Energy Bars Recipe with seaweed

I found this recipe from Nourishing Balance Blog. I tweaked it to a more open recipe. My daughter wanted me to send her snacks and I wanted to make something healthy and nutritious. She loved them, so I made them again for me. My husband tried one and loves them. I think they are awesome and since my picky eaters loved them I thought you might to.

Energy Bar

You will need:

3 1/2 cups of nuts (Any will do, in any combination. I used Almonds, Walnuts and Sunflower Seeds)

1/4 cup of seeds ( Any will do. I used whole flax seeds)

1 1/2 cup dry fruit (Any kind will do and in any combination. You can even use shredded coconut.)

1/2 cup Sea weed/or kelp ( Again, any kind will do. If you have large pieces, cut or rip them into small pieces. You can even use the dried sheets you buy for Sushi rolls. I used Dulse Sea weed.)

3/4 cup of sweetener like Molasses, corn syrup, light or dark will do, and or Maple syrup. Or in combination. (I used 1/4 Molasses and 1/2 cup light Corn syrup.)

1 tsp. Cinnamon powder

Pre-heat oven to 325

Get out your food processor and put the nuts in first. Blend the nuts until you get a small grind you are happy with. Now add the rest of the ingredients and blend until well mixed.

Grease a 9"x13" pan or baking sheet. If using a bake sheet you can put parchment, or wax paper on top to help the food from sticking to the metal.

Pour the mix into the greased pan or bake sheet and then grease your hands. Use your hand to spread the mix out evenly.

Now, Wash your hands and place your prepared food into the pre-heated oven of 325. Bake for 30 minutes. When it is done baking. Take out to cool. You can cut the bars into the portion sizes you like before the bars get to firm.

When cooled and cut take out and placed in snack size bags or wrap with cling wrap. Then place them in a plastic container or ziplock. Store in the fridge or freezer for best freshness. Enjoy.

Juicing and a few of my easy recipes

I had not juiced this summer and knew it was time to start again. Besides I have been having health issues. Juicng is the best way to get lots of fresh, easily absorbed nutrients everyday. Raw foods give us enzimes that help our bodies live longer to. I will give you a few of my easy recipes.

A red apple, a few carrots (less or more, does not matter), a chunk of Cabbage (small or big). Juice.

I have been juicing a bit of Jalapenio in this to. It is warming and takes the cabbage bite out.

Today I have also added 3 kale leaves and a Kohlrabi leaf in this concoction. Yum.

You can also juice an orange and about 2-3 carrots. Very good. you can add an apple to.

I warn you that buying the fruits can be pricey. Red Apples are the sweetest and mix well with most veggies like; Greens of any kind. Carrots are sweet to and are good with apples and greens.

Yesterday I juiced 3 carrots and a Butternut squash. This was tasty.

I skinned, de-seeded and cut the squash into juicer  ready sizes.

Butternut squash juiced.

I have read you can juice Pie Pumpkin with apple to. You can juice any squash. I am glad I can juice the Butternut because my garden is growing way more than I expected.

Kohlrabi Recipe

Kohlrabi is one of those veggies I kept reading about and just did not think anything of it. Until one day shopping for seeds, I found a box of 20 cent seed packets and noticed Kohlrabi seeds. So I decided to try it out. First I sprouted these indoors. I notice the fire ants will take your seeds before they have a chance to sprout. I tried to grow some sprouts in my untilled garden area and they died. Then I had placed other sprouts in a raised garden box that got afternoon shade and they did well. So far I have picked 2 before their bulbs got to big and woody. Remember to pick the bulbs when they are golf ball size or smaller. The leaves are huge and can be eaten to.

I read that you can steam or boil the leaves for 3-5 minutes or a tad more. Drain the water, well(if boiled) and mix with some Sesame oil and Soy sauce. Then sprinkle with toasted Sesame seeds and salt or some Japanese sprinkle called, "Sishimi" that has sesame seeds, I think salt and seaweed bits.

Since I was not going to eat the leaves right away I dehydrated the leaves and not the stems at 135 until crisp and stored them in a glass jar. Good for adding to soup and stews in the winter.

For the Kohlrabi bulbs I snapped off the stems and leaves. Steamed the bulbs for about 5-7 minutes (you can steam them longer to taste. I have tried 20 minutes with softer, tasy results) and then sliced them into a bowl. I topped them with butter, kosher salt and lemon juice.

As you can see, I left the little baby leaves on. They are good. Kohlrabi itself has an interesting taste and the Lemon juice makes the flavor much better. I ate 2 bulbs and the energy it gave me was intense for the small amount eaten. Kohlrabi has more nutrients and energy than calories. A plus in my book. I see it as, "Oh that means I can eat more." : )

I have sprouted more and will grow more for the fall and winter. They can handle freeze after they have been established or I assume hardened off as they say in garden talk.

You can eat these raw by themselves or with oil, salt and optional lemon juice. Or added to salads. I am sure the same goes for the leaves. You could also dry the leaves at a temp. between 100-115 to keep them raw to.