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Vegan Healthy Snacks

Vegan Healthy Snacks

Apple/Pear Puree
Apple/Pear Puree topped with oat cream & roasted slivered almonds – Mr Tara’s favourite dessert!
4 organic apples
4 organic pears
Pinch of sea salt

Wash the fruit and top and tail the pears, slice them into bite size chunks. Use an apple corer and remove the core from the apples and slice them into similar size pieces as the pears.
Place in a pot with a little water and add a pinch of sea salt. Simmer on a very low heat until the fruit is soft, approximately 10 minutes. Blend to a cream in an upright blender or use a stick blender.

Serve in a martini glass. You can also top with some oat cream and chopped nuts if desired.– I always have this tasty dessert in glass jars in the fridge.

Pears are a high fibre, low-calorie snack, and they contain twice as much fibre as apples. Slice into salads, roast or bake whole for dessert.

Popcorn
1/2 cup corn kernels
3 tbsp sesame oil

Heat the oil in a heavy bottomed pan and add the corn kernels. Put the lid on and turn the heat to high. Once the oil begins to heat up the corn will start to pop. Shake the pan once or twice to stop the corn from sticking. When the popping stops, the corn is ready. Serve the popcorn in a bowl with sprinkled with some refined sea salt.

Kale Crisps

This is one of my favourites. An easy healthy snack made in minutes. Preheat the oven to 180C/360deg. Tear the kale into bite-size pieces. Place on a baking tray and spray the kale lightly with some liquid aminos or shoyu. Bake for around 5 minutes or until crisp, watching carefully that the edges don’t burn

Toasted Seed Bars

The natural sweetness of brown rice syrup makes the seed bars a winner to satisfy the sweet tooth.

2 cups sesame seeds
2 cups pumpkin seeds
2 cups sunflower seeds
2 cups pine nuts
1/2 cup desiccated coconut
1/2 cup brown rice syrup
1/2 cup barley malt

In a dry pan, toast the seeds, nuts and coconut together at a low-medium heat.   When the seeds start to pop, turn off the heat. Warm the syrups together in a small saucepan until they start to form bubbles at the edges. Add to the seed mixture until you achieve a sticky consistency. Spread the mixture onto a wooden chopping board and flatten it down to achieve a thickness of about two inches. Leave to set then cut into small bite size squares.

There are over 200 delicious recipes in my book ‘Macrobiotics for all Seasons’ available worldwide on amazon.

In good health



4 Comments

  1. Hello Marlene
    this recipe is probably not gluten free if the rice syrup has barley? Is that correct
    thanks
    Gillian

    • Hi Gillian, rice syrup and barley malt are two different ingredients, rice syrup is made from rice and does not contain barley. Enjoy.
      xx

  2. Thanks Jo, as always you are a superstar xx

  3. my mouth is watering marlene!!! your blog looks fantastic…. i need to make some time to read it all 😉 just on here trying to find out how to add a link… leave it with me. xxx

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