Recipe Monday: On-the-Go Snacks
Categories: Food & Nutrition
During the busy holiday, it’s easy to get so focused on running around planning gifts and celebrations that you forget to take care of yourself. That means taking some “me” time to recharge, and nourishing yourself both mentally and physically. But when you’re up and ready to get going again, keep some of these great on-the-go snacks handy when you need a tasty treat or a midday pick-me-up.
From Rawlicious Superfoods, by Beryn and Peter Daniel
Makes 15–18 balls
- 1 cup goji berries
- 1 cup pitted dates, soaked
- ¾ cup almonds, ground fine
- ½ cup lucuma powder
- 1 teaspoon vanilla powder
- ½ teaspoon salt
- ½ cup water
- Add ½ cup cacao powder (optional)
- 2 tablespoon almonds, ground
- 2 tablespoon cacao powder
- a handful of gojis, ground
Grind goji berries up into a powder in a power blender. They will get sticky, but this is what gives the balls their chewy taste, so go with it! Blend the dates with half a cup of the soak water into a date jam. In a food processor, grind your almonds until they reach a crumbly consistency. Set two tablespoons ground almonds aside for rolling the balls in later. Add all the ingredients together, including the date jam, and pulse in the food processor until well combined into a doughy consistency. Roll into balls and coat in ground almonds. For the chocolate version, add the cacao powder to the mixture in the food processor, and decorate with ground gojis or cacao powder.
Tip: When rolling the mixture into balls, dip your fingers in water—the mixture won’t stick to your fingers as much.
Tags: Recipe Vegetarian & Vegan Crystal June Maderia
From The New Seaweed Cookbook, Revised Edition, by Crystal June Maderia
Having a nutrient-dense snack on hand is essential! This snack mix travels well and is great on its own, as well as tossed in a salad or mixed with fruit for a high-energy morning meal!
- 1 pound pumpkin seeds, or mixture of seeds and nuts
- ¼ cup sesame seeds
- 1 cup sea palm fronds
- 1 tablespoon salt
- 1 teaspoon cayenne
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon chili powder
- ¾ cup maple syrup
Preheat the oven to 325°F.
Prepare the seeds according to the special preparations on page 101 (see below). Combine all the ingredients and spread onto a Silpat or baking paper on a cookie sheet. Bake for 20 minutes. Remove from the oven, and cool before storing in an airtight container.
Prepared Pumpkin Seeds, Almonds, Macadamias, Pecans, Walnuts, Pine Nuts, and Sunflower Seeds
Soak the seeds in warm, salted water for 4–12 hours; rinse and repeat for an additional 4–12 hours. Drain and scatter evenly on a baking sheet. Dry the seeds or nuts in a warm oven (180–200ºF) for at least 12 hours, or until crisp and dry. Store in an airtight container.