Take a Hike with the Barefoot Bar

Adventure; an unusual and exciting, typically hazardous, experience or activity; engage in hazardous and exciting activity, especially the exploration of unknown territory.

The summer and “Indian Summer” have so much to offer us with the outdoors. The sun is out, waters are warmer, family and friends are free from school and the ones that work make time to travel. It’s a time to explore, connect with new people, go camping, travel, hike, surf, find hidden gems, collect wild herbs and feathers… I could go on forever with this one.

During the colder and rainy seasons, we have the chance to hibernate a little more; craft, read, dive into ourselves and learn some new internal things. Then Spring comes and we start to literally spring into action with that new creativity and knowledge. Now, Summer, the time to put it all in full throttle. Exploring and adventure are not strangers during this time of the year.

Along with all this activity we must make sure to take care of our feet and most of all our nutrition. Keeping the body fueled and healthy is a must. Since a lot of the exploring comes with not being able to really cook or have a cooler, I wanted to make something easy to take on the go. I do love energy bars but I have become extremely picky due to the ingredients and lack of true live nutrition that they have. So, I decided to make my own! Now, this is just the beginning of this beauty, I’ll be making other flavors and will be using different nut butters so make sure to keep your eyes out for that. This bar is not only delicious, but filled with protein, antioxidants, and carbs to keep you fueled for a while. I give to you, the Barefoot Bar.

Recipe for the Barefoot Bar 

Ingredients

• 5 Medjool Dates (Pitted)
• ½ cup Peanuts (Chopped)
• 1 ½ cups Quinoa Flakes (you can use oats if you would like but quinoa will be lighter)
• 3 Tbl Honey (Most people use brown rice syrup to make bars, if you would rather then please do)
• 2 Tbl Maple
• 1 Cup Peanut Butter (I used creamy)
• 2 Tbl Flaxseed Meal
• ¼ cup Raw Nibs, Dark Chocolate or Vegan    Chocolate
• ¼ cup Dried Berries (optional)

Directions

1. Turn oven to 350 degrees and line a baking sheet with parchment
2. Mix together the Quinoa and Peanuts and heat for 10 minutes then remove and let cool
3. In a food processor, add the dates, peanut butter, and honey- blend till dates are smooth
4. In a bowl, mix in the rest of ingredients (I use my hands for this part) *If the mixture isn’t sticking together well you can add more maple syrup one tablespoon at a time 
5. Line an 8×8 pan with parchment and then pour the mixture in the pan. Spread out and push down until it seems pretty even.
6. Put in freezer and let it chill for an hour or more.
7. Take out and cut into 9 squares, or whatever size you want! Keep cool until you take them on your adventure.
8. Enjoy!

About the Cook

Chelsea Shapouri, currently in Southern California, is an entrepreneur with the love for holistic health, yoga/meditation, herbal medicine, travel, and the outdoors. Her aim is to help people achieve their true authenticity, move away from stress and into balance using her knowledge with Holistic Living. Chelsea currently is teaching “Yoga Medicine” at local studios and indoor rock climbing gyms, creating a cook book, taking photos with her favorite companions, hosting workshops locally, and enjoying the ocean and trails on her days off. To learn more about her mission and offers you can go to her website; Thegrainsoflife.com or email her at; thegrainsoflife@yahoo.com. Join the team to spread this awareness of happiness as well as taking care of our earth and people.

