Details

Written by Jerry Jensen

Last Updated: 05 July 2017

• Focus Summer Camp Snacks

• 1 ¼ C. almonds
• 3 Tbsp. Almond meal
• 6 large eggs at room temp
• 6 oz. Chopped 70% or higher bittersweet chocolate (at least 70% cacao)
• 8 Tbsp. Stevia powder
• 2 tsp. Pure vanilla extract
• ½ C. chopped almonds
• ½ C. unsalted butter plus a bit to grease the pan

Directions:

1. Preheat the oven to 350º F.
2. Lightly butter the bottom and sides of a 9-inch springform pan and then line it with parchment paper. Set aside.
3. Bring a few inches of water to a boil in the bottom half of a double boiler set over high heat.
4. Combine the chocolate and butter in the top half of the double boiler and set it on the bottom half.
5. Heat, stirring frequently, until melted and completely blended, about five minutes.
6. Remove from the heat and set aside.
7. Place the almonds and two Tablespoons of the stevia in the bowl of a food processor fitted with the metal blade and process until it resembles coarse sand. Do not overprocess or the nuts will turn to butter.
8. Scrape the almond mixture into the chocolate and add the almond meal, stirring to blend well.
9. Place the eggs in the bowl of a standing electric mixer fitted with the balloon whip.
10. Add the remaining six Tablespoons stevia and beat on high until light yellow and tripled in volume, about seven minutes.
11. Remove the bowl from the mixer and carefully fold the chocolate mixture into the eggs until there is no evidence of egg.
12. Pour the batter into the prepared pan and place in the preheated oven.
13. Bake for 15 minutes; then, sprinkle the chopped almonds over the top.
14. Continue to bake until the cake is set in the center, about 15 minutes more.
15. Remove the pan from the oven and place it on a wire rack to cool for 15 minutes.
16. Then, run a knife around the edge to ensure that the cake will easily come away from the sides.
17. Remove the outside ring. Transfer the cake to a cake plate and set aside to cool completely before cutting into small wedges and serving.

Source: Dr. Perlmutter's The Grain Brain Cookbook

Details

Written by Jerry Jensen

Last Updated: 05 July 2017

• Focus Summer Camp Snacks

1. Slice up a frozen banana
2. Put sunflower butter, almond butter or peanut butter in between 2 slices of banana, like a mini sandwich
3. Dip sandwich into melted 73% dark chocolate.
4. Freeze again.

Details

Written by Jerry Jensen

Last Updated: 05 July 2017

• Focus Summer Camp Snacks

Ingredients:

• 3 bananas
• 2 cups old-fashioned oats
• 1/4 cup creamy Sunflower butter (or peanut butter)
• 1/4 cup unsweetened cocoa powder
• 1/3 cup unsweetened applesauce
• 1 tsp. vanilla extract
• Dash of cinnamon (optional)

Directions:

1. Preheat oven to 350°F.
2. Mash bananas in a large bowl, then stir in remaining ingredients.
3. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet.
4. Sprinkle with cinnamon if desired.
5. Bake 10-12 minutes.

Freezing Directions: Cool completely, then place cookies in a freezer-safe container. Seal, label, and freeze.

Source: Jimmie @ onceamonthmeals.com

Details

Written by Jerry Jensen

Last Updated: 05 July 2017

• Focus Summer Camp Snacks

• 2/3 cup organic peanut or sunflower butter
• 2 Tbsp. Honey
• ½ cup ground flax seed
• 1 cup chopped, toasted, slivered almonds
• ½ cup dark chocolate (73% cacao) or semi sweet chocolate chips
• shredded unsweetened coconut (optional)

1. Mix 1 st 5 ingredients together and form into 1 inch balls
2. Optional: roll in shredded coconut.
3. Place on parchment, waxed paper or sil-pat lined cookie sheet and chill.
4. Store in refridgerator.

Details

Written by Jerry Jensen

Last Updated: 06 July 2017

• Focus Summer Camp Snacks

• ½ frozen banana
• handful frozen mixed berries (strawberries, blueberries, blackberries)
• handful fresh spinach
• ¼ cup raw or toasted almonds
• ½ scoop whey protein powder
• ice chips
• ½ cup coconut or almond milk

1. Mix ingredients together in a blender
2. pour into a glass and enjoy on a hot summer day!

Smoothies (almonds, almond milk & protein powder) provide great protein for the brain, spinach & the fruit help improve memory.

