We live in a wonderful world that is full of beauty, charm and adventure. There is no end to the adventures we can have if only we seek them with our eyes open.
~ Jawaharal Nehru ~
Pure Power Bars
Tribest Personal Blender
Nut Milk Bag
Spin N Store Bag
Bamboo Knife, Fork, & Spoon Set
Wooden Bowls & Plates
|Living Light International
Making Healthy Living Delicious!™
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|Spring Road Trip/Earth Day|
It's April...the month when we start feeling the itch to move! Whether it is planting a garden, planning an outing, or taking a trip, we're ready to throw off those winter doldrums and head for the great outdoors! The theme for this month's newsletter is Spring Road Trips...and we've got lots of great information to share with you - from recipes for nutritious travel snacks, to articles and videos about how to take your raw food lifestyle with you wherever you go. And if your next stop is Living Light, this is the time of year to take advantage of our complete Gourmet Raw Food Chef Certification™ Series. Take all of the required classes in one session beginning April 24th and finishing June 4th! Or, if you've already completed the Associate Chef and Instructor Certification, you can sign up for three or more advanced classes by April 14th and receive a 10% discount!
And, when you sign up for the advanced classes, you are in a unique position to take advantage of more outstanding special courses: Science of Raw Food Nutrition™ II and Benefits of Raw Food Nutrition Educator Certification™ with Drs. Rick and Karin Dina, D.C., Pastry Arts - Unbaked!™ and two NEW Aromatherapy classes, The Essence of Raw and The Essence of Abundance with Amy Bacheller, M.Ed., NC. This is one of only 3 times all year to take all of the special programs and classes together. Now is the time to step into the new paradigm - begin your journey, live your dreams, and become a certified Living Light Chef!
Speaking of chefs, we are SO PROUD that two of our Living Light luminaries, Chef Elaina Love, and Colleen Cackowski (Cacao-ski!) took top honors at the recent Best of Raw Cacao Contest Awards in Los Angeles, put on by Visionary Culture. Colleen's Fleur de Sel Super Chocolate Caramel Truffle mesmerized the judges, and landed her the Best of Show award (those of us who have tasted this extraordinary creation were truly transported!). Elaina Love tied for honors in the savory category with her "Chocolate Mini Tacos with Hemp Sour Cream and Walnut Cilantro Mole." Even the name sounds like a winner!
We're delighted to be a community sponsor for a wonderful local event commemorating the 40th Anniversary of Earth Day - it's a great time to visit the Mendocino Coast. For the 4th year, the local garden divas at Noyo Food Forest will roll out an Earth Day celebration like no other, with music, bands, plant sales, culinary demos, bike powered smoothies, live art, and so much more! Living Light will be a part of this fun filled day of celebrating the earth! This month, all of us at Living Light invite you to embrace the season of growth and change by taking a giant step into your exciting future - it's a trip!
2010 Classes at Living Light
We are very excited about our new 2010 class schedule, which includes additional Knife Skills classes, Science of Raw Food Nutrition™ classes, and three more opportunities to take Pastry Arts-Unbaked!™ We've also added a 4-day Pastry Arts-Unbaked!™ II class for advanced students.
Our goal at Living Light is to provide a deep understanding of raw vegan cuisine - from basic sprouting and raw food production to flavor balancing, recipe development, event planning, plating design, teaching, leadership, pastry arts, and catering. We stress professionalism and attention to detail and, after 12 years, have developed a highly respected reputation in the global marketplace.
Our certified Gourmet Chefs leave Living Light with a level of confidence and professionalism that helps them develop a career in the raw food world based on their individual skills and desires. The number of raw restaurants worldwide is still relatively small, but restaurant owners respect the education students receive at Living Light, which often opens doors to an interview. The rest is always up to the individual's initiative, talent, and determination. The list of avenues available to use the skills acquired at Living Light is varied, and our graduates go on to do everything from working in restaurants, resorts, and clinics to working as a personal chef in a home, or on location for traveling performers in the film and music industries. Others cater events, conduct vacation retreats, create packaged foods, teach classes, write recipe books - the list goes on.
