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Great Lunch and Learn

Grape and Broccoli Salad

1 Cup grapes, cut in half
4 cups broccoli florets
1/3 cup thinly sliced red onions
½ cup golden raisins
½ cup nuts (your choice)
½ lb bacon, cooked and crumbled (optional)

½ cup mayonnaise
¼ to 1/3 cup sugar
3 tablespoons red wine vinegar

  Mix grapes, broccoli, onion, raisins, nits and bacon together in a large bowl.

Mix dressing ingredients and toss with salad. Maker 4-6 servings

Recipe courtesy of Linda Carey, culinary specialist

Roasted Almond-Butter Bars Recipe

 Makes 10 to 12


Apple puree is a great way to sweeten lots of recipes without adding refined sugar. Simply peel and core red apples and chop them into bite-size pieces. Place in a large saucepan with 3/4 inches of water. Simmer for 40 minutes, or until very soft, then blend until smooth. Store in the fridge for up to 5 days, or freeze in portions.

• 2 Tbsp. coconut oil, plus more for the pan
• 2 Tbsp. chia seeds
• 12 medjool dates, pitted
• 2 1/2 cups rolled oats
• 5 Tbsp. apple puree
• 2 tsp. ground cinnamon
• 4 Tbsp. hulled hemp seeds
• 3 Tbsp. roasted almond butter
• 1/2 cup unsweetened coconut chips
• 1/2 cup raisins
• Pinch of salt


Preheat the oven to 400°. Use some coconut oil to oil an 11- x 7-inch baking pan.

Put the chia seeds in a glass with 1/2 cup of water. Let this sit for 20 minutes until the seeds expand and form a gel.

Put the dates and the 2 Tbsp. coconut oil into a food processor and whiz.

Mix all the other ingredients, including the chia gel, in a bowl, then stir in the dates until everything is evenly blended.

Press into the prepared pan and bake for about 20 minutes, or until golden brown.

Excerpted from Natural Feasts by Ella Mills.
Recipe created by Ella Mills

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