I think it’s safe to say that summer is here, especially in Southern California. Summer brings action, it’s heavy in the Raja energy. Everything is in motion. Pool parties, heading to the beach, surfing, bbq’s, concerts in the park, etc. The list could go on and on. It’s hard to stay inside during the evening when its warm outside at 8pm and the sun is just setting. There are a lot of things pulling us away from center. Sometimes, the fire builds so much that we end up having overactive thoughts, emotions, and our to do list grows five feet. Then, sometimes the heat can bring us into a state of Tamas, where we become lazy, internal, sad, and no drive. So how do we balance? How do we come back to ourselves but also be fully present? Being too heavy in Rajas can be just to overwhelming, and being too much in Tamas can be a little too dark.  How do we come in Sattwa, the in between? For Raja, if it’s overactive maybe try relaxing in meditation, do some restoritive yoga, or read a book. If Tamas is taking control, then move! Dance, hike, swim, do some yoga, anything to get that blood flowing. Now what is something that everyone can enjoy during the cooling down or heating up? The answer to that is food. The right foods can bring our energy back into center, isn’t that amazing? I wanted to create a recipe that had the elements of staying semi warm, using pistachios, and staying cooled down and refreshed but also grounded, there for lemon and then dates. Together, it creates balance giving you energy but also cooled down and relaxed. Once I created the recipe I took it to a dinner party and this lemon pistachio tart was a crazy big hit! People felt cooled and satisfied but energized. No brain fog, no sluggish feelings, just pure pure pure. Success, now I can share this with all of you! I hope you enjoy the lemon pistachio tart and remember, stay cool, but not to cool.

Raw Lemon Pistachio Tart

Crust:

1 cup raw almonds

1 cup raw pistachios

1 tbl maple syrup

2 tbl coconut oil

1 tsp vanilla extract

1 tsp salt

 

~ Start with the nuts first and enter them into a food processor with the “S” blade. Let them chop until it looks like flour. Then add the maple, coconut oil, vanilla, and salt. Blend until it starts to stick together. Transfer the crust into a tart pane lined with parchment paper. Feel free to use a pie pan 9” if you don’t have a tart. Start to spread the filling out so it covers the bottom of the pan and start pressing it all together. Let the sides come up a little bit but don’t try to make it reach the top of the pan, the filling is going to cover it all. Once that is finished, stick it in your freezer while you make the filling.

 

Filling:

3 cups soaked cashews (overnight or at least 3 hours)

Lemon zest of 10 small lemons or 5-6 large

¾ cup fresh lemon juice (I used 10 small lemons) *zest before slicing

1 ½ cups full fat coconut cream (I use the trader joes brand)

4 tbl coconut oil

4 tbl maple syrup

1 tsp vanilla extract

1 tsp lemon extract *optional

1 tsp Turmeric

 

~ Using the attachment “S”, put the cashews into the food processor. Once it starts to blend, turn blender off for a moment push down the sides with a spatula. Then add all the liquids. Blend and then you are ready to add the rest of the ingredients. Once it’s all combined go ahead and take the crust out of the freezer and transfer the filling into the crust. Spread out with a spatula, it should cover the crust completely and you may have a little left over. With the remainder, you can freeze it in a safe container or maybe fill up ice cube trays for a little sweet dessert. Mine is in a camping mug so my partner can go in the freezer and eat “ice cream” all he wants. The pie should be stored in the freezer and left out for at least 20-30 mins before serving. Feel free to top the pie with chopped pistachios, chamomile flowers, tea rose pedals, etc. Get funky with it! Any questions feel free to email the address listed in the bio below. Mahalo!

 

About the Author: Chelsea Shapouri is an entrepreneur and travel monkey, born in Southern California with the aim to help people through Holistic Healing. In her work, she offers Yoga, meditation, and dance classes which she calls Yoga Medicine. Chelsea is a massage therapist with background in Eastern and Western Modalities, as well as Spiritual and Nero Structural Body Work; a Plant Based Chef/ Baker; and an artist both with a camera and pencil. Her journey to health all started in the early 2000’s when she chose to start eating Gluten Free due to difficulties with her digestion, energy, and some fogginess in her mind. After receiving a diploma from Le Cordon Bleu in Pastry and Baking, she wanted to broaden her knowledge in the food world so she began self-teaching from holistic nutrition books, Ayurveda Encyclopedias, detoxing “diets”, and grain free living books. Her crave for the holistic ways of healing the body kept growing. In 2014, Chelsea went to Costa Rica to get her 200 RYT in “Danyasa Yoga Arts,” with Sofiah Thom and Ashleigh Sergeant. While in her training, she started to awaken her true state of being. When she returned to the states, her creative side bloomed. She was creating recipes constantly, hibernation in her kitchen for days, picked up her camera again and went into the trails of the Santa Monica Mountains every week, and studied even more about Yoga and Health. The passion she had for the mind, body, and soul connection and how to achieve that centeredness with health started to spill out of her. She began to take even more workshops and then began to write about all the things she was learning so she could share it with the people around her. With that urge, she created her own company which signified the aspects of living a happy and healthy life; “The Grains of Life” was created. Chelsea continues to share her knowledge through the internet with her writings, in her classes and workshops, and shines her light even if you just simply meet her. Facebook, Instagram, and Thegrainsoflife@yahoo.com are where you can reach her. Make sure to watch her project of growing a more conscious way of living evolve.