The exciting thing is that our graduates create a vision of their future, and their training at Living Light empowers them with new skills to make their dreams come true! Students find that after graduation they are both more capable and more motivated to do a variety of exciting things they might not have dared to imagine prior to their chef training. Gourmet raw foods is a new and constantly growing field, with a variety of professional possibilities for our graduates once they have completed the Living Light Gourmet Raw Food Chef Certification™ Series.
Our upcoming Gourmet Chef Certification™ Series
April 24th-June 4th, 2010
FUNdamentals of Raw Living Foods™ April 24th
Sharpen Up Your Knife Skills™ 101 & 102 April
Essentials of Raw Culinary Arts™ April 26th-30th
Science of Raw Food Nutrition™ 1 May 1st-2nd
Associate Chef and Instructor Training May 3rd-14th
Precision Knife Skills and Decorative Cuts 201 May
Ethnic Flavors in Recipe Development™ May 17-21
RawFusion Gourmet Spa Cuisine™ May 24-28
Raw Event Catering and Elegant Entertaining™ May
PLUS: Aromatherapy May 15-16
PLUS: Pastry Arts - Unbaked!™ I June 6-9
PLUS: Science of Raw Food Nutrition - Level II June 11-15
PLUS: Benefits of Raw Food Nutrition Educator
Certification I June 16-17
Vibrant Living Expo
"The times (and the Vibrant Living Expo) they are a changin'."
For the past five years, Living Light has produced the Vibrant Living Expo and Culinary Showcase here on the beautiful Mendocino coast of Northern California every fourth weekend in August. Every year the Expo has increased in size and scope, accommodating more presenters, chefs, exhibitors, and participants.
Last year it became clear to us that we could not continue this expansion without either relocating the event or limiting its size and streaming it live over the Internet. In 2009 we streamed it live, nearly doubling our coverage. Hundreds of people around the world were able to view our Expo online - it was a tremendous success! It was also a huge learning curve, requiring all of our forty employees (and then some) to manage the physical and technological challenges of the simultaneous live and virtual events. What we learned was very valuable - the internet allows us to reach far more people than a physical event.
The other thing that became clear to us this year is that times are changing, and we need to change with them. There are now several raw food events each year, with most of them scheduled for mid-summer. We asked ourselves, "What is it that sets us apart from other raw food expos and festivals?" The answer: "Our ability to educate in the field of raw vegan culinary arts - this is what we do full time, year 'round!" In the past twelve years, we've created a well respected organization which has attracted students from more than forty countries around the globe, who come to our school to learn the art and science of gourmet raw vegan cuisine. We are a prestigious teaching facility, and we want to focus our attention on what we do best: teaching people from around the world how to make healthy living delicious!
With that in mind, we have decided to reinvent the Vibrant Living Expo this year - we'll be "virtually" traveling out into the world via the internet! Our focus and energies will be concentrated on The Vibrant Living Culinary Showcase - utilizing all of our culinary expertise (and the latest
technologies) to educate and inspire literally thousands of people worldwide in raw culinary arts. We're excited about showcasing our amazing Living Light chefs, and other fantastic celebrity raw food chefs, (to be announced). Please stay tuned to next month's newsletter for more details - it's definitely going to be a new adventure!
Travel in the Raw
by Cherie Soria
After learning about the raw food diet and seeing its incredible results, many people are concerned about how they can carry on eating living foods when they are away from home. This easy guide will give you the tools you need to make travel in the raw possible!
It is completely possible to continue eating raw foods no matter where you are or how long you plan to be away. For short trips you will need a cooler, and for longer trips you can even create a simple, inexpensive portable kitchen. Family, friends, business associates, and anyone who happens to be nearby when you open up your portable kitchen will be intrigued to watch you prepare delicious nourishment right before their eyes in only minutes. They will be fascinated and filled with questions as you take out your containers and bags holding delicious fresh fruits and veggies, dehydrated goodies, and other treats to nourish body and spirit. You will be able to participate in all gatherings and feel perfectly comfortable. Here is all you need -
Raw Foods Travel Bag and Picnic Supplies:
Travel Bag for Longer Trips (in addition to the above):
- One soft-sided cooler small enough to meet airline standards if you are traveling by plane.
