Avocado Toast

A good time to get some extra fats in your day is breakfast in my experience because of the way fat acts as an energy source. We've all heard about "healthy fats" by now, and here's an excellent way to get some to start your day off in better balance with your earthly vessel. xo

Ingredients:

-Hempseed toast (French meadow bakery out of Minneapolis makes this excellent bread, it's in the freezer section at our co-op in Bloomington. I keep mine in the freezer and just toast when wanted since I don't eat much bread)

-Avocado (not too squishy, not to firm...)

-Flax seed oil (found in refrigerated items at most food co-ops)

-Kelp granules (I bought mine in bulk and just refill a shaker I already have)

In this version of avocado toast, flax oil replaces butter on the bread, kelp granules replace salt. I eat a little kelp everyday as it's a great natural source for some bonus nutrients you won't find in most salts.

I accompanied my avocado toast with a couple radishes, which the French have long-indulged in as a breakfast food. I leave the stems and roots on my radish because, by gum, there's great nutrients in there too and they don't taste bad at all! Dip the radish in a little flax oil and kelp granules.

Healthy food tastes good and needn't be complicated to prepare. When you keep your food choices simple and pay attention to the amount of nutrition you get per square inch of whatever you buy, you'll find that eating healthy can be very affordable when you choose your food carefully, which is a good idea anyway! Healthy foods satisfy your body at a deep level nutritionally and so you also should find yourself craving LESS food, which saves you cash! Whoopee! Things to think about while you munch on your avocado toast and devise beautiful ways to save humanity and the planet earth.

Lots of love

SP

(April 3, 2011)

Anne's Raw Lemon Bars

I made this off the top of my head the other day, 'tis excellent. Mostly raw if not totally... I used what I have, feel free to exclude the lime or change anything up how it feels good for you. I'm just recording my recipe as closely as to what I did Sunday!
**
- 1/4 c Agar agar flakes
- 1.5 c hot water
- 4 lemons, 1 lime
- 1/2 c raw agave nectar
- approx.20 macadamia nuts
- 1/4 c cashew nuts
- 1/2 c fresh coconut meat
- raw unsweetened coconut flakes
- 1 c raw oats
**
Filling
Place the agar agar in a small glass dish with the hot water, stir just enough to dissolve flakes, cover and let set on countertop. When set, it will be highly gelatinous. Peel the lemons and lime and place them in a food processor, add the agave nectar, coconut meat, about 6 macadamia nuts and the cashews. Mince the rind of one half of lemon, add it to the food processor, save the remaining rinds. Blend this all together in the food processor for a minute or two. Once set, take the agar agar mixture and add it to the food processor with the other ingredients, blend until creamy and smoothe. Add more agave nectar to taste.
**
Crust
While waiting for the agar agar to set you can make the crust!
Place Macadamia nuts, 12-18 (these make the crust more "buttery" so keep that in mind as you add them, just enough to help it stick together nicely) and raw oats, blend in food processor until little buttery crumbles form. Empty this crust mixture into a glass rectangular dish (maybe 9"x9" or so), use a spatula to spread the crust evenly then use the smooth bottom of a glass to tamp the crust down and compact it.
Pour the filling over the crust, cover and set in the refridgerator. Once the filling mixture has set, in about an hour, add coconut flakes and lemon zest across the top of the bars for a nice finish!
**
Enjoy!

Peanut Butter Crispy Squares

No-bake, good energy boost. A healthy alternative to a favorite childhood treat! These are vegan and gluten-free.

- 1 c. peanut butter (I prefer no salt, and only peanuts in the ingredients)
- ¾ c. agave nectar
- 2 tsp. vanilla extract
- 1 stick Earth Balance
- Erewhon gluten-free brown rice cereal (http://www.attunefoods.com/products/Erewhon/erewhon-crispy-brown-rice-gluten-free-cereals), or other crispy rice cereal of choice

Blend the first four ingredients in the food processor until smooth. Empty mixture with spatula into a large metal mixing bowl, incorporate the rice cereal until there’s a good balance between the peanut butter mixture and the rice cereal. I used just about one full bag of Erewhon rice cereal for this recipe. Next, press the cereal and peanut butter mixture into a glass or metal cake pan (9”x12” is a good size). You can make the bars fairly thick. Press them into the pan firmly to help the bars stick together more. Refridgerate the bars a few hours or overnight before cutting into squares and serving.