Cashew Cookie Larabar Recipe

Which is mine and which is an original larabar???

Ah yes larabars.  I eat at least one of these incredibly delicious and scrumptious guys everyday.  They get expensive.  Making these seems easy, but to be honest....not so.  I understand now why they are $1.69/bar.  I used certified organic ingredients and the recipe yielded 7 bars for probably about 4.50 - 5 bucks.  If you use regular, non-organic ingredients, I'm sure this would be maybe 3 dollars for all 7 of them.  The recipe is very easy, it will just take patience for the right consistency.  I'm certain with each batch this will get easier.  So the GOOD NEWS.....they are fresh, creamy, delicious and organic!  After I made Cashew Cookie, I made the Chocolate Chip.  MMMMMMM!!  ENJOY!

Cashew Cookie Larabar Recipe
1 1/3 cup pitted dates (24 dates)
1/2 cup cashews
2/3 cup cashews

Add dates and 1/2 cup cashews to a high powered processor, such as a vita mix.  If using your vita mix, start the blending at a 7 until well chopped.  Reduce speed to a 3.  Allow to chop for several minutes until a giant ball is formed.  This will be the consistency of peanut butter.   (This part is tricky.  I burned the motor twice.  Make sure to look for the tell-tale signs your mixer is over heating - smell and heat.  Periodically turn your mixer off for a few minutes.)  Remove from vita mix and set aside in a medium bowl.   In a food processor, chop 2/3 cup cashews until small pieces remain.  Add to date mixture and knead with hands until well incorporated.  On a cutting board roll out or push out mixture until the desired thickness is reached.  I used a larabar as a template.  Trim sides to create a rectangle/square.  Cut into desired length and width.  Again I used a larabar as a template.  Take remaining pieces, knead and roll/press out again until all the bars are made and there is no mixture left.  Wrap in wax paper and store in the fridge.  ENJOY!!

Chopped Cashews

dates and cashews

with cashew pieces kneaded in

pressed out

trimmed up

ta-da!

sadly dates look like bugs or poop....i tried to make this pretty, lol

Grain/Gluten-Free Vegan Caprese Salad

I was missing mozzarella.  I have tomatoes and just made pesto.  What to do?  Ah yes...cashews!  This was incredible....it has definitely become a favorite.

Grain/Gluten-Free Vegan Caprese Salad
1 cup sliced tomatoes - ( I used grape and cherry)
1/2 Tablespoon Olive Oil
1/4 teaspoon Herb Stop's Nutritional Yeast
1/8 teaspoon Herb Stop's Garlic Granules
2 Tablespoons Cashew halves/pieces
2 Tablespoons Perfect Vegan Pesto

In a small bowl mix oil, yeast and garlic.  Add cashews and mix until well coated.  Add pesto and mix until cashews are well coated.  Add tomatoes and gently toss until coated.  ENJOY!!!

oil mix

tossed cashews

tossed pesto

ta-da!

served with some steamed veggies

Vegan Grain/Gluten-Free Sweet Almond Balls

I created these little morsels of heaven the same night of the cookies.  As my Mom and I were mmm-ing over them, we realized that these are not only yummy on the palate, but are incredibly satisfying.  After two, I really felt that I didn't need any more, that my sweet craving had been filled.  This is pretty awesome because that is coming from a girl that used to eat the entire bag of gummy bears, no questions asked, lol.  I rolled 1/2 of these in my chocolate mix and the other 1/2 were left "plain".   They were both wonderful!

Vegan Grain/Gluten-Free Sweet Almond Balls
1/2 cup Almond Butter
1/4-1/2 cup Maple Syrup
1 teaspoon Vanilla Extract
1 Tablespoon Vanilla Sugar
2-4 Tablespoons Almond Flour

In a medium bowl, mix almond butter and maple syrup until completely blended.  Add vanilla extract, sugar and almond flour and mix well.  Using a tablespoon, scoop out mixture and roll into balls.  Set aside on wax paper.  Store in refrigerator.

Chocolate Coating (enough to cover 1/2 of the balls)
1/2 teaspoon Herb Stop's Dutched Cocoa Powder
1 teaspoon Herb Stop's Dark Cocoa Sugar
1 teaspoon Herb Stop's Vanilla Sugar
1 pinch - 1/8 teaspoon Herb Stop's Himalayan Salt

Mix all ingredients except salt in a shallow small bowl.  Depending on your desired saltiness, add salt.  1 pinch will bring out the flavor, 1/8 teaspoon is very different, really accentuating all the different flavors.  Most people have enjoyed the heavier salt amount.  Roll balls in chocolate mix until fully coated.  Set aside on wax paper.  Store in refrigerator.

