• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 mins
• Yield: 15-20 servings

INGREDIENTS

• 2 cups 70% dark chocolate
• 1/4 cup roasted hazelnuts, chopped
• 1 tbsp goji berries
• 1 tbsp pumpkin seeds
• 1 tsp hemp seeds
• 1 tsp chia seeds

INSTRUCTIONS

1. Pour the chocolate chips into a bowl.
2. Fill a small pot halfway with water and bring to a boil.
3. Lower the heat to medium and place the bowl on top of the pot of water (*the bowl should be slightly larger than the pot, so the bottom of the bowl sits just on top of the pot).
4. Use a spatula and stir the chocolate every minute or so until completely melted.
5. Remove from heat.
6. Line a pan with parchment paper and pour the melted chocolate into the pan.
7. Use the spatula to spread the chocolate into a large rectangle.
8. Sprinkle the hazelnuts, goji berries, pumpkin seeds, hemp seeds, and chia seeds on top.
9. Place in the fridge to cool for 30 minutes.
10. Using a sharp knife, cut the bark into pieces.
11. Store in an airtight container.

Submitted by a patient. Originally published on "Choosing Chia."

 Course Snack
 Prep Time 10 minutes
 Cook Time 30 minutes
 Total Time 40 minutes
 Servings 11 people
 Calories 136 kcal
 Author CynthiaIngredients

• 1 cup raw pumpkin seeds
• 1 cup raw sunflower seeds
• ¼ cup white sesame seeds
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon sea salt
• 1/3 cup Grade B maple syrup
• 1 teaspoon vanilla extract
• Instructions
• Preheat the oven to 325° Line a rimmed baking sheet with parchment paper or use a Silpat.
  
• In a large bowl, combine the pumpkin seeds, sunflower seeds, sesame seeds, cinnamon, ginger, and salt, then add the maple syrup and vanilla and mix until well coated.
  
• Place the mixture on the prepared baking sheet and press the brittle into an even layer about ⅛ inch thick. Use a piece of wax paper or parchment paper to flatten the seeds.
  
• Press out the middle so it’s slightly thinner than the edges, which will help prevent the outside edges from burning.
  
• Bake for about 30 minutes or until golden brown. Remove from the oven and allow to cool completely. As it cools it will become crispy. 
  
• Once the brittle has crisped up, break it into pieces.
  
• Recipe NotesIf the brittle doesn’t become crispy after it has cooled, put it back in the oven and bake for 8 to 10 minutes more.  Store in a glass container for about 3 - 5 days (if it lasts that long)
  

Serves 4; cooking time 45 minutes
 
3 bell  peppers (chopped)
3 15 oz. cans organic lentils (rinsed)
12 oz. favorite gluten free pasta (Andean Dream fusilli or orzo work well)
28 oz. favorite tomato sauce (homemade or Rao’s marinara)
2 Tbls. fennel seeds
Parsley (to taste)
Basil (to taste
Salt (to taste)
Pepper (to taste)
Granulated garlic (to taste)
EVOO
 
Start to boil water for the pasta.
Sautee bell peppers in EVOO until soft.
Add pasta sauce, fennel seeds