Chewy Superfood Hemp Protein Bars

These awesome superfood protein bars are great to keep on-hand for snacking or a quick on the go meal.

Written By:McKel Kooienga, MS, RDN, LDN Dietitian, Founder and CEO

McKel is a leading voice in nutrition and wellness, awarded “Top 20 Role Models” named by Arianna Huffington. As an RD, wellness advisor, and author of the Nutrition Stripped Cookbook — her mission is to teach others how to apply the science of nutrition and practice the art of healthy living by creating long-term health change out of daily practices. Featured in: Oprah.com, The Good Life by Dr. Oz, SELF, Vogue, Bon Appetit, Real Simple, Women’s Health, and other major media outlets.

THE RECIPE

SERVES 12+

Ingredients:

  • DRY //
  • 1 1/2 cup hemp protein powder, chocolate flavor (or original just add more cocoa)
  • 1/2 cup hemp hearts, shelled
  • 1/2 cup cocoa powder
  • 1/2 cup walnuts, ground into a coarse flour
  • 1/2 cup pumpkin seeds, whole
  • 1/4 cup chia seeds, ground
  • 1/4 cup dried mulberries
  • 2 tablespoons cacao nibs (optional)
  • 2 tablespoons spirulina powder
  • 1/4 teaspoon pink himalayan sea salt
  • dash of ground cinnamon
  • WET //
  • 1 1/2-2 cups dates, about 20 pitted
  • 1/2 cup dried tart cherries
  • 5 tablespoons coconut oil, melted
  • 1 heaping tablespoon almond butter
  • 1/2 cup water (start with 1/4 and add gradually)
  • 1 teaspoon vanilla extract

Directions:

  1. DRY //
  2. Coarsely grind walnuts and chia seeds. Pour into a large mixing bowl and combine all remaining dry ingredients (hemp powder, seeds, cocoa, pumpkin seeds, mulberries, cacao nibs, and seasonings). Set aside.
  3. WET//
  4. Combine all wet ingredients in a high speed blender or food processor. This mixture is very thick and sticky so you’ll need a powerful kitchen appliance or mix in small batches. Start with 1/4 cup of water in this mixture.
  5. Pour wet ingredients into the large mixing bowl with dry ingredients. This is where you can adjust the water and pay close attention to how much you use.
  6. Using your hands (the best tools for this!), massage and combine the mixture until everything has come together to form a large ball.
  7. If the mixture gets too wet, simply add more cocoa or hemp protein powder. If the mixture isn’t wet enough, try adding more coconut oil or a few more dates. The desired texture is a thick, chewy, sticky bar.
  8. In a 8×8 or 9×9 inch parchment lined pan, evenly spread the protein bar mixture into the pan. Using your hands and fingertips firmly press the mixture into an even layer until it’s even and smooth on top.
  9. Chill for at least 2 hours in the fridge.
  10. Cut into small pieces or 12 whole bars.
  11. Keep some for later in the freezer by wrapping individually in clear wrap or keep in the fridge for later use that week.
  12. Enjoy!

I love this recipe. We have a recipe that is very similar, accept it incorporates living foods. I will post it next week. Blessings, Bobby

RAW VEGAN CARROT CORIANDER RICE – By Gena

raw carrot rice

Raw Carrot Coriander Rice (vegan, gluten free, raw)

Serves 2

4 large carrots
2 tsp tamari
3 tbsp almond butter
1 tsp coriander (dried)
1/2 tbsp rice vinegar

1. Peel and chop carrots roughly. Add them to a food processor and pulse to process until they are chopped to the size of rice. For best results, squeeze the carrot rice through a cheesecloth or paper towel to remove some moisture, and then return to the food processor.

2. Pulse in the almond butter, coriander, tamari, and vinegar. Adjust seasonings as desired. If you have a food dehydrator, you can skip the cheesecloth/paper towel step and dehydrate the mixture at 115 degrees for an hour or so. Serve in raw nori rolls, or as a raw side dish!

