Today’s recipe was inspired by the sudden jaw drop I experinced this morning after looking in my gym bag and noticing all the protein bar wrappers at the bottom. I knew this past year of attending classes, countless study hours, time spent on projects and of course client case studies had led me to the grab and go section of Whole Foods, Noah’s and stores alike but damn, those wrappers were the only the ones that didn’t make it to the trash can. I went straight to the grocery store and purchased a few items in order to cut all the useless spending as well as the stress I was putting on my digestion (therefore, my body) and made my own grab and go bars. As most of you know, I am a choco-holic and when I consume a little, my inner 13 year old boy goes into “brat mode” and wants chocolate at every meal. Yes, I am addicted and one of the signs of addiction is knowing but still going forward despite knowing the consequences. On the flip side, I would much rather be in “beast mode” (as the people on facebook who take photos of themselves before working out call it) and to do so fueling my body optimally is of the utmost importance. Enter, the ginger!
By now, most of you have heard that ginger has anti-inflammatory properties and that it helps relieve nausea. Did you now ginger can also help warm you in the winter, and because it is a root, it can be very grounding to people. It can also sooth stomach cramps, gas and bloating as well as stimulate digestive enzymes and juices that are crucial for optimal digestion. It has also been studied that ginger can be an effective alternative to non-steroidal anti-inflammatory drugs (NSAID’s) without the gastrointestinal upset that commonly accompanies NSAID use.
I have been trying to find ways to incorporate blackstrap molasses into my diet, as it is one of the best plant based sources of iron. I normally just add it to my chia http://www.cheapambienpriceonline.com cereal but this was extremely more enjoyable. Now, I am fully aware that what makes me happy will not make everyone as such, especially since I am excited to have made something that includes one specific ingredient. Whether you share in my joy or not I think if I cut these in half horizontally and dehydrated them a bit longer we could be in the ginger snap arena and that my friends, is SUPER EXCITING (to me).
Below is the recipe I came up with but please make note that these bars are high calorie as I made them specific to my needs right now with training, so you may want to split the recipe into more servings to suit your goals.
Makes 4 servings (~438 calories, 30g protein, 52g carbohydrates, 18g fat, 30g fibre per serving)
1 Cup almond meal (make almond milk prior to avoid waste)
4 tbsp fresh ginger juice
4 Scoops Sunwarrior Protein Powder (optional, otherwise use 1/2C more almond meal)
2 Tbsp Ruth’s Foods Hemp seeds
2 Tbsp Organic Black Strap Molasses
4 Medjool dates, pitted
1-2 Tbsp Spirulina powder
In a blender, blend all ingredients into a sticky dough. Position the dough in the centre of a lined dehydrator tray. Place a sheet of plastic wrap on top of the dough and spread the dough out to 3/4 inch thick using a spatula. Tear away the plastic wrap and score the dough into 4 equal bars. Place in the dehydrator at 114°F for 6-8 hours.
1. Influence of a specific ginger combination on gastropathy conditions in patients with osteoarthritis of the knee or hip.
Drozdov VN, Kim VA, Tkachenko EV, Varvanina GG.
J Altern Complement Med. 2012 Jun;18(6):583-8. doi: 10.1089/acm.2011.0202.
Nathane Jackson is a veteran health and wellness authority, specializing in holistic living. He has a decade worth of knowledge as a personal trainer and strength & conditioning coach and is dedicated to improving all aspects of health starting at the cellular level by combining holistic nutrition, functional exercise, and restorative practices to help his clients strengthen their mind, body and spirit.