Chewy Puffed Kamut & Millet Bars

 

kamut bars

Commercially produced protein bars are packed with nearly everything but protein. The ones that do have a bit of protein include “fake” protein and not the raw real protein that God intended for our bodies. My children, like most, are attracted to the fancy marketing and labeling of store bought protein bars. Over the years though, they learned to read labels and now understand why we don’t eat those type of protein bars. In a search for a quick and easy snack that my family can grab on the go when hunger strikes I came up with this chewy protein bar recipe that never sticks around long in our house. The beauty of this recipe is that you can add a wide variety mix-ins to suit your preferences.

Directions:

2 cups organic puffed kamut
1 cup puffed millet
1/2 cup almond butter
1/2 cup honey
1T cocoa powder, optional
pumpkin seeds, sunflower seeds, sesame seeds, optional

Ingredients:
Grease an 8×8 pan. In a medium bowl add kamut and millet. In a small saucepan over medium heat mix honey and peanut butter until warm and fluid. Quickly mix the peanut butter mixture with the cereal. When thoroughly mixed press into the 8×8 pan. Refrigerate for 30 minutes to set, cut into bars when ready. If you would like to add cocoa powder add in the peanut butter mixture and mix as usual. If you would like to have seeds in your bars, add to the cereal and mix with peanut butter mixture as usual.

Maple Almond Butter

Almond Butter

In my journey towards health and cleaner eating the last thing I expected was to give up peanuts and peanut butter. There are no peanut or tree nut allergies in our family. Peanut butter and jelly sandwiches were staples in my own childhood as well as for my older children when they were little. So why give up peanuts? They have served us all so well over the years.

The answer is simple, mold that produces a cancer causing toxin known as aflatoxin. Aspergillus and A.parasiticus are 2 strains of mold that produce alfatoxin in warm humid climates and silos. Peanuts are not the only carrier of these molds, soy beans, corn, pecans, walnuts, pistachios and even milk have been shown to carry these mold strains. Peanuts are of particular concern for a few reasons; the first of which is the sheer amount of peanuts and peanut butter that Americans consume everyday. This raises the exposure levels to aflatoxin. Second is the nutritional value of peanuts. The omega-6 to omega-3 ratio is not favorable in peanuts. There are other nuts and legumes available with a better fatty acid profile which make a better choice when snacking or preparing nut butters. Lastly, we just do no know how much exposure to aflatoxin is safe. 20 parts per billion is the current “safe” level for food inspection purposes, but is this really enough and what does long term exposure at these levels cause if anything? You should also know that “fresh” ground peanut butter from health food stores contain a higher level of aflatoxin than the “junk” food type of peanut butters such as “Jif” and “Skippy”.

So long story short, this is why i switched my family from peanut butter to organic homemade almond butter. Not just any almond butter mind you, this is pure spreadable creamy maple almond butter goodness. With a family of 9, the sheer amount of almond butter that I make every week might cause the demise of my large capacity food processor. She is holding steady for now though, thankfully.

Once you make your own almond butter at home you will never go back! It is simple and not full of the preservatives, salt, and other junk that commercial brans pour into their nut butters.

Almond Butter_3

Maple Almond Butter

Ingredients:
2 cups raw organic almonds
1T organic hemp hearts
1T organic chia seeds
2T organic golden flax seeds
6T organic grade B maple syrup
1tsp organic cinnamon
2T organic light olive oil

Directions:

  • Heat oven to 275F. Cover a cookie sheet with parchment paper.
  • In a large bowl combine all ingredients and stir well.
  • Evenly spread almond mixture on parchment lined cookie sheet.
  • Bake for 25-30min. Let cool for 15 minutes.
  • Place cooled almond mixture in a food processor. Do not use your high powered blender for this, I’ve heard of too many motors burning out after trying to break down just one batch of nut butters.
  • Process until nuts break down into a fine mixture with their own oils. You may have to stop your food processor a few times during this process to scrape down the sides and break up the nut mixture so it blends evenly.
  • Add olive oil and cinnamon. Blend until smooth and creamy.

