Natural Quick Snack Recipes


½ red or orange bell pepper 2 cloves garlic, peeled ¾ cup water Juice of ½ lemon


2 Tbsp nutritional yeast flakes ½ tsp sea salt


Preheat the oven to 300° F and line a baking sheet with parchment paper.


Make sure the kale leaves are thorough- ly dry. Tear them into large pieces and place in a large bowl.


Rinse and drain the cashews.


Turnip and Beet Chips Yields: Up to 4 servings


4 turnips, peeled 4 beets, peeled ¼ cup grapeseed oil or other neutral oil 1 tsp sea salt


Preheat the oven to 325° F and line a baking sheet with parchment paper.


Slice the turnips and beets using a man- dolin and place in a large bowl. Drizzle the oil over the vegetables, sprinkle with the salt and toss to fully coat.


Bake for 15 minutes, turning over chips halfway through the baking time. Then lower the temperature to 200° F and bake for another 5 to 10 minutes, until golden.


Source: Cut the Sugar, You’re Sweet Enough, by Ella Leché


Raw Cheesy Kale Chips Yields: 2 servings


Bunch of kale, stemmed


1 cup raw cashews, soaked in water for at least 2 hours


In a food processor, process the ca- shews, bell pepper, garlic, water, lemon juice, yeast flakes and salt until a smooth paste forms.


Toss the kale leaves in the paste to fully coat, and then place them on the baking sheet in a single layer; don’t overlap any.


Bake for 15 minutes, then flip the leaves and bake another 10 minutes. Remove from the oven and cool for 5 minutes before serving.


Note: Alternatively, dehydrate the kale leaves in a food dehydrator for 8 hours on a high setting (no need to turn them over).


Source: Cut the Sugar, You’re Sweet Enough, by Ella Leché


Raw Cranberry-


Chocolate Protein Balls Yields: 20 servings


1½ cups raw walnuts 1 cup raw pecans ½ cup naturally sweetened dried cranberries 5 Medjool dates, pitted ¼ cup raw cacao powder 1 to 2 Tbsp chocolate or vanilla protein powder 1 to 2 tsp water 1 tsp vanilla extract 4 drops liquid stevia


Superfood Trail Mix Yields: About 3 servings


This trail mix is loaded with antioxi- dants. Pack up a mason jar and store it at the office or other work station or make individual serving packets to take along on hikes.


½ cup sunflower seeds 1 cup walnuts 1 cup goji berries ½ cup coconut flakes ¼ cup cacao nibs


Mix all ingredients together in a bowl and store in an airtight container.


Source: Whole Food Energy: 200 All Natural Recipes to Help You Prepare, Refuel, and Recover, by Elise Museles


natural awakenings June 2016 31


Process all of the ingredients in a food processor until a dough forms.


Turn off the processor, remove the blade and roll a teaspoon of the dough into a ball using the palms of the hands. Repeat with all the dough. Enjoy be- tween meals or after a workout. Store in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.


Source: Cut the Sugar, You’re Sweet Enough, by Ella Leché


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