Raw Foods

 

 

Chocolate Coconut Raw Food Energy Bars. ( an alternate to Brownies ) 

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Description:
This is a perfect energy bar full of nuts, berries and seeds that will curb your hunger and look after any cravings. As it is full of nuts and seeds it is a great protein source and would be a good snack.

Ingredients:
2 C pitted Dates
1/3 C agave nectar
½ C cashew butter
1 C ground almonds
½ C pumpkin seeds
½ C Hemp seeds
¼ C chia seeds
¼ C sesame seeds
½ dried Goji berries
½ C coconut
2/3 C organic chocolate chips or cocoa nibs.


Directions:
Mix all ingredients well in food processor. Spoon into 8 x 8 pan. ( I used a 9 x 13”) Refrigerate for at least 3 hours before cutting. Cut very small as they are filling, and individually wrap.
It filled the food processor, so I ended up processing it in two batches. I added a bit of cocoa powder as well, used hazelnut butter instead of cashew, and added nearly ¼ C warm water to help it mix. Maybe try adding some cayenne? Yum. Could be rolled into balls.



Special Diet: Vegetarian, High Protein, High Fibre


Category: Raw Foods

Submitted By: Sue Skidmore



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Wellness Tip
Eating before Exercise
According to nutrition experts, eating before exercise improves performance. Use these guidelines to design your meal or snack: enough fluid to keep you hydrated, low in fat and fiber, high in carbohydrate, and moderate in protein. Select foods familiar to you. The rule of thumb for eating before exercise is to allow 4 hours for a big meal (about 1,200 calories), 2 hours for a light meal (about 600 calories), and an hour or less for a snack (about 300 calories).


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Description: Chocolate has had some good press recently for its health benefits, but many people seem confused as to what types of chocolate are good for them and why. Reports on the antioxidant potential of chocolate have been coming out for the past few years. Cornell University published a study in late 2003 that tested pure coca powder for amounts of phenolic phytochemicals or flavonoids that fight free radicals in the body. The two flavonoids measured were gallic acid equivalents (GAE) and epicatichin equivalents (ECE). A single serving of coca delivered 611mg of GAE and 564mg ECE, twice the number found in a glass of red wine. While the actual coca or cacao found in chocolate is good for you, it is important to look at the ingredients. Milk chocolate usually only contains 10% coca solids, filling up the rest of the bar with things that might not be so good for you like sugar, dairy, and preservatives. Anything labeled dark chocolate must contain a minimum of 35% coca solids, but there are plenty of companies that produce premium chocolates that reach from 70-80%. At first this chocolate may taste bitter, but once you try it, you will never go back! As food writer and chef Jennifer Harvey Lang said: “dark is to milk chocolate what Dom Perignon is to Dr. Pepper.” Why is something that is so good for you so addictive? I haven’t met a lot of people with uncontrollable broccoli cravings. Chocolate has another interesting component called phenylethylamine (PEA), which is a chemical that speeds up the flow of information between nerve cells: dopamine and norepinephrine, chemical cousins of amphetamines. Dopamine makes us feel good and norepinephrine stimulates the production of adrenaline, making our heartbeat faster. This is the same combination that goes coursing through our bodies when we meet someone new and the “chemistry is right”. We get that same chemistry from chocolate. The Aztecs believed that cacao stimulated desire, and chocolate has long been a favourite gift for lovers for exactly this reason.
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