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Yield: 16 bars

Sometimes we crave something that simply has some “chew” to it.  These raw vegan bars are grounding and satisfying. Make the recipe as it appears, then modify it next time to suit your own tastes.


Food processor


1 1/2 cups pecans, chopped

1/3 cup chopped almonds, chopped

3/4 cup shredded coconut

1 cup dates, pitted

2 tablespoons chia seeds

2 tablespoons sesame seeds

1/4 cup pumpkin seeds

1/3 cup raisins

1/4 cup sunflower seeds

1/4 cup cacao nibs (optional)

1/8 teaspoon unrefined salt

Chocolate Icing 

1/4 cup coconut oil, melted

1/4 cup cacao powder

2 tablespoons maple syrup

To make the bars, blend together pecans, shredded coconut, dates, and chia seeds in a food processor until thoroughly combined. Transfer to a bowl and add remaining ingredients. Mix together with your hands until evenly incorporated. Place mixture between two pieces of parchment paper and roll out until about 1/2 inch thick, squaring the sides as you roll to form a rectangle. Cut into 16 pieces and refrigerate for 4-6 hours.

To make the chocolate icing stir together coconut oil, cacao powder and maple syrup. Drizzle on chilled bars. Happy Trails Bars will keep in the refrigerator for up to a week.



Yield: one serving

Dreaming of donuts?
Hankering for a hamburger?

Sometimes what we really crave is simply the feeling of fullness or satiety. One way to achieve that is to consume something with a little bit of bulk. Chia seeds are a rich source of proteins, with 4.4g per ounce.  Plus, they are a great source of dietary fiber. The fiberabsorbs liquids, expanding in stomach and inducing a feeling of satisfaction. (Remember to drink extra fluids to compensate for what the chia “drinks.”)




1 tablespoon chia seeds

1/2 cup purified water

1/2 cup coconut water

2 tablespoons pineapple or blueberry juice

2 tablespoonslime juice

Soak the chia seeds in water and coconut water for 15 minutes. Add chia mixture, and other ingredients to blender and puree briefly. Consume immediately, before beverage becomes over gelatinous.