"The wise man should consider that health is the greatest of human blessings. Let food be your medicine."
- Hippocrates

January 31, 2011

Easy Pleasin' Hemp-Oat Bars

As promised here's another recipe featuring hemp nuts. I'm always looking for a yummy snack to replace those boxed granola bars I used to eat so often. These wheat-free bars are perfect because they have the texture of chewy granola bars but aren't too sweet and have no processed or refined ingredients! Best of all, they freeze really well and you can make them in no time flat! They're great for lunches, go great with coffee, and are perfect if you need something to eat on the run!

I usually add chocolate chips, but for a healthier version you can add dried fruit and/or nuts instead...or don't add anything and just enjoy the simplicity of the oats and hemp on their own!! And if you don't have hemp nuts, no problem! The original recipe didn't call for them anyway...just use an extra half cup of ground oats.

Easy Pleasin' Hemp-Oat Bars
makes 10-14 bars

1 1/2 cups ground oats (see note)
1 cup quick oats
1/2 cup hemp nuts
1/4 tsp sea salt
1/4 tsp cinnamon
1/4 cup chocolate chips, dried fruit, or nuts or your choice
1/4 cup pure maple syrup
1/3 cup barley malt OR brown rice syrup OR honey
1/4 cup vanilla or plain soy milk or other non-dairy milk
1 1/2 - 2 tbsp organic canola oil


Preheat oven to 350°F (176°C).
In a large bowl, combine all the dry ingredients.
Add the wet ingredients into the dry mixture, stirring until well combined.
Transfer the mixture to a lightly oiled 8"x8" baking dish and press it down until evenly distributed.
Bake for 19 minutes, then remove and let cool in pan.
Once cool, use a sharp knife to cut the bars, then remove with a spatula.

Tip: The bars are softer if they are not overbaked. For even softer bars you can use a smaller pan to yield thicker bars.

Note: This recipe calls for “ground oats.” Ground oats can be made from quick oats, which are available in grocery stores. Use your food processor and process the quick oats for a minute or two. The consistency should be similar to coarse flour.


This recipe is from Dreena Burton's Vive le Vegan

January 4, 2011

Quick and Easy Pumpkin Curry

I've been meaning to share this fantastic Pumpkin Curry recipe with you all for a while now...it's become a regular favorite in my house as of late. It features mild curry flavours including slightly spicy from the red chilies and ginger, and creamy sweetness from the coconut! Best of all, it's SUPER easy to make! I know, I know, I always say that...and yes, I always mean it! But this one is even easier than usual...the only chopping you'll have to do is the onion and garlic, the rest is measure, pour and stir!

I've made some minor adjustments to the recipe, mainly in the spicing. Feel free to play around with it depending on your tastes though. I like to serve it over some brown basmati rice, but it's just perfect on it's own too! Oh, and it freezes superbly...so make a big batch and save some for a rainy (or snowy) day!

Pumpkin Curry
3 tbsp vegetable oil
2 medium-size yellow onions, finely chopped
1 tsp grated fresh ginger
3 garlic cloves, minced
1 1/2 cups red lentils
3 cups water or vegetable stock
3 tbsp curry powder
1/4 tsp cayenne OR 1/2 tsp chili powder
1/2 tsp dried red chili flakes
1/2 tsp salt
2 cups nondairy milk OR 1 can coconut milk
1 large (796 ml) can of pumpkin puree (not the pumpkin pie filling!)
1/2 cup shredded coconut (optional)

Saute onion, garlic, ginger until onions are translucent (about 6 min).
Add lentils, water, curry powder, cayenne, chili flakes and salt. Bring to a boil, then reduce heat to medium-low and cook until lentils are almost cooked al dente (soft but still retains body and texture) (about 15-20 minutes).
Stir in milk, pumpkin puree and shredded coconut. Stir well and heat through on medium heat.
Serve over rice or other grain if desired.


This recipe is adapted from
Colleen Patrick-Goudreau's Vegan Table.