So much better than cookies or candy, these sweet little nuggets of energy give you Vim and Vigor and good things like antioxidants and iron to keep you going. Put them in paper mini-muffin cups in a nice little box and they make a deliciously thoughtful gift.
MAKES 16
½ cup raw almonds
1¼ cups cornflakes
1½ cups medjool dates, pitted
Unsweetened cocoa powder, grated unsweetened coconut, and/or ground nuts, for rolling
In a food processor, combine the almonds and cornflakes and blitz until they’re the texture of wet sand. Add the dates and blitz again until the mixture resembles a thick paste. Scrape the mixture into a bowl.
With wet hands, roll spoonfuls of the mixture into balls the size of walnuts and place on a large plate. Place the cocoa powder, grated coconut, or ground nuts (or a mix) on a plate and roll each ball around the plate to coat. Store the balls in an airtight container at room temperature for 2 weeks or in the fridge for 1 month.
TIP Food processors come in mini sizes that are perfect for small spaces.
Variations
Turkish Delight: Substitute ½ cup dried apricots for ½ cup of the dates, and soak the apricots in boiling water for 10 minutes and drain. Process all of the ingredients as directed, adding ½ teaspoon ground cardamom and 2 teaspoons of rose water to the mixture when adding the apricots. Roll the balls in ground pistachios.
Daydreamsicle: Add the grated zest of 1 orange, 1 tablespoon unsweetened cocoa powder, and ½ teaspoon ground cinnamon to the mixture in the first step. Use more cocoa powder for rolling.
Pecan Pie: Use toasted pecans instead of almonds in the first step, and add 1 teaspoon of vanilla extract and a pinch of kosher salt when you add the dates. Use ground pecans (toasted or untoasted) for rolling.
Think of this as a sort of Superbad (meaning Good) Snack Mix, but instead of square cereal and pretzels, it’s made of oats, seeds, miso, maple, and other salty, savory, sweet, and spicy things you and your body crave. I like it instead of croutons on salads and soups, and in a savory parfait with chopped tomatoes, cucumbers, and Greek yogurt.
MAKES 2½ CUPS
Nonstick cooking spray
1 cup regular rolled oats (not quick-cooking)
¼ cup chickpea flour
2 tablespoons chia or hemp seeds, or a mixture of both
2 tablespoons sesame seeds
½ cup pepitas or sunflower seeds, or a mixture of both
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
¼ teaspoon cayenne
2 tablespoons maple syrup or agave
1 tablespoon miso (any type)
2 tablespoons vegetable oil or coconut oil
1 large egg white
Preheat the oven or toaster oven to 325˚F. Spray an ⅛-size sheet pan with nonstick cooking spray or line it with baking parchment.
In a large bowl, combine the oats, chickpea flour, chia seeds, sesame seeds, pepitas, fennel seeds, coriander seeds, cumin seeds, and cayenne.
In a separate bowl, whisk the maple syrup, miso, oil, 1 tablespoon of water, and the egg white. Pour this mixture into the bowl with the oats and use a silicone spatula to combine, until all of the dry ingredients are evenly coated.
Spread the granola onto the sheet pan and bake, stirring once halfway through, for 45 minutes to 1 hour, or until the granola is evenly browned and fragrant. Cool completely before transferring to a jar with a tight-fitting lid. Keeps for 2 weeks at room temperature.
TIP Make this GF by using gluten-free miso and gluten-free oats.
I’m addicted to those bars that are made of fruit and nuts and energy, but they’re so pricey. Who can afford that type of obsession? So I set out to create a copycat version and I’m pretty sure you couldn’t tell the difference between these and the pricey ones. They taste like gingerbread, carrot cake, cherry pie, and brownies—and I’m not promising anything, but try them and I’ll bet you anything you crush those midterms.
MAKES SIX 2 × 4-INCH BARS
½ cup raw almonds
½ cup raw walnuts or pecans
1 teaspoon vanilla extract
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground allspice or cloves
1 cup pitted medjool dates, packed
Pinch of kosher salt
Line an 8 × 6-inch baking dish with baking parchment so that it extends over the sides of the dish.
In a food processor, blitz the nuts until very finely ground. Add the vanilla, ginger, cinnamon, allspice, dates, and salt and blitz until it forms a ball. Scrape into the prepared baking dish and, with wet hands, press down and flatten the dough. Use the parchment hanging down the sides to cover the dough and let rest for 1 hour.
