April 22, 2016
I’m a proud peacock this week. Michelle Ebbin, my beautiful-in-every-way friend, had her amazing new book, The Touch Remedy: Hands-On Solutions to De-Stress Your Life hit the stands!
Michelle is a mother of three boys, a leading massage and wellness expert and my personal calmness guru. I’ve looked to her for years on ways to slow down and find my zen (not easy for this whirling dervish). In her new book, Michelle goes step by step with DIY tips and techniques to relieve stress and create positive moments of touch with those we love most. Who doesn’t need/want that?
Part one of today’s post is that I’m giving away a copy of The Touch Remedy and throwing in one of my garden aprons, too. Check the end of the post on how to enter!
Part two is this recipe for Michelle’s vegan energy bars. These are totally delicious. Michelle first tried a version of these bars in the green room for the Dr. Oz show, during one of her many appearances as a wellness and touch expert. She came home to Santa Barbara and created a similar recipe with what she had on hand in her pantry. Yes, she cooks, too. Her husband is one lucky man.
We’ve been making these non-stop since she shared the recipe with me. They’re awesome in the morning before I drop-off the kids and head to work out, fantastic tucked in lunches or as a quick after school snack. They’re such an upgrade to basic granola bars. Sometimes, I’ll melt chocolate over the top to take them to treat status and still hold onto that omega-rich, nutty yumminess. Even better, you can buy all the ingredients for these at TJ’s.
To enter the giveaway for a free book and apron, tell us:
What’s your favorite way to de-stress?
We will be taking entries through April 25th, 12:00 pm PST. The winner will be selected at random, so don’t stress over your answer, share the first thing that comes to mind!
1 ½ cup oats, divided
1 cup unsweetened coconut flakes
1 cup pecans (pieces are fine)
1 cup of any seeds you like (She uses Trader Joe’s Super Seed & Ancient Grain Blend, which has sprouted buckwheat, sprouted millet, chia seed, flax seed, red quinoa, hemp seed, and amaranth all mixed together.)
½ cup raw pumpkin seeds
½ cup sliced raw almonds
1 teaspoon cinnamon
3/4 teaspoon sea salt
3 tablespoons coconut oil, melted
¼ cup agave or honey
2 tablespoons maple syrup
1 teaspoon vanilla extract
Preheat the oven to 350°F.
In a food processor, blend the pecans, 1 cup oats, and coconut flakes. Process until finely ground.
Transfer this mealy mixture to a bowl and stir in the remaining oats and the rest of the ingredients. Mix together well.
Line an 9×9-inch baking pan with parchment paper and grease it with coconut oil or cooking spray.
Pour the mixture into the pan and use your fingers or a spatula to press it down evenly.
Bake for 30 minutes, or until the edges are golden; let cool completely before cutting.
