Wednesday, June 29, 2016

Vietnamese-style Clear Soup with Dandelion Greens

Last Saturday after a hiatus of 2 months, V and I went to our favorite Farmers' Market in downtown Sunnyvale.  We have both been busy with a class we are attending at The School of Practical Philosophy on Saturday mornings, and we now have a break of 2 months before the next session starts.  In a way, our Saturday mornings feel empty all of a sudden!  On the other hand, I have more time to explore and experiment with the ingredients I find at the Farmers' Market.

Sunnyvale Farmers' Market

Strawberries!  Oh my!  The Farmers' Market is overflowing with luscious red strawberries now! Almost every farmer had strawberries!  We could not resist buying 3 little baskets.  I have to figure out a good way to save strawberries for later use!

The other thing the Farmers' Market has an abundance of this summer is greens!   One stand had different varieties of Asian greens like Choy Sum, Pea Shoots, Water Spinach and more!  Others had kale, spinach, and the regular greens.  I went for beet greens (with the beets!), dandelion greens and kale, all 3 bunches for just $5!  What a deal!

What does one do with Dandelion Greens other than toss it in a salad?  As it has been quite a warm spring and summer, the greens were quite bitter and I was reluctant to make a salad, although I did play with the idea of making a Japanese-style Goma-e with dandelion greens instead of spinach.

Dandelion Greens Clear Soup

By sheer serendipity we happened to go to an all-vegetarian Vietnamese restaurant in downtown San Jose the same evening and V ordered something off the menu that neither of us had tried before: Chrysanthemum greens soup or canh.    A friend of ours familiar with Vietnamese cooking told us that "canhs" and "soups" are very different things.  A canh is a clear soup made of a single type of greens where you want the flavor of the greens to come through unadorned and hence it is prepared in the most simple way, which is just boiling the greens in water with very little seasoning.

My dandelion greens soup is inspired by the concept of "canh" even though I did adorn it heavily with other ingredients.

Dandelion Greens Clear Soup

Recipe for Vietnamese-style Clear Soup with Dandelion Greens
[Printable Recipe]

For the broth:
  • 1 medium onion, peeled and cut in to 2
  • 2 inch piece ginger, washed
  • 2 pieces of cinnamon stick about 2" long
  • 5-6 cloves
  • 1 Tbsp anise seeds
  • 1 Tbsp fennel seeds
  • 6 cloves garlic, peeled 
  • 2 pieces of lemongrass stalk, about 2" long
  • 4 cups water
  • 2.5 cups vegetable broth
  • 1 tsp tamarind extract (optional)
  • 1 bunch dandelion green, washed and trimmed into 2 inch long pieces
  • One pot of water to blanch the greens
  • 1 small bunch of broccolini - separate the florets in to bite-size pieces and chop the stem in to 2 inch long pieces
  • 1 cup green beans, chopped in to 2 inch long pieces
  • 1 cup cabbage
  • 1/2 cup frozen edamame beans, thawed
  • 1 Tbsp tamari soy sauce
  • 1 Tbsp apple cider vinegar (use more if you skipped the tamarind)
  • 1 Tbsp minced cilantro
Prepare the broth:
  • Blacken the onion and ginger on an open flame on a gas stove or under the broiler.   If using the broiler, check often to not over-do it
  • Cool and wash the onion and ginger 
  • In a large soup pot, dry roast the spices - cinnamon, cloves, anise and fennel.  
  • Crush the lemongrass stalk with a pestle or the back of your chef knife to bruise it and release the flavors
  • Add it to the pot with the garlic and saute for 2 minutes
  • Add the water and vegetable broth and tamarind extract and bring to a boil
  • Lower heat and simmer until the liquid reduces a bit, around 45 mins
Prepare the greens:
  • While the broth is simmering, blanch the washed and trimmed dandelion greens in boiling water for 5-10 mins depending on how tender they are.  This will help remove the bitterness from the greens
  • Remove the greens and set aside
  • (Strain the water used for blanching and consume it as tea as it has a lot of nutrients)
Put together the soup:
  • Strain the spices, onion, ginger, garlic and lemon grass from the broth and discard
  • Heat the broth in the soup pot and add the broccolini, green beans, cabbage and edamame beans and simmer for 5 mins until slightly tender
  • Add the blanched dandelion greens, soy sauce and vinegar and heat through
To serve, add some broth to each bowl and scoop some vegetables on top.  Garnish with freshly chopped cilantro

Dandelion Greens Clear Soup

The addition of sweeter vegetables like cabbage, beans and edamame as well as the blanching process truly helped take out the bitterness from the dandelion green, making the soup an excellent light meal. We had it for dinner and I mentioned to V that a crusty French bread would have been an excellent accompaniment, but we did not have any!  We are both trying to adopt a more vegan lifestyle and this soup fit in with that agenda quite nicely!   

