12 Steps to Whole Foods

Creating Delicious Whole-Food Treats
Michelle Jorgenson’s Amazing “Power through the Day” Bars (2)
Michelle is a dentist where I live, and she led her entire dental office to apply for my TV show pilot,
“GreenSmoothieGirl Makeover.” I loved working with Michelle and her enthusiastic employees as they shifted
to whole-foods habits. She made foods for the entire office to improve their health, as well as for her own
husband and four children. One day we swapped über-healthy treats, and this was her creation that I love!
2 C unsweetened shredded coconut
2 C chopped nuts (almonds, pecans, etc.—or a combination)
2 C chopped dates (you can buy chopped dates rolled in oat flour inexpensively in bulk at many
health food stores)
½ C flax seeds
½ C chia seeds
½ C raw cocoa, carob, or cacao powder
½ tsp. Original Himalayan Crystal Salt or sea salt (¼ tsp. to be used twice)
2 tsp. vanilla (1 tsp. to be used twice)
1½ C mini chocolate chips, naturally sweetened
1 pkg. plain vegan gelatin
½ C hot water
½ C raw honey
Blend the coconut, nuts, dates, and flax seeds each separately in a high-powered blender until medium
fine. Mix the blended ingredients with the chia seeds, cocoa powder, ¼ tsp. salt, 1 tsp. vanilla, and the
chocolate chips in a large bowl, then set aside.
Dissolve the gelatin in the hot water and let stand for 5 minutes. Then add the honey, ¼ tsp. salt, and 1 tsp.
vanilla, then beat until fluffy (or mix in a blender until frothy).
Add the honey mixture to the mixture in the bowl and stir until everything is moistened. Press into a 9" x 13"
pan with moistened hands. Refrigerate for 1-2 hours until set. Cut into bars and keep in a container in the fridge
or freezer.
Other Recipes
Debbie’s Manna Bars (page 219)
Microwave Popcorn (page 110)
© Copyright Robyn Openshaw 12 Steps to Whole Foods 323