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TCHO Recipes - Healthy

Tuesday Market Granola Bars

...from Cristina Liberati

Ingredients
1 1/2 cups old-fashioned oatmeal
1 cup Alfieri raw almonds, halved
1/2 cup shredded coconut, loosely packed
3/4 cup oat flour or wheat germ
3 tablespoons unsalted butter
2/3 cup Snyder’s Sage Honey
1 1/2 teaspoons pure vanilla extra
1/4 teaspoon kosher salt
1/4 cup pumpkin seeds / pepitas
1/4 cup crunchy quinoa
1 tablespoon sesame seeds
1/2 cup Hamada sun dried pitted cherries
175g TCHO Pro “Fruity 68” Dark Chocolate Discs
Optional: pinch of chili powder, smidge of freshly grated nutmeg, bit of ground sage, or hint of whatever else may tickle your fancy

Directions
1. Preheat oven to 350o Line a 9-by-13 inch pan with greased parchment paper.
2. Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 minutes, stirring occasionally, until lightly browned.
3. Transfer the mixture to a large mixing bowl and stir in the oat flour. Reduce the oven temperature to 300o
4. Place the butter, honey, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add remaining ingredients, except the chocolate, and stir well.
5. Add the chocolate chunks last, so that the mixture has cooled to room temperature by the time you add it.
6. Pour the mixture into the prepared pan. Lightly press the mixture evenly into the pan with a spatula. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares (very important, chill in the refrigerator an additional 20-30 minutes after cooling to prevent crumbling).
7. Serve at room temperature.

Recipe Notes
Requires at least 2 to 3 hours chill time.

Cristina Liberati is TCHOSource Program Manager and Designated Farmer’s Market Guru at TCHO.

Sautéed Green Beans with Nibs

...adapted from a recipe by Alice Medrich
Yields 4 to 6 servings

 

Ingredients
1 pound of green beans, tips removed
2 tablespoons extra virgin olive oil
4 tablespoons TCHO Roasted Cacao Nibs
1 clove of chopped garlic
2-3 tablespoons balsamic vinegar
Sea salt to taste

Directions
1. Bring a large pot of salted water to boil; add the beans and cook 4-5 minutes, until bright green and barely tender. Drain and dry on paper towels.
2. Separately, in a very small saucepan, over medium heat sauté the garlic with the oil for 5 minutes. Then lower the heat and add the crushed cocoa nibs for 2-3 minutes; do not simmer.
3. Transfer the beans to a platter and toss with the crushed nibs, garlic and warm oil. Toss again with balsamic vinegar and a sprinkling of sea salt, to taste.

Recipe Notes
Can be served hot or chilled.

Nib Salad

Ingredients
16 oz. container mixed greens
2 avocados, chopped
2 green apples, chopped
2 persimmons, chopped
1/4 cup TCHO Roasted Cacao Nibs
Balsamic vinegar

Directions
1. Mix together greens, avocado, apple, persimmons and nibs.
2. Drizzle balsamic to taste.
3. Dig in!