The masculine energy, the left-brain ruler, the risk taker, decisive in action, the stability, the Yang. There is so much fire inside of the masculine, a rush of domination, survival, direction, and logic. What an amazing balance to the feminine. From the women, our mothers we get our water, our fluidity, nurturing, and creativity. With the men, our fathers, we get our fire, our stability, and our reasoning. Though at times, us women may joke and say that we could do without the men, but let’s be realistic. These men, our husbands, brothers and fathers, they are our foundation. They help bring us back to the earth and put our creative mind in direction. Men have this way about them that is so stable, linear, and rational. They see more of “black and white” that we women steer more away from.  I know with anything in my life personally, for help with business, a sense of direction, anchoring, I turn to my Father. He is the rock, the mountain, the roots in my life. My mother has always been the true feminine, so water like and creative, inspiring me in such and open way that helps me float through life. It’s been such an amazing experience to open to both, the masculine and feminine and see the gains from both sides. Maybe we all can relate to this. We need these men, just as much as we need the women. Our fathers are our motivators, they want us to kick ass at life and not back down. They are the strength to our flexibility. Oh men, fathers, what would we do without you? Something I’ve found very interesting in years of baking, is men’s taste buds. They seem to like sweet but not too sweet. Tart but not sugary, and they love the simple things. For this Father’s Day, I wanted to experiment a little bit, creating a dessert that men would love. I went with creating a Raw, Vegan Chocolate Raspberry Tart, almost a Cheesecake like texture. It’s chocolatey, sour, sweet, nutty, and delicious. I had a mixture of men that I know try it and out and guess what, it was a hit! I’ve decided that I would love to share it with all of you so you could gift the men in your life with something a little different, and something that you would go bananas over as well. It’s our time to treat these guys for all the safety they give to us. I hope you all have a very happy, fiery, Father’s Day.

Father’s Day Dessert: Non-Baked Chocolate Raspberry Tart 

Crust:

1 ½ cups Almonds (soaked for 3 hours or over night)

4 Dates Pitted (add more if the mixture doesn’t stick well with only 4)

3 Tbl Coconut oil

2 Tb Cocoa Powder

-Put Almonds into a food processor and blend until it looks like flour. Add the rest of ingredients and blend until it starts to stick together. Once the consistency is there, transfer the mixture into a parchment paper lined Tart Pan or Pie Pan at least 9 inches. Start spreading out the mixture so it covers the bottom of the pan, press down and form a crust. Then put to the side and start to make the filling

Filling:

3 cups Cashews soaked overnight or for three hours

¼ cup of maple (may add more if you want it sweeter)

4 Tbl Coconut oil (melted)

2 Tsp Vanilla Extract

½ Tsp of salt

5 Tb Cocoa Powder

-Start with blending the cashews in food processor until soft texture. Then add the rest of the ingredients except for the raspberries. If you want it to be more chocolate tasting, add 2 more tbl of cocoa powder and 1 tbl of coconut oil to balance it out. Once everything is combined, remove from the mixture. Add the raspberries and fold them into the mix. Then use a spatula to scoop the filling out and into the crust. Spread the mixture evenly and smooth out the top. Go ahead and store in the freezer. Before you wish to serve the pie, give it at least 15 mins to soften and make your chocolate topping while it thaws.

