Energy Breakfast Bars

Raw Vegan Energy Bars

Hello All:

It is a busy week for me. Everyone is so excited about Father Joshua's lectures and healings later this week. We can already feel his expanded heart and love flowing over us all. If you wish to experience his energy and love listen to his recent radio interview, Healing From the Heart, with Sally Page.

I am getting ready to go to Costa Rica for the holidays, lots to pack and do before I leave. I am so excited and honored I will be the guest chef at the Farm of Life for this holiday season. I can't wait to have super fresh picked organic food to create with! A chef's dream come true.

In preparing for my trip I am making myself a few raw food travel snacks. This energy bar is a recipe I used to make every week. I use it for a quick meal, snack or as  I did today, a breakfast granola with almond milk. They are easy to make and fun to do with children. Big and little kids love to put their hands in there with all the goo!

Give yourself a head start on the holidays and make these up now, for the days you are short on time and need some energy.

***You can customize the ingredients to your liking, or what is readily available.

Energy Bars

Makes 3 dehydrator trays

4 cups buckwheat, sprouted 1 day

1 cup quinoa, sprouted 1 day

1/2 cup millet, sprouted 1 day

1/2 cup flax seeds, soaked

1/2 cup pumpkin seeds, soaked 1-2 hours

1 cup sunflower seeds, sprouted 1 day

1/2 cup currents or raisins chopped

1/2 cup chia seeds, soaked

1/2 cup dried cherries or other fruit of choice

1 cup hazelnuts, soaked and rough chopped

1 cup unsweetened coconut

2 cups dates, pitted and soaked, then blended into paste

1/2 cup agave, maple syrup or honey

2 TBS cinnamon

1 TBS vanilla powder

1 tsp salt

1/2 tsp nutmeg

Blend the dates, vanilla, salt, nutmeg, agave and either the soak water or some orange juice to a thick paste. In a large bowl mix the rest of the ingredients together. Add the date paste and combine well. On dehydrator sheets with teflex spread the mixture evenly. Score with a knife to create the size bar you like. Dehydrate 12 - 24 hours until dry and crispy. Store in glass containers. 

Almond Milk

makes 4 cups

1 cup raw almonds, soaked overnight (measure, then soak)

4 cups filtered water

1 tsp vanilla powder

1/2 tsp salt

2-3 TBS agave, or other sweetener

Blend the water and nuts until smooth, about 45 seconds. Strain through a fine strainer or nut milk bag. You can also use a paint straining bag ( be sure to wash it before using ). Save the almond meat for cookies or pate. ( you can freeze it until you are ready to use it ). Put the milk back in the blender and add the rest of the ingredients. Blend quickly.

You can use a mix of nuts, what ever is your desire. My favorite nut milk is cashew almond. Play with it until you find your personal favorite. You can freeze the milk in ice cube trays to use in shakes, coffee, smoothies, ice cream or on your cereal. 

I wish you all a fabulous Healthy Holiday Season.

With blessings of radiant health,

Dr. Diondra