Avocado: The Perfect Snack

You will need:

• 1 ripe avocado

• Sprinkle of Himalayan salt

One of my favorite snacks is simply an avocado and I eat one almost every day. I add them to my salad, top my soup with them and or just simply enjoy them cut in half with a sprinkle with of salt, pepper and a squeeze of a fresh lemon. They are the perfect snack and you can replace them with your typical junk-food choice.

To me an avocado, as a snack, is rough to beat and I crave them all the time. Avocados are full of good fats, making them satisfy your cravings for fats, with skipping saturated and trans fats.

Try to add more avocados to your life and soon you will understand why I cannot live without them.

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Walnut Paté

Inspired by my beloved mentor, Sarah

You will need:

• 1 cup walnuts (best if soaked over night)
• ½ cup olive oil
• Juice of 1 small lemon
• 1 large garlic clove
• 1 handful of flat leaf parsley
• ½ cup chopped celery
• Salt and pepper to taste

In a food processor, blend the walnuts, garlic, and lemon juice. Slowly add the olive oil. When mixture is nice and smooth, add the parsley and celery. Pulse a couple more times.

Season with salt and pepper. Scoop onto your salad, into a wrap or use as a dip. 

Store in a closed container in the fridge up to 3 days.

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Sun Dried Tomato Hummus

You will need:

• 2 cups cooked chickpeas (15 oz can)
• Save some of the cooking liquid or save some of the liquid from the can
• 2-3 large garlic cloves
• ½ cup sundried tomatoes (not in oil)
• ¼ cup tahini
• Juice of 1 lemon Salt and pepper to taste

Using a food processor, chop the garlic cloves and then add the sundried tomatoes, chickpeas, tahini, lemon juice and the reserved chickpea liquid until it is the perfect consistency.

Season with salt and pepper.

Store in a closed container in the fridge up to 5 days.

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Kale Chips

You will need:

• 1 Bunche kale 
• 1 tablespoon of olive oil or coconut oil 
• Pinch of salt 

Preheat your oven to 300 degrees Fahrenheit. 
Line a backing sheet with parchment paper. 
Wash the kale and dry in a salad spinner (make sure the kale is very dry). 

Using a knife remove the core of the kale and cut the remaining parts of the leafs into 2-3 inch pieces. 

Place the kale into a bowl and drizzle with the olive oil, toss and make sure all the kale is coated well. 

Lay the kale in a single layer onto the baking sheet and sprinkle with salt. Bake the kale for 7 minutes and then flip each piece over and continue baking for another 7 minutes.

Start checking on the kale after 5 minutes, you don’t want to overcook the kale, since it burns very easy. 

Remove from the oven and cool. 
I like to sprinkle mine with Nutritional yeast. 

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Rosemary Yam Chips

 You will need:

• 2 peeled and very thinly sliced yams
• 2 tablespoon olive oil
• 1 tablespoon dried rosemary
• ½ teaspoon of Himalaya salt

Preheat your oven to 200 degrees. In a mixing bowl, toss your thinly sliced yams with the olive oil and season with the salt and the rosemary.

Line a sheet pan with parchment paper and arrange the yams in a single layer. Bake the chips for 20 minutes. Now flip each chip and turn up the temperature to 300 degrees, baking for another 15 minutes, until the chips feel completely dry. You may have to bake them longer depending on how moist the yam is. Once you take them out of the oven, they will crisp up even more. Store them in an airtight container up to 5 days.

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No bake Puffed Millet Energy balls

You will need: 

• 1 cup of Walnuts 
• 5 table spoons Almond butter
• 1 tablespoon ground Chia seeds 
• 2 tablespoons unsweetened coconut flakes 
• 8 pitted dates 
• 1 cup puffed millet (you can find that in most health food stores in cereal section) 
• ½ cup you favorite dark chocolate chips 

Combine all ingredients in a food processor and pulse till mixed and broken down.

Constancy should be sticky and easy to form into a ball. 

Transfer the batch into a mixing bowl. Roll each ball in the palm of your hand to a ball of what ever size your heart desires. 

Store them in the refrigerator, they taste even better cold. 

(If you don’t have a food processor you can mix all ingredients in a bowl, the texture will just be a little different). 

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