Buckwheat Bars

Buckwheat Bars

Buckwheat Bars

My friend Nandish made these buckwheat granola bars off of someone else’s recipe (thank you smallfootprintfamily), so really they’ve been upgraded twice. :)

You could make these as a raw granola cereal, but frankly I prefer to have a portable bar that travels well and is packed full of nutrients.  This is a very flexible recipe for what nuts, seeds, fruit, berries, herbs, spices and superfood powders you happen to have on hand.  As long as you have some buckwheat groats as a base, it’ll turn out nice and crunchy.  Here are a couple of variations on the recipe to get you started:

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Green Gobblers

Green Gobblers

Melissa gobbling up a Green Gobbler

My good friend Courtney came up with this recipe she calls snickerdoodles and while I love, Love, LOVE these snacks, the name “snickerdoodle” just doesn’t work for me.  I mean, they’re green.  Snickerdoodle cookies aren’t green.

So, since the name keeps throwing me off I’ve decided to call them Green Gobblers … they are green and I can just gobble them all up (even though they are green).

Try out this recipe and I think you’ll see what I mean – the sweet taste packed full of protein and green goodness will have you coming back for more.


2/3 Cup Hemp Seeds

1/3 Cup Lucuma Powder

2 Tbsp Blue-Green Algae (or Vitamineral Green or another favorite green powder)

½ Tbsp Vanilla Extract

¼ tsp Sun Fire Salt

1 tsp Cinnamon

¼ tsp Nutmeg

1/3 Cup Coconut Oil (melted)

2 Tbsp Honey (or Vanilla Agave Nectar)

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Warming and Raw Celery Sunflower Soup

My friend Laura concocted this soup and I find it’s a very warming and filling raw soup.  Plus it’s a great way to get more greens (always good!) without feeling like you’re eating a bunch of, well, greens.

Here’s the very simple recipe…

Blend the following items until smooth:
1/2 Cup Sunflower Seeds
(if you don’t have a Vitamix that can handle pulverizing these, grind them in a food processor or coffee grinder first)
3 Cups Water
2 Tbsp Sun Dried Tomatoes or Tomato Concentrate Powder
2 Tbsp Fiesta Mole powder
1/4 tsp Curry powder
1/4 tsp Chipotle powder
4 stalks celery
1/2 tsp Sun Fire Salt
1/2 tsp Blue Green Algae
1/2 tsp Vitamineral Green
2 Tbsp Olive Oil, Flax Seed Oil or Hemp Oil

When you serve this straight from the blender it’s already a little warm.  You can refrigerate it for about 3-4 days.  I found that even eating it cold there was a warming effect on my body, probably because of all the spices in there.


The Yummiest Kale Salad Ever

Kale SaladKale is really good for you, but if you eat it straight it can taste really bitter.  You can disguise it in a green smoothie and you can make this super yummy kale salad.  WARNING: you must massage the olive oil, salt and lemon juice into the kale leaves and let them sit for at least 10 minutes for it to be yummy … don’t eat those kale leaves straight. ew.

1 large bunch of Kale chopped
1/4 Cup Lemon Juice (or juice one lemon, or Apple Cider Vinegar)
1/4 Cup Olive Oil (cold pressed)
Sun Fire Salt to taste (or about 1/8-1/4 tsp to start)
2 Cups Carrots shredded
1 pint grape tomatoes (or other sweet tomato like cherry tomatoes)
1/2 Cup Pine Nuts
1 Cup Red Onion cut into thin half rings
Crushed Garlic to taste
Cayenne to taste

If you’ve never chopped Kale before, the trick is to fold the leaves together and then cut along the thick spine to free them from all that roughage.  Compost the spine and tear up the leaves.

Pour the lemon juice, olive oil and salt on the kale leaves in the salad bowl and massage them in with your hands so that all the leaves are fully covered.  The lemon juice, olive oil and salt help break down the kale leaves so they are easier to digest – like steaming the kale without losing the nutrients.

Let the marinated kale sit for at least 10 minutes before serving so it has time to break down (it will get smaller and softer in the bowl).  Add in the remaining ingredients, or whatever other flavors you’d like in your salad – this is a very versatile recipe.


Growing Sunflower Seed Greens Indoors

Sunflower Seed SproutsIn the wintertime I start to get the gardening blues … I don’t get nearly the amount of time playing in the dirt that I crave.  That’s one more reason I love growing my own Sunflower Seed Greens in my kitchen window.  I get to play in the dirt and I have my own organically grown nutritious greens to add into salads and green smoothies at my whim. YAY!

If you want to grow your own, here’s the low-down on how to do it … (this also works great with Buckwheat greens which are a little thinner stem and equally as yummy … and wheat berries for wheat grass though I haven’t done that one just yet).

1. Get some seeds.  I got my sunflower and buckwheat seeds from my favorite nut and seed place: Sun Organic Farm.  If you get them anywhere else, here’s what you need to look for:

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Laura’s Bliss Kisses – The Bliss-full Way To Travel

I like chocolate, especially when I can chew on it.

Thankfully my friend and raw kitchen elf came up with this “bliss kiss” recipe.  I’ve found that when I make it with cacao butter (in place of coconut oil), it’s a particularly easy way to travel and still have my chocolate bliss fix.

[Cacao butter will stay solid at room temperature after it's been refrigerated once.  Kisses made with coconut oil need to stay frozen or refrigerated (I like frozen) so they don't get mushy]

When you play with your own variations, please comment what works best for you … I love trying new versions of this and getting even more great ideas!

Laura’s Bliss Kisses