Wheat Free Sunflower Crunches: Detox Recipe 5 of 21May 5, 2011
Welcome to 21 Days of Detoxing! Whether you are one of our amazingly motivated participants or just interested in eating clean, whole, real food – boy do I have some recipes for you! From now ’til May 21st I’ll be featuring a delicious detox-friendly recipe each day. (And if you want to join in and get the whole detox manual, cookbook and access to our online forum, it’s ok to start a few days late – click here and sign up!)
Eating healthy meals is one thing. I mean, if you’re gonna cook it’s only a little more effort to do something healthy. But eating healthy snacks? I think that can be tough. After all, the definition of a snack is like, a quick fix on the go, right?
Try finding a snack that’s real, clean, whole food at the movies. Or at the airport. Or at your inlaws’ house. Um…that’s a task. It’s much easier to make your own and carry ‘em with you or keep ‘em out on the counter and within easy reach for whenever you get the munchies. That’s what I like to do. Otherwise my hand somehow finds it’s way into a bag of Oreos. I don’t know how that happens!
Final tips? Double – no, triple the recipe. And feel free to add a teaspoon of cinnamon or bit of vanilla extract. For a more savory snack you could add cumin or cayenne. Possibilities, my dears, they go on and on.
Wheat Free Sunflower Crunches
1 cup sunflower seeds
½ cup sesame seeds
1 tablespoon poppy seeds (optional)
1 ½ tablespoons olive oil
1 tablespoon maple syrup
1. Preheat oven to 375 degrees.
2. Combine sunflower, sesame and poppy seeds in a blender. Blend until combined.
3. Add oil and maple syrup, blend again until mixture resembles dough.
4. Roll dough into several long pieces and place them on a lightly oiled baking sheet.
5. Bake for 15-20 minutes.
Today’s recipe is from the Institute for Integrative Nutrition.
**See all the 21 Days of Detox recipes so far by clicking here.**