Ingredients
•1 teaspoon light olive oil
•1 cup brown rice syrup
•2 tablespoons almond butter (or peanut butter)
•2 teaspoons vanilla extract
•6 cups dry natural brown crispy rice cereal
•1/2 cup peanuts (optional)
•1/2 cup raisins (optional) or currant (optional)
•1/2 cup unsweetened carob chips (optional)
•1/2 cup chopped almonds (optional)
Directions
1.Put oil in a large pot and heat.
2.Add rice syrup and nut butter. Stir and heat until bubbles form.
3.Turn off heat and add vanilla extract.
4.Add cereal and mix well. Stir in any optional items and mix lightly.
5.Put mixture into a 9 x 13 pan. With slightly wet hands, press mixture flat.
6.Let set to room temperature. Slice and serve. Lasts a week in an airtight container.
The recipe is courtesy of Planet Organic...their cookbook is awesome!
Ingredients:
1 bunch Kale, chopped very fine
3 cups Carrots, grated
1/2 head Red cabbage, thinly sliced
1/2 cup Tamari pumpkin seeds (see method below)
1/2 cup Tamari sunflower seeds (see method below)
1/2 cup Flax or hemp or sunflower oil
1/3 cup Bragg Liquid Aminos (or 1/2 tsp. of salt)
5 tbsp Balsamic vinegar
1 tsp Oregano, dried
Method
Wash kale and chop. Be careful to rinse the leaves to remove dirt and grit.In a cast iron skillet over medium to high heat, stir sunflower and pumpkin seeds. Remove from heat when they’re toasted golden brown. While the skillet is hot, add in a few drops of tamari, which will sear onto the seeds. Remove and let cool.In a large bowl combine chopped kale, carrots, cabbage and seeds. Set aside.In a small bowl whisk together oil, Bragg Liquid Aminos, vinegar and oregano and pour over kale mixture. Toss until evenly coated and chill 2 hours before serving. This salad keeps well refrigerated 2-3 days.Yields 8 - 10 servings.
