‘Clean’ snacks

The weekend was pretty brutal. I must have been detoxing from something because I had a throbbing headache, sore throat, and a low fever. I didn’t want to do anything but rest. The book tells you not to take pills for headaches, so I just had to ride it out. At times I felt like quitting the whole thing, as the whole point is to feel good. But today I finally broke through it and started to feel better.

I’ve had a lot more energy and way less hunger today, which is such a relief. I went to the store and stocked up on more ingredients that will help me be more creative in the kitchen. Now my vegetable drawer runneth over!

I love buying ingredients I’ve never worked with before. Have you ever had adzuki beans?

I’ve also never cooked with coconut oil (which is solid at room temperature but melts in your hands). If you get some on your hands it’s like lotion!

And let’s face it, this is the most important part of any cleanse.

I also trashed some temptations.

Over the last few years I’ve slowly been breaking my attachments to certain processed foods, and I’m still working on it.

I had been getting pretty frustrated over the weekend at feeling like I was eating the same things over and over, especially for snacks. You can only eat so many handfuls of nuts and fruit. So I thought I’d share some other recipes for quick snacks that you can pop in your mouth if you need a little energy or want to satisfy a sweet tooth without eating refined sugar.

(Use organics where you can.)

Hummus and carrots
adapted from the Clean book

2 cups cooked chickpeas
1/4 cup tahini
Juice of 1 lemon
1 clove garlic
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin

Blend all ingredients in a food processor. Add a little extra water for smoothness.

Brown rice crackers
adapted from Clean‘s recipe book

1 cup brown rice flour
1/2 teaspoon sea salt
2 tablespoons coconut or olive oil
I pinch each of dried oregano, basil, thyme, and black pepper

Mix flour, salt, herbs, and oil together in a bowl until you have coarse crumbs.

Mix in water until the dough forms a ball.

Roll out on a baking sheet to 1/4-inch thick and score it so you will be able to break apart the crackers.

Bake at 400 degrees for 12 minutes, or until the edges start to get brown. After the crackers cool, gently break them apart.

Raw fruit/nut balls
adapted from my own recipe

1/2 cup finely grated coconut
1 handful pecans
2 handfuls almonds
1 handful dates (make sure they’re pitted!)
1 handful raisins

Toss all of the ingredients into your food processor and process until the nuts have turned into fine pieces and the mixture is starting to clump together. The smoother the better, in my opinion. Roll them into 1-inch balls.

If you like, you can roll them in a little extra coconut.

Chocolate almond butter balls
(they’re kind of like Nutella!)

1/2 cup almond butter
1 tablespoon raw cacao powder
1 tablespoon agave nectar

Combine ingredients in a bowl, and roll them into 1-inch balls. Keep them refrigerated, so they hold their shape.

(I realize what these look like, but they taste much better than they look.)

Raw coconut macaroons
from Fork in the Road (I like to halve the recipe)

3 cups shaved coconut
1 1/2 cups raw cacao powder
3/4 cup agave nectar
1/4 cup coconut oil
Pinch of sea salt

Mix all ingredients in a bowl. Refrigerate for 20 minutes or until firm. Roll the mixture into 1-inch balls (or use a mini scoop). They can be dehydrated too, if you like.

I also just wanted to say that I had never realized how dependent my diet was on wheat. It seems like it’s in everything. I have a whole new appreciation for those on a gluten-free diet, and I will try to put more gluten-free recipes up here.