EASY HEALTHY VEGAN BLACK QUINOA, BERRY AND CHIA SEED ENERGY BAR TOPPED WITH CRANBERRIES AND DARK CHOCOLATE RECIPE
- 1/2 cup of quinoa
- 2 tbsp of chia seeds
- 1 cup of frozen berries
- 12 dates
- 1/3 cup dried cranberries
- 2 bits of dark chocolate
This energy bar is rammed with goodness! Not only is it the quinoa a complete protein, meaning that it contains all of essential amino acids the body cannot synthesize from other sources, but it also has the highest iron content of any grain! Additionally it is rich in essential amino acids and vitamins A, B2 and E and is an excellent gluten free alternative to other grains. I get mine from the wonderful people at Real Foods. The dates and berries are full of vitamins and dietary fibre and keep the whole bar stuck together. And well, the chocolate is a little happiness booster, filled with antioxidants and caffeine to get you pumped up and ready to go :)
And the best point is they are so easy to make! Start off with rinsing the quinoa in cold water, then bring to the boil and let it simmer for approximately 15 minutes, drain and set aside to cool (if you have the time, let it cool in the fridge overnight). Next step is the base: throw the chia seeds, berries and dates into the food processor and blend till its a gooey sticky red mess. I like to add apple sauce and vanilla for extra flavor. In a bowl mix most of the dried cranberries with the black quinoa and red mess. Spread the mixture on a sheet of baking paper, it should have a fairly dense consistency. Bake at 190 C/fan 170C/gas 5 for thirty minutes, depending on the thickness of the energy bars. Once crispy, remove from oven and cut into portions. Now’s the time to melt the dark chocolate in a small saucepan and cover each bar liberally, then sprinkle chopped dried cranberries on top while the chocolate is still warm. Let the whole thing cool et voilà! Enjoy as a workout snack, a posh biscuit or a lunchbox snack.
OIL-FREE HEALTHY VEGAN SPINACH, WALNUT, BASIL AND SUN DRIED TOMATO PESTO RECIPE
- 1/2 clove of garlic
- 1 handful of fresh spinach
- 8 walnut halves
- 1 handful fresh basil
- 4 sun dried tomatoes
- 3 tbsp of lemon juice (the more the better)
- salt and pepper to taste
This recipe is simple, delicious and wonderful for you. Take the garlic, spinach, walnuts, basil, tomatoes and stick it all into a food processor. Blend until semi-smooth, now start adding the lemon juice, salt and pepper. Keep tasting as you go along. I love mine very lemony. And voilà, you have yourself a dressing that goes beautifully on pasta, tomato salads or even on toast. You can make a larger batch and keep it stored in the fridge, it should comfortably keep for about a week. Enjoy!
Forget crappy store-bought veggie burgers. These are delicious. I used about 1 cup of sweet potato with 1 cup of cooked quinoa and 1 egg, which made 4 small-ish patties. Scale up accordingly.
To cook quinoa, rinse well and then add 1 part quinoa to 1.5 parts water in a pot. Bring to a simmer, lower the heat, cover, and cook until water is absorbed (about 15 minutes). Almost every other quinoa recipe I see says 2 - 3 parts water and it’s why I hated quinoa for so long — it turns to mush! Less water will give you fluffy quinoa every time.
Thank you for this! I know what I’ll be having for lunch tomorrow woop!