Wednesday, June 8, 2016

No-Bake Fig Energy Balls

I currently have my teeth sunk in to a meaty book called Meathooked - The history and science of our 2.5 million year obsession with meat by Marta Zaraska.   So far, the book has presented a very balanced view of why humans started eating meat and continue to do so despite other sources of sustenance.  It also shows that many arguments on both sides (from the "paleo" diet proselytizers as well as from the vegetarian diet proponents) have merit.  So far, the book has not taken any sides.  I am waiting for the punch line!

In the meantime, my obsession with dried figs continues.  A lot of the no-sugar recipes call for using dates or date sugar to add sweetness. I think figs would work just as deliciously.   

No Bake Fig Energy Balls

Last weekend was a sweltering one again and I did not wait to turn on the oven.  So I decided to make some no bake energy balls sweetened just with figs.  The inspiration for the recipe came from several sources online for "bliss balls" but I totally made this one up as I went along.

No Bake Fig Energy Balls

Recipe for No-Bake Fig Energy Balls

Makes around 15 balls
  • 8 oz (around 10) dried California figs (I picked up a bag from Costco)
  • 4 oz (around 1 cup) quick cooking oats (opt for gluten-free if sensitive)
  • 4 oz (around 2 cups) dried coconut flakes (I got this from the bins at Whole Foods)
  • 4 Tbsp almond butter (~2 oz)
  • 4 Tbsp raw cacao powder for dusting
  • Soak the dried figs in enough warm water to cover for around 15 mins
  • Dry roast the oats in a pan on low heat until it smells nutty and fragrant
  • Dry roast the coconut flakes on low heat for around 5 minutes until fragrant
  • In a food processor, grind the oats and coconut flakes together to a not-too-fine powder
  • Drain the water from the figs, chop roughly and add to the food processor
  • Add the almond butter and 2 tablespoons of cacao powder to the food processor 
  • Pulse until it forms an uniform mass and remove from the food processor
  • Roll in to balls and dust with remaining cacao powder
  • Store in an airtight container in the refrigerator

No-Bake Fig Energy Balls

You won't be able to stop popping these delicious balls in to your mouth.  They are so sweet you won't beleive there is no sugar in them!    We have been having them for breakfast every morning with a boiled egg, some home-made sauerkraut and a few slices of avocado.

No-bake Fig Energy Balls

(I apologize for the appearance of the blog.  I am working on getting a new cleaner look and have somehow managed to mess things up.   I promise to fix it soon!   In the meantime, I could not resist posting this recipe!)

Monday, May 30, 2016

Fig and Oat Bars with No Added Sugar

Here in Northern California, it has been a sweltering Memorial Day weekend with more heat in store for the week ahead.  We spent most of the weekend hunkered down inside the house except for a day trip to Folsom to see our dear friends.  We both love Folsom and the heat did not deter us from having a lovely lunch at Karen's Bakery by the river.  The food was amazing, the service was gracious and as always the people in Folsom, very friendly.

Fig and Oat Bars

Very rarely do we stay home for a long weekend, but it gave me a chance to catch up on blogging as I have missed a couple of weeks recently.  I also have been looking for a couple of new designs for the blog to make it more user-friendly.  Wait and watch for the changes!

Speaking of the heat in California, everyone's yard in Folsom is dry and brown but the fruit trees as laden with delicious apricots and plums.  I came back from Folsom with a handful of golden yellow apricots from someone's yard.  Figs, I believe would start ripening around end of June, but I got some dried ones from Costco which I decided to put to good use when I have been hanging out at home this weekend.

Fig and Oat Bars

V loved the low-carb grain-free coconut and multi-seed bars I had made a couple of months back, so I decided to try a new recipe.  Now that he has eased off his low-carb diet, I was free to use some grains as well.  But I avoided sugar or any artificial sweeteners altogether and instead used ripe bananas to provide sweetness.

