Again, Mother Nature you are awesome. period. Look at these string beans; I mean up until a few days ago I didn’t even know that string beans came in multiple colors. Did you? I found the organic beans at my local farmers market this weekend and had to have them even though I wasn’t sure how I was going to use them. I thought about it and settled on fries. I am a french fry lover (anything fried really) but lets be honest, one can’t keep her girlish figure in check if she is constantly eating fried potatoes. Insert baked string bean garlic fries! Nom, Nom, Nom!
I decided to play around with food styling a little and use the natural evening light that was coming through my kitchen window to photograph the beans. Kinda cool, eh? (pats self on the back). What do you think?
Benefits of String Beans
What You Need:
2 cups string beans, washed and ends trimmed (green is just fine, but tri-color is better, obviously)!
1 Tbls EVOO
1 tsp garlic powder
2 cloves garlic- one thinly sliced, the other chopped into small pieces
1/2 tsp pink Himalayan sea salt
1/2 tsp freshly grated black pepper
2 Tbls almond meal
Preheat oven to 425 degrees. Grease a baking sheet and lay the garlic glove that you thinly sliced over it. Mix all remaining ingredients in a bowl except the string beans and almond meal. Stir to mix. Put the almond meal on a plate. Toss beans in the bowl with oil mixture and mix until well coated. Then roll the beans in the almond meal. Transfer to the baking sheet and bake for 10 minuets and then broil for 3-5 minuets until brown and toasty. Then enjoy these garlicy strings of goodness and remember to thank me later!! 😉
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Adventure seekers like myself need portable snacks because you never know where the day will take you and when you are going to need something to NOM ON! This is a portable snack that is vegan and gluten free and loaded with superman worthy super foods! Did you know that the Aztec Native Americans were the first known group of people to grind up peanuts to make a paste but Marcellus Gilmore Edson from Canada was issued a patent for the preparation of peanut paste in 1884! Also, according to an article found on Yahoo! January 24th is national peanut butter day, cool. Moving on, these bars are creamy, crunchy and crave worthy. SUPER EASY TO MAKE, no baking, no cake mixers, just a bowl, a baking dish and your hands.
Benefits of Peanuts:
- Loaded with Vitamin E which helps maintain the health of cell membranes and helps protect our skin form free radical damage.
- High in Manganese with helps with the metabolism of fat and carbohydrates, regulates blood sugar and supports calcium absorption. Woah!
- Plant based protein and Super yummy!
- According to WHFoods.com and the British Journal of Nutrition they are loaded with antioxidants that promote a healthy heart.
What you need:
1 cup GF rolled oats
1/2 cup puffed brown rice cereal
1/2 cup sliced raw almonds
1/2 cup raw sunflower seeds
1/4 cup hemp seeds
2 Tbls chia seeds
1 1/2 scoops vegan protein powder (I use Warrior Foods)
1/4 cup raw cacao
3/4 cup raw peanut butter
3/4 cup raw honey or agave
Combine all the dry ingredients in a bowl until well mixed. Then add the peanut butter and honey or agave. Mix extremely well. Take dough and press firmly down into a 8×8 baking dish making sure it is evenly packed. Place in the freezer for 1 hour. Remove and cut into mini bars (what every shape you want) use a heart shaped cookie cutter if your heart desires and store in an air tight container between parchment paper for 1-2 weeks! Don’t for get to go out doors and enjoy these babies on a hike!
Notes: If you do not have sliced almonds or puffed brown rice you can omit and use all GF oats instead. Basically I have learned that this recipe allows for flexibility (as does most raw/vegan recipes). You can exchange the dry ingredients for anything you want or simply have on hand. Same goes for the wet ingredients. Use almond butter instead of peanut butter. Try maple syrup instead of honey and so one! Get Creative!