ENJOY!!!
*After playing around with different brands of almond butter, I'm realizing that depending how much oil there is, the maple syrup needs to be cut down and the almond flour needs to go up.  If the balls seems loose, add more flour.  There isn't any need to be exact on the measurements, play around a bit :)

almond butter with maple syrup

well blended

with added almond flour, vanilla sugar and vanilla extract

chocolate coating

Vegan Grain/Gluten-Free Amazing Almond Chocolate Chip Cookies

I realized the other day that I haven't put many deserts up here!  Then I realized, hey! I haven't made any deserts lately either!  For the last 2 weeks I've been mulling the idea of almond balls (i'll post those next) around in my head and the other night, was the night to start creating!  I added some of this, some of that, smushed into a cookie, baked and voila.....AWESOMENESS in a small cookie!  These are soft on top, crunchy on the bottom and full of delicious flavor!

As a small side note, I made these again last night and found that you have to add and mix each ingredient in.  Adding them all and mixing does not work....just an FYI there :)

Vegan Grain/Gluten-Free Amazing Almond Chocolate Chip Cookies
1/2 cup Almond Flour - sifted - do not pack
1/4 cup Maple Syrup
1 tsp. Vanilla Extract
1/4 cup Almond Butter
1 Tbsp. Herb Stop's Vanilla Sugar
1/4 cup Vegan/Grain-Free Chocolate Chips - I use Sunspire

Blend almond flour and maple syrup together until well mixed.  Add vanilla extract, almond butter, sugar  and blend very well.  Add chocolate chips.  Using a tablespoon to measure, roll each tablespoon into a ball and smush down into 2 inch rounded cookies.  Bake at 350 degrees on a slipmat (silicone mat) for 10 minutes for a crunchy bottom, or 8 minutes for a very soft cookie.  Let stand for 5 minutes.  Transfer to a cooling rack. ENJOY!!

cookie batter

ready for the oven

Bland Can Be Delicious Too!

Whew, it's been quite a month!  After discovering that a friend and fellow herbalist had been lying to me for years, I was hurt and very upset.  Not only because I thought days of retaining my lawyer were over, but I had given so much energy to help her.  That being said, the emotional hurt was over in a couple days, but apparently that darn ulcer I had felt otherwise.  Now that the shock has passed, I have realized that yet again here is a blessing in disguise!

I guess I should also mention that the month of May is always difficult - my brother's birthday is on the 7th. We hardly speak and he lives 1/2 way around the world making his birthday sad because we have not seen him in several years.  Mother's day come next, which is also difficult for the same reasons.....although my mom and I can sure have an awesome time together anyway!!  Then comes the death of my father.  He died on the 18th eight years ago.  So lets throw all those in a pot (or my tummy) and see if we can make that ulcer alive again.  Darn.  It happened.  Luckily - actually unluckily - I have dealt with this before so I know exactly what to do.  Herb Stop's Stomach Relief and bland bland bland food.  Bummer.  So, here I am with a fridge full of food that I can't eat!  Well....maybe I'm exaggerating that a bit.

I remembered this last week how lucky I was to be able to eat foods like tomatoes, vinegar, spicy foods, etc.  Well, I will be lucky again.  As for now, potatoes, squash, potatoes, squash.  That is my mantra.  So to make food still beautiful I have to be reaaaaaally creative.  I'll probably be able to make some neat foods in the next couple weeks.  Please hang in there!

Bland Pretty Foods
6 baby patty pan squashes (1/2 yellow, 1/2 green)
3 broccolini stems
4 purple potatoes
3 mini zucchini

Steam, sprinkle with salt and enjoy!

The classic baked potato!  

Funny enough, I was placed on a diet for 1 year when I was very sick that consisted of 1. potatoes, 2. broth and 3. polenta in the broth.  So you'd think after a year of only potatoes that I'd never want to even look at one again....wrong.  I absolutely love potatoes, lol.  Here is a yummy potato cooking in our new halogen oven.  It only took 40 minutes and it was super fluffy!  Beats and hour and 30-45 minutes in a regular oven!  

I've posted this yummy fella a few times.  Julienned - actually it's more the french fry cut - potatoes and zucchini and the onion was left out.  Simple and easy!

