Delicious and Nutritious Energy Bars

*Several of the family have asked me for this recipe so I thought I'd share here.  Hope your family enjoys them as much as mine does!

Ingredients:
1 cup dates, pitted (I buy mine at Sam's, usually equals 15-16 whole pitted dates)
1 cup raw walnuts (almonds are also good but will need to add another TB of oil)
1/2 cup hemp seeds (I never have these.  I substitute chia seeds and/or ground flaxseed)
1/2 cup sesame seeds
1/4 cup cocoa powder
pinch of sea salt
2 tablespoons coconut oil (melted)  (3 TB if using almonds because they are a drier nut)
1/4 cup Adam's natural peanut butter
1 tablespoon vanilla extract
1/2 cup coconut flakes
1/2 cup dried cherries (optional but good)
1/2 cup dark chocolate chips (optional but good)

Directions:

1.  Combine dates, nuts, seeds/flaxseed, cocoa powder, and sea salt in food processor or strong blender.  Pulse and process all the ingredients together until the texture is coarse.
2.  Add coconut oil, peanut butter, and vanilla.  Pulse again until the mixture reaches a dough-like consistency.  Remove from blender and place in a medium mixing bowl.  Stir in the coconut, cherries, and chocolate chips.  Mix well.
3.  Press into a greased 8 X 11.5 inch baking dish.  Place in freezer for 30 minutes to harden.  Cut into bars and store in an airtight container in the refrigerator for up to 1 week.  (I have usually kept mine in the freezer.)


*I copied this recipe from the Sam's Club magazine, Healthy Living Made Simple.  You can find the original recipe without my changes at http://healthylivingmadesimple.com/recipes/recipe-from-misty/  .   I have included my changes here. 

*This could easily be made into a "clean" recipe if original recipe was used.

Golden Lentil Soup

Recipe Source: Julie, who got it from one of her aunts I believe.

I got this recipe from Julie a while ago and have been excited to try it! I was not disappointed. It is delicious! I doubled the amount of celery and carrots from the original recipe. The whole family loved it. It reminds us of the flavors in chicken noodle soup.

Ingredients:
3 Tbsp. oil
8 - 10 celery stalks, diced
6 - 8 carrots, diced or shredded
2 onions, diced
1 lb. dry red lentils (About 2 1/4 c.)
1/4 cup long grain brown rice (I used brown Basmati rice)
12 cups water
1 Tbsp. lemon pepper
1 Tbsp. seasoned salt
1/2 - 1 tsp. salt* (omit or start with less, add more if needed)
1 1/2 tsp. pepper
1 1/2 tsp. cumin
1/4 cup lemon juice (I didn't use quite this much)

Instructions:

1. Dice the celery, carrots, and onions and then cook them in the oil.

2. Add the lentils, rice, and water. Cover and bring to a boil. (About 20 minutes)

3. Bring to medium heat for 25 minutes, covered.

4. Add seasonings and simmer uncovered for 20 minutes.

5. Add lemon juice and serve.

We enjoy it with hummus and vegetables on the side. Julie said she likes it with tortilla chips, but we haven't try it that way.

*Leftovers will taste saltier the next day, so don't overdo it on the salt!