Fig and Oat Bars

Recipe for Home-made Fig and Oat Bars with No Added Sugar
[Printable Recipe]

Wet Ingredients:
  • 8 oz (around 12) dried figs
  • 4 Tbsp ground flax seeds
  • 1/2 cup coconut oil
  • 3 medium very ripe frozen bananas, thawed and mashed up
  • warm water
Dry Ingredients:
  • 2 cups quick-cooking rolled oats (look for gluten-free if you are sensitive)
  • 2 Tbsp raw cacao powder
  • 1 tsp maca powder (optional)
  • 1/4 cup Costco Super Smoothie protein mix (optional)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp raw hemp seeds
  • 1/2 cup dried coconut flakes
  • Pre-heat oven to 350C
  • Dot a 9x13 inch pan with coconut oil and line with parchment paper
  • Soak the dried figs in warm water to cover for around 15 minutes
  • Make the flax "egg" by mixing the ground flax seeds with 1/2 cup warm water.  Set aside for around 10 mins
  • Mix the dry ingredients thoroughly in a large bowl
  • Fold in the flax "egg", coconut oil and mashed bananas until well-combined
  • Discard the water and chop the soaked figs roughly and add to the mix
  • Pat the mixture in to the pan and smoothen the surface with fingers or a flat spatula
  • Bake for 20 minutes
  • When it has cooled a bit, scour in to bars.  Let cool completely and store in an airtight container

Fig and Oat Bars

The bars turned out pretty sweet and the figs were a great addition as they provided a lot of texture. It would make a perfect addition to our breakfast this week! 

Sunday, May 15, 2016

Roasted Asparagus with Basil-infused Olive Oil

Nothing sings spring like asparagus.  Our markets are full of fresh, tender, bright green asparagus now.  This early in the season, when the asparagus is tender, I mostly just roast the asparagus in the oven and we eat it as a side or toss it in a salad.  A little later, around June, when the stalks become a little more mature, I make sautee'd dishes, like the Edamame Spaghetti with Asparagus that I had written about last June.  I also sometimes make a yummy asparagus pesto with olive oil, a couple of cloves of garlic and some pine nuts.

Fresh spring Asparagus

Before we get in to the recipe for roasted asparagus, I wanted to throw in an odd question.  How many of you have felt threatened by hummingbirds in your garden?   I hang out in the garden a lot during the weekend, either line-drying my laundry, or puttering around with my plants.  If I am anywhere close to the patch of the bright pink alstroemeria flowers, this little hummingbird with a red neck flies close to my face flutters around as if to threaten me for intruding into its territory.  I read somewhere that hummingbirds are the Aztec God of War and are actually very fierce creatures.  V simply does not believe me when I say I am being threatened by a hummingbird in our garden!   Thoughts, anyone?

Back to spring and asparagus, basil is yet another spring necessity I cannot live without!  We always have basil growing in the garden during spring and summer and sometimes it even survives the winter.  The basil smelled so lovely when I was out in the garden today that I decided to make a basil-infused olive oil to roast the asparagus with.

Roasted Asparagus with Basil-infused Olive Oil

Recipe for Roasted Asparagus with Basil-infused Olive Oil
[Printable Recipe]


  • 1/2 cup packed basil leaves
  • 1 cup good quality extra virgin olive oil
  • 1 lb asparagus stalks, trimmed
  • Salt and ground black pepper to taste

To make basil-infused olive oil
  • Wash and dry the basil leaves on a kitchen towel
  • Blend the olive oil with the basil leaves thoroughly
  • Gently heat the blended oil in a pan for 5 minutes
  • Remove from heat and let it cool
  • Strain the oil through a fine mesh stainless steel tea strainer in to a bottle and store
To make roasted asparagus
  • Pre-heat oven to 350F
  • Toss the asparagus with 2 tablespoons of the basil-infused olive oil, and nice big pinch of salt and black pepper
  • Place on a cookie sheet in the oven and roast for 10 minutes (maybe 5 minutes longer if the asparagus is not as tender)
  • Remove from oven and use as a side, or toss it with pasta or a salad

Roasted Asparagus with Basil-infused Olive Oil
As V and I have been busy on Saturday mornings with a class that we are taking, I have unfortunately not been able to go regularly to our local farmer's market.  I need to find a different one that is open on Sundays.  I am curious to see what vegetables are available this spring after the first rainy winter in four years! 

