Banana & Seed Granola Bars

Even if you don't live in Seattle, I am sure that you heard about our crazy weather this week.  It was impossible not to hear about Seattle's great "Snowmageddon" storm all over the news.  Let me be the first to tell you how grateful that I am the storm is finally over the and city has returned to normal.

I live fairly close to my job in downtown Seattle so even with the snow I was still braving the outdoors and public transit all week.  I didn't mind the snow and the cold, but waiting 45 minutes for a bus wasn't exactly a highlight. There is nothing worse than waiting for a bus in the cold darkness at 5:30 am when you are hungry.  Do not get me started on hungry bus-waiting.  Even listening to my favorite podcast would't calm the hungry-crankies at that point.  It was a lost cause.

By day two of the storm, I learned that I had to carry a snack with me at all times.  You never know when the hungry-crankies might strike and you have to be prepared.  And so these granola bars were born.

The only problem with these granola bars (if you even want to call it a problem) is that they are so delicious it will be hard to eat just one.  I decided to cut them up into smaller bites thinking that it would help me to feel more satisfied, but then I completely lost track of portioning and ended up eating two or three bars in one sitting.  Oh well.  Blame it on the weather.

I baked my bars for 20 minutes so the middles were still a bit soft, which was just perfect because I felt like I was eating a seedy banana bread rather than a crunchy granola bar.  If you like your bars a bit crunchier, bake them for 25 minutes instead.  These bars are uber energizing with a mix of healthy fats, protein, and fruit for sweetness, instead of using additional sweetener.  They are perfect as a pre or post-workout snack, but I love them best with tea for breakfast.

Peanut Butter Banana Granola Bars
Adapted from Anja's Food 4 Thought 
Makes 12 bars

1/2 cup peanut butter
2 bananas, mashed
1/2 cup whole almonds
4 large Medjool dates, pitted
1/4 cup dried cherries
1/4 cup dried coconut flakes
1/4 cup pumpkin seeds
1 cup rolled oats (use gluten-free if needed)

Preheat oven to 350F. Line wide loaf tin with parchment paper.

In a small pot gently heat peanut butter with mashed bananas.  Stir until well-combined.  Set aside.

In a food processor, coarsely chop the almonds, dates, and cherries.  Add in the coconut flakes and process another second or two.  Transfer to a bowl and mix in the pumpkin seeds and oats.  Fold in the peanut butter mixture. 

Press the batter into the prepared loaf tin.  Bake for 20 - 25 minutes.  Let cool before cutting into bars.

Raw Kale Salad with Sprouted Quinoa and Pumpkin Seeds

Sometimes after a long day the last thing I want to do is come home and spend all night making dinner.  I know, I know.  I'm a food blogger and you expect more of me.  But, somedays, this is just how it is.

This week this salad has been my saving grace.  If you look at the ingredients and prep, it can be intimidating. The key is start over the weekend in small steps so it doesn't feel overwhelming.  Don't believe me?  Here, I'll show you.

On Saturday evening, start by soaking some quinoa in a jar.  That's it.   Just add quinoa and water.  It doesn't get any easier than that.

On Sunday morning, before you head off to your yoga class or brunch, drain your quinoa and leave the jar on the counter.  Later that evening, rinse your quinoa, then throw these pumpkin seeds into your oven.  The prep work takes 5 minutes, they bake for 45 minutes, and then you just pull them out, let them cool, and put them into a jar for later.  Done, and done.

On Monday morning when you drag yourself out of bed and silently curse yourself for committing to 6 am spin class, just rinse your quinoa and leave the jar on the counter.  Easy as pie.

Monday evening?  Come home, kick off your shoes, grab something to drink, and rinse your sprouts.  Then massage some kale with a little tahini.  Top with sprouts and seeds.  Sit down and put your feet up.  You deserve it.  Dinner is served.

If you're looking for a heartier meal then add a simple side soup (this one can be made entirely in your blender!). And if you're aiming for a fully raw meal, then lucky you, you can skip the toasting of the pumpkin seeds and leave them plain.

Raw Kale Salad with Sprouted Quinoa and Pumpkin Seeds
Serves 4

1/2 bunch kale leaves (about 6 cups), chopped (de-stemmed if desired)
salt (optional)
1/4 cup tahini
3/4 cup sprouted quinoa (see recipe below)
1/2 cup toasted tamari pumpkin seeds (see recipe below)

Place kale leaves in a large bowl and massage for about 2 minutes to help soften the kale.  A little salt can be added to help drain some of the kale juices and soften it up a bit as well.  Transfer kale to a fresh bowl (and discard any liquid from the kale) and mix with the tahini.  Toss with the sprouted quinoa and pumpkin seeds.

Sprouted Quinoa
Makes about 3/4 cup
(You can read more about sprouting here.)

1/2 cup raw quinoa
Jar or glass container for sprouting
Cheesecloth to cover the jar
Rubber band
Water for rinsing

Instructions
Put the quinoa in a glass jar and cover with water.  Put the cloth over the top and secure with a rubber band.  Soak it overnight or for at least 8 - 12 hours.  In the morning, rinse and drain the jar well.  There should not be water left sitting in the jar.

Leave the jar in a cool, dark place while the quinoa sprouts.  Make sure to rinse and drain the quinoa every 6 - 8 hours.  The quinoa will be done sprouting in about 48 hours.

Toasted Tamari Pumpkin Seeds
1/2 cup raw pumpkin seeds
1 Tablespoon tamari

Mix pumpkin seeds and tamari in a small bowl and let sit for at least 15 minutes so the tamari can be absorbed.  Place seeds flat on a baking sheet.  Toast in the oven at 250 degrees for 30 to 40 minutes, flipping at least twice.  The seeds are done with they are dry and crunchy.