Super food, super good

Adapted from this great recipe at Green Kitchen Stories

Photo Credit http://ellafrances.com/superfood-energy-bars/ lovely recipe

Pumpkin Seeds- Pumpkin seeds are an incredible source of iron and are an excellent source of essential fatty acids that promote good prostaglandin production. They are also super high in zinc and are used as a popular nutritional treatment for prostate problems.Sesame Seeds- Sesame seeds are one of the highest plant-based sources of calcium and iron. They contain both essential and non-essential amino acids.Chia Seeds- Chia seeds were once used by Aztec warriors as an energy booster and are an incredible source of plant-based omega 3 fatty acids and protein. The are also a great source of soluble fiber, which makes them promote a clean digestive tract and regular bowel movements. Awesome!Bee Pollen- A true superfood, bee pollen contains all of the essential components of life and is a complete protein. It is considered an energy and nutritive tonic in Chinese medicine. Cultures throughout the world use it in a number of applications, including extending longevity, improving endurance and vitality, aiding recovery from chronic illness, and antibiotic treatments.

Raw Cacao Powder-Unlike processed dark chocolate, the antioxidants in raw chocolate are completely preserved. Out of all the foods that contain antioxidants, raw cacao is the highest in the world. It dwarfs the popular foods and beverages commonly touted as being antioxidant-rich, such as red wine, green tea, and blueberries by a factor of 10x or more! It is also the highest food source of magnesium. Unrefined Coconut Oil- Unrefined raw coconut oil is one of the best fats you can consume. It's a saturated fat that is so nourishing to every cell in your body and even has powerful anti-bacterial, anti-viral, and anti-fungal properties. Medjool Dates- These delicious fruits are beyond perfect in every way. They're an incredible source of potassium and are loaded with dietary fiber. Dates are natural energy boosters and they can be used in many treats to replace refined sugar. Might I add that they taste like caramel. I love dates!

Recipe: Coconut Date Bars

Isn't it amazing that food can be so powerful and healing? It's like medicine with superpowers! Next time I make these, I'm going to add even more superfoods to the mix...maybe some goji berries, hemp seeds, and maca powder to make these bars out of this world.

Benefits: Did you know that dates contain edible nicotine?! This isn’t a bad thing – the small amount of naturally occurring nicotine in fruits and vegetables (dates, peppers, tomatoes and potatoes) has been found to help prevent Parkinson’s Disease (source)..

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Raw Superfood and Seed Energy Bars (adapted from this great recipe at Green Kitchen Stories)Makes around 16 bars

Dry ingredients1 cup pumpkin seeds

1 cup dried shredded coconut

1/2 cup sesame seeds

1/2 cup sunflower seeds

4 tbs chia seeds

2 tbsp bee pollen (optional)

Wet ingredients

20 fresh medjool dates, pitted

6 tbsp coconut oil, room temperature

4 tbsp raw cacao powder

1 whole vanilla bean, cut into pieces (including the pod) or 1 teaspoon vanilla extract

Add after blending 6 tbsp rolled oats 2 tbsp poppy seeds 1. In a food processor or high speed blender, pulse the dry ingredients quickly. Do not over-process, you want it a little crunchy. Place the mixture in a bowl and set aside. Add half of the dates and the rest of the wet ingredients to the food processor. Run the processor for 30 seconds, then add the rest of the dates one at a time while the machine is running until the mixture is smooth. You might have to help out by stirring around a few times with a fork or add a dash of water. 2. Pour the wet ingredients over the dry ingredients, add oats and poppy seeds and stir until well combined (I used my hands to really get the mixture well combined!). Press the mixture evenly into a 11 x 7-inch baking dish, make sure it becomes quite compact. Place in the fridge for about 30 minutes. Cut into bars. Wrap them in paper and store in an air-tight container. Will keep around a week in the fridge.