugar: 286 Calories, 4 g Protein, 0 mg Cholesterol, 23 g Carbohydrates, 4 g Total sugars (1 g Added sugars), 9 g Fiber, 22 g Total fat (3 g sat), 303 mg Sodium, [nut:3] Vitamin B6, Vitamin C, [nut:2] Vitamin E, Vitamin K, Folate, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Magnesium, Phosphorus, Potassium, Zinc

Roasted Raw Chocolate Granola

Roasted Raw Chocolate Granola
Prep Time
40 minutes
Number of Servings
10
Ingredients
  • 5 oz hazelnuts
  • [q:1 1/4] cups plain oat flakes or rolled oats
  • [q:3/4] cup spelt flakes or oats
  • [q:3/4] cup whole flaxseeds
  • [q:3/4] cup sunflower seeds
  • [q:3/4] cup pumpkin seeds
  • [q:1/4] cup sunflower oil
  • [q:1/4] cup water
  • [q:1/4] cup honey
  • [q:3/4] c dried blueberries, cranberries, or raisins
  • 5 oz raw chocolate (70% or 100%), chopped
Directions
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. Roast hazelnuts in a dry frying pan until the thin skins begin to crack. Transfer hazelnuts to a clean dish towel and rub off skins. 
  3. Stir oats, seeds, and hazelnuts together and spread them over the baking tray. Whisk oil, water, and honey together and drizzle mixture over granola. Toss mixture to coat, and roast on middle rack of oven for 25 to 30 minutes. Stir now and then so that mixture doesn’t burn but becomes a light golden-brown color. 
  4. Let granola cool and then dry, uncovered, on the baking sheet overnight.
  5. Stir in dried berries and chopped chocolate. Granola can be kept at room temperature in glass jar with a tight-fitting lid.
Nutrition Info
With raisins: 551 Calories, 17 g Protein, 0 mg Cholesterol, 55 g Carbohydrates, 21 g Total sugars (7 g Added sugars), 10 g Fiber, 33 g Total fat (5 g sat), 10 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin E, Magnesium, Phosphorus, [nutrition:3] Zinc, [nutrition:2] Vitamin B3 (niacin), Vitamin B6, Iron, [nutrition:1] Vitamin B2 (riboflavin), Folate, Potassium

Witches' Toenail Trail Mix

Witches' Toenail Trail Mix
Prep Time
10 minutes
Ingredients

There’s no set recipe for this trail mix, but instead some options that blend well. Don’t be afraid to use more than one of the ingredients below, but just be sure not to overwhelm your mix.

Directions
  1. Start with a base ingredient such as granola or flax clusters.
  2. Add to this your choice of sweet, such as dried cranberries, dried bananas, dried apricots (cut into small pieces), and raisins.
  3. Next, venture into the salty territory, with things like pumpkin seeds, almonds, walnuts, sesame seeds, and pecans.
  4. Mix it all together with a big spoon and enjoy!

Coconut-Banana Ghost Pops

Coconut-Banana Ghost Pops
Prep Time
20 minutes, plus 1 hour freeze time
Number of Servings
Makes 8 pops
Ingredients
  • 4 ripe bananas
  • 1 cup unsweetened, shredded coconut
  • [q:1/2] cup vanilla yogurt
  • Options for eyes and mouth:
    • Raisins
    • Chocolate chips
    • Dried cranberries
Directions
  1. Peel bananas and cut in half crosswise.
  2. Gently insert a popsicle stick into the center of the flat round end of each banana half.
  3. Place bananas on a cookie sheet in the freezer for 1 to 2 hours. Meanwhile, pulse coconut in a blender or food processor until it is fine. Set coconut aside on a wide shallow plate.
  4. Remove bananas from freezer. Dip each banana in yogurt until it is lightly covered. Sprinkle coconut evenly over each banana.
  5. Gently but firmly press raisins, chocolate chips, and/or dried cranberries firmly into each “ghost” to make their eyes and mouth.
  6. If ghost pops won’t be eaten immediately, place them on a cookie sheet in the freezer, so they won’t turn mushy. Pops can also be eaten frozen. 
Nutrition Info
1 pop: 32 Calories, 2 g Protein, 18 g Carbohydrates, 3 g Fiber, 7 g Total fat (6 g sat), 14 mg Sodium, [nut:1] Vitamin B6, Manganese

