A Recipe from Dr. Michelle Jorgensen
I love working with Michelle Jorgensen and her enthusiastic employees as they shift to whole-foods habits on GreenSmoothieGirl Makeover. She makes foods for the whole office to improve their health, as well as for her own husband and four children. This week I was filming at her house, and I have to say, I have a great garden, but her garden kicks my garden’s trash!
Dr. Jorgensen’s Power-Through-The-Day Bars
- 2 cups unsweetened shredded coconut
- 2 cups chopped nuts (almonds, pecans, etc, or a combination)
- 2 cups chopped dates (you can buy chopped dates rolled in oat flour inexpensively in bulk at many health food stores)
- 1/2 cup flax seed
- 1/2 cup chia seed
- 1/2 cup raw cocoa, carob, or cacao powder
- 1/2 tsp Original Himalayan Crystal Salt or sea salt, divided
- 1 tsp vanilla
- 1 1/2 cups mini chocolate chips, naturally sweetened
- 1 pkg plain vegan gelatin
- 1/2 cup hot water
- 1/2 cup raw honey
- 1 tsp vanilla
- Blend coconut, nuts, dates, and flax seeds each separately in a high powered blender until medium fine.
- Mix blended ingredients with chia seed, cocoa powder, 1/4 t salt, vanilla, and chocolate chips in a large bowl and set aside.
- Dissolve gelatin in the hot water let stand for five minutes. Add honey and remaining salt. Beat until fluffy (or mix in blender until frothy.)
- Add the honey mixture to the mixture in the bowl and stir until everything is moistened. Press into a 9 x 13 pan with moistened hands.
- Refrigerate for 1-2 hours, until set.
- Cut into bars and keep in a container in the fridge or freezer.
Robyn Openshaw, MSW, is the bestselling author of The Green Smoothies Diet, 12 Steps to Whole Foods, and 2017’s #1 Amazon Bestseller and USA Today Bestseller, Vibe. Learn more about how to make the journey painless, from the nutrient-scarce Standard American Diet, to a whole-foods diet, in her free video masterclass 12 Steps to Whole Foods.
Posted in: Recipes