* this is just an add on

1 cup or less of either vegan chocolate chips or normal

Using a bain marie method, put the chocolate in the heat safe bowl over a pot with steaming hot water., Start using the spatula to mix and watch it melt. When it’s all melted, start to drizzle the chocolate all over the pie! Get funky with it! You can make a raspberry drizzle topping as well if you want some extra tart. Just blend a cup or half cup of raspberries in a mixer with just enough maple to get the raspberries into liquid form. Drizzle over the chocolate or leave on the side for a dip. Have fun and store the pie in the freezer if there are left overs. ☺

About the Author:  Chelsea Shapouri is a Holistic Health Advisor based in Southern California. In her work, she offers Yoga and Meditation classes, Massage Therapy work, Nutrition guidance, food and recipes. Her journey to health all started in the early 2000’s when she chose to start eating Gluten Free due to difficulties with her digestion and energy. After receiving a diploma from Le Cordon Bleu in Pastry and Baking, she wanted to broaden her knowledge in the food world so she began self-teaching from holistic nutrition books, Ayurveda Encyclopedias, detoxing “diets”, and grain free living books. Her crave for the holistic ways of healing the body kept growing. In 2014, Chelsea went to Costa Rica to get her 200-hour certification in “Danyasa Yoga Arts,” a dance therapy with yoga and while in her training, she started to get introduced into the worlds of superfoods. Expanding her creativity even more, inspiring her food creations in a completely different way. When she returned to the states, her creative side bloomed. She was creating recipes constantly, hibernation in her kitchen for days. The passion she had for the mind, body, and soul connection and how to achieve that centeredness with health started to spill out of her. She then began to write about all the things she was learning so she could share it with the people around her. With that urge, she created her own company which signified the aspects of living a happy and healthy life; Then “The Grains of Life” was created. Chelsea continues to share her knowledge through the internet, with her massage clients, and in the yoga classes she teaches. She also does local deliveries with some of her plant based food. Facebook, Instagram, and Thegrainsoflife.com are where you can reach her. Make sure to watch her project of growing a more conscious way of living evolve.

What is a mother? She is a woman that helps create us and protect us. She carries us in her belly for 9 months giving nourishment and a home to grow in. A mother is a woman who dedicates her life to taking care of someone or something beyond herself. She is self-less, beautiful, and strong. A creative, powerful woman that nurtures, guides, and leads others. Whether this woman is a mother to a child, a community garden, or animals. She may be the head of a foundation to help this world, a leader, teacher, or healer. Maybe she’s simply a woman who created her own business, small or large, works for someone else, or doesn’t work at all. Now it is time to dedicate that single special day out of an entire year to show these ladies our gratitude and love. Although everyday really is “Mothers Day,” it’s impossible to show these women the recognition they truly deserve in just 24 hours. It’s a lifetime commitment and a great one at that. This Mother’s Day it’s truly about honoring who these woman are, as well as yourself. Since life can be so hectic, this is the day to cancel everything else and dedicate it the “mothers.” The time being spent may be shopping, watching movies, taking hikes, camping, getting nails done, etc. The list could go on forever with that one, but there is one specific bond that brings all women together and that is Food and Chocolate. What better way to end a fulfilling day with our divine one than to end it with a favorite meal paired with a rejuvenating dessert? Here’s one for you that is irresistible. This chocolate peanut butter pie is non-baked, packed with healthy fats, grain free, easy to digest, and a blast to make! If you are a mommy and have some little ones, have them help you with the crust and filling. What kid doesn’t like to get their hands dirty! I want to close this off with wishing every single lady a Happy Mothers Day, no matter what type of mother you are. Happy Mothers Day! I hope you enjoy this dessert. Mahalo

Chocolate Peanut Butter Pie Recipe

Ingredients and Instructions:

Crust:

1-cup Almonds (comes out better if they are soaked for an hour or two)

1-cup Pecans (may also use another cup of almonds)

2 Tbl Maple Syrup

3-4 Tbl Almond Milk (more If its to dry)

2 Tsp Pure Vanilla Extract

1 tsp Cinnamon (ill put 2 or three sometimes because I truly love cinnamon)

1/4 tsp Salt

-Start by putting the nuts into a food processor and blend till they start to look like flour.

