Traveling – Hiking? – Homemade Energy Bars
Dairy-Free, Gluten-Free, Vegan
Easy to make and versatile too, just substitute any dried fruit of your choice. Ideal for breakfast or snacking, while traveling in a car or on the trail.)
- 11/2 cups ground almonds
- 11/2 cups ground walnuts
- 1/4 cup sesame seeds
- 1/2 cup pine nuts
- 1/2 cup raisins or dried cranberries
- 1 cup dried blueberries
- 3/4 cup agave nectar, maple syrup or molasses
- cinnamon, cardamom or nutmeg (optional)
Preheat oven to 275°F.
Mix all ingredients together in a large bowl. The mixture will be somewhat sticky. Using wet fingers press it down into a 7×11 baking dish that has been sprayed with canola oil spray. Bake for 30 minutes to one hour depending on how toasty you prefer it. Cool and then cut into 16 pieces. Store in your refrigerator.
Per serving (1 piece/53g-wt.): 220 calories (140 from fat), 15g total fat, 1.5g saturated fat, 5g protein, 18g total carbohydrate (3g dietary fiber, 10g sugar), 0mg cholesterol, 0mg sodium
Refreshing Organic Lemonade
Nothing quite says summer like freshly squeezed lemonade. Here’s a delicious recipe perfect for relaxing on the porch. Partial to pink lemonade? Add a bit of cherry juice.
Feel free to adjust sugar, honey and lemon amounts to taste.
- 6 cups filtered or spring water
- 2–21/2 cups organic raw sugar or 2 cups mild organic honey or to taste
- 2–21/4 cups fresh squeezed organic lemon juice, strained to remove seeds and pulp (about 12 organic lemons)
Make sugar syrup by heating the water to hot and adding the raw sugar. Stir until the sugar is completely dissolved. Remove from heat and allow this to cool for about 1/2 hour. If using honey, heat the water to hot. Remove from heat and add the honey, stirring until completely dissolved. Allow this to cool. Stir in the lemon juice. Pour into a serving pitcher and chill in the refrigerator until cold.
Grate a 2-inch piece of peeled ginger root and simmer with the sugar for 10 minutes, partially covered. Strain into a large bowl then proceed as above. If using honey, add it after simmering the water with the ginger. Allow the mixture to cool for 30 minutes, strain into a large bowl then proceed as above.