- Spoon, knife, fork or chopsticks, and cloth napkins. (If traveling by plane, pack your metal knife and fork in your checked luggage, and carry a small wooden knife and fork in your cooler. Some airlines will confiscate your chopsticks, so don't take your favorite pair.)
- Small, flexible plastic chopping mat.
- Wooden plate and/or bowl.
- Beverage container with watertight lid.
- One or more small containers for cereal or snacks.
- One small leak-proof container for salad dressing.
- One sealable container for salad.
- Sealable plastic bags to hold dried fruit, fresh fruit, and veggies.
- Hardy greens, like romaine lettuce, for salad.
- Apples (or other firm fruit with skin).
- Nuts and dehydrated goodies.
- Favorite seasonings.
- Plastic bags for trash and compost.
- Place mat.
Living Light Marketplace
This month, we've got some great items for those with the travel bug, whether you are planning a day trip, a hike, a cross-country road trip, or a jaunt to Timbuktu! The Sunfood Traveler by John McCabe is the book that will keep you in tune with the latest information about a conscious lifestyle, including places to stop for raw food meals and retreats. The Traveling Culinarist is the raw chef's perfect companion...you can be a well organized super chef anywhere you go!
In The Sunfood Traveler, John McCabe, a leading authority on the plant-based diet, editor of some of the most popular raw food books, and author of Sunfood Living, offers a state-by-state and country-by-country guide for those seeking information on raw food restaurants, chefs, retreats, businesses, and websites, and on natural food stores and farmers' markets. In addition to a variety of recipes, this excellent reference contains chapters covering brain and deep cell nutrition, yoga, living a green lifestyle, organic gardening, slow food, non-toxic households, sustainable products, alternative energy, and the restoration, preservation, and protection of the environment, wildlife, wildlands, and water sources. Every natural food store and vegetarian restaurant should carry copies of this book. Paperback, 286 pages. $17.95
The Traveling Culinarist is in a category all its own. Whether you're a professional chef, a Living Light culinary student, or simply an enthusiastic epicurean, The Traveling Culinarist lets you share your talents no matter whose kitchen you're in! With dozens of pockets, pouches, compartments and straps, The Traveling Culinarist is THE trusted companion of the chef on the go. This unique chef's case securely provides a place for everything, so you can create tantalizing meals wherever your travels take you. This month, we've filled it up with great items for the raw chef, and Cherie has provided a list of must have items for Travel in the Raw. $249.00
Click here to see these exciting new products!
Best of Raw Cacao Contest
Living Light is proud to announce the success of two of our fabulous team members at the first ever Best of Raw Cacao contest, held in Los Angeles on March 7th. 26 Raw Chefs, including Elaina Love and Colleen Cackowski (who is Cherie's multi-talented assistant) were sent the same truly raw cacao powder and raw cacao butter to use in developing their original recipes. Each chef chose to create a chocolate recipe in one of five categories.
Elaina and Colleen "hit the road" and drove down to LA together just for the contest, and had a great time with raw friends in LA for a few wonderful hours! They left the packed venue before the contest actually started in order to get back in time for work at Living Light on Monday, and were thrilled when Elaina called event organizer Laura Fox and learned that both of them had won in their categories, and that Colleen had also won the Best of Show award for her incredible pyramid truffles, competing against 25 fabulous raw food chefs for this honor!
Elaina knew from the start that she wanted to enter the savory category since that is her specialty and she enjoys making raw, vegan, comfort foods that have a perfect flavor balance. The recipe seemed to keep getting upgraded in her head before she ever started making it. By the time it was ready to be assembled and entered in the contest for the 15 judges on Sunday, Elaina presented "Chocolate Mini Tacos" - the yellow bell pepper wrap she created was perfectly yellow and flexible like a soft taco shell. It was just begging to be cut into 15 little rounds and filled with her dehydrated Brazil nut-zucchini-chocolate taco meat, topped with a dollop of hemp sour cream and drizzled with walnut-cilantro mole, then garnished with cilantro leaves and cherry tomato bits. Mmmm, savory perfection! Elaina says she is very excited about sharing her winning recipe and may do so as a class this summer and also release it as an e-book on Elaina Love's Pure Joy Planet. If you are not already on her mailing list, be sure to get in the loop by entering your email address in the mailing list box on the front page of www.PureJoyPlanet.com.
