Posts

Dark chocolate crunch bars (aka ‘healthy’ protein bars)

/in ,

By Dr Linia Patel 

Many shop-bought protein bars hit your protein numbers, but they come with so many other sweeteners and additives that aren’t great for you to be eating habitually. With this recipe I tried to create a protein bar that was healthy.

Images and text from Food for Menopause by Dr Linia Patel, photography by Clare Winfield. Murdoch Books RRP $45.00

We hope you enjoy this free article from OrganicNZ.  Join us to access more, exclusive member-only content

Clients (especially those who are on the go a lot) are always asking me to recommend a protein bar. To be honest, there isn’t one that I would recommend for regular consumption! They’re okay as an occasional get-out-of-jail card, but not for regular consumption.

Many shop-bought protein bars hit your protein numbers, but they come with so many other sweeteners and additives that aren’t great for you to be eating habitually.

With this recipe, I tried to create a protein bar (without using protein powder) that was healthy. One that I would be happy to recommend my clients eat regularly. Each bar gives you about 5 grams of protein – perfect for a snack. They are high in healthy fats, so, as yummy as they taste, keep it to one per snack!

Makes 10-12 bars

Ready in 20 minutes, plus chilling

Vegan

Gluten free

Ingredients 

  • 2 tbsp tahini
  • 4 tbsp almond or peanut butter
  • 60g (scant ½ cup) dark (70%) chocolate chips
  • 200g (7oz) cooked quinoa
  • 70g (½ cup) whole unpeeled almonds, chopped
  • 30g (1oz) whole linseeds or flaxseeds

Method

  1. Line a small loaf, baking or cake tin with parchment paper.
  2. Either in the microwave or in a bowl set over a pan of gently simmering water, melt the tahini, nut butter and chocolate together until smooth.
  3. Add the rest of the ingredients and mix well.
  4. Tip into the prepared tin and chill for at least 1 hour, then cut into 10–12 small bars.

Tips

These will keep in the fridge for up to 10 days. If you like, you can drizzle with extra melted chocolate before slicing (as per the photo).

Differently wired brains

/in ,

By Mary Allan

“Neurodiversity describes the idea that people experience and interact with the world around them in many different ways; there is no one ‘right’ way of thinking, learning, and behaving, and differences are not viewed as deficits”.  This is the introductory sentence on the Harvard Education blog “What is neurodiversity?”

However, unless we dig a little bit deeper that catch-all term doesn’t explain the glaringly obvious struggles some people live with or the subtle, hardly noticed nuances that make life very difficult for others.

While I applaud inclusive language and thinking, my experience as a specialist in the management of autism spectrum in schools tells me that despite changing the terminology every 30 years or so, we are still very short on understanding how to help neurodiverse people survive and even thrive in our society that caters to the less diverse majority.

Understanding what is going on for people – especially children – is the only way to inform strategies and systems to help them cope with life.

The shape of walnuts is similar to the human brain

  

The following content is only available to logged-in members. Join us to gain access to a wide range of content.

Mary Allan is a retired special needs educator who still maintains a focus on managing ASD and severe behaviour. She is a keen gardener, spurred on by the limited range of organic and GE-free foods in the supermarkets, and the need to provide gluten-free and dairy-free food for her family.