Roasted Soybeans

Roasted Soybeans
Number of Servings
About 1½ cups
Ingredients
  • 3 cups whole dried soybeans
  • 1 tsp salt
  • [q:1/2] tsp garlic powder
  • [q:1/2] tsp chili powder
  • [q:1/2] tsp black pepper
Directions
  1. Soak the soybeans overnight in water (enough water to completely cover beans).
  2. Spread drained beans over a lightly oiled cookie sheet.
  3. In bowl, mix together salt, garlic powder, chili powder and black pepper.
  4. Sprinkle mixture evenly on beans.
  5. Bake for 35 to 45 minutes at 300°, or until the beans are lightly browned.
  6. Cool completely before serving.

Spicy Roasted Chickpeas

Spicy Roasted Chickpeas
Prep Time
45 minutes
Number of Servings
4 Servings
Ingredients
  • 1 15 oz can chickpeas (garbanzo beans), drained, rinsed and dried thoroughly
  • 1 tsp extra-virgin olive oil
  • 1 tsp fresh black pepper
  • 1 tsp sea salt
  • [q:1/2] tsp cumin
  • [q:1/2] tsp paprika
  • 1 Tbsp red chili pepper flakes
Directions
  1. Preheat oven to 400ºF.
  2. Pat chickpeas dry with a paper towel. Discard any skins that peel off.
  3. Combine remaining ingredients in a small bowl and add chickpeas. Stir until beans are evenly coated.
  4. Place on a baking sheet and roast for 30 to 40 minutes, turning once.
  5. Serve immediately.
Nutrition Info
416 Calories, 22 g Protein, 68 g Carbohydrates, 12 g Total sugars (0 g Added sugars), 13 g Fiber, 8 g Total fat (1 g sat), 258 mg Sodium, [nutrition:5] Folate, [nutrition:4] Vitamin B1 (thiamine), B6, [nutrition:3] Phosphorus, [nutrition:2] Iron, Magnesium, Zinc, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), K, Potassium

Fruit-Filled Trail Mix

Fruit-Filled Trail Mix
Grab-and-go healthy snack
Prep Time
5 minutes
Number of Servings
About 2 cups
Ingredients
  • [q:3/4] cup almonds
  • [q:1/4] cup cashews
  • [q:1/2] cup dried cranberries
  • [q:1/4] cup raisins
  • [q:1/4] cup pumpkin seeds
  • [q:1/4] cup shelled sunflower seeds
Directions
  1. Gently mix ingredients together.
  2. Store in airtight container.
Nutrition Info
Per serving (serves 6): 259 Calories, 8 g Protein, 0 mg Cholesterol, 23 g Carbohydrates, 15 g Total sugars (0 g Added sugars), 4 g Fiber, 17 g Total fat (2 g sat), 4 mg Sodium, [nutrition:4] Vitamin E, [nutrition:3] Phosphorus, [nutrition:2] Magnesium, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Iron, Zinc  

Pumpkin Seed Bars

Pumpkin Seed Bars
Pepitas + Cranberries = A Delicious Snack!
Prep Time
10 minutes prep time + chill time
Number of Servings
Serves 8
Ingredients
  • Cooking spray
  • [q:1 1/2] cups toasted pumpkin seeds
  • [q:1/2] cups dried cranberries
  • 4 Tbsp honey
  • [q:1/2] tsp orange extract
Directions
  1. Lightly oil a loaf pan with cooking spray.
  2. Combine pumpkin seeds and cranberries in a small bowl.
  3. Stir together honey and orange extract together in medium-size bowl.
  4. Add pumpkin seed mixture to honey mixture and stir well to combine. Press into loaf pan.
  5. Refrigerate approximately 2 hours, or until mixture has set. Cut into individual servings.
Nutrition Info
190 Calories, 7 g Protein, 18 g Carbohydrates, 14 g Total sugars (9 g Added sugars), 2 g Fiber, 12 g Total fat (2 g sat), 2 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Magnesium, [nutrition:1] Iron, Zinc