Colleen competed in the Truffle/Bar category. Her first version of the winning chocolate recipe was created during wild blackberry season in Fort Bragg, and included a yummy blackberry filling. For the contest, she opted for a smooth and delicious caramel filling, and her Fleur de Sel Super Chocolate Caramel Truffle, also known as the Pyramid Truffle was the sensational Best of Show winner! This phenomenal confection actually balances all 5 flavors and contains superfoods, with an added dimension of antioxidants, minerals, and phytonutrients. Lucky tasters said it was not only remarkably delicious, but power packed with nutrition, and it made everyone feel SO GOOD! Colleen selected a pyramid shaped candy mold because of its energetic associations. The powerful shape was intended to build and intensify all the loving and creative energy of the recipe, and the judges were duly amazed and delighted! (Historical note: Colleen won her first culinary contest at age 7. She competed against adults in a cake decorating contest and when she won first place, the adults insisted that they start a separate category for children the following year!). We hear there's a Best of Raw Cacao contest planned for NYC next!
Visionary Culture: Best of RAW Cacao Contest Follow Up Celebration Show
CONGRATULATIONS to COLLEEN CACKOWSKI (Cacao-ski!) for taking home the award for SHOW FAVORITE with her uber-activated PYRAMID TRUFFLE She stole the hearts and pleased the palettes of contest judges. Colleen's prize is an OMGYM.
FAVORITE BAR OR TRUFFLE Colleen Cackowski
FAVORITE SWEET DESSERT Greg Manitsas, Pastry Chef, Cafe Gratitude
FAVORITE LOW GLYCEMIC TREAT Chrissy Antia's Heart Shaped Cake
FAVORITE BEVERAGES John Schott's Delectable Drink and Meghan Doherty's Alchemical Magic in a Glass!
FAVORITE SAVORY DISHES Elaina Love of Pure Joy Planet and Janabai Owen-Amsden of Rawvolution.
Mila - A Power-packed Product for Home or Travel!
I rarely get excited about a new product. People send me products all the time hoping for an endorsement, or at least hoping I will carry it in the Living Light Marketplace. I am admittedly a hard sell because I can't recommend something unless I fully embrace it in my own life. Recently a graduate of our chef and instructor program sent me a product to try and I was, as usual, skeptical - but since I trust this person, I tried it and now, I am really excited to share it with you.
The product is called Mila and it is a blend of 4 different strains of chia seeds. I have been using chia more and more lately, as I have been studying about fats and the importance of omega-3 fatty acids. Most people are deficient in omega-3 fatty acids and get too much omega-6s. Even raw fooders get way too much omega-6s, since they are easily found in nuts, seeds, and fractionated oils (even raw oils), among other things. Cooked food eaters, especially those who eat oils like canola, corn, sunflower oil and baked or fried chips, crackers, cookies, and other snack foods are even more deficient in omega-3s.
I had been using regular chia seeds whole, soaked for puddings and cereal, in order to create a tapioca-like texture. I was also grinding it for things like smoothies and crackers (since I know the fatty acids are much more bio available that way) so when I was introduced to Mila, I was curious about what made this product different from the chia seeds I was already using.
What I didn't know is that not all chia seeds are the same. Mila is a mixture of Salvia hispanica L. seed, which has been carefully selected for its nutritional value. According to what I have read, more than 100 varieties of the seed exist, and Mila contains the four most nutrient-dense strains.
These are grown at a high altitude near the equator. I had no idea that various strains of chia differed in omega-3 content or the ratio of 3s to 6s. I also didn't know that some strains are higher in protein, calcium, iron, and other minerals and nutrients. Also, Mila is classified by the FDA as a "whole raw food" and chia is not.
