We had a very successful “BARS” workshop this past Sunday here at Upachaya Eco-Lodge and Wellness Resort. A huge thank you to those that attended and spent time to become enlightened as to what this energy work is all about. It was a great session that provided us an introductory awareness of “Access Consciousness”.
As part of our workshop we also got to take part in a bit of “Modern Qi gong” thanks to Randy Neeman. In between these two sessions was lunch and a few people have asked for a couple of the healthy recipes of the food served. So, here they are:
Healthy 5-Ingredient Granola Bars
- 1 cup packed dates, pitted (deglet nour or medjool)*
- 1/4 cup honey (or sub maple syrup or agave for vegan option)
- 1/4 cup creamy salted natural peanut butter or almond butter
- 1 cup roasted unsalted almonds, loosely chopped
- 1 1/2 cups rolled oats (gluten free for GF eaters)
- optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, fresh grated coconut etc.
- Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball)
- Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor.
- Place oats, almonds and dates in a bowl – set aside.
- Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
- Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
- Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
- Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.
This is my recipe for my Sweet Potato Curry Soup
6 lg. sweet potatoes, but I use camote the indigenous version of sweet potato
2 sm. containers plain yogurt (I made my own yogurt to add to this soup)
1 can chicken broth or 2 cups water with 2 chicken cubitos
1 tblsp. Curry powder
1 lg. white onion
3 tbsp. butter
Cook sweet potatoes, either in oven. Scoop sweet potato meat of each potato and place in food processor. Turn into puree; add chicken broth and yogurt to mixture. You may want to add more broth to thin soup. Use your discretion. Can also substitute vegetable broth for chicken broth.
Separately saute chopped onion in butter until clear. Add sweet potato mix and onion in large pot and heat until bubbles form on side. Then simmer for about 20 minutes.
Add curry powder and simmer for another 15 minutes. Serve warm.
Thank you to everyone for coming to “The BARS” event and I hope to see you back soon for some of the other exciting workshops coming up on the Upachaya calendar.