Uncover the dough and transfer it to a cutting board. Using a sharp, dampened knife, cut the dough into bars or squares and they’re ready to eat! These can be stored in an airtight container for up to 2 weeks at room temperature or for a month in the fridge.
Variations
Carrot Cake: Follow the directions, but use ½ cup almonds, ½ cup walnuts, ½ cup grated carrots (squeezed dry in a clean dish towel), 1½ teaspoons ground cinnamon, ½ cup dried pineapple (soaked for 10 minutes in boiling water and drained), ½ cup pitted medjool dates, and a pinch of kosher salt.
Cherry Pie: Follow the directions, but use ½ cup almonds, ½ cup walnuts, ½ teaspoon ground cinnamon, 1 teaspoon vanilla extract, ½ cup dried tart cherries, ½ cup pitted medjool dates, and a pinch of kosher salt.
Brownies: Follow the directions, but use ½ cup almonds, ½ cup walnuts, 3 tablespoons unsweetened cocoa powder, 1½ teaspoons vanilla extract, 1¼ cups pitted medjool dates, and a pinch of kosher salt.
TIP Food processors come in mini sizes that are perfect for small spaces.
I don’t know about you, but my favorite part of lasagne is the cheese that melts onto the pan and gets browned and crispy. Same goes for grilled cheese and pizza. So why not bypass the main dish and just make those crispy bits of cheese? Asked and answered. If you can tolerate delayed gratification, make them in the toaster oven or rice cooker. If not, use the microwave. But practice delayed gratification too.
MAKES 4 CRISPS
1 cup grated Cheddar or Parmesan cheese
Make it in a microwave: Line a microwave-safe plate with a silicone pan liner or baking parchment. Spread ¼ cup of the cheese evenly onto the plate to make a disk about 4 inches in diameter. Microwave for about 1 minute, until the cheese is melted and golden brown.
Let it cool for a few seconds before peeling it off the parchment. Set aside and repeat with the remaining cheese, ¼ cup at a time.
Make it in a rice cooker: Parmesan works better than Cheddar for this method. Set the rice cooker to Cook mode and spread ¼ cup of the cheese evenly in the pot. Cover and let cook until the cheese is bubbling and has turned golden brown, 4 to 5 minutes.
Remove the pot from the rice cooker and let the cheese cool until it has crisped up and can be lifted out of the pot with a fork, 3 to 4 minutes. Repeat with the remaining cheese, ¼ cup at a time. (Since the cooker is now hot, the 3 remaining batches of cheese will crisp up in 3 to 4 minutes.)
Variations
Pepper Parm: Use Parmesan instead of Cheddar and season with a few turns of the pepper mill. Microwave for 45 seconds.
taco cheese: Use a grated Mexican cheese blend and top with a sprinkling of dry taco seasoning mix. Microwave for 1 minute or a few seconds more.
What’s the difference between a smoothie and a shake? Smoothies are typically made with lots of fruit and a little milk or yogurt—not always the dairy kind—while shakes are mostly dairy, with ice cream and milk as the base. However, the word smoothie is a little silly to my ears, the way soup would if it were called soupie. While the lines are pretty much drawn, to my knowledge there are no smoothie police enforcing smoothie laws, so I’m calling these shakes.
MAKES ABOUT 2 CUPS
1 cup frozen fruit, such as sliced bananas or berries
1 cup cold coconut milk, almond milk, or kefir
1 scoop protein powder or collagen, such as Trader Joe’s vanilla pea protein powder
1 to 2 teaspoons agave or maple syrup (or date sugar, if you like it sweeter)
Handful of greens, such as spinach or kale (optional)
Combine the fruit, coconut milk, protein powder, agave, and greens (if using) in a blender and blitz until smooth.
Turn off the blender and scrape down any large bits with a silicone spatula, then blitz for a few seconds longer. Transfer to a glass or glasses and serve.
Variations
Matcha Latte Shake: Follow the directions, but use ¾ cup of frozen banana slices (from 1 large banana), a small handful of spinach leaves, 2 teaspoons Chinese green tea powder (I like this better than ceremonial grade—aka expensive—Japanese matcha. Tastes like green tea ice cream!), 1 scoop protein powder, 1 teaspoon agave, and 1 cup coconut milk.
Drop the Beet Shake: Follow the directions, but use 1 cup frozen raspberries or strawberries, 1 teaspoon beet powder, 1 scoop protein powder, and 1 cup coconut milk.
