Turnip and Beet Chips
Yields: Up to 4 servings
4 turnips, peeled
4 beets, peeled
¼ cup grapeseed oil or other neutral oil
1 tsp sea salt
1. Preheat the oven to 325° F and line a baking sheet with parchment paper.
2. Slice the turnips and beets using a mandolin and place in a large bowl. Drizzle the oil over the vegetables, sprinkle with the salt and toss to fully coat.
3. Bake for 15 minutes, turning over chips halfway through the baking time. Then lower the temperature to 200° F and bake for another 5 to 10 minutes, until golden.
Raw Cheesy Kale Chips
Yields: 2 servings
Bunch of kale, stemmed
1 cup raw cashews, soaked in water for at least 2 hours
½ red or orange bell pepper
2 cloves garlic, peeled
¾ cup water
Juice of ½ lemon
2 Tbsp nutritional yeast flakes
½ tsp sea salt
1. Preheat the oven to 300° F and line a baking sheet with parchment paper.
2. Make sure the kale leaves are thoroughly dry. Tear them into large pieces and place in a large bowl.
3. Rinse and drain the cashews.
4. In a food processor, process the cashews, bell pepper, garlic, water, lemon juice, yeast flakes and salt until a smooth paste forms.
5. Toss the kale leaves in the paste to fully coat, and then place them on the baking sheet in a single layer; don’t overlap any.
6. Bake for 15 minutes, then flip the leaves and bake another 10 minutes. Remove from the oven and
cool for 5 minutes before serving.
Note: Alternatively, dehydrate the kale leaves in a food dehydrator for 8 hours on a high setting (no need to turn them over).
Raw Cranberry-Chocolate Protein Balls
Yields: 20 servings
1½ cups raw walnuts
1 cup raw pecans
½ cup naturally sweetened dried cranberries
5 Medjool dates, pitted
¼ cup raw cacao powder
1 to 2 Tbsp chocolate or vanilla protein powder
1 to 2 tsp water
1 tsp vanilla extract
4 drops liquid stevia
1. Process all of the ingredients in a food processor until a dough forms.
2. Turn off the processor, remove the blade and roll a teaspoon of the dough into a ball using the palms of the hands. Repeat with all the dough. Enjoy between meals or after a workout. Store in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.
Superfood Trail Mix
Yields: About 3 servings
This trail mix is loaded with antioxidants. Pack up a mason jar and store it at the office or other work station
½ cup sunflower seeds
1 cup walnuts
1 cup goji berries
½ cup coconut flakes
¼ cup cacao nibs
1. Mix all ingredients together in a bowl and store in an airtight container. or make individual serving packets to take along on hikes.
Frozen Banana Sandwiches with Almond Butter and Cacao Nibs
Yields: 2 servings
These take only about 5 minutes to make, and there are no rules when it comes to mixing and matching different nut butters and nutritional boosts.
1 banana
2 Tbsp almond butter
1 tsp cacao nibs
1. Peel, then cut 1 banana in half lengthwise and then slice it in half horizontally. Arrange the quarters on a small baking sheet or freezer-safe plate and spread equal amounts of nut butter on the banana slices. Top with the cacao nibs for added crunch (optional), and then place two banana slices together to make two “sandwiches”.
2. Freeze at least 3 to 4 hours until solid. Then, remove from the tray and store in the freezer in containers (for up to a month), or wrap individually for a graband-go option.
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