After harvest, the Mila mixture is mechanically processed (micro-sliced) using a proprietary system that keeps the chia seeds from clumping. This specialized process, along with the amazing antioxidant properties of the chia seeds themselves, keeps the oils protected so shelf life is extended, and the oils do not become rancid. So, unlike flax, Mila does not require refrigeration. It has no taste or smell, and it can be deliciously combined with many foods.
Click here for the rest of the article...
"We became students at Living Light Culinary Arts Institute because it is the premier culinary training facility in the world for gourmet raw vegan food. We made the decision to invest in the classes because we understood the possibilities it could create in our lives. Once we graduated from Living Light, we were extremely excited to get our classroom up and running and devote all our energies to our new endeavor. We realized that in order to create the income level we needed to stop working at our "day jobs", we needed an additional income stream in complete integrity with our new lifestyle. Now, we have more than 10 raw chef graduates of Living Light on our Mila team, and with the extra income they are earning, we have the joy of seeing them pursue their dreams of teaching and inspiring others, saving money to open raw restaurants, and taking the time to write raw cookbooks, all thanks to the extra income and freedom Mila has provided for them." - Diane Haworth and Michael Varbaek
Earth Day with Noyo Food Forest - Be the Change!
40th Annual Earth Day Celebration/Fort Bragg's 4th Annual Earth Day Festival
Living Light is pleased to announce that we've signed up to be a community sponsor for the Noyo Food Forest Earth Day event on Sunday, April 24th! We'll have a booth at the event, and Living Light Chef Mary Sandkamp will demonstrate Kale Coleslaw to delight the crowds! Noyo Food Forest and The Learning Garden are among our favorite organizations here in Fort Bragg. We're including a link to a great video we did at the gardens for Supreme Master TV. Be sure to join the celebration! This event will be lots of fun - if you live in the area, or just want to visit...don't miss it! Noyo Food Forest's vision is to create an accessible, affordable, and sustainable local food system utilizing a network of small farms and gardens. The organization offers educational opportunities to our entire community, including our local school system. We love the concept, and the organization - simply wonderful people doing amazing things for our community and the health of our planet!
When: Saturday, April 24th, 12-6 PM
Where: The Learning Garden at Fort Bragg High School, 300 Dana Street, Fort Bragg, CA
- Live Music
- Locally Grown Food and Demos (Mary Sandkamp will be creating some yummy food)
- Pedal Powered Smoothies
- Mendough's Wood Fired Pizzas (in a cob oven)
- Kids' Activities and much more!
Not only is Earth Day a wonderful event to celebrate, but Noyo Food Forest, a 501(c) 3 non-profit organization has been tremendously helpful in directing the energies of our youth in a positive way. We're delighted to support this organization and watch them grow!
|Give a teen a job and you feed them for a day. Train a teen to farm and you feed them for a lifetime! Noyo Food Forest's Summer Youth Internship Program does both: hires teens to grow fresh nutritious produce while teaching practical, empowering, lifelong skills. In three years, youth interns have grown almost two tons of produce for the Fort Bragg community and have cared for The Learning Garden at Fort Bragg High School, and five other school and community gardens on the Mendocino Coast, proving that teenagers, when given the opportunity to work and serve their community, will "be the change we wish to see in the world."|
Mary Elizabeth Dabel is Making a Difference at Living Light
For the month of March, Living Light was pleased to honor Enrollment Specialist Mary Elizabeth Dabel as our Employee of the Month. Coworkers say Mary Elizabeth always wears a smile and brightens their day. They describe her as helpful to students and staff alike, with a cheerful disposition and positive attitude. Mary Elizabeth is also known as intelligent, efficient, and always willing to take on a new challenge.
Mary Elizabeth truly cares about people, personal freedom, and human rights. Her favorite charity is Amnesty International and she does a lot of volunteer work for schools, supporting various children's activities. She enjoys reading and writing, her favorite animal is the jackalope, and she loves to watch baseball! Her goals in life are to achieve stability, contentment, and raise happy kids.
Mary Elizabeth says she enjoys working at Living Light because of her coworkers and the students. She appreciates working with our fun, generous staff who care about providing quality customer service to our clients. The students who transform their lives in front of our very eyes make it all worth while.
