Apple-Nut Cookies/Bars

Well these started out as what I thought would be "granola bars" but ended up being more like cookies. Either way, they are delicious and nutritious!!

5-6 organic apple ( I used a mix of granny smith & gala)
1 cup raw organic walnuts
1/2 cup raw organic pepitas (hulled pumpkin seeds)
1/2 cup raw organic almonds
1 cup organic raisins (or dried fruit of choice)
1/2 agave nectar (or raw honey)
1 Tbsp ground cinnamon
1/2 tsp Himalayan sea salt

Core & grate the apples (around 3 cups)
Coarsely chop the nuts (you can use 2 cups of walnuts if you do not have pepitas & almonds, or any other combo of raw nuts)
Put all ingredients into a large glass bowl and mix well.
Form bars or cookies with your hands and squeeze excess liquid into separate glass bowl.
Dehydrate @ 105 F for 16-20 hrs.

Will keep for up to 2 weeks in refrigerator (if you don't eat them all on the first day!!)

** Save the squeezed cinnamon apple juice! I drank half of mine and saved the rest to dip my cookies in**

This recipe can be modified to include any of your favorite nuts & fruits. Very simple & delicious!
I brought a handful of these to work with me today and everybody loved them!

Stuffed Portabella Mushrooms

I had a chance to stop into Access to Organics today and pick up a few items; raw organic shredded coconut, raw organic brazil nuts, raw organic macadamia nuts, organic green beans, and organic baby portabella mushrooms. They had a great price on baby portabella mushrooms, $7 per lb (publix's price equals out to be $16 per lb). If you live local I suggest you check them out (www.accesstoorganics.com)

Stuffed Raw Baby Portabella Mushrooms

1.) 16-20 baby portabella mushrooms
2.) 3-4 Tbsp cold pressed extra virgin olive oil


FILLING
1.) 1/2 cup raw organic pistachios (soaked for 4 hrs or longer)
2.) 1/2 cup raw organic brazil nuts (soaked for 4 hrs or longer)
3.) 1/2 cup organic fresh basil (chopped)
4.) 2 cloves organic fresh garlic (chopped)
5.) 1/2 tsp Himalayan sea salt

TOPPING
sun dried tomatoes

Clean and de-stem mushrooms.
Put in a glass bowl & toss with 3-4 Tbsp olive oil, set aside
In a food processor mix all filling ingredients except the nuts. Blend into a dark green paste.
Rinse and drain the soaked nuts, then add to the filling mixture in the food processor.
Blend until desired texture (kind of creamy)
Spoon filling into mushroom caps and top with a sun dried tomato.

*** I had bought 16 mushrooms today and had some filling left over***

Sprouts are ready to eat!!!

Sprouting success!!!

After taking my sprouts out of the sprouting jar and putting them in a large glass pan in the sun for a few hours their leaves turned green and they were ready to eat. For lunch I made lettuce wraps with the fresh organic romaine that I bought from Access to Organics. I filled them with shreds of cuke, shreds of carrot, diced tomato, avocado, sunflower seed, pecans, fresh dill, green olives, and my delicious home grown sprouts!

I would say I have enough sprouts to last about 3 days, which works out great because 3 days is about how long it takes to sprout more. I have already started my 2nd batch, this time I'm trying red clover.

Also today I made Raw Chocolate and it is so yummy! Here's the recipe (everything being raw & organic) ;

1/2 cup cacao powder

1/2 cup coconut oil

1/4 cup almond butter

1/4 cup agave nectar

1/2 cup almonds

3 tbsp sunflower seeds

mix coconut oil, cacao powder, and agave nectar in a glass bowl.

Add almond butter and mix well.

Chop almonds & sunflower seeds in food processor until desired size, then add to "chocolate" mixture.

Lightly grease a glass pan with a little coconut oil. Spread chocolate mixture into pan and put in the fridge until semi-firm. Remove from fridge and cut into bite sized pieces.

Keep chocolate refrigerated until ready to eat.

**Coconut oil becomes a liquid in the Florida heat and will make a runny mess if left out on the counter.