Food, Organics
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Gettin’ snacky with it + the best ever raw granola slice

Knowing what to snack on when you’re trying to be healthy is like avoiding a Krispy Kreme on an empty stomach – damn hard.

While we’d all love to devour that raspberry and white chocolate muffin from the cafe across the road, the only goodness its going to give you is a sugar high for about 15 minutes. That said, try telling a hangry person that the muffin they’re eying off won’t solve all their problems.

Avoiding snacking is setting yourself up for failure.

Having a list of go to snacks that are easy are to prepare, reasonably inexpensive, handbag suitable, while also being super good for you is the healthy eating holy grail. It’s also the only way you’ll beat that inner monster who’s demanding you to eat all the chips, now.

Of course, life is just that little bit sweeter when that list actually tastes pretty damn good too.

Introducing to you the best ever raw granola slice you will ever eat. The first time I made this I consumed nearly the entire thing in three days. Aaron even says this slice is on par with brownies. Ah-yeah, it’s that good (did I mention it’s also crazy good for you). Turns out being healthy isn’t that bad – you just need to know how to do it right.

So, in theme with the heading, get snacky with it (na na na na nana)

  1. Green Beans with Hummus – This is my go to when I need food and there is no time to prepare.  It’s simple – 1. Buy a packet of organic string beans or snow peas from your local supermarket. 2. Buy a tub of good quality hummus and… 3. Eat. Does it get any easier? No. My favourite hummus brands are Syndian, Yalla (both available in Woolies) or Pilpel (Coles).
  2. Rice and Quinoa Cakes with Avo and Lemon – Again, this one is super easy and simple (and very addictive). Pure Harvest make a delicious organic quinoa and brown rice cake that you can find in any good health food or biscuit isle. Next, buy an avo and lemon, and volia! – you’ve got an easy, fresh and healthy snack. The trick is stopping at two (or five).
  3. Raw Granola Slice – Ok, so this one is a little bit special. Kate Bradley from Kenko Kitchen makes a seriously yum gluten, dairy and sugar free raw granola slice. Packed with energy-boosting goodness, this slice lasts in the fridge for two weeks and takes about ten minutes to pull together (plus a couple hours to set). Recipe is below.
  4. Berry & Coconut Cookies – If you’re an avid reader of The Whole Life you’ll know that this recipe is one of my favs. I’m constantly changing what I throw in depending on what’s in season. Currently I’m loving a combination of organic berries and coconut. I have two of these in the afternoon at work with a cup of peppermint tea, and well, it just makes my day. Handy tip: If fresh organic berries aren’t in season, buy organic from the frozen food section. They work a treat!
  5. Low Fructose Fruits – I go wild for low fructose fruits – kiwi fruit, raspberries, strawberries, blueberries, any-kind-of-berries, grapefruit and honeydew melons.
  6. Nuts – Be it almonds, walnuts or macadamias, as long as they’re raw and unflavoured, you’re good. Nature’s gift, these babies are a girl’s best friend (particularly when stuck at an airport and desperate for food). If you can find activated ones, well that’s even better (but sometimes beggars can’t be choosers).

Kate’s Mouth-Watering Raw Granola Slice Serves 10-12 Prep time: 10 minutes, plus 2-3 hours refrigerating Ingredients:

  • 120g (2 cups) puffed quinoa (If you already have quinoa in the pantry, don’t spend an extra $10 on puffed quinoa, just get savvy and puff it yourself (how to here).
  • 135g (11⁄2 cups) desiccated coconut
  • 45g (1 cup) puffed amaranth
  • 360g (11⁄2 cups) peanut butter
  • 190 ml (3⁄4 cup) rice malt syrup
  • 190g (3⁄4 cup) date paste
  • 60ml (1⁄4 cup) coconut oil
  • 30g (1⁄4 cup) cacao nibs
  • 2 tablespoons chia seeds
  • 2 tablespoons sunflower seeds, plus extra for sprinkling
  • pinch of salt

Method:

  1. Place all the ingredients in a bowl and mix until combined.
  2. Press the mixture into a lined oven dish or 23cm (9in) square brownie tin, sprinkle with some extra sunflower seeds and coconut and place in the refrigerator to harden for 2-3 hours.
  3. Cut into 10-12 bars. Store in an airtight container in the refrigerator for up to two weeks

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