Mary Elizabeth is greatly appreciated by staff and management and is a great asset to Living Light International.
We love and appreciate you, Mary Elizabeth Dabel!
Living Light Café
At Living Light Café, things are changing - for the better. Our new streamlined smaller menu makes way for a fresh approach to raw food on the go! We still have a variety of your favorite organic smoothies, juices, salads, sandwiches, soups, and desserts, plus a daily special. Our spiffy new pre-order forms will help us help you with faster, friendlier service. We've got a new outlook, a new style, and are making a fresh start this Spring!
If you're in a traveling mood: hiking, biking, kayaking, taking a stroll along the headlands, or going on that long-awaited road trip, we have energizing options to take with you. Besides our new café menu, you can choose from fresh coconut water, organic lemonade, packaged snacks, nuts, sweets, savory treats, and healthy bottled beverages - ready to hit the road when you do! Or, stay to dine in our comfortable courtyard - THE place to meet and greet in the historic Company Store in delightful downtown Fort Bragg! We've now got two new shops - bikes and flowers - in our building, right in the heart of our charming coastal community. Living Light Café - making healthy living delicious on the Mendocino Coast!
Living Light Inn
A Whale of a Special!
Stay at Living Light Inn during the Mendocino Coast Whale Festival:
Stay 2 nights, get 1 night free
Stay at eco-friendly Living Light Inn for two nights and get the third night free! Join us anytime (including weekend nights) during the month of April! Enjoy wandering along the bluffs of the Mendocino Headlands or MacKerricher State Park just north of Fort Bragg-there are many opportunities to see whales during their migration, and lots of local events to participate in during the Whale Festival in Fort Bragg. Hike in one of our six state parks, bike the beautiful coastal roads and trails, kayak or canoe up Big River, enjoy a glass of local award-winning organic wine, visit boutiques, antique shops, and local art galleries, or just curl up together in front of the fireplace. At night you'll sleep soundly and comfortably in all-organic bedding at the historic Living Light Inn - an elegant, yet cozy home away from home. Best of all, you will know that your raw vegan dietary needs can be deliciously accommodated at the Living Light Café! We look forward to seeing you soon.
Visit the Living Light Inn
website to make reservations or call 877-964-1384 (toll free) or 707-964-1384.
Welcome Our New Innkeepers
Brett Dix, a Sonoma County native is excited to be here in Fort Bragg: "Beginning employment with Living Light is very rewarding as I feel it is consistent with my personal journey towards enlightenment. When I am not working I enjoy nature, especially the California Coast & the beautiful Redwoods with my wife Stacey. I also play acoustic guitar."
Stacey Major, originally from Marin/Sonoma County, has fallen in love with small town living. "I feel grateful to have been chosen for the innkeeper position as I feel this is the path I'm supposed to be on for this part of my journey. I love taking time to explore my new home, usually on my bike. I also love shelling & have the idea of making jewelry someday with all my little discovered treasures."
Figgie Nut'ins and Pure Power Bars
Recipes from Raw Food Revolution Diet, by Cherie Soria,
Brenda Davis, RD, and Vesanto Melina, MS, RD
Yield: about 30 cookies (15 servings)
Figgie Nut'ins are a perfect sweet snack for all ages. They can be varied to create any number of deliciously flavored cookies and pie crusts, and they can be formed into different shapes. Eat them when they are soft and chewy, or dehydrate them until they are crunchy (which makes them store well for traveling, since no refrigeration is needed). Figgie Nut'ins and other nut-and-dried fruit cookies and brownies freeze well. Children like making them and sharing them with their friends. It might just make your kids more interested in eating nutritious foods!
These sweet treats will not only give you an energy boost; they also deliver 7 grams of protein and 1.2 grams of omega-3 fatty acids per serving (2 cookies), plus the minerals calcium, iron, magnesium, and zinc.
