Vim & Vigor - Summer 2014 - North Mississippi - (Page 44)
Cherry Almond
Ginger SMOOTHIE
Makes 1 serving, 416 calories
INGREDIENTS
1 single-serve container (5-6 oz.) of nonfat
(0 percent) plain Greek yogurt
1
/4 c. water
1 c. frozen pitted cherries
2 Tbsp. almond butter
1
/4 c. dry old-fashioned rolled oats
1
/4 tsp. fresh grated ginger
DIRECTIONS
1. In a blender, combine all ingredients and
process to desired consistency.
2. Pour into a glass and serve.
Peanut Butter
GRANOLA BA
RS
M akes
48 se rvings , 120
calorie s pe r se rv
ing
D RY IN G RED IE
NTS
3 c. raw oats
1 c. fl ax seed m
eal
1 ts p. baki ng so
da
1 c. pe an ut s, ch
opped
1
/2 c. sunf lower
seed s
1
/2 c. dried cher ri
es of cran be rrie
1
s, chopped
/2 ts p. salt (opt
ional)
1
/2 c. dark chocol
ate ch ips
WET IN G RED IE
NTS
1 c. pe an ut bu
tter
1 c. favorite je
lly like strawbe
rr y or ra sp be rr
3 Tbs p. saff low
y
er oi l or ot he r
high -o le ic oi l
like pe an ut or ha
ze ln ut
1 ts p. vani lla ex
trac t
44
SU M M E R 2 014
D IREC TIO N S
1. H eat oven to
350 degree s.
2. Line a 9-by-1
3 -inch baking di
sh with
parchment pape
r.
3. Combine first
seven dr y ingred
ient s and mix
well. Keep choc
olate chips sepa
rate .
4 . Combine all
wet ingredient s
in a large pot.
Cook over low
he at until well co
mbined, st irring
frequent ly. Rem
ove from he at .
5. Pour dr y ingr
edient s into the
pot and mix wel
A llow mix ture to
l.
cool for about 15
minutes .
6 . Add chocolat
e chips and mix
well.
7. Pour mix ture
into the baking
dish and pres s
fir mly. (Keep m
ix ture from st ic
king to hand s by
pres sing with a
piece of parchm
ent paper.)
8 . Bake at 350 fo
r about 20 minut
es .
9. Cool slightly
before cutt ing in
to
48 medium -sized
bars .
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