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Colorful Raw Quinoa Salad

 

Colorful Raw Quinoa Salad vegan gluten free alexismathews.com

Large family cooking needs to be quick and easy. However, quick and easy does not mean your large family has to eat unhealthy, grease laden foods. Quick and easy with proper planning can be healthy, delicious, and nutritious. Keep healthy and quick recipes like this one for Colorful Raw Quinoa Salad handy and at your fingertips.

Packed with raw veggies and herbs this salad is as nutritious as it is beautiful. Quinoa is a grain seed that is gluten free and packed with protein. One cup of quinoa is packed with 24g of protein which according to current recommendations is 48% of your recommended daily allowance. Wow! Couple this amazing grain with a bunch of fresh, raw, and organic veggies and your colorful raw quinoa salad is born.

My kids all LOVE this salad and I love that I can mix up a huge batch of it, keep it in the fridge all week and serve cold when my kid’s tummies are empty. I chop up a bunch of raw veggies, keep it colorful, and call it done. The possibilities of raw veggies you can include in this salad are almost limitless. This salad is a great way to use up the extra veggies you have before they spoil. There isn’t a vegetable that won’t taste great wrapped in quinoa goodness. Served cold this dish is also refreshing on those hot summer afternoons when you are hot, hungry, and don’t feel like cooking.

If you are quinoa intolerant this salad can easily be made with couscous, it will be just as delicious!

Colorful Raw Quinoa Salad

Ingredients:
4 cups cooked quinoa
2 medium bell peppers (green, red, orange, or yellow) diced
6 radishes sliced and quartered
2 ribs celery diced
1 cup chopped black olives
Handful of basil chopped
3T organic olive oil
3T golden balsamic vinegar
2T rice vinegar
Other veggies not pictured include; carrots, onions, artichoke hearts, hearts of palm, or any other veggies you like.

Directions:
Fluff cooked quinoa with a fork in a large bowl. Add in chopped veggies and mix well. In a separate bowl mix oil and vinegars well. Pour over quinoa and veggies, mix well. Enjoy immediately or chill and serve.

 

Linked at The New Mrs. Adventures

Black Bean and Spinach Quinoa Burgers

 

Black Bean Burger

There is something quintessential about digging your teeth into a juicy and delicious burger. It is the stuff legends are made of and the backbone of every summer cookout memory. However, when you live a vegan lifestyle what are you supposed to enjoy during the carnivorous summer barbecues? Surely, we don’t have to be left in the dust while others around us enjoy their carnivorous ways. Have no fear, bean burgers are here.

Bean burgers of any variety are the equivalent to vegans as the hamburger is to our meat loving friends and family. The bean burger possibilities are almost limitless. Pick you favorite bean, mix it with some veggies and spices, form into patties, bake or fry and you are golden. Simple as that.

With 7 children including 2 older boys who are growing at an unbelievable rate and love their protein it was imperative when we went vegan to replace their burgers and red meat sources with another delicious and filling meal replacement.

Enter our newest favorite bean burger, the black bean and spinach quinoa burger. Packed with protein, vitamins, and minerals this burger is a home run in the game of nutrition. Serve alongside with roasted veggies and you’ve got yourself a complete meal, low on carbs and high on taste.

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Black Bean and Spinach Quinoa Burgers

Ingredients:
2 cups cooked black beans
1 cup diced yellow or red potatoes, cooked
1/2 medium onion finely chopped
2T vegetable stock
1/2 cup cooked quinoa
1T chopped garlic
1tsp coriander
1tsp cumin
1tsp salt
1tsp oregano
1 cup chopped fresh spinach

Directions:

  • Preheat oven to 375F
  • Saute onions in vegetable stock until translucent
  • To the onions add garlic, coriander, cumin, salt and oregano. Stir for 1 minute.
  • In a food processor add 1 cup of the black beans, 1 cup potatoes, and onion mixture. Process until well mixed and smooth.
  • In a sperate bowl mix quinoa, chopped spinach and black bean mixture from food processor. Form into burger sized patties.
  • Place on a cookie sheet lined with parchment paper. Bake 15-20 minutes or until firm.
  • Enjoy!