Served wrapped in nori, with some spinach, too

IMG_2570

Great texture!

I’d serve this rice dish with a nutrient dense salad of choice. The sushi rolls also make a great appetizer.

Thank you Gena for making this amazing recipe. Posted first on thefullhelping.com

Bobby’s Living Food Vegan Almond Joy’s Recipe

These simple, fast to make raw living food treats will satisfy your cravings for Chocolate and Coconut.

EQUIPMENT NEEDED: Food processor & Blender

INGREDIENTS: PART 1

  • 3 cups raw shredded unsweetened coconut
  • 4 Medjool dates pitted (you may add more for a sweeter taste)
  • 1/8 cup alfalfa sprouts – Optional – This makes sure you have a live food desert.
  • ½ cup coconut nectar (you may use less)
  • 1 tablespoon non-alcoholic, pure vanilla extract

INGREDIENTS PART 2 – Prepare in a separate bowl

  • 1/2 cup raw cacao butter – be sure to grate
  • 1/2 cup raw cacao powder – be sure to sift
  • 1/3 cup sweetener; coconut nectar or yacon
  • 1/4 tsp lecithin
  • 1 tablespoon vanilla extract

DIRECTIONS:

  • PART 1 – Blend all ingredients from part 1, in the food processor until well mixed.

Use a cookie scooper to make tablespoon sized elongated balls, or roll them by hand. Best to do this on your dehydrator tray. Don’t forget to put two almonds on each one, You want them to look like Almond Joys. Dehydrate at 105° for 2 – 3 hours. We need the coconut to become firm.

  • PART 2 – Blend all ingredients in a high-speed blender till smooth.

Dip the Almond Joys in the chocolate and place on a teflex sheet or wax paper and place in the fridge for at least an hour. Bring them out and enjoy eating a healthy snack. Remember these are snacks, not your main meal.

Enjoy and be Blessed , Bobby.

Raw Vegan Chips for Dips Recipe


Raw Vegan Corn Chips. Try them with this delicious dip

EQUIPMENT NEEDED:  Food processor

INGREDIENTS:

  • 4 cups fresh corn; if you cannot get fresh, then use frozen corn
  • ½ cup ground golden flaxseed
  • ½ cup almond pulp (dehydrated residue from almond milk; or make it fresh)
  • 1 yellow bell pepper (use red if you do not have a yellow pepper)
  • ½ cup chopped onion
  • 1/8 cup alfalfa sprouts
  • 1 tablespoon ground cumin
  • 1 tablespoon of Celtic or Himalayan salt
  • 1 tablespoon of fresh ground black pepper
  • 1 tablespoon fresh lime or lemon juice

DIRECTIONS:

  1. Put all the ingredients except the black pepper into a food processor and process until smooth.  (Batter should have the consistency of a nice medium thick pancake batter.)
  2. Add filtered water or Rejuvelac as needed.
  3. Mix in ground pepper and spread the batter on parchment paper or Teflex sheets to about 1/8 inch thick.
  4. Dehydrate the chips at 155° for 1 hour, to take wetness off the chips.  Once chips are firm, score them.  
  5. Lower temperature to 105° – 110° and dehydrate for 8 – 10 hours.
  6. Remove the chips from the parchment paper/Teflex sheet.  Turn chips over and place on a regular mesh dehydrator tray.
  7. Dehydrate for another 8 – 10 hours, or until as crunchy as desired.

Enjoy these with your favorite dips. Love and Blessings, Bobby

Be The Reason Someone Believes In The Goodness Of People. Now Show Someone You Love Them. Brownies Anyone?

Nothing like raw vegan brownies to put smiles on our faces and bring us together.

The Most Delicious Raw Vegan Brownies You Have Ever Eaten!

Paige Brummett, the creator of this fantastic brownie recipe, interned at CHI while I was Director and showed us her extraordinary talent for developing allergen- and agave-free desserts. We love you, Paige!!! :-).

