KELP ENERGY BARS

Kelp Energy Bars

1 ½ cups raw almonds
1 ½ cups raw walnuts
½ cup raw cashews
¼ cup pumpkin seeds
1 ½ cups dried fruit*
½ cup dried kelp
¾ cup sweetener**
1 teaspoon spices***

Preheat oven to 325 F. Put nuts, seeds, dried fruit, and kelp into a food processor and pulse until nuts are finely chopped. Add sweetener and spices and blend until mixture forms clumps and is sticky. With wet hands, press mixture into a greased 7x11 baking dish. Bake for approximately 30 minutes. Cool and cut into individual pieces. Enjoy!

*Ideas for dried fruit: blueberries, cherries, raisins, coconut, currants, apricots, mango, apple, pineapple, dates, and prunes.

**Ideas for sweeteners include: molasses, honey, agave nectar, and maple syrup.

***Ideas for spices include: ginger, cinnamon, cardamom, cocoa powder, and nutmeg.

Original recipe by Jennifer Adler

RECIPE BLOGS

http://julienegrin.com/recipes.html

AMAZING RESTAURANTS IN SEATTLE

ALL THESE RESTAURANTS ARE PART OF THE SLOW FOOD MOVEMENT: They focus on whoel foods, local, organic


94 Stewart
Anchovies & Olives
Art of the Table
Artisan Café
Assagio Ristorante
Boat Street Café
Café Flora
Café Lago
Carmelita
Chaco Canyon Organic Café
The Corson Building
Crush
Dahlia Lounge
Duke's Chowder House
Earth & Ocean
El Camino
emmer&rye
Enotria
Etta's
Eva Restaurant
FareStart
Flying Fish
Frank's Oyster House
Fresh Bistro
Hales Ales Brewery & Pub
How To Cook A Wolf
Joule
Julia's
Kingfish Café
Le Gourmand
Lola
Lowell's
Madison Park Café
Matt's in the Market
Moshi Moshi Sushi
Nell's Restaurant
Ocho
Olivar
Oliver's Twist
Osteria La Spiga
Palace Kitchen
Perche'No
The Pike Brewing Company
The Pink Door
Poppy
Portage Bay Café
Ray's Boathouse
Rover's
Sambar
Serious Pie
SkyCity at the Needle
Sostanza Trattoria
Cascina Spinasse
Spur Gastropub
TASTE Restaurant
Tavolàta
Tilikum Place Café
Tilth
Tutta Bella
Via Tribunali
Waterfront Seafood Grill
Restaurant Zoe

Edamame Burgers

Edamame Burgers


2 cups of shelled and frozen edamame
1 15oz can garbanzo beans, with the liquid
1 8 oz package of sliced mushrooms (about 2 cups)
1/2 cup finely ground raw cashews
1/2 cup nutritional yeast
4 cloves garlic
1 teaspoon Bragg's Liquid Aminos (or soy sauce)
+/- 3 1/2 cups besan flour (chickpea flour)
Sea Salt and fresh cracked pepper to taste
Oil for frying


Place the frozen edamame and the entire can of garbanzo beans, including the liquid in a saucepot to warm. This step is to defrost the edamame, if you use fresh or precooked edamame, you can skip this entire step. Place all ingredients, except the flour and oil into a food processor and puree until smooth. Into a large mixing bowl, pour the contents of the food processor. Slowly add the flour until a thicker consistency is formed. I originally started with 2 cups of flour, but ended up needing 3 1/2 to get the right consistency. Place the entire bowl in the fridge for 20-30 minutes to stiffen up and make it easier to handle when forming the patties. Form into to burger patties. Fry until golden brown on both sides. Freeze any uncooked patties between layers of wax paper. Makes about 16 patties.

Serves: 16

Preparation time: 1 hour