Homemade Nature Bars

Homemade Nature Bars
Ingredients
  • 1 cup Kamut cereal puffs (Nature's Path) (or rice puffs if gluten-free)
  • [q:1/2] cup of dates, pitted and soaked, then mixed into a paste
  • [q:1/4] cup of millet flakes (or oatmeal)
  • [q:1/4] cup sunflower seeds, unsalted
  • 2 to 4 Tbsp coconut flakes, unsweetened
  • 2 Tbsp toasted, salted hemp seeds (see note below)
Directions
  1. Start by soaking the pitted dates for about 15 minutes to 1 hour (use warm water to prep faster), drain but reserve the water. In a large bowl, mix all the ingredients together. The mixture should stick together; if not, add just a little water from the dates and mix again. It should not be wet, however.
  2. On a portable flat surface, a dish or cutting board, lay a sheet of parchment paper and scoop out the mixture. Shape into a rectangle and flatten as tight as possible. Cover and place into the fridge for 1 to 2 hrs (or even until the next day). (Makes 5 to 6 bars, depending on how you cut them; double the ingredients for a larger batch.)
  3. Remove from fridge and cut into smaller rectangular pieces lengthwise. Wrap individual pieces in small squares of parchment paper. Then it's best to place them back into the fridge so they hold their shape better.

Graham Cracker Goodness

Graham Cracker Goodness
Ingredients
  • Butter for the baking sheets

  • Dry mix

    • 1 cup graham flour
    • [q:1/2] cup teff flour
    • [q:3/4] cup all-purpose flour
    • [q:1/2] cup dark brown sugar
    • 1 tsp baking soda
    • 1 tsp kosher salt
    • [q:1/8] tsp cinnamon
    • [q:1/8] tsp ground allspice
    • [q:1/8] tsp ground cloves

  • Wet mix

    • 3 ounces ([q:3/4] stick) unsalted butter, melted and cooled slightly
    • [q:1/4] cup honey
    • 1 Tbsp unsulphured (not blackstrap) molasses
    • [q:1/3] cup whole milk

  • Finish

    • [q:1/4] cup sugar
    • [q:1/2] tsp cinnamon
Directions
  1. Sift the dry ingredients into a large bowl, pouring back any bits of flour or other ingredients that may remain in the sifter.
  2. In a medium bowl, whisk together the melted butter, honey, molasses, and milk.
  3. Pour the wet ingredients over the dry ingredients. Stir the ingredients into a moist cookie dough. Press the dough into a disk, wrap in plastic, and chill for a minimum of 1 hour or up to 3 days.
  4. Preheat the oven to 350°F. Rub two baking sheets lightly with butter.
  5. Dust a work surface with flour. Remove the dough from the refrigerator and divide it in half, working with one half while keeping the other half chilled. Use your hands to flatten the first half until it is [q:1/2] inch thick.
  6. Dust the counter and both sides of the dough with flour. With a rolling pin, roll out the dough until it’s a uniform [q:1/8] inch thickness. Move the dough around frequently to make sure it isn’t sticking. If it is, slide a pastry scraper under the dough and dust the counter or the dough with flour.
  7. Use a sharp floured knife to cut the dough into 5 by [q:2 1/2] inch rectangles and transfer the shapes onto the baking sheets. Cut these rectangles into the traditional quarters, without seperating them—this keeps the lines showing even after baking. Using a fork or a skewer, press holes into the surface of the cookies.
  8. Stir the sugar and cinnamon together and sprinkle each cookie with a few pinches of the mixture.
  9. Bake for 15 to 17 minutes, rotating the pans halfway through. The grahams are ready when the edge is a darker shade of brown than the rest of the cookie. Remove from the oven and allow to cool on a rack so the grahams become crisp. If the cookies are not quite crisp enough, next time they either need to bake longer or be rolled out thinner.
  10. Repeat with the remaining half of the dough.
  11. These cookies are best eaten once cooled. They’ll keep in an airtight container for up to 3 days.
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