Oh I am excited! It’s just one week now until the Free Frumpy To Fantastic Telesummit begins! We will be kicking off with an interview with Karen Knowler, the UK’s Raw Food Coach, then there will be two speakers per week for the four weeks of the summit.
You’ll get to hear the top tips for how to look and feel fantastic from Natalia Rose, Angela Stokes-Monarch, Michael Perrine, Charlotte Gerson, Dr Greg Emerson, Sheridan Hammond, Karen Knowler and Brigitte Mars. This is an opportunity not to be missed. You can sign up to get free access to all the interviews here . I can’t wait! 
On the topic of interviews, I am being interview by the lovely Angels Stokes-Monarch and Matt Monarch for the Raw Food World Radio Show on the 7th of April. I will be talking about my journey to health and healing severe, debilitating eczema naturally. You can sign up to get free access to this interview here .
Today I have a yummy and satisfying raw snack bar recipe to share with you. Many of my clients have a yeast imbalance in their body that they are working with me to resolve. To do so, all sugars, even natural sugars, must be extremely limited or avoided. This means that all the raw food convenience bars you can buy, such as Lara Bars and Pure Bars, are out of the question as they are made with dried fruits.
It can be very disheartening for someone to have no snack bars to be able to reach for at a moment’s notice when they have been used to such conveniences previously. Of course there are other great (and in fact better) options, such as munching on raw veggies, enjoying an avocado with sea salt, olives and raw nuts and seeds. However, sometimes it is the density and sweetness of a raw food bar that is really desired or the sense of psychological comfort it provides as it’s more like processed snack bars of years gone by.
With this in mind, I ventured into my kitchen this week to create a raw food bar that doesn’t contain any dried or fresh fruit or natural sweeteners that my clients (and you!) can enjoy. Instead I relied only on stevia to sweeten the recipe as stevia won’t feed yeast or cause any sugar imbalance issues.
The below recipe was the result. It’s crunchy, satisfying, dense (so you don’t need much) and you can make it as sweet as you like. This recipe could easily be adapted to create an entirely new flavour. Adding some lemon juice and lemon zest, or some cacao or carob powder would be great. You could also change the nuts and seeds to whichever ones you like best. Chia seeds would be a particularly great choice as they would be a great binding agent for the bars.
If you are someone who likes to grab a bar and run for on-the-go snacking, I recommend you make these bars, cut them into the size you like and then freeze them in individual portions that you can grab from the freezer.
Enjoy a bar ideally after a big yummy raw salad or raw soup so the hydration and alkalinity of the veggies helps to move the acidity and density of the bar through your body. Good digestion = good health! Add some cultured veggies to your salad for an extra digestion helper.
Sugar-Free Raw Snack Bar
Ingredients:
1.5 cups of sunflower seeds
1/4 cup of desiccated coconut
1/2 cup of pumpkin seeds
1/2 cup of almonds
1 tablespoon of coconut oil
2/3 teaspoon of mixed spice
1 teaspoon of cinnamon
1/2 teaspoon of ginger
2 teaspoons of vanilla extract
Stevia to taste
Directions:
Place the almonds and pumpkin seeds in a food processor fitted with the “S” blade. Pulse a few times until the nuts and seeds are chunky but not whole. Set the nuts and seeds aside.
Place the sunflower seeds and coconut oil in the food processor. Process until the sunflower seeds form a butter. You will need to stop the food processor multiple times to scrape down the sides of the processor. I added a little bit of water to mine to speed up the process but it’s up to you. This will take at least ten minutes. If you have a nut or seed butter you want to use instead, go for it. About a half cup should be fine but I haven’t tested this so be cautious.
Add the spices, vanilla and stevia to the butter. Process until well combined. Taste and add more as desired. You want the butter to be slightly sweeter than you like so that when you add the other ingredients it becomes the right level of sweetness for you.
Place the chopped nuts and seeds and coconut in a bowl. Add the seed butter and stir well. The mixture should be thick and clumping together.
Line a small, shallow dish with baking paper. Spoon the mixture into the dish and spread it out evenly with a spatula.
Freeze for one hour. Cut into bars and wrap into individual portions. Freeze and enjoy!
What’s your favourite raw snack? Do you choose it for convenience, taste or health (or all three)?
