RED LENTIL-BEET HUMMUS.

Ingredients

• 1/2 cup red lentils
• 1 cup beets, cubed fresh preferred
• 4 cloves garlic, chopped
• 4 Tbsp tahini liquid
• 1/2 tsp salt
• 2 Tbsp lemon juice, fresh squeezed preferred
• 2 medium jicamas, peeled and sliced or julienne sticks

Directions

In a small pot, place the red lentils with 3 cups (700ml) water, and bring to a boil over high heat. Lower the heat and simmer; cooking for 15–20 minutes. The lentils should be very soft and starting to fall apart, but don’t cook them to the point of disintegration. Drain gently in a wire mesh strainer but do not rinse.

While the lentils cook, set up a steamer, and steam the beets for 15 minutes. They should be very tender when pierced with a paring knife. Transfer to the bowl of a food processor.

Place the cooked lentils and garlic in the processor bowl with the beets, and process until pureed, scraping down as needed to make a smooth paste. Add the tahini and salt and process until smooth. Add lemon and scrape, process to mix. Transfer to a bowl or storage tub.

Peel the jicama and slice in thin rounds, then stack the rounds and cut into wedges, to look like tortilla chips. Serve cold to scoop up the hummus.

Serves: 6 | Serving Size: 1/4 cup, plus 1/3 of a jicama

Nutrition (per serving): Calories: 128; Total Fat: 6g; Saturated Fat:1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 223mg; Carbohydrate: 16g; Dietary Fiber: 5g; Sugar: 7g; Protein: 8g

RAW DATE & PECAN ENERGY BARS

Ingredients 

Yield: 16 servings at one 2-inch square bar each.

• 1 cup medjool dates, sliced in half and pitted
• 1/4 cup organic tart dried cherries
• 1/2 cup dried mission figs
• 1/2 cup pecans (or, sprouted pecans if you can find them)
• 2 tablespoons organic maple syrup
• 2 tablespoons finely ground flaxseed

Directions

Preheat the oven to 350°F and place pecans onto a rimmed baking sheet. Bake for 5–7 minutes until the pecans are just toasted. Remove from oven, turn off heat and set aside. (If you’re using sprouted pecans, skip this step.)

Line an 8-by-8-inch pan with parchment or wax paper. Sprinkle lightly but completely with ground flaxseed then set aside.

In the bowl of a food processor, combine the dates, cherries, figs, pecans and maple syrup. Pulse until the mixture comes together and is generally smooth but still has a few chunks.

Empty the mixture out onto the prepared pan. Press the date mixture out in the pan until it’s uniformly thick, about 1/2 inch.

Cover tightly with plastic wrap and allow to chill overnight until hardened. Remove from refrigerator, slice into squares and store in an airtight container for up to two weeks. Storing in the refrigerator will keep the texture of the bars hard, rather than soft.

Nutrition (per serving): Calories: 92; Total Fat: 3g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrate: 17g; Dietary Fiber: 2g; Sugar: 13g; Protein: 1g

Whether you want to make your own bars, buy some on-line snacks or whip a unique hummus. These easy peezzy snacks make our perpetual snacking healthier and flavor-filled.

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