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THE BAR AND THE JUICE » Simple and Healthy Recipe! ✅

Happy National Cereal Bar Day! To celebrate, I wanted to create a super healthy vegan fruit and nut bar, but that’s not all. I also came up with a super simple juice recipe that can be made at home without a juicer! Juicers are very expensive and I’m not entirely sure I’ve committed to drinking homemade juices on a regular basis. This juice recipe is refreshing and sweet. The good thing about juice is that you can throw whatever you want, so please, in there. Feel free to let those creative juices flow. I hope you enjoy this healthy football today. I know who I am! —Rachel Haas

  • 1/2 cup raw pecans

  • 1/2 cup raw walnuts

  • 1/4 cup raw walnuts

  • 1/8 cup raw pumpkin seeds

  • 1 cup old fashioned oatmeal

  • 1 teaspoon cocoa nibs

  • 3 tablespoons of agave nectar

  • 3 tablespoons maple syrup

  • 2 tablespoons of water

  • 1 teaspoon coconut oil

  • 1/4 cup frozen organic Balaton cherries

  • 1 cup of ice

  • 1 cup of water

  • 1/2 cup organic strawberries

  • 1/4 cup cucumber

  • 1 cup of organic spinach

  • 3 lemon slices

  • 1/4 cup frozen organic Balaton cherries

  1. Preheat oven to 375’F. Line a 9×9 square pan with parchment paper.

  2. In a medium skillet over medium heat, toast pecans, walnuts, pumpkin seeds, and hazelnuts until they begin to smell. If they seem to be starting to brown too much, remove them from the heat.

  3. In a small saucepan over high heat, combine maple syrup, agave, water, coconut oil, and cherries. When the mixture begins to boil and the cherries crisp, you can remove it from the heat.

  4. Add the oats, toasted pecans, cherry mixture, and cocoa beans to a food processor. Mix the bars until they start to stick together.

  5. Pour the bars into the pan and press into the middle of the pan. You can always double this recipe and make a full 9×9 pan.

  6. Bake the bars in the oven for 20 minutes. Remove from oven and let cool before cutting and serving. Store in an airtight container for up to 5 days.

  7. Put all the ingredients for the juice in a blender. You can mostly just throw the skin off of everything, but I prefer to make sure everything is cleaner and the leaves are cut off. Citrus peels don’t affect the flavor much.

  8. You want to blend the ingredients until it’s nicely blended, not blended, blended.

  9. Layering cheesecloth 3 times and working in batches, squeeze well, not hard, so juice drips off cheesecloth into a large bowl. Your goal is to get rid of the pulp. The pulp can be rinsed down the drain and the gauze can be rinsed and reused. Pour the juice into a glass and enjoy your meal!

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