We've had an exciting day taking over Navitas Organics' Instagram page with our favorite superfood packed recipes. From start to finish it has been a delicious and nutritious day. If you missed us on Instagram, no worries! Read on to find out more about what we've been up to.
We tend to like a little sweetness in the morning and this recipe did the trick! Inspired by a previous TGBK favorite for our Snack Attack Bars (recipe here), this time around we took a superfood spin and packed these bars with amazing Navitas products. The outcome was fabulous, most impressive being the velvety mouth-feel from the homemade white chocolate made with organic cacao butter. We almost can't imagine starting a morning without these bars now.
Superfood Snack Attack Bars
Prep Time: 15 minutes
Total Time: 45 minutes (includes cooling)
Servings: 8 bars
1 1/2 cup puffed amaranth
1 cup puffed millet
1/2 cup honey (we used clover honey, pure maple syrup would also work)
1/4 cup unsweetened cashew butter
1/4 cup Navitas Organics cacao butter, melted
1/4 cup Navitas Organics goji berries, chopped
1 Tbsp Navitas Organics maca powder
1/2 tsp sea salt
1/2 cup Navitas Organics cacao butter
2 Tbsp + 1 tsp coconut oil
1 Tbsp organic powdered sugar
1/2 vanilla bean, inside seeds scraped out (1 tsp pure vanilla extract will also work)
1 Tbsp Navitas Organics chia seeds
2 Tbsp Navitas Organics hemp seeds
Prepare a 8" X 8" pan with a sheet of parchment paper overlapping two sides for easy removal of bars once set. Combine the puffed grains, goji berries, maca powder and sea salt in a large bowl then set aside.
In a small sauce pan combine the honey, cashew butter, and 1/4 cup cacao butter. Heat mixture over low heat, stirring constantly until fully melted. Turn the heat off, allow to slightly cool, and slowly pour mixture into the bowl with the puffed grains. Stir until puffed grains are evenly coated. Pour mixture into prepared pan and press down using a small sheet of parchment paper (easier and less messy on your hands) until firm and level. Now begin the white chocolate topping.
To make the topping add 1/2 cup cacao butter and coconut oil to a double boiler set to medium heat. Stir mixture until fully melted. You could also do this in the microwave in 10 second increments, however watch closely to avoid overheating. Remove from the heat and stir in the powdered sugar and vanilla bean until fully incorporated. Allow chocolate to cool and thicken up slightly either in the fridge for 10 minutes or at room temperature for 20-25 minutes. Wait until the chocolate has thickened and almost solidified to spread a thin layer over the top of the puffed grains using the back of a spoon to cover evenly. Sprinkle chia and hemp seeds over the white chocolate then place in the fridge for 10-15 minutes or until the white chocolate topping has set. Cut bars into 8 equal pieces. Store any leftover bars in an air tight container in the fridge for up to 5 days.
Midday, we threw it back to our past recipe for High Protein Hemp Hummus (here). A high protein dip, like this hummus, is a great addition to sandwiches, wraps, salads, and simply as a dip with veggies or crackers with lunch to keep you full and satisfied all afternoon. And if you remember from our past post, hemp is a fabulous source of plant based protein. Hemp protein contains all the essential amino acids that our bodies can't produce making it a source of complete protein - rare for plant foods! Hemp also contains an ideal ratio of omega-6 to omega-3 fats and is a good source of omega-3 fats which are generally lacking compared to omega-6 fats in our modern diets. With so much benefit, there honestly isn't a good reason not to start adding more hemp into your diet.
Towards the late afternoon we needed a bit of pick me up to finish out our busy day of recipe development. We reached for one of our favorite superfood berries, goldenberries, and created something pretty special. Paired with green iced tea, honey, lemon, ginger juice, and pomegranate powder, this is a superfood packed and slightly caffeinated beverage that will give you a boost of energy and nourishment when it's needed most. Just returning from a trip from Peru, Cecelia heard these native berries called Incan berries during her travels which makes them seem even more special, doesn't it?
Goldenberry Green Iced Tea
Prep Time: 10 minutes + 8 hours soaking time
Total Time: 10 minutes + 8 hours soaking time
Servings: 2, 14 ounce teas
3 cups unsweetened green iced tea (using 2 standard size tea bags)
1/4 cup Navitas Organics dried goldenberries, soaked for 8 hours or overnight in room temperature water
3 Tbsp fresh lemon juice
1 Tbsp ginger juice or 1" knob of peeled ginger
1 Tbsp Navitas Organics pomegranate powder (optional)
2 tsp honey (we used tupelo honey, light clover honey would also work)
Sliced lemon rounds (optional)
In a bowl fitting with a lid or plastic wrap, soak the goldenberries in room temperature water for at least 8 hours or overnight. Combine 2 standard green tea bags with 8 ounces of hot water. Allow tea to steep for 3-5 minutes then remove tea bags and add 16 ounces of cold water to the concentrated tea. Once berries are done soaking strain them through a fine mesh strainer then add to a high speed blender (Vitamix or Blendtec work best for this recipe). Add cooled green tea, lemon juice, ginger juice, pomegranate powder, and honey. Blend on high for 3 minutes or until the berries are completely broken up and the mixture is liquefied. Pour over ice, add sliced lemon rounds and enjoy! Any leftover tea should be stored in the fridge in an air tight jar for up to 24 hours.
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.