Equipment you will need:
Food Processor
High-Speed Blender or Coffee Grinder
Optional: Dehydrator

Ingredients:
2 cups Coconut water
20 Dates
1 Tbsp Vanilla powder
3/4 cup Cacao Powder
3/4 cup Carob Powder
1/2 cup melted Coconut Oil (melt in a dehydrator or put the jar in hot water)
1/2 cup melted Cacao Butter (same as above)
2 cups Ground Golden Flax (Grind whole flax seed in a high-speed blender or coffee grinder)

Directions:

  1. Blend all ingredients (except for golden flax) in a food processor until creamy.
  2. Combine all ingredients together in a big bowl and mix until a dough-like consistency.
  3. Spread batter into a baking dish and dehydrate or refrigerate for 2 hours.
  4. ENJOY every bite of pure love!

God bless and empower each of you with health, love, and peace. Bobby

Really Rawsome No Bake Vegan Oatmeal Cookie Recipe

Easy to make raw vegan oatmeal cookies.

Time to prepare: 20 minutes
Time to dehydrate: 10 to 12 hours

Ingredients:

  • 2 cups of uncooked oats
  • 1/2 cup raw walnuts coarsely chopped
  • 1/2 cup of macadamia nuts finely ground- (leave out a dozen or so to chunk up and put in the batter)
  • 1/2 cup cashew nuts finely ground – (leave out a dozen or so to cut up and put in the mixture)
  • 1/2 cup soaked dates
  • 1/2 cup raisins
  • 1/2 cup of coconut nectar or maple syrup or honey
  • 2 apples grated
  • 1 teaspoon of sea salt
  • 2 tablespoons of vanilla

Instructions:

  • Place the uncooked oats in a food processor and pulse two or three short bursts. If you don’t have a food processor, use a blender.
  • Transfer the uncooked processed oats to a mixing bowl and add the dates, raisins, walnuts sweetener and the grated apples. Mix the batter by hand or use beaters on low. Set the mixture aside.
  • In a coffee grinder grind the macadamias and cashews until they resemble a silky flour. Add them to the batter, stirring them in.
  • On a mesh dehydrator sheet shape the dough into cookies.
  • Keep in mind that the thicker you form the cookies, the longer they take to dehydrate.
  • Dehydrate the cookies at 110 degrees until they reach your preferred texture, around 12 hours.
  • Option: If you do not have a dehydrator, you can place the cookies on a baking tray and place in the oven on low with the oven door left open. Heat for 45 minutes.

Enjoy these wonderful cookies with a glass of nut milk or your plant based drink. Blessings, Bobby

Krispy Kale Chip Recipe – The Best One Ever – Updated June 26, 2019

These wonderful Krispy Kale Chip are one of our favorite snacks. Easy to make and stays fresh for at least a week when you keep them in a sealed container. They’re not only nutritious they’re delicious.

Ingredients:

  • 2 heads Kale, Washed and Torn
  • ¾ cup Tahini
  • ¼ cup Tamari
  • 1/4 cup Cider Vinegar
  • ½ cup Water
  • 2 scallions
  • 1 clove garlic
  • 1 lemon (juice of)
  • ¼ teaspoon Sea Salt
  • 1/4 cup of nutritional yeast

Preparation:

  • Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water.
  • Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
  • Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

Nutrition Facts

Serving size 28g (~1 oz.)

Amount per serving
Calories 138
Calories from Fat 89
%DV
Total Fat 10g 16%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 375mg 16%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 7g
Vitamin A 60%
Vitamin C 39%
Calcium 4%
Iron 9%

Author: Robert Morgan Certified Naturopath

Robert C Morgan – “Bobby” is the past Health Education Director at CHI. A certified Naturopath, Iridologist, Energy Practitioner, Colonic Therapist, Master Raw Live Food, Chef, Author, International lecturer, Teacher and Cancer “Surthrivor”. Bobby is dedicated to continuing to carry out the work of Creative Health Institute, the vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love peace, and natural health.