Oh I am excited! It’s just one week now until the Free Frumpy To Fantastic Telesummit begins! We will be kicking off with an interview with Karen Knowler, the UK’s Raw Food Coach, then there will be two speakers per week for the four weeks of the summit.
You’ll get to hear the top tips for how to look and feel fantastic from Natalia Rose, Angela Stokes-Monarch, Michael Perrine, Charlotte Gerson, Dr Greg Emerson, Sheridan Hammond, Karen Knowler and Brigitte Mars. This is an opportunity not to be missed. You can sign up to get free access to all the interviews here . I can’t wait!
On the topic of interviews, I am being interview by the lovely Angels Stokes-Monarch and Matt Monarch for the Raw Food World Radio Show on the 7th of April. I will be talking about my journey to health and healing severe, debilitating eczema naturally. You can sign up to get free access to this interview here .
Today I have a yummy and satisfying raw snack bar recipe to share with you. Many of my clients have a yeast imbalance in their body that they are working with me to resolve. To do so, all sugars, even natural sugars, must be extremely limited or avoided. This means that all the raw food convenience bars you can buy, such as Lara Bars and Pure Bars, are out of the question as they are made with dried fruits.
It can be very disheartening for someone to have no snack bars to be able to reach for at a moment’s notice when they have been used to such conveniences previously. Of course there are other great (and in fact better) options, such as munching on raw veggies, enjoying an avocado with sea salt, olives and raw nuts and seeds. However, sometimes it is the density and sweetness of a raw food bar that is really desired or the sense of psychological comfort it provides as it’s more like processed snack bars of years gone by.
With this in mind, I ventured into my kitchen this week to create a raw food bar that doesn’t contain any dried or fresh fruit or natural sweeteners that my clients (and you!) can enjoy. Instead I relied only on stevia to sweeten the recipe as stevia won’t feed yeast or cause any sugar imbalance issues.
The below recipe was the result. It’s crunchy, satisfying, dense (so you don’t need much) and you can make it as sweet as you like. This recipe could easily be adapted to create an entirely new flavour. Adding some lemon juice and lemon zest, or some cacao or carob powder would be great. You could also change the nuts and seeds to whichever ones you like best. Chia seeds would be a particularly great choice as they would be a great binding agent for the bars.
If you are someone who likes to grab a bar and run for on-the-go snacking, I recommend you make these bars, cut them into the size you like and then freeze them in individual portions that you can grab from the freezer.
Enjoy a bar ideally after a big yummy raw salad or raw soup so the hydration and alkalinity of the veggies helps to move the acidity and density of the bar through your body. Good digestion = good health! Add some cultured veggies to your salad for an extra digestion helper.
Sugar-Free Raw Snack Bar
Ingredients:
1.5 cups of sunflower seeds
1/4 cup of desiccated coconut
1/2 cup of pumpkin seeds
1/2 cup of almonds
1 tablespoon of coconut oil
2/3 teaspoon of mixed spice
1 teaspoon of cinnamon
1/2 teaspoon of ginger
2 teaspoons of vanilla extract
Stevia to taste
Directions:
Place the almonds and pumpkin seeds in a food processor fitted with the “S” blade. Pulse a few times until the nuts and seeds are chunky but not whole. Set the nuts and seeds aside.
Place the sunflower seeds and coconut oil in the food processor. Process until the sunflower seeds form a butter. You will need to stop the food processor multiple times to scrape down the sides of the processor. I added a little bit of water to mine to speed up the process but it’s up to you. This will take at least ten minutes. If you have a nut or seed butter you want to use instead, go for it. About a half cup should be fine but I haven’t tested this so be cautious.
Add the spices, vanilla and stevia to the butter. Process until well combined. Taste and add more as desired. You want the butter to be slightly sweeter than you like so that when you add the other ingredients it becomes the right level of sweetness for you.
Place the chopped nuts and seeds and coconut in a bowl. Add the seed butter and stir well. The mixture should be thick and clumping together.
Line a small, shallow dish with baking paper. Spoon the mixture into the dish and spread it out evenly with a spatula.
Freeze for one hour. Cut into bars and wrap into individual portions. Freeze and enjoy!
What’s your favourite raw snack? Do you choose it for convenience, taste or health (or all three)?