Then add the maple, almond milk, vanilla, cinnamon and salt. Blend till its starts to stick

Transfer the dough into a pie pan lined with parchment paper. Spread the mixture out so it’s about even all over the pan. Press down the middle and form up the sides, creating a pie like form and then put in freezer

Filling:

1 Cup Organic or Regular Peanut Butter (smooth or creamy, its your preference)

3 Ripe Bananas

3 Tbl Almond Milk

2 Tsp Pure Vanilla Extract

¼ Tsp Salt

1/3 Cup + 4 Tbls for topping Dairy Free Chocolate Chips (may use normal chocolate if not vegan)

 

-Put all ingredients into the food processor and blend until smooth. Then take the crust out of freezer and transfer the filling into the center. Spread with spatula or a lightly wet spoon. Spread till even; put it back in the freezer.

– To make the chocolate topping you will need a double broiler or a metal bowl and a saucepan. If using the bowl and pot method, go ahead and fill the pan a little less than half with some water. Turn the heat on high and let it sit for second to heat up. Place metal bowl on top of the pan with water. Add the 4 Tbls of chocolate (maybe more if you are a chocoholic like myself). Start to stir the chocolate with a spatula until it melts into a way that you can drizzle it onto your pie. Once you reach the consistency, turn the heat off and take the pie out of the freezer. Use a rag to grab your bowl so you don’t burn yourself. Wipe off the excess water from underneath before you pour over the pie. Use the spatula to help get the chocolate moving and then just let your hand go crazy! Have fun with it! The chocolate peanut butter pie should be stored in the freezer for a couple hours, so make it earlier in the day or before dinner. Then when you take it out serve when still cold or wait ten mins!  I hope you enjoy! Please leave any comments bellow if you simply cant figure a part of it out. Thank you Thank you Thank you

About the Author: Chelsea Shapouri 

Chelsea Shapouri is a Holistic Health Advisor based in Southern California. In her work, she offers Yoga and Meditation classes, Massage Therapy work, Nutrition guidance, food and recipes. Her journey to health all started in the early 2000’s when she chose to start eating Gluten Free due to difficulties with her digestion and energy. After receiving a diploma from Le Cordon Bleu in Pastry and Baking, she wanted to broaden her knowledge in the food world so she began self-teaching from holistic nutrition books, Ayurveda Encyclopedias, detoxing “diets”, and grain free living books. Her crave for the holistic ways of healing the body kept growing. In 2014, Chelsea went to Costa Rica to get her 200-hour certification in “Danyasa Yoga Arts,” a dance therapy with yoga and while in her training, she started to get introduced into the worlds of superfoods. Expanding her creativity even more, inspiring her food creations in a completely different way. When she returned to the states, her creative side bloomed. She was creating recipes constantly, hibernation in her kitchen for days. The passion she had for the mind, body, and soul connection and how to achieve that centeredness with health started to spill out of her. She then began to write about all the things she was learning so she could share it with the people around her. With that urge, she created her own company which signified the aspects of living a happy and healthy life; Then “The Grains of Life” was created. Chelsea continues to share her knowledge through the internet, with her massage clients, and in the classes, she teaches. She also does local deliveries with some of her plant based food. Facebook, Instagram, and Thegrainsoflife.com are where you can reach her. Make sure to watch her project of growing a more conscious way of living evolve.

 

Spring…the season of growth, rebirth, and transformation. This is the season to act on the manifestations we want for ourselves. It’s a time to grow into new habits and start fresh just as the flowers do on their vines. We let go of the old habits that keep us from blossoming into the best versions of ourselves. We let go of excuses and procrastinations. From there, we are reborn and can start to grow into who we are meant to be. The change is evolving right in front of us and the time is now.