Golden Temple Shake: Follow the directions, but use 1 cup frozen banana slices, 2 teaspoons date sugar or 1 pitted date, 1 teaspoon ground turmeric, ¼ teaspoon ground cardamom, and 1 cup coconut or almond milk. Season with freshly ground pepper.
This is just the thing when you’re feeling poorly. Take it by the tablespoonful as a healing tonic, or add to boiling water as a cleansing tea. It’s also good over ice with a splash of fizzy water. Ginger has anti-nausea and anti-inflammatory properties, lemon helps cut through a cough and has loads of vitamin C to help you recover and reboot, and besides soothing your throat, honey and cayenne are antibacterial. The combination of lemon, ginger, and honey is also said to boost your immune system. Most of all, it tastes good. Would I recommend anything that didn’t?
MAKES 2 CUPS
1 (4-inch) piece of ginger, cut crosswise into coins
½ cup honey
Juice of 1 lemon
¼ teaspoon cayenne
In a large saucepan over medium heat, combine 3 cups of water with the ginger and honey. Stir and bring to a boil.
Reduce the heat to medium-low and let the tea bubble away for 20 minutes, or until reduced by about a third. Add the lemon juice and cayenne and continue to simmer for 5 minutes more.
Remove the saucepan from the heat, and remove and discard the ginger. Pour the tea into mugs to enjoy now, or into an airtight container to keep in the fridge for up to 1 month.
At first glance a lassi may seem just like a smoothie or a shake, but it’s a category all its own. Lassis are always made with yogurt and they are meant to be on the tart side. They never ever contain protein powder or ground flaxseeds or anything that would share a sentence with the word “wellness,” but they’re about as naturally healthful as you can get. The other thing that sets them apart from shakes and smoothies is that they are often savory instead of sweet, in which case they are typically called chaas. There’s nothing more refreshing on a sticky summer day than chaas.
MAKES ABOUT 2½ CUPS
1 cup plain whole-milk yogurt (not Greek or strained yogurt)
½ cup milk or buttermilk
1 cup ice cubes or frozen fruit
Sugar, agave, maple syrup, or date sugar, to taste
Kosher salt
A squeeze of lemon or lime, if you like it tart
Combine the yogurt, milk, ice, sugar (start with a tablespoon or so; you can add more later), a pinch of salt, and the lemon juice (if using) in a blender and blitz it until it’s smooth.
Turn off the blender and scrape down any large bits with a silicone spatula, then blitz for a few seconds longer. Taste for sweetness and add more sugar or sweetener as desired, stirring to incorporate. Transfer to glasses to serve.
Variations
Mango Lassi: Follow the directions, but use frozen mangoes instead of ice, milk instead of buttermilk, 1 tablespoon sugar or another sweetener (or more if you like it sweeter), and add ¼ teaspoon ground cardamom.
Strawberry Rose Lassi: Follow the directions, but use frozen strawberries instead of ice, milk instead of buttermilk, 1 tablespoon sugar or another sweetener, and add ½ teaspoon rose water.
Chaas: Follow the directions, but use ice cubes and buttermilk and a pinch of salt, and add a dash of cayenne, a few mint leaves, and a good squeeze of lemon.
To get the same über-smooth consistency as the coffee bars do, you really need to make this in a high-speed blender or bullet. That shouldn’t discourage you, though; you can get pretty close with a conventional one. If you’ve never used sweetened condensed milk, try it here. It gives the drink a smoother texture and a faint caramel-like flavor. And please get in the habit of using a reusable straw!
MAKES ENOUGH FOR 1 TO 2 PEOPLE & SAVES YOU ABOUT $4
1 cup cold milk, any kind
1 tablespoon instant espresso powder dissolved in 1 cup water, or ½ cup liquid cold brew concentrate mixed with ½ cup water
2 to 3 tablespoons sweetened condensed milk, maple syrup, or agave
2 cups ice
Whipped cream, for serving
Combine the milk, espresso, condensed milk, and ice in a blender and blitz until the ice is broken up and the mixture is thick.
Turn off the blender and scrape down any unblended bits with a silicone spatula, then blitz for a few seconds longer until completely smooth. Transfer to glasses and serve with whipped cream on top.
Variations
Mocha Hack-uccino: Follow the directions, but add 2 tablespoons of the Chocolate Ganache (this page) and use 2 tablespoons of the sweetener of your choice. When done blending, transfer to glasses and garnish with cocoa powder or crushed chocolate-covered espresso beans.
