RISE Blog

Healthy Granola

INGREDIENTS

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
½ teaspoon ground cinnamon
½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
cup dried fruit, chopped if large
Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared...

Frozen Yogurt Bark by Dr. Hyman

Ingredients:

16 ounces coconut or grass-fed dairy yogurt, full fat and unsweetened
2 scoops collagen powder
½ teaspoon ground cinnamon
cup raw pecans, roughly chopped
1 tablespoon flax seeds
2 tablespoons raw pumpkin seeds
2 tablespoons goji berries
2 tablespoons cacao nibs
¼ cup coconut flakes, lightly toasted

Directions:

1. Line a baking sheet with parchment paper.

2. In a bowl, whisk together the coconut yogurt, collagen, and cinnamon.

3. Spread the coconut yogurt out evenly on the parchment paper, making it about ¼ to ½-inch thick.

4. Top with the remaining ingredients and gently press using your hands or a spatula to set everything in the yogurt.

5. Freeze for 25 minutes or until firm. When ready to serve, remove from the freezer and peel the parchment paper from yogurt. Break or cut into small pieces. Store in the freezer in an airtight container for up to 1 month.

For more of Dr. Hyman's recipes click here.

Celery Stick with Tahini Cheese

In need of a quick pick me up? This snack is a quick hydrating way to boost your minerals, offering a guaranteed energy boost. The tahini "cheese" is a great vegan dip to enjoy anytime and can be made up to 14 days in advance.

Ingredients

For the Dippers:

8 celery stalks large, cut into 4 equal pieces each

For the Tahini Cheese:

1 1/2 cups natural tahini paste
2/3 cups fresh lemon juice
1/2 cup cilantro leaves only
1/2 cup green onions chopped
2 cloves garlic
1 teaspoon sea salt

Directions:

In a basic blender pulse the tahini paste, lemon juice and sea salt until coarsely combined.
Add in the cilantro, green onions and garlic and then pulse again for 10-15 seconds until coarsely combined.
Prepare the celery with 1-2 tbsp of tahini cheese per celery stick.
Refrigerate additional portions until ready to enjoy.

For more recipes by Tana Amen click here.

Healthy Granola

INGREDIENTS

INSTRUCTIONS

Frozen Yogurt Bark by Dr. Hyman

Ingredients:

Celery Stick with Tahini Cheese

Ingredients

For the Dippers:

For the Tahini Cheese:

Directions:

Enjoy our Free Wellness Renewal Guide!

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