Monday, April 25, 2016

Mint chutney - A versatile herb spread

California in spring!  When was the last time I raved about my beautiful state?  It's been too long - the punishing drought really had me down for a while there.   Well, we had some decent rain this past winter and are still getting a few interspersed spells, so hopefully we are slowly making it out of the drought.

Lower Yosemite Falls, Spring of 2016

As further proof of slow conquest over the drought, the waterfalls in Yosemite are gushing with gusto this spring!  We were there last weekend to celebrate V and amma's birthdays and got really lucky. After unrelenting rain and snow on Friday, it cleared up beautifully on Saturday to allow us to enjoy the grandeur of Yosemite.  It is a very humbling, solemn experience to be surrounded by the towering granite monoliths and unimaginably powerful rivers and waterfalls - Every single time I am there, I am reminded of how small we humans are in the large scheme of things.

Mint chutney on breakfast cracker

Back to spring in California!  It is my favorite time of the year to hike - right after the rain has washed the trails clean, the golden poppies are in glorious bloom and baby deer, baby rabbits and baby birds are taking their first steps.  I also get excited about planting my vegetable garden for the year and go crazy trying to decide what to plant in my tiny patch.  Amma helped me decide on tomatoes, basil, bell pepper and okra this year.

Mint bush in the sunlight

Of course, we have mint in the garden all year round.  Mint is pretty hardy and will keep coming back as long as it has plenty of water.  It also spreads like wild so it is better to plant it in a large pot.  With the recent rains and beautiful California sunshine, the mint in our pot grew lush green and fragrant and was begging to be picked and eaten. One fine day, amma made a mint chutney that was so good that I have made it twice since.   V and I love to eat it with everything!

Mint chutney

Mint is pretty versatile and can be used in a number of ways.  It is supposed to good for digestion and stomach aches and I drink a lot of mint tea as I have a pretty delicate stomach.

Here's a list of 10 recipes you can make with mint:
  1. Dry the mint leaves in shade or sun and store for later use (to make tea or to add to stews)
  2. Make a tea out of fresh mint by pouring hot water over a small bunch of mint in a glass. Let it steep for 5 mins or more before drinking
  3. Use the leaves and sprigs as a pretty garnish for dessert
  4. Mint icecream!  (Thanks V S for leaving the comment below.)
  5. Add sprigs of mint to a fresh vegetable salad with cucumber, tomatoes, etc. or a summer fruit salad with berries and melons.  (Watermelons and mint make a deadly combination!)
  6. Make a tabbouleh salad with couscous or quinoa and finely chopped mint and parsley
  7. Serve a herb plate on your table (like Persians do) with mint, cilantro, basil, parsley, dill and any other leaves or herbs
  8. Make a mint pulao, a delicate rice dish flavored with whole spices and mint sauteed in ghee. (Amma makes a great mint pulao and I will share the recipe one of these days)
  9. Stock up on fermented ginger-mint shrub to make a cooling drink in the summer with sparkling water 
  10. Make a mint chutney (recipe below) which can be used as a spread for sandwiches or eaten with plain white rice

Mint chutney

So here's the super-easy recipe for amma's mint chutney.

Recipe for Mint Chutney

  • 1 Tbsp vegetable oil plus another 1 tsp for tempering
  • 3 Tbsp split black lentils/split black matpe beans (urad daal in Hindi, uluththam paruppu in Tamil)
  • 2-3 dried red chilies
  • 2 cups (loosely packed) mint leaves, washed and patted dry
  • 2 Tbsp of tamarind paste (to make a paste from fresh tamarind, soak it in hot water just to cover for 30 mins.  Squeeze with fingers to remove pulp from fibers and seeds)
  • 2 cups (loosely packed) cilantro sprigs, washed and patted dry
  • 1 green chili, chopped
  • 1/2 tsp salt
  • Pinch jaggery or brown sugar (optional)
  • water for grinding
  • For tempering:  1/4 tsp mustard seeds and 1/4 tsp cumin seeds
  • Heat the oil in a wok, add the lentils and lower the heat
  • When the lentils turned golden brown and fragrant, add the red chilies and saute for a minute
  • Add the mint leaves and saute for few minutes until the mint shrivels. Add the tamarind, switch off the heat and let it cool
  • Throw in everything except the tempering ingredients in a blender and grind in to a thick smooth paste adding as little water as you can get away with
  • Heat oil in a small pan and add the mustard seeds.  When they sputter, add the cumin seeds and switch off the heat in a minute.  
  • Add the tempering to the chutney
This spread will keep for a week or more in the refrigerator.  We took it with us on our trip to Yosemite, and used it as a spread for pita sandwiches on the road as well as a spread for our breakfast crackers.  It was a pretty handy condiment to take along!