Anyway....I hope that you can all be patient with me while I'm healing <3

~Natalie

Vegan Grain/Gluten-Free Coconut Ginger Vegetable Stir Fry

Still working on those noodles, lol.  This meal was so incredible, I couldn't wait to post this recipe today!!!  I was really surprised how the coconut milk and orange juice made this flavor really come together.  ENJOY.....

Vegan Grain/Gluten-Free Coconut Ginger Vegetable Stir Fry
3/4 packet of Quinoa Harvest Spaghetti, broken in half and cooked according to the package
2 tablespoons Grapeseed Oil
2 Scallions, sliced
1/4 cup Purple Onion, finely chopped
2 large cloves Garlic, pushed through a garlic press
1 Orange Bell pepper, sliced into strips
2 heads Broccoli, cut into florettes
1/2 cup Cashew pieces
1/2 cup Purple Cabbage, shredded
1/2 cup Coconut Milk
1/4 teaspoon Herb Stop's Himalayan Salt
1 teaspoon Herb Stop's Orange Juice Powder
1/4 teaspoon Herb Stop's Ground Ginger
1/4 teaspoon Herb Stop's Hot Smoked Paprika
1/2 teaspoon Herb Stop's Ginger Sugar
1/4 teaspoon Herb Stop's Lemon Sugar

To make the sauce add coconut milk, salt, orange juice, ginger, paprika and sugars.  Mix until the sugar and salt is dissolved.

In a large pan, add grapeseed oil and heat over medium high heat.  Add garlic, onion and scallions and stir fry until garlic is golden.  Add bell pepper, broccoli and cashews, mix until well coated.  Add sauce, cover and cook for 3-5 minutes, stirring frequently and checking to make sure the sauce has not fully cooked away. Add cabbage towards the end of cooking the broccoli.  Once broccoli is cooked, but still crisp add noodles and mix well until incorporated.  Add sesame seeds to garnish.

Yummy Sauce

chopped bell peppers on a himalayan salt slab

Cooking away

Almost ready....

delicious!!

Vegan Grain/Gluten-Free Veggie Plate with Tahini Sauce

After a very prolific trip to Sunflower Market, it was time to get those veggies on a plate!  Getting the timing right on these guys so they're all finished cooking at the same time is a little tricky, but it's such a nice filling meal....mmmmmm. The tahini sauce is a nice accompaniment to the veggies...ENJOY....

Vegan Grain/Gluten-Free Veggie Plate with Tahini Sauce
1 Corn on the Cob
5 Brussel Sprouts, cut in half
4 small Purple Potatoes, diced
1 Zucchini sliced into medallions
1/4 cup Tahini
Water
2 teaspoons Lemon Juice
1 teaspoon fresh Chives, chopped
2 cloves Garlic, pressed through a garlic press
Herb Stop's Himalayan Salt
Herb Stop's Smoked Paprika

In a large pot, add water and a steamer basket.  Bring water to boil and add potatoes for 5 minutes then add brussel sprouts for 5 minutes.  Add corn for 5 minutes then zucchini for 5 minutes.  While veggies are cooking, make dressing.  Add tahini and lemon juice together.  Add water by the teaspoonful until thin, but not watery.  Add chives, garlic, a dash of smoked paprika and a dash of himalayan salt.  Mix well.  When veggies are done, pour the tahini sauce over them.

yummy sauce

beautiful veggies

Vegan Grain/Gluten-Free Toasted Walnut Salad Dressing

Deep into my crunch month, I remembered the 25lbs of organic walnuts....yippie!  I decided to make a walnut dressing....10 minutes after cracking shells I wasn't sure it was going to be worth it.......it so totally was!  This dressing was so flavorful and really yummy!

Vegan Grain/Gluten-Free Toasted Walnut Salad Dressing
6 tablespoons Olive Oil
1 tablespoon Balsamic Vinegar
4 cloves Garlic
1 tablespoon Fresh Basil (or 1 teaspoon dried basil)
4 tablespoons Walnuts

Toast walnuts for 5-10 minutes until browned.  Mix all ingredients in a vitamix or blender.  Pour over salad with any ingredients.

toasting the walnuts

close up with a few added walnuts to the top

Vegan Grain/Gluten-Free Red Hot Broccoli Pasta

I'm back to the cabinet full of pasta, lol.  After making this, I was so excited that it was so delicious and then the burn came!  Be aware that this is definitely RED HOT!!  The broccoli was delicious in this mix.  Yummy!

