Nancy’s Energy Snacks


1 cup raw pumpkin seeds

3/4 cup walnuts

1/4 cup pecans

1 TB cashew butter or almond butter. (I like MaraNatha Raw Organic Almond Butter and Artisana Raw Organic Cashew Butter)

8 Medjool dates

3/4 cup dried cherries

2 TB chia/flax meal. (I make my own by grinding the seeds in a coffee grinder. Beware flavored packaged varieties containing sugar)

3 TB cacao nibs

1 TB maca powder

2 TB coconut oil. (I like Dr. Bronner’s or Spectrum organic)

Sea salt—about 1/8 teaspoon


Use organic ingredients, if possible.

Place all ingredients in a food processor and pulse until smooth. Form balls with one level tablespoon measure and using your hands to round.

Optional: ground pumpkin seeds or dried raspberries and roll the balls in the powder to create a colorful treat. Organic shredded coconut is another option with more of a pronounced taste.

No added sugars or sweeteners. Yields 24 energy snacks

Adapted by Weiser Choices from Chef Marcella

Almond Chocolate Memory Balls


1 cup raw, unsalted almond butter (smooth or chunky)
1 1/4 cup rolled oats
1-2 tsp. raw honey (or agave)
1/2 bar 70% cacao or higher dark chocolate
1/2 cup unsweetened coconut flakes


  1. Finely chop the chocolate.
  2. In a bowl, combine almond butter, oats, honey, and dark chocolate. Mix well until fully combined.
  3. Put a bowl with mixture in the freezer for 10-15 minutes so it can harden up a bit. It’ll be much easier to roll into balls afterward. Don’t skip this step unless you want to end up with ingredients all over your hands.
  4. Use a teaspoon to scoop, roll into a ball, roll in coconut flakes, pat together for good measure.  Store in the fridge and enjoy!

Almond Date Memory Balls


¼ cup of raw almonds

2 cups Medjool dates, pitted

¼ teaspoon of sea salt

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ cup (heaping) raw almond butter


  1. Use a food processor or high-speed blender to grind raw almonds. Process until almonds become crumbs, but not flour-like.
  2. Add in all other ingredients and process until fully combined.
  3. Press and shape mixture into balls.
  4. Store in a sealed container in the fridge for several weeks (if they last that long!).

Avocado Chocolate Mousse


2 medium-size ripe avocados (pitted)

½ c. pitted dates

1 tsp. vanilla extract

pinch of sea salt

3-5 tbsp. cup raw cacao powder

dash cayenne (optional)

1 tsp. orange zest*

¼ c. or more water or coconut water (to allow smooth blending)


Soak dates in water from 10 minutes to overnight.  Blend ingredients in a food processor or blender. Put in small dishes and chill.  This will stay several days in the refrigerator.

*If you keep the orange peel in the freezer, you can grate it frozen, right into the recipe

Basic Zucchini Spaghetti

Making spaghetti from zucchini requires one of these gadgets:

–A mandolin, which allows you to julienne vegetables, costs between $30 and $250

–A Paderno World Cuisine Spiral Vegetable slicer from for $36-$41. It makes long strands of noodles and is easy to clean.


Long, straight zucchini, preferably organic (1 per person for a side dish; 2 as a main), olive oil or mild coconut oil, Salt & pepper, to taste,

Basil. Oregano, garlic or other favorite herbs (or sauce or Hippocrates dressing)


  1. Wash and dry zucchini. Leave unpeeled for additional color and nutrition.
  2. Choose the cutting blade for the spiralizer you wish to use. Fit zucchini on the slicer, and turn as strands of “pasta” are made.  Remove middle unused portion and end, before putting in next zucchini.
  3. In a skillet, heat some mild coconut oil or olive oil and add the zucchini strands. You may want to cut them once or twice before cooking to make them easier to serve.  Sauté until strands are slightly softened but not limp. Season with salt and pepper
  4. Add sauce or sprinkle on a ¼ teaspoon of your favorite herbs. Toss and serve immediately.  You can also use Hippocrates dressing.

Hippocrates Dressing


1 TB fresh minced garlic

¼ c. lemon juice

2 TB tamari or Bragg’s Liquid Aminos (found at health food stores)

1 c. olive oil, preferably organic cold-pressed


Mix all ingredients together in a bottle or jar.  Shake well.  Use to dress salads, vegetables, omelets or fish.  For variety, add some mustard or oregano, maybe some dill or leftover fruit.  (Hippocrates Institute)

Healthy Brain Protein Shake

This shake will power you through the hardest and longest of days. It is 100% whole, fresh, real food, with a spotlight on healthy fats and potent antioxidants from the blueberries.


1 cup frozen blueberries                                                     2 tbsp. pumpkin seeds

2 tbsp. almond butter                                                        2 tbsp. chia seeds

1 large banana                                                              4 whole walnuts

2 tbsp. hemp seeds (rec. Hemp Hearts)                          3 whole Brazil nuts

½ cup almond milk*                                                          1 tbsp. extra-virgin coconut oil

1 cup water

*Note: Try to find almond milk that does not contain carrageenan.  It’s also possible to make your own.


Combine all of the ingredients in a blender. Blend on high speed until smooth, about 2 minutes. If the shake is too thick, add more water until you reach a thick but drinkable consistency. Serve chilled.  Makes 3 servings.

Kale Chips

Servings: 4


  • 1 or more bunches of kale
  • Good quality organic olive oil unrefined if possible
  • Sea salt


  1. Preheat the oven to 450 degrees.
  2. Strip the kale leaves off the kale and rinse. Create a V shape, with your hand by separating your thumb and first finger. Place the kale stem into the V and you should be able to easily pull the leaves from by sliding the stem through the V. Rip the leaves into small to medium sized pieces. Use a salad spinner to dry. Alternatively, you can put the torn leaves in a Ziploc with a few tablespoons of olive oil to coat.
  3. Spread the leaves out on a cookie sheet and lightly coat with olive oil, using tongs to distribute the oil. It’s best to cover the pan in a single layer rather than heaping too much on at one time.
  4. Place the cookie sheet in the preheated oven. Set the timer for about 5 minutes and take the kale out. Use tongs to turn the kale a few times so that it is evenly coated with the olive oil and so that it doesn’t burn. Use your sense of smell and if you smell it burning to take it out and turn it again.
  5. Turn a few more times until it is crispy but not burnt. The cooking time will be about 15-20 minutes total depending on how much kale you put on the baking sheet and how your oven distributes the heat. Sprinkle with a good quality sea salt to taste.

Recipe Note:  You can think of the crispy kale as yummy green potato chips.

oven roasted vegetables

Oven Roasted Vegetables

oven roasted vegetables

Servings: 4


  • 5 cups root vegetables such as: butternut squash, turnips, rutabaga, celeriac root, parsnips, sweet potatoes, Brussel sprouts, cut into diagonals or bite-size pieces
  • 2 tbsp. olive oil
  • Salt and pepper to taste
  • ½ tbsp. thyme or sage
  • Cloves, whole garlic, or slice ginger root, optional


  1. Preheat oven to 350°
  2. Line a large roasting pan with parchment paper.
  3. Put all the ingredients into the pan and toss with olive oil, salt, and pepper, coating the pieces thoroughly.
  4. Bake at 375, for half hour, turning a few times during cooking.
  5. Add thyme or sage toward the end of cooking.
  6. If desired, you can roast chicken thighs in the pan with the vegetables. Toss bone-in skin-on organic chicken thighs in a bag with olive oil, salt, and pepper and lay on top of the veggies to cook.
spicy coconut tofu

Spicy Coconut Tofu

spicy coconut tofu

Servings: 4


  • 1 package firm tofu
  • 2 tbsp. coconut oil
  • 1 can full-fat coconut milk
  • 1 Tbsp. soy sauce
  • ¼ tsp. curry or to taste
  • ¼ cup unsweetened un-sulfured shredded coconut


  1. Thoroughly drain the tofu by placing it in a strainer set over a bowl or in the sink.  When drained, take it out and place it on several layers of clean dish towels and pat to soak up as much water as possible. Cut into bite-sized chunks.
  2. Empty the coconut milk into a bowl. If it has a cream plug, stir to incorporate it into the liquid.  Add the soy sauce and curry powder.
  3. Melt the coconut oil in a large pan.  Add the tofu chunks and sauté until brown.
  4. Pour coconut milk mixture over tofu and simmer for 10 minutes.
  5. Add shredded coconut and continue cooking another 5 minutes.

Serve over a cooked grain such as brown rice, bulger or quinoa, with a side of steamed vegetables.