Mint Chutney

How else would you use mint?

Monday, April 4, 2016

Multi-colored Turmeric Sauerkraut

Veggie Sutra is back after a hiatus of over a month!   Life has a way of throwing unexpected curve balls at us while we are busy making other plans, if I may filch the famous quote.  At the end though, every event is a chance to learn and grow.   V and I got a nice reminder that it is important not to accumulate stuff and to always value people and experiences over stuff.

And as always, we strive every day to eat good, healthy, clean food with each other and in the company of friends and family.  Looking back at Veggie Sutra archives from a year back, we were deep in to the fermentation series and did a post on making a South Indian-style fermented lemon pickle, which turned out to be very popular.   This year, we go to another part of the world for a fermented staple, sauerkraut!

Multi-colored sauerkraut

I had limited success with sauerkraut in the beginning, but since then have mastered making basic sauerkraut both with red and green cabbage.

But first - what is sauerkraut and why?  Sauerkraut is basically fermented cabbage.  Fermented foods offer rich probiotic enzymes which are beneficial to our digestive system.  Fermenting also makes nutrients more bio-available to the body.  The Wikipedia article on sauerkraut has a long list of other scientifically-proven benefits.

Sauerkraut with black peppers

So, here is the recipe for basic sauerkraut with some interesting variations at the end.  The basic steps outlined in the post on making lemon pickle still apply.  To recap from the post on lemon pickle:  In its simplest form, fermenting vegetables just involves submerging vegetables in salty liquid and leaving it alone to let the wild bacteria do its work.  Sandor Katz, in his excellent book The Art of Fermentation, which is regarded as the bible of fermented foods, lists the following steps:
  1. Chop or grate vegetables
  2. Salt the vegetables (and squeeze with clean hands for some vegetables to release liquid)
  3. Pack the vegetables in a jar tightly
  4. Wait
Really, it is that simple!  

Recipe for making basic sauerkraut and Variations with turmeric and pepper

  • 1 medium green cabbage and 1 medium red cabbage, washed and dried (I had around 4.5 lbs total)
  • 3 Tbsp kosher salt
  • 1 Tbsp whole black peppers (optional)
  • 1 tsp turmeric powder (optional)
  • 2 tsp red pepper flakes (optional)
  • Wide Mouth Ball Jar, 32-Ounce.  I used 2 40 oz jars that I specifically purchased for making sauerkraut.   Alternately you can use a crock with lid or ceramic jar with lid
  • Sharp 10" chef knife and clean cutting board
  • 2 Pyrex glass mixing bowls

Massage salt in to the cabbage until limp and juicy

  • Save a couple of the outer leaves of the cabbage, and shred the remaining cabbage using a sharp chef's knife in to fine strips
  • Store the red and green cabbage separately 
  • Take about half the green cabbage in one large pyrex bowl, add 3/4 Tbsp salt and massage with hands for 5-10 minutes (depending on how tender your cabbage is) until cabbage is limp and has released a lot of briny liquid
  • Do the same with the red cabbage in another bowl.  Red cabbage tends to be crisper than green cabbage and may need more massaging up to 15 mins
  • Layer the red and green cabbage in to one jar tamping down with your fist or with a flat spoon or potato masher as you go.  The salty brine should start submerging the cabbage 
  • When you have reached within the top 1 inch of the bottle, stop and use the saved outer leaf to cover the top and press down
  • Repeat with the other jar
  • Weigh the cabbage down with a smaller bottle that will fit in the mouth so the liquid covers up to the top of the bottle, or just keep pressing down every day until the cabbage is fully submerged in the liquid
  • After 2 weeks, do a quick taste test and refrigerate if it has fermented to your liking.  If not allow it to ferment some more.  Sauerkraut should be sour, pungent and very crisp.
Optional variations:
  • Black Pepper:  Use a mortar and pestle to coarsely crush around 1 Tbsp of whole black peppers.  After each layer of cabbage, sprinkle some crushed black peppers.  Allow it to ferment.  We love the peppery taste combined with the sour taste
  • Turmeric and red pepper flakes: After massaging each batch of cabbage with salt, add about 1/4th tsp of turmeric and 1/2 tsp of red pepper flakes and mix.   Then follow steps above to layer in to glass jars.  Allow it to ferment.  I am trying out turmeric for the first time and am not sure if the antibacterial properties of turmeric will prevent lacto-fermentation, but V says the bacterial will always win in the end!  Will keep you guys posted!

