House Calls

FAL 2018

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

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specials board 44 { fall 2018 } h o u s e c a l l s Nutrition facts (per bar): 243 calories, 15g total fat, 5g saturated fat, 0mg cholesterol, 5mg sodium, 24g carbohydrates, 6g fiber, 14g sugar, 6g protein (Makes 12 bars) 4 Tbsp. amaranth 1 cup unsweetened shredded coconut 1/2 cup chopped almonds or walnuts 1/2 cup chopped dried apricots 1/2 cup chopped dried cherries 1/3 cup sunflower seeds 1/3 cup chia seeds Dash of cinnamon 1/4 cup honey 1/2 cup almond butter 1 tsp. vanilla extract Line an 8-inch square baking dish with parchment paper. Heat a medium skillet or pot over medium-high heat. Add a tablespoon amaranth to the pan, shaking the pan often until grains puff (approximately 15 seconds). Pour cooked amaranth through a fine mesh sieve set over a bowl; discard unpuffed amaranth that falls through sieve and transfer puffed grains to a large mixing bowl. Repeat for each tablespoon of amaranth. This should yield about 1/2 cup puffed amaranth. Combine the next 7 ingredients with the amaranth in the large mixing bowl. 4 Heat honey and almond butter in a small saucepan over medium heat, whisking to blend. Once well combined, remove from heat and stir in vanilla. Pour over amaranth mixture and stir until well coated. 5 Transfer granola to prepared baking dish and push down, packing evenly and smoothing the top. Allow bars to set in refrigerator for 4 to 6 hours. Cut into 12 equal servings. Puffed Amaranth Granola Bars CHEF'S NOTE: Serve leftovers atop greens for a fresh spin on the next day's lunch. Roasted Carrot Za'atar Bowl (Serves 6) 4 cups chopped carrot, 1-inch dice 2 Tbsp. vegetable oil 1 Tbsp. za'atar spice blend 1/3 cup tahini Juice of 1 lemon 3 Tbsp. warm water 2 garlic cloves, minced 2 cups cooked bulgur (medium-grind variety recommended) 1/4 cup crumbled feta (optional) 2 Tbsp. fresh dill 1 Preheat oven to 400°F. Toss carrots with oil and za'atar spice. Arrange in a single layer on baking sheet and roast for 15 to 20 minutes, until carrots are browned and tender, stirring once halfway through cooking. In the meantime, whisk the tahini with lemon juice, water, and garlic. Pour over prepared bulgur, stirring to coat. Gently fold in cooked carrots, feta (if desired), and dill. Serve warm or chilled. Nutrition facts (per serving): 232 calories, 13g total fat, 3g saturated fat, 6mg cholesterol, 238mg sodium, 24g carbohydrates, 7g fiber, 5g sugar, 7g protein

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