With spring blossoming, it may be difficult to sit indoors, so this season my goal with food is to create more recipes that are quicker to make, easier on the digestive system, healthy (obviously), energizing, and most of all, TASTY. I started by contemplating whether the recipe should be fruity or chocolate-y…easy decision, chocolate of course! After a little bit of research, learning about detox, what to pair together and not to pair together, I came up with a nut-based “Nutella” bar. The bar is filled with antioxidants, healthy fats, and a taste that will blow your mind. It’s good in the morning, afternoon, or after dinner for a little sweet tooth fix. Glycemic levels are moderate, keeping your blood sugar from going crazy, so it leaves you energized instead of sluggish. Your digestive system and taste buds will love you for it.

It’s quick to make; it lasts a long time in the freezer, and best of all, it’s a grab and go treat with health benefits. That way, you can enjoy all that spring has to offer. We don’t need to eliminate delicious treats to be healthy, we just need to be mindful of how we feel. Treats are made for TREATing ourselves in a tasty and healthy way. Body happy, mind happy, soul happy. Let’s kick that brain fog and sluggish feeling goodbye and give these a try…the outdoors are waiting.

Crust/Crumble Top:

3 cups raw or roasted unsalted hazelnuts

8 soft and pitted Medjool dates (soaking dates beforehand helps them soften)

¼ cup + 2 tbsp. coconut oil (melted)

2 pinches Himalayan salt (sea salt is good too)

Chocolate Fill:

1 cup raw cacao powder/cocoa powder

2/4 cups melted coconut oil (if it’s still too thick add more)

¼ cup + 3 tbsp. maple syrup, room temperature (add more if you want it sweeter)

1. Line a 9×9 inch square pan with parchment paper
2. To prepare crust and crumble topping, place hazelnuts into a food processor with an “S” blade. Blend until it turns into meal flour. Add the dates, coconut oil, and salt. Pulse again until it starts to stick together.
3. Keep 1 cup of the mixture and pour the rest in the pan. Spread it out with your hand then start to press the dough evenly into the pan and set aside.
4. To prepare the filling, pour the cocoa powder, melted coconut oil, and maple syrup into a medium size bowl. You can use a spatula or a whisk to mix it until combined. Then using the spatula, pour the chocolate mixture onto the dough.
5. Use the spatula to spread the chocolate until smooth. Add the crumb topping, crumble it all over, then use your hands to press the topping gently into the chocolate layer.
6. Put in freezer for at least 2 hours. Take out and cut into the sizes you wish. I got 16 bars out of it. Some may break but all in all, it holds together beautiful. Enjoy!

Bio:

Chelsea Shapouri is a plant-based chef, yogi, and massage therapist based in Southern California. Her journey to health all started in the early 2000’s when she had to start eating gluten-free. Being a graduate of Le Cordon Bleu in Pastry and Baking, this broadened her world and knowledge in food. She then began to teach herself nutrition and ways of eating from holistic health books to Ayurveda encyclopedias to detox diets and grain-free living. The craving for knowledge kept growing. A few years later, she took a dance healing arts training called “Danyasa” in Costa Rica. Learning the body in all ways and the connection it has to the mind and soul became a constant exploration, a passion that she wanted to share with everyone around her. Inspiration was overflowing so she began to write about self-growth and the connection of the mind, body, and spirit. She slowly started to teach the beauty of moving meditations and then through the passageways of connection, massage therapy was introduced to her. Chelsea is now certified 500 hours+ in massage therapy and is starting the development of growing her own wellness retreats. She wants to share with the world the beauty of wellness in dance, yoga, nature, touch, nutrition, and her own self-growing thoughts/words of inspiration. The Grains of Life was then created. She currently lives in Ventura, CA, teaching private yoga classes, doing massage therapy, baking up storms, and exploring with her pups in the open trails. She is on Facebook, Instagram, TheGrainsofLife.com, and can be reached by email Thegrainsoflife@yahoo.com. Make sure to watch her project of growing a more conscious way of living evolve.