Happy Trails with Fun Healthy Snack

Making your own  snack is a lot of fun and can be a wonderful creative experience.      
Photo Julie Sauvé 2011

Anytime I go mountain climbing, river canoeing, cycling or any other sports, or just when I’m very busy running around during my day, I always keep a nutritious protein snack on hand to keep my energy level up and my taste buds happy.

Nothing like my Raw Cocoa Cranberry Kasha Mix to keep you energetic and satisfied.

Organic cranberries and raw cocoa nibs complement and balance well the crunchy sprouted kasha for a wonderful happy trail mix.        

                                                                                                                                           Photo Julie SAUVÉ 2011

Raw Cocoa Cranberry Kasha Mix

2 cups sprouted organic kasha (buckwheat)

1 teaspoon pink Himalayan salt

1 cup organic raw cocoa nibs

1 cup organic cranberries

Soak the raw kasha for 4 to 6 hours.  Rince and let sprout in a dark place for about a day or two if you prefer longer «tails» on the kasha.

Mix the kasha with the pink salt and spread on a teflex sheet.  Dehydrate at 105° for about 24 to 26 hours or until the kasha is crunchy.

In a bowl mix the kasha with the raw cocoa nibs and cranberries.

Keep in a air-tight container in a dry cool place until you can enjoy on your next wonderful adventure!

Now, a little citrus zest... for a BIG citrus taste!

Sprouted quinoa is like little precious jewels...Incas considered quinoa to be
"The Sacred Grain".                                           

                                                                                                                                                                        Photo Julie SAUVÉ 2011

If you like citrus, this next recipe of little sprouted clusters will sure create a party in your mounth and put a smile on your face.  They’re like a little burst of citrus sunshine in each bite! 

Quinoa is rich in protein, minerals, calcium and iron and loaded with a variety of essentials vitamins.  Ancient Incas considered it to be the sacred grain.

Citrus Sprouted Quinoa Clusters

2 cups quinoa, sprouted

1 orange, the zest

1 lemon, juice

1 teaspoon pink Himalayan salt

2 tablespoons blue agave nectar 

Soak the quinoa for 4 to 6 hours.  Rince and let sprout in a dark place for about a day or two if you prefer longer «tails» on the quinoa.

Mix all other ingredients until the quinoa is well coated.  You can replace the agave nectar with maple syrup if you prefer.  Maple syrup is not raw but it’s still very good for you.

Spread mix on a teflex sheet.  Dehydrate at 105° for about 24 to 26 hours or until the quinoa is crunchy.

If you like to try this recipe with the opposite - like lemon zest and orange juice, be my guest, I just love the two contrasts.  You can even switch the lemon with lime and the orange with a grapefruit.  Have fun on your adventure and enjoy this nutritious snack!

Coming soon, check out my recipes for raw vegan nuts and seeds crackers.

From your kitchen into the "wild",


Happy trails to You!

With much Yoga Love Life,

Julie