Details

Written by Jerry Jensen

Last Updated: 05 July 2017

• Focus Summer Camp Snacks

Use Organic:

• 2 cups grapes (green and red)
• 2 cups strawberries cut in half
• 2 cups blueberries
• 3 star fruits sliced into ¼ inch thick pieces
• any additional seasonal fruit you want to use
• 12 skewers

Dip Ingredients:

• 1½ cups cashews soaked in water for at least 2 hours
• 1 cup unsweetened almond or rice milk (homemade is easy)
• 3 Tablespoons maple syrup
• 1½ Tablespoons lemon juice
• 1 Tablespoon Garden of Life Coconut Oil (any organic brand will do, but hey, it's Garden of LIfe's recipe)
• 1 Tablespoon chopped ginger root
• 1 Tablespoon chopped lemon grass
• ¼ teaspoon sea salt

Directions:

1. Arrange fruit on skewers.
2. To make the dipping sauce, first rinse off cashews and strain.
3. Place all dip ingredients into a high speed blender and blend until smooth.
4. Refrigerate dip for several hours before serving with fruit skewers.
5. Dip lasts 4 days refrigerated.

Source: Gwen Eager, Garden of Life Product Specialist and Certified RAW, Vegan Chef

Details

Written by Jerry Jensen

Last Updated: 06 July 2017

• Focus Summer Camp Snacks

• 4 oz. 72% (or more) dark chocolate
• ½ ripe avocado
• 1 tsp. Coconut oil
• 1 Tbsp honey (optional)
• chopped roasted almonds, other favorite nuts or coconut shreds (optional)

1. Melt dark chocolate in a microwave or over a double boiler (Be careful, it burns quickly!)
2. Mash up avocado till smooth
3. add 1 Tbsp. Honey &
4. Add 1 Tbsp. soft melted coconut oil (not melted to a liquid form).
5. Mix above ingredients together.
6. Put by spoonfuls on parchment, waxed paper or sil-pat lined cookie sheet.
7. Optional: add chopped roasted almonds, other favorite nuts or coconut shreds
8. Chill for an hour (or freeze).
9. Eat chilled or, better yet, at room temperature.

Details

Written by Jerry Jensen

Last Updated: 05 July 2017

• Focus Summer Camp Snacks

• 1 ¾ cup Almond flour/meal
• ½ tsp sea salt
• ¼ cup combined seeds (Sesame, poppy & caraway)
• ½ tsp sea salt
• dash garlic powder
• 1 Tablespoon melted butter
• 1 egg, well beaten

1. Mix above ingredients into dough.
2. Put dough ball onto cookie sheet lined with parchment paper.
3. Put another layer parchment paper on top and roll ball out until 1/8 thick.
4. Remove top sheet and cut into 1-2 inch squares/rectangles with pizza cutter.
5. Bake at 325 ° until crisp, usually about 20 min.
6. As some outside ones get crisp, remove them from cookie sheet to cool on wire rack. Continue baking the others until all crisp.
7. Cool and store in air tight container. They also freeze well.

Details

Written by Jerry Jensen

Last Updated: 06 July 2017

• Focus Summer Camp Snacks

• Slices of celery
• Peanut butter, almond butter, sunflower butter, or your favorite nut butter (no sugar)
• Raisins, craisins or nuts

1. Spread nut butter on celery.
2. Add raisins, craisins or nuts on top.

Nut butters have protein, which is good for the brain. Celery improves memory.

Details

Written by Jerry Jensen

Last Updated: 05 July 2017

• Focus Summer Camp Snacks

Crispy grain-free granola bars chock full of seeds and sweet, tart, dried cranberries. The perfect snack. Gluten-free, paleo, nut-free, vegan

Ingredients

• 1¼ c. pepita seeds
• 1 c. sunflower seeds
• ¾ c. dried cranberries
• 1¼ c. unsweetened, coconut flakes
• ½ c. maple syrup
• 1 t. pure vanilla extract
• ½ t. sea salt

Instructions

1. Preheat your oven to 350 degrees F. 
2. In a large mixing bowl, combine all of the ingredients until evenly distributed.
3. Line a 9×13 in. baking dish with parchment paper.
4. Using a silicone spatula, transfer the nut mixture to the prepared baking dish, and spread it evenly.
5. Bake for 20 minutes, or until the bars are lightly golden brown in color.
6. Remove from the dish and allow to cool.
7. Slice into 12 even bars and refrigerate until cold.