Dried Fruit & Nut Bars

Dried Fruit & Nut Bars

Ingredients

1/3 c cashews

2/3 c pitted dates

¼ tsp vanilla extract

½ tsp unsweetened cocoa powder

Directions

1. Chop all ingredients in a food processor or blender until well combined into a paste. You could use a knife and chop everything by hand if you didn’t have either tool. You’ll just need to chop a LOT.
2. Once well mixed, place mixture onto a sheet of wax or parchment paper. Use a spatula to guide it into a line, then roll the mixture tightly, pressing down slightly to compact into a large bar. Careful it doesn’t come out the ends of the wax paper though!
3. Chill in refrigerator for about 30 minutes, and then cut into 5 bars or 10-12 bite-size squares. Store in refrigerator, in an airtight container with the wax paper folded between layers of bars. Enjoy within the week or freeze for later.

Notes

• IMPORTANT – measuring for this recipe is a little tough to standardize! To test the consistency, press a bit of the processed mixture between your fingers. It should be moist but not sticky, and definitely not crumbly. The good thing is you can just adjust it! If too sticky, add more nuts. If too crumbly, add more dried fruit. You’ll get the hang of it!
• Try different flavor, or fruit and nut combinations! Leave out the cocoa powder, or try a bar with almonds and dried cherries. You could even experiment with cinnamon, pumpkin pie spice or mint for different flavors.

Sweet Potato Crisps

Sweet Potato Crisps

Ingredients

1 large sweet potato (or 2 small) 

3 T extra virgin olive oil

Ground black pepper

Directions

1. Preheat oven to 375 F.
2. Peel the sweet potato and cut about ½ inch off each end.
3. Slice potato into ½ inch wide sections, about 4-6 "slabs" depending on the size of your potato.
4. Slice each section into very thin ribbons using a vegetable peeler or mandolin slicer. You will have a little chunk leftover from where you hold the potato. (See note)
5. Spread ribbons of potato onto two cookie sheets. Drizzle with olive oil, sprinkle with pepper and toss well. Spread ribbons into a single layer. 
6. Bake for 20-25 minutes total, tossing with a spatula after 15 minutes then every 3-5 minutes thereafter. Be sure to spread the potato out again after each tossing. Once you get close to the 20 minute mark, they will start to crisp quickly and you’ll want to watch them closely and toss often. Really, it's worth the 10 minutes of effort!
7. Dig in. Try dipping in a little sriracha spiced hummus, or for a treat try this delicious dip: 1/3 c veganaise, 5 dashes sriracha, ½ tsp cumin, ½ tsp paprika. Stir.

Notes

-This is veganaise. 

-Throw your extra sweet potato in the microwave or steam it on the stovetop. Mash it into your oatmeal the next morning for a little fiber boost.

-Spice up your crisps by sprinkling with garlic powder, cumin and cayenne pepper before baking!

-Try this same recipe with carrots, parsnip, or beets. Cooking times may vary. 

Pickled Vegetables

Pickled Vegetables

These vegetable snacks are perfect. Quick to prep, long lasting in the fridge, and delicious.
You really can’t go wrong. 

Ingredients

4 cloves garlic, peeled

8 cups water

4 cups white vinegar

3 tsp salt

½  c granulated sugar

½ tsp dried dill

1 tsp celery seed

1 tsp coriander seed

2 tsp mustard seed

½ tsp black peppercorns

3 large cucumbers, cut into 4" spears

1 bunch carrots, cut into 4" pieces

½ pound green beans

1 bell pepper, sliced

½ head cauliflower, cut into florets

2 jalapeños, sliced (leave seeds for added spice)

4 1 qt clean mason jars

Directions
1. The pickling liquid is called the brine. Make the brine in a large pot by bringing water and garlic to boil. Reduce heat and cook 5 minutes. Add vinegar, salt and sugar. Increase heat so mixture boils. Stir until salt and sugar dissolve, remove from heat.

2. In small bowl, mix dill, celery seed, coriander seed, mustard seed and peppercorns. Divide mixture between 4 jars.

3. With tongs, remove garlic from brine and place one in each jar. Stuff washed, cut vegetables in jars, shaking and wiggling them around to fit them in.

4. Pour brine into each jar, dividing amount equally. Let cool for an hour or so, then cover and refrigerate the jars. Pickled vegetables will be ready in a few hours, but will be best after 3 days or so. They’ll last about 2 months in the fridge, so munch on!

Tips

• Get creative with your vegetables! Experiment with different peppers, spices, or varieties of beans and carrots. Add onion for a little more zip, or use fresh dill for a more pickle-y taste. You really can’t mess this up, promise!
• Your vegetable to liquid ratio might vary based on what you use, and that’s ok! Just make sure most of your veggies in the jar are covered with brine, and give the jars a shake every once in a while to move them around. They’ll be just fine!