Peppermint Mocha Hack-uccino: Follow the directions, but add 2 tablespoons of Chocolate Ganache (this page) and a few drops of peppermint extract. Use 2 tablespoons of the sweetener of your choice. When done blending, transfer to glasses and garnish with a peppermint stick or crushed peppermint candy.
Caramel Hack-uccino: Follow the directions, but use 4 tablespoons of the Dulce de Leche (this page) in place of other sweeteners. When done blending, transfer to glasses and garnish with crushed peanut brittle.
#PSL: Follow the directions, but add ⅓ cup canned pumpkin purée, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla. Use condensed milk for the sweetener.
Here’s a good alternative to roasted nuts if allergy or preference keeps you away. Roasting chickpeas brings out their nuttiness, and even when roasted, their creaminess comes through. If you’re using a regular-size oven, feel free to double the recipe and use a bigger sheet pan.
MAKES 1½ CUPS
½ cup dried chickpeas
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
Freshly ground black pepper
Rinse the chickpeas and soak in cold water at room temperature overnight (or for 10 hours). The next day, preheat the oven or toaster oven to 375˚F.
Drain the chickpeas and pat them dry. In a medium bowl, combine the chickpeas, olive oil, salt, and a few good turns of the pepper mill and stir to coat.
Spread the chickpeas out on an ⅛-size sheet pan. Roast for about 45 minutes, stirring the chickpeas once halfway through, until they are browned and crispy.
Serve immediately, or let cool completely before storing, tightly covered, at room temperature for up to 1 week.
TIP If the chickpeas lose their crunch a bit as leftovers, just toast them on a sheet pan in a 375˚F oven for 10 minutes to re-crisp.
NOTE You need to plan a day ahead to make these. #sorrynotsorry. You won’t be boiling them; they go from soaking to roasting, so they need a good 10 hours to soak. Don’t be tempted to use canned chickpeas for this. They contain too much moisture to really get crunchy when you roast them—and they stay that way.
Variations
Masala Chickpeas: Follow the directions above, but add 1 teaspoon garam masala, ½ teaspoon ground cumin, and ¼ teaspoon cayenne along with the salt and pepper.
Sweet and Smoky Chickpeas: Follow the directions above, but add 2 teaspoons smoked paprika, ½ teaspoon garlic powder, and 2 tablespoons sugar along with the salt and pepper. Stir every 10 minutes to prevent the sugar from burning.
Hot Curry Chickpeas: Follow the directions above, but add 2 teaspoons curry powder and ½ teaspoon cayenne along with the salt and pepper.
I confess I own a microwave for these two purposes: to melt butter and chocolate for baking, and to make popcorn. If you’ve been buying microwave popcorn, stop.right.now! It contains all sorts of things you don’t need to put in your body and it’s pricey. Really pricey. Better to pop your own and top it with melted butter, or one of the three flavored butters below. All it takes is a paper lunch bag and two tablespoons of popping corn. You can—and please do—use the same bag over and over.
MAKES ABOUT 5 CUPS
2 tablespoons popping corn
Kosher salt
2 tablespoons unsalted butter, melted
Pour the popcorn into a paper lunch bag and roll the top down a few inches to close tightly.
Microwave on High or on the popcorn setting for 2 to 2½ minutes, or until the popping sounds are few and far between and have nearly stopped.
Sprinkle the popcorn with salt and transfer to a bowl. Pour in the butter and stir to coat.
Variations
Bada Bing Bang Popcorn: Before you pop the popcorn, melt 2 tablespoons unsalted butter with ½ teaspoon garlic powder and ½ teaspoon kosher salt in the microwave. Pour into the bowl with the popped corn, along with some grated Parmesan and red pepper flakes, and toss to coat.
Maple Miso Popcorn: Before you pop the popcorn, combine 2 tablespoons of unsalted butter with 2 tablespoons maple syrup and 1 teaspoon miso in a small bowl. Microwave the butter until melted, about 15 seconds. Stir once more before pouring into the bowl with the popped corn. Season with smoked salt if you like.
Hot Curry Popcorn: Before you pop the popcorn, melt 2 tablespoons unsalted butter with 1 teaspoon curry powder and ¼ teaspoon cayenne in the microwave. Pour into the bowl with the popped corn and toss to coat. Sprinkle with black lava salt because #yellowandblacklookcool.