Vegan Grain/Gluten-Free Red Hot Broccoli Pasta
1 package Quinoa Harvest Spaghetti
1 teaspoon Herb Stop's Spaghetti Seasoning
1/4 cup Grapeseed Oil
2 teaspoons Herb Stop's Minced Garlic
1 teaspoon Herb Stop's Smoked Hot Paprika
2 heads Broccoli cut into small florettes
Herb Stop's Himalayan Salt
Herb Stop's Nutritional Yeast

Cook pasta with spaghetti seasoning, strain, reserve 1 cup of the liquid and set both aside.  In a medium saucepan add grapeseed oil and heat over medium heat.  Add garlic and sautee until slightly browned.  Add paprika and mix until well incorporated.  Add broccoli and mix until well coated (if desired add salt to taste).  Add 1/2 cup of the reserved water, cover and cook for 5-6 minutes, or until broccoli is cooked, but still crisp.  If necessary add more of the reserved water.  Mix in pasta until well coated.  Serve with nutritional yeast sprinkled over the top.  ENJOY!!!

 Cooking away....

Vegan Grain/Gluten-Free Onion Potato Zucchini

This meal is easy, delicious and never fails!!!  The best part is you can season it with whatever you want!

Vegan Grain/Gluten-Free Onion Potato Zucchini
1 large Russet Potato, julienned
1 Zucchini, julienned
1/2 large Red Onion, julienned
Spices such as Italian seasoning, Mexican seasoning, Curry, etc.

Add all veggies to a large skillet on medium heat.  Add 1/2-3/4 cup water (depending on how large the potato is) and cover.  Allow to cook until potato is cooked and water is absorbed - about 10 minutes.  ENJOY!

Vegan Grain/Gluten-Free Three Bean Chili

And I'm off to the bottom cabinet....beans beans beans!  What I love most about beans is that you can stick it in a crock pot, turn it on and leave it and when it's all finished you can freeze them!  This chili was really fun to make, it's so rich and very flavorful!  The first night I made tacos and the second night I topped the chili with a salad.  This is definitely worth a taste!

Vegan Grain/Gluten-Free Three Bean Chili
1 cup Black Beans
1 cup Pinto Beans
1/2 cup Garbanzo Beans
32 oz Vegetable Broth (Vegan & Gluten-Free)
1 White Onion, chopped
1 small Red Onion, Chopped
1 tablespoon Tomato Paste mixed with 4 tablespoons Water
1 Tomatillo, diced
1 Jalapeno de-seeded and slightly de-veined, diced
2 Green Bell Peppers, diced
2 Tomatoes, diced
4 cloves Garlic, pressed or finely chopped
1/2 teaspoon Herb Stop's Himalayan Salt
1/2 teaspoon Herb Stop's Smoked Alderwood Salt
1/4 teaspoon Herb Stop's Cumin Powder
1 teaspoon Herb Stop's Dark Cocoa Sugar
1 teaspoon Herb Stop's Sweet Onion Sugar
3 teaspoons Herb Stop's Southwest Spice Mix
1 tablespoon Grapeseed Oil
1 cup Un-Fried Beans

Place all the ingredients in a crock pot, except the Un-Fried Beans, on low and cook until beans are soft, about 24 hours.  When fully cooked add the Un-Fried Beans and mix well.  This will add the creamy-ness to the chili.  ENJOY!!!

Yes....wear gloves when chopping peppers!

lots of delicious fresh veggies 

Ready to cook!

ready to eat!  really steamy! 

Vegan Grain/Gluten-Free Creamy Tomato Pasta

Starting on the first shelf of my over crowded pantry, I have boxes and boxes and boxes of of Quinoa Harvest pastas.  So, here we go....a super easy meal that is healthy and delicious....yummmmmmmm

Vegan Grain/Gluten-Free Creamy Tomato Pasta
3/4 box Quinoa Harvest Spaghetti
1/2 cup Tomato Sauce
1/2 teaspoon Herb Stop's Spaghetti Seasoning
3/4 teaspoon Herb Stop's Minced Garlic
1/2 Tomato, diced
2 Scallions, diced and divided in half
1/4 Onion, diced
2 teaspoons Cashew Butter

Cook spaghetti according to package instructions.  Strain and set aside.  Add tomato sauce to the pan and add in spaghetti seasoning and minced garlic.  Allow to simmer for 2-3 minutes.  Add cashew butter and stir constantly until well incorporated.  Add the rest of the veggies, except 1/2 of the scallions.  Mix well and toss in spaghetti.    Garnish with remaining scallions.  ENJOY!

tomato sauce

all mixed up and ready to go