Here is a delicious bar recipe free of gluten, soy, egg, and dairy.

Ingredients

• 5 Tbsp Dates
• 4 Tbsp Sunflower Seeds
• 4 Tbsp Cashew Butter, or a nut butter of your choice (Sun butter, almond or peanut)  or any combination
• 4 Tbsp Pumpkin Seeds
• 6 Tbsp Shredded Carrots
• 6 Tbsp Gluten Free Oats
• 3 Tbsp Rice Bran (optional)
• 3 Tbsp Ground Flax Seeds or Chia Seeds

**Note: sometimes have to add more dates or cashew butter – make sure that you chop the dates fine before adding rest of ingredients

Directions

1. Preheat oven to 325.
2. Chop dates in food processor until fine (It’s important not to have chunks of dates)
3. Add cashew butter or nut butter , sunflower seeds and carrots in food processor ‐ chop fine;
4. Stir in oats, rice bran, pumpkin seeds (Mixture should be sticky but able to form a ball)
5. Line an 8 X 8 pan with parchment paper. I found it easier just to press mixture into pan versus trying to roll it out.
6. Precut bars before baking, add melted chocolate on  top
7. Bake at 325 for 20 minutes

Additions:
I melt mini chocolate chips in a pan about 2 TBLS and a dash of cayenne pepper then cover the bars with the melted chocolate.  You can also Add 2 Tbsp carob or cocoa powder to mixture or other kind of nuts or shaved coconut for variety.  fA few more options sesame seeds; currants, coconut flakes, even goji berries

Secrets:
I found that chopping the nuts/seeds/berries makes a smoother bar.

I sometimes add a protein powder to add to the mixture (1‐2 scoops) – RAW PROTEIN from Vitamin Cottage or Whole Foods.

Substitutions:
Substitute fresh ground peanut butter or almond butter for the cashew butter.

Wrap Mixture

Ingredients

• Romaine lettuce leaves, or any preferred lettuce
• 8 dried shiitake mushrooms
• 1½ lbs Ground Turkey (ground or cubed chicken works too!)
• 2 Tbsp  olive oil
• 1 tsp fresh minced ginger
• 2 cloves garlic, minced
• 2 green onions, minced
• 2 small dried chilies (optional)
• 1 8 oz can bamboo shoots, drained and minced
• 1 8 oz can water chestnuts, drained and minced
• 1 package cellophane Chinese rice noodles, prepared according to package

Marinade Sauce

• 1 tsp cornstarch
• 2 tsp dry sherry
• 2 tsp Bragg’s Liquid Amino Acids (soy sauce alternative)
• 2 tsp water
• salt and pepper
• 1 Tbsp olive oil

Cooking Sauce

• 1 Tbsp Hoisin sauce
• 1 Tbsp Bragg’s Liquid Amino Acids (soy sauce alternative)
• 1 Tbsp dry sherry
• 2 Tbsp oyster sauce
• 2 Tbsp water
• 1 tsp sesame oil
• 2 tsp cornstarch

Directions

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.

In medium bowl, mix marinade ingredients and meat. Coat meat thoroughly and let sit 15 minutes.

Mix all ingredients for cooking sauce in bowl, and set aside.

Heat wok or large skillet over medium high heat. Cook meat and for 4-6 minutes. Set aside.

Add 2 tbsp oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry for 1 minute. Add mushrooms, bamboo shoots and water chestnuts; stir fry 2 additional minutes.

Add meat and cooking sauce to pan. Cook until thickened and hot.

Put both rice noodles and meat mixture into lettuce and eat!

Spring Rolls

Ingredients

•  Spring Roll Skins
• 1 Cucumber
• 5 Celery stalks
• 5 Carrots
• 2 springs cilantro or mint
• 1 Avocado
• 4-8 oz Rice Noodles, cooked
• 1.5 lbs. Ground or Chopped Turkey, Chicken or Beef
• Mock Peanut Sauce (recipe below)

Directions

1. Prepare mock Peanut Sauce recipe below
2. Cut vegetables and Avocado into thin strips.
3. Lightly steam rice noodles and set aside.
4. Precook meat in sesame or coconut oil in a pan and season to taste.
5. Heat about 1 inch of water in a pan on Low.
6. Make Spring rolls one at a time.
   1. Set spring roll skin in the heated water until the skin becomes clear.
   2. Quickly pat the skin dry and add the ingredients.
   3. Repeat for all remaining spring rolls
7. Pour peanut sauce over rolls at end.

Yields about 8 Spring Rolls.

Mock Peanut Sauce

Ingredients

• 1/4 cup Almond Butter (Alternative: Peanut Butter)
• ¼ cup Water
• 1 Tbsp Fresh Lemon Juice
• 2 tsp Maple Syrup or Agave
• 2 tsp Tamari Soy Sauce or Bragg’s Amino Acid
• ¼ tsp Ground Fresh Ginger
• ½ tsp Minced Garlic
• Dash Cayenne to taste
• Dash Sea Salt to taste

Directions

1. Blend all above ingredients.
2. Refrigerate until ready to add to spring rolls.

Substitutions:
You can use actual peanut butter in place of almond butter and add more to taste.