Whole Life Magazine

August/September 2015

Issue link: https://digital.copcomm.com/i/548772

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Page 16 of 43

taste of health E very parent knows the challenge of packing a nutritious, yet appealing lunch for kids to take to school, and the same applies when adults head back to class. What can you grab and run with after a busy day at work? Or maybe you're looking for tasty treats you can en- joy at the offi ce that don't require refrig- eration. These quick snacks don't make a full meal, but they'll tide you over when the munchies strike. CHICKPEA NIBBLES Makes about 3½ cups Basic Marinade 2 cans (14 oz) chickpeas 2 Tbsp balsamic vinegar 1½ Tbsp tamari or coconut aminos 1–1½ tsp pure maple syrup Ketchup-y Marinade 2 cans (14 oz) chickpeas 1 Tbsp balsamic vinegar 1 Tbsp tamari or coconut aminos 2–2½ tsp natural ketchup Preheat oven to 400°F. Line a baking sheet with parch- ment paper. On the baking sheet, add all ingredients for either the basic or the ketchup-y marinade. Toss to com- bine. Bake for 20–25 minutes, tossing chick- peas once or twice during baking, until the marinade is almost absorbed. Re- move chickpeas from the oven while still a little moist. (These are meant to still be tender, not crunchy.) Season with chopped fresh thyme, oregano or rose- mary as desired. Enjoy warm or at room temperature. Serving Suggestions: These chickpeas make a sensational topper for salads, pasta dishes, soups and veggies. Left- overs can be lightly mashed with condi- ments for a sandwich spread, or whizzed in a mini food processor with lemon juice, garlic and tahini for a chunkier hummus. PROTEIN POWER BALLS Makes 25–28 balls ½ c pumpkin seeds ½ c coconut fl our or 3/4 c rolled oats ⅓ c hemp seeds ¼ c sunfl ower seeds 1½ c pitted dates 3 Tbsp cocoa powder 2–3 Tbsp chocolate protein smoothie powder (see note) ¼ scant tsp sea salt 1 tsp pure vanilla extract or ½ tsp vanilla and ¼ tsp almond extract In a food processor, process the pumpkin seeds, coco- nut fl our, hemp seeds and sunfl ower seeds until fi ne and crumbly. Add the dates and pro- cess until they are worked into the mixture and are crumbly. Add cocoa powder, smoothie powder, sea salt and vanilla extract and pro- cess again for a minute or two. It will ap- pear as if nothing is happening for a few minutes. The mixture will just be whirring around in crumbs, but soon it will start to become sticky and form a ball on the blade. Stop the machine and remove the dough. Take 1–1½ Tbsp scoops of the dough and roll in your hand. Repeat until you have rolled all of the dough. Recipes from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Veg- an Recipes by Dreena Burton (BenBella) By Dreena Burton Lunchbox solutions not just for kids RECIPES: PLANT-POWERED SNACKS august/september 2015 17

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