Tuesday, August 26, 2014

Apricot Banana Chews


This is a fruit-sweetened citrus-packed cookie that keeps well in the fridge and lends a nice summery tangy sweet flavor.  The banana and apricots are complimented by the lemon, orange and grapefruit, though any blend of citrus will do.  These make a great breakfast or snack, and I can attest that after a very hilly 11+ mile run, they taste fantastic straight from the cold fridge.  Eat a few with coconut water to replenish and rejuvenate!

Apricot Banana Chews
yields 1-1/2 dozen medium cookies



1/2 cup dried banana (I recommend the organic raw barnana brand)
1 cup dried apricots
2 cups unsweetened shredded coconut (I use reduced fat organic coconut)
1 heaping tablespoon orange zest
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons fresh grapefruit juice


1.  Food-process the banana, apricot, coconut, zest and juices. 

dried Barnana--nothing but pure organic banana

make sure your dried apricots are simply dried apricots; nothing added!


Fresh grapefruit is a prefect tangy contribution, or simply use lemon and orange

Add a little more water or lemon juice if needed.  Mixture should stick together slightly.
2.  Roll into little balls and flatten slightly.  Roll in additional coconut if desired.  Store in an airtight container in the fridge for up to 5 days.

Thursday, August 21, 2014

Chocolate Barnana Brownies


This is a fast, 6 ingredient brownie that will satisfy any dessert craving yet still keep your clean eating lifestyle or diet on track.  It's a great post-workout protein source and quite yummy at that!

Oh yes.  I forgot to mention; it's not a misspelling.  My Chocolate Barnana Brownies are made with dried barnana; they are a simple and delicious brand of dried banana that makes an excellent treat or snack on its own.  I adore them because there is nothing in them save for organic bananas.  Add them into this brownie recipe and the result is simply divine.

Chocolate Barnana Brownies
Yields 8 to 10 little brownie bites


3/4 cup raw organic walnuts
1/2 cup raw organic almonds
1/2 cup barnana pieces (about 12-14 pieces)
1 teaspoon pure vanilla extract
2 tablespoons raw cacao powder or cocoa powder
1/8 teaspoon sea salt (optional)


1.  Food process the nuts until they become fine and begin to break down.
2.  Add in the vanilla continuing to mix.
3.  Add the cacao powder (or cocoa), salt (if using) and barnana pieces.  Mix until well combined and mixture sticks together.
4.  Press the mixture into a mold or lined container.  Freeze for 10-15 minutes and then cut into desired cubes.  Optional: press extra walnut halves into the brownie bites.

press the dough into a lined container or dish for a more accurate shape

press the surface flat or roll smooth
After chilling for 10-15 minutes to firm up, remove and slice into squares

optional: press walnuts into the top

This is a mild yet somehow still rich and satisfying dessert.  The tangy yet sweet barnana pieces compliment the healthy nuts and rich cocoa nicely.  Delicious!

Sunday, August 10, 2014

Sorghum Oat Granola with Goji Berries and Raisins

When I came across a couple of whole grain sorghum in my pantry, I decided on a whim to make granola.  The first time I did it, I googled "sorghum granola" and only discovered granola sweetened with sorghum.  No matter, I thought.  Since you can "pop" sorghum, I figured I could stir it into granola and it would fluff itself up into chewy kernels.


What happens is you have a granola with what tastes like little pebbles in it.  Fail.  This time I soaked the grains, then cooked them as I would quinoa; stovetop with water.  The cooked sorghum was then stirred into the granola and baked.  A warning is to test the granola after 20 minutes.  Catch it before it is too browned; you don't want that tricky sorghum to dry out too much.  Let cool completely and then store in an airtight container.  And voila, sorghum granola!  Sorghum just may be the new quinoa...you heard that here first!

Sorghum Oat Granola with Goji Berries and Raisins


1 cup unsweetened shredded coconut
2 cups gluten-free oats
2 to 3 cups cooked sorghum
1 cup sunflower seeds
2 teaspoons vanilla
drizzle of coconut nectar
drizzle of coconut or olive oil
1 heaping teaspoon cinnamon
3/4 cup goji berries
1 cup raisins


1.  COOK SORGHUM.  Oh my gosh, I can't stress that enough unless you want to break a tooth on some hard pellets.
2.  Stir all ingredients together except goji and raisins (add them after baking).
3.  Bake at 350 for 20 minutes, stirring occasionally.  Bake up to 20 more minutes as needed; remove from oven when oats start to turn lightly golden.  Add berries and raisins last.