Turmeric sauerkraut

We eat sauerkraut as a side with any meal (usually breakfast) or use it as a filling in a sandwich   We also add it to salads, like our broccoli salad, or to scrambled eggs or tofu. Some cuisines also make a warm soup with sauerkraut.  Do note that cooking sauerkraut will reduce the probiotic benefits, although other benefits remain.  

Tuesday, March 1, 2016

Low-carb Goji Berry Energy Bars

Last week's low-carb protein bars were so good, they disappeared within a few days.  We had them mostly for breakfast with a slice of avocado or some berries.  V declared on Friday evening that he refused to go without them for breakfast this week!  Obviously I was not going to repeat the same recipe, so I cooked up a different one.

Goji Berry Energy Bars

Also, in the meantime, I have finished reading Unprocessed: My City-Dwelling Year of Reclaiming Real Food by Megan Kimble.  I thoroughly enjoyed her very down-to-earth, funny and unpretentious tone.  She is simply writing about her dilemmas, her experiences and her learnings, not dictating what is right and wrong. There are a million experts on food and nutrition who pontificate every day only to be proven wrong the very next day.  She also has very concise takeaways for every food group at the end of each chapter which I found useful.  

Goji Berry Energy Bars

I made this week's breakfast bars with goji berries which I have never cooked with before.  I had a Chinese colleague at work who would brew up a big mug of tea with dried goji berries and sip it all day long.  He claimed that it was very good for the eyes.  He was always willing to share a spoonful of the pretty red berries with me.  I loved the taste of the tea and eating the berries softened by the hot water at the end of the mug.

So here it is, an experimental recipe again!  Goji berry bars!  I was at Whole Foods to pick up dried blueberries but spotted the goji berries and went for it.  About 2 cups cost around $12, making this a pretty expensive ingredient.

Goji Berry Energy Bars

Recipe for Low-carb Goji Berry Energy Bars
[Printable Recipe]

Dry Ingredients:
  • 1 cup coconut flour (substitute with almond flour if desired)
  • 3 Tsp raw cacao powder
  • 1 Tbsp maca powder
  • 1 tsp baking powder
  • 2 Tbsp raw hemp seeds
  • 1/2 cup raw sprouted pumpkin seeds
  • 2 cups dried goji berries (from the bin at Whole Foods)
  • 2 pods cardamom, seeds removed and powdered <or> 1/2 tsp cardamom powder (optional)
  • 1 tsp salt (optional)
Wet Ingredients:
  • 1 cup water to make flax-chia egg:
    • 8 Tbsp ground flax seeds 
    • 1 1/4 cup cool water
  • 1/2 cup coconut oil
  • 1/4 cup organic blackstrap molasses
  • 4 drops liquid stevia

Making Goji Berry Energy Bars

  • Pre-heat oven to 375C
  • Dot a 9x13 inch pan with coconut oil and line with parchment paper
  • Make the flax "egg" by mixing the ground flax seeds with 1&1/4th cup water.  Set aside for around 10-15 mins.  Add a bit more water if it thickens too much.
  • Mix the dry ingredients thoroughly in a large bowl.  (As my pumpkin seeds had added celtic sea salt, I did not add salt.  You may want to add some salt if you are using plain pumpkin seeds).
  • Fold in the flax egg, coconut oil and molasses until well-combined
  • Pat the mixture in to the tray and smoothen the surface with a flat spatula
  • Bake for 20 minutes
  • When it has cooled a bit, scour in to bars.  Let cool completely and store in an airtight container

Goji Berry Energy Bars

V did not super love this new recipe as much as last week's but was still pleased that his breakfast routine remained unchanged.  I would go with almond flour and coconut sugar if I make this again. But both of us really loved the addition of the colorful red goji berries which gave a tart sweet taste to the bars!  

Goji Berry Energy Bars