2 cups (500 mL) almonds, soaked for 8 hours, rinsed, and drained
3 cups (750 mL) dried figs, stems removed, chopped, soaked in warm purified water for 5 minutes, and well drained
1 1/2 cups (120 mL) walnuts, soaked for 8 hours, rinsed, and drained
1/2 teaspoon (2 mL) orange zest
- Place the almonds in a food processor fitted with the S blade and grind into a meal. Add the figs, walnuts, and orange zest and process until well combined. The mixture should stick together when pressed firmly in your palm.
- Form the mixture into small balls using 2 tablespoons per ball, and flatten them with your hand to make cookies that are about 1/2 inch (1 cm) thick and 3 inches (7 cm) in diameter.
- Eat the cookies soft as is, or dehydrate them at 105 degrees F/40 degrees C on a dehydrator tray lined with a nonstick sheet for 4-24 hours, depending on how soft and moist you want them.
Stored in an airtight container, Figgie Nut'ins will keep for up to 1 month in the refrigerator or up to 4 months in the freezer. Pure Power Bars
Yields 64 bars (32 servings)
These tasty, power-packed bars make a great midmorning snack or travel companion. Don't be put off by the fact that they contain sea vegetables. If anything will make you fall in love with sea vegetables, this could be it! If they are to be used as a travel snack, they can be dehydrated, or eat them as is-soft and chewy. Nutrition Note
These delicious bars are filled with calcium-rich seeds and have many nutrients that tend to be hard to obtain, like iodine, selenium, and zinc. The dulse in this recipe provides your day's supply of iodine in a serving (2 bars). However, if you have another source of iodine, such as iodized salt or a supplement, you can omit it and still have an excellent, nutrient-rich bar.
3 cups (750 mL) chopped figs
3 cups (750 mL) warm purified water
1 cup (250 mL) almonds, soaked for 8 hours, rinsed, and drained
1 cup (250 mL) Brazil nuts, soaked for 8 hours, rinsed, and drained
1 cup (250 mL) walnuts, soaked for 3 hours, rinsed, and drained
3 cups (750 mL) sesame seeds, soaked for 3 hours, rinsed, and drained
1 cup (250 mL) pumpkin seeds, soaked for 3 hours, rinsed, and drained
1/4 cup (60 mL) dulse flakes
2 tablespoons (30 mL) ground cinnamon
1 1/2 cups (370 mL) ground flaxseeds
1 cup (250 mL) dried blueberries
1 1/2 cups (370 mL) agave syrup
- Soak the figs in the warm water for 20 minutes. Transfer the figs and their soaking water to a blender and process into a paste.
- Rinse and drain all the seeds and nuts and allow them to air-dry for 2 hours. Place the almonds, Brazil nuts, and walnuts in a food processor fitted with the S blade and grind them into a fine meal.
- Add the sesame seeds, pumpkin seeds, dulse, and cinnamon and pulse briefly. Do not overprocess; the mixture should have bits of seeds visible.
- Transfer the mixture to a large bowl. Add the flaxseeds and blueberries and stir well. Stir in the agave syrup, mixing until it is evenly incorporated.
- Dehydrating the bars is optional. To dehydrate them, spread 6 cups (1.5 mL) of the mixture evenly on each of 2 dehydrator trays lined with nonstick sheets, and carefully score each one into 32 bars. (Score into 4 long strips in one direction and 8 strips in the opposite direction, forming 32 rectangular bars.) Using a second dehydrator tray without a nonstick liner, flip the tray over and remove the nonstick sheet to allow complete airflow. Dehydrate at 105 degrees F/40 degrees C for 18-24 hours.
Stored in a sealed container in the refrigerator, dehydrated Pure Power Bars will keep for up to 2 months; if the bars are not dehydrated, they will keep for up to 2 weeks.
Variation: For a chunkier texture, chop the walnuts and add them with the flaxseeds and blueberries.
|Thank you for reading our newsletter! Help us make Healthy Living Delicious around the
world! Please send Living Light emails and videos to friends, family and colleagues - We're always "sprouting" new ideas and we love to share them and
see them grow! Please share this newsletter with your social networks.
You can read this and previous newsletters in webpage format at http://www.RawFoodChef.com/AboutUs/newsletter.html
Living Light International
phone: 707-964-2420 or 1-800-816-2319