sweet and salty seedy nut bars

sometimes inspiration will carry me to the kitchen to bake something, but when i open the cupboards the ingredients are dismal.  i wanted to make granola bars but as i eyed the most discouraging amount of oats i had ever encountered, i thought it might not happen.  just then i spied small amounts of different seeds and nuts all over the cupboard, so instead of sulking away empty-handed, i got a little creative. i toasted them all up in a dry frying... Read More

raw cinnamon sunflower seed milk

you can make milk out of nearly any seed or nut. i decided to use sunflower seeds for this recipe, but you can use almonds, cashews, oats, sesame seeds, hemp seeds, rice or buckwheat – it just requires a little soaking, blending and straining. the result might not taste exactly like milk but makes a good substitute for the lactose intolerant, soy intolerant, raw foodist or those with nut allergies alike. Read More  Read More

daikon coleslaw

daikon is a mild japanese radish. for a radish it’s pretty huge–usually at least a foot long and about 3 inches wide–and way less spicy. it almost reminds me of jicama but a tad less sweet. i like to use it in salads, either julienned or shredded, to add a little freshness. it’s especially refreshing in the summer when your taste buds crave something to cool you down. so i whipped up this little dish, and added some seeds... Read More

extra seedy peanut butter granola bars

chia was a staple of the ancient aztec diet. i remember trying it at an anthropology museum in middle school, we put out our hands and they dropped a few tiny little seeds in our palms. they didn’t taste much like anything but we were told the aztecs ate them because you only need a little bit to get full. they absorb water and expand in your stomach, how cool is that? they also gained popularity as the seeds that sprout hair for chia pets... Read More