Granola bars

Mix in a bowl

• 1.5 cups puffed rice

• 1.5 cups large flake oats

• .5 cups dried cranberries

• .5 cups dried apricots

• .5 cups chopped pecans

• 1 tbsp cinnamon

• 1 tsp nutmeg

In a saucepan, on low-medium heat add

• .5 cup honey

• .5 cup almond butter

Warm until just mixed, take off heat and add dry ingredients. Press firmly into a greased 9x9 pan and chill for 30 minutes or until firm. Makes ~18 bars

almond dip

Soak 1 cup each raw almonds and raw sunflower seeds in a bowl of water for 6-12 hours. Drain, and pour into food processor for 30 seconds, then add:

• 1 small to medium carrot, grated

• 2 tbsp lemon juice

• .25-.5 cups vegetable broth

• handful chopped parsley

• handful chopped dill

• 2 tbsp tamari sauce

• 2-3 gloves minced garlic

Process until smooth, cover and chill. Great for crackers or veggies!

Truffle popcorn

Melt 1.5 tbsp coconut oil in saucepan over medium heat. Once melted, add enough popcorn kernels to cover the bottom, but are all sufficiently covered in oil.

Place metal strainer over pan to allow good air flow and wait for the popping! Once popping slows down to once every 5 seconds, turn off heat and remove pot.

Drizzle on popcorn:

• 2-3 tsp truffle infused olive oil

• 1 tbsp grated parmesan or grana padano cheese

Mix and enjoy!