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CREATING A HEALTHY RELATIONSHIP WITH FOOD + VEGAN RASPBERRY BAR RECIPE WITH CONNIE & BILL DeKRAMER



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5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
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Connie and Bill have been helping people restore health and lose weight naturally for over 30 years with a whole foods plant based diet. Having overcome their own health challenges with this diet and lifestyle, they opened an all organic, WFPB restaurant in Santa Fe, NM in 1993. With continued requests from customers to learn how to cook this way, their career took a turn and they began teaching and educating on the value of WFPB rather than preparing it. Most recently they shifted to being SOS-Free and have noticed some wonderful benefits from that, lowered blood pressure, weight loss and more tastes in the food.

Several years ago they came across a new understanding about the nature of the mind and how life works that has helped many of their clients unwind their unhealthy eating habits without willpower or self-discipline.

They’re passionate about what they do and so thankful for having learned the power of whole food to restore health and maintain a vital, energetic lifestyle these past three decades.
You can find them and hundreds of amazing, vegan, SOS-Free recipes on their website at https://www.amazinghealtheffortlessly.com/or contact them directly at [email protected]

Raspberry Bars or Cookies
2 Bananas
8 Dates
¼ cup almond or peanut butter
2 cups Rolled oats
2 teaspoons Cinnamon
¼ cup chopped almonds or peanuts
1 cup fresh or frozen raspberries, or fruit of your choice: blueberries, strawberries, apple, mango, etc.

Preheat the oven to 375° F.
In a medium mixing bowl, mash the banana with fork until it’s a soft puree. Cut each date into tiny pieces and add to the mashed bananas.
Add the nut butter, rolled oats, cinnamon and chopped nuts to the bowl and mix until fully blended.
Fold in the raspberries (or other fruit).
Pour the dough into a parchment lined 8” x 8” baking dish and press down to even it out to make bars, or drop the dough by the tablespoonful onto a cookie sheet, pressing them down slightly to make cookies.
Bake until lightly brown, 20-25 minutes for bars, 10-15 minutes for cookies. Allow to cool before cutting into bars.

Wild Rice Sage Dressing
4 cups wild rice blend cooked grain
2 cups rolled oats
1 onion, diced
2 garlic cloves, minced
4 stalks celery, diced
2 tablespoons dried sage
12-14 mushrooms, diced
2 apples, cubed
1 pear, cubed
½ cup pecans
ground black pepper to taste
1½ cups cashew cream (use recipe below or any regular plant-based milk)
Optional if not going salt-free:
½ teaspoon sea salt

We always eat this dressing with cranberry or mushroom gravy, and with these added tastes don’t notice that it’s salt-free.

Add all ingredients except the cashew cream to a large bowl and mix well. Pour the cashew cream over the mix and stir to combine well.
Scoop into an 8 x 12 casserole and cover with foil. Bake at 350 degrees F. until onion and celery are soft, approximately 2 hours.

Cashew Cream
1 cup cashews
2 cups filtered water

Add cashews and water to a high-speed blender and blend on high for 60 seconds.
NOTE: This makes more than needed for the Dressing, but requires this much volume to blend well
Category
Healthy food
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