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

Burt Juices Manhattan: By CHI Canadian Correspondant Burt Serfaty

New York, the city that never sleeps sure did a number on me. For the past two days I’ve been trekking around Manhattan visiting every organic juice bar on the island.

 

I call it research and development for my own upcoming organic juice bar in Toronto. Why re-invent the wheel? If it’s selling in New York it must be hot. So I asked around.

My first stop was Juice Press, all organic juices, smoothies and some raw food and snacks. At 70 east 1st St. I found this location had the right vibe. Of course the unusually warm and sunny weather sure helped get everyone dancing in the streets. So me being a typical guy, I went over to a group of stunning models to get their thoughts. I asked my first question and they all stood up to answer. This is a problem for me. I’m 5′ 6″. After asking them politely to have a seat they told me they love raw juices and smoothies because it keeps their energy up and their flat bellies full without having to eat a large meal. Then I found out there is a modelling agency in the neighborhood. I opted for the Frozone, a delicious smoothie made from coconut water, acai berry, banana, strawberry, raw cacao powder, bee pollen and a pinch of sea salt. All 17 ounces for $8.

My next stop was Organic Avenue on Sullivan St. in Soho. I was still full from the Frozone but I had to make some room for the Veggie Vibrance. Made from carrot, celery, cucumber, beet, spinach, swiss chard, lemon, ginger and parsley. I enjoyed this drink straight from the glass returnable bottle. I did find the taste of ginger overpowered the other ingredients, but then again I’m not the biggest fan of ginger.

On my second day I again started out at the Juice Press new location on Mott St. I had the Pico de Gallo, literally translated from spanish to mean chicken beak! Let me tell you it was awesome. Mesculen greens, a whole avocado filled with homemade salsa, vegan jalepeno cashew cheese, raw beets and sprouts but what made this salad work for me was the dressing.

The rest of the day I visited some family run juice bars that offered a mix of juices and food and some pretty odd choices. For example a sign read “Fresh organic vegetable juice 10% off with any choice of hamburger or chicken entree.”  You figure that one out. My day ended at another Organic Avenue location on 116 Suffolk in the lower east side. My choice this time was the “Creamy Orange Love Smoothie,” made with orange juice, coconut meat, lucuma powder, coconut sugar, vanilla, tumeric, Irish moss, Himalayan salt and stevia. A bit sweet for me but very tasty.

Tomorrow my last day in Manahattan its the Juicy Lucy Juice Bar and One Lucky Duck, with those names they’re a must visit. Oh, another reason why I love the Juice Press and Organic Avenue is all their food, juices and smoothies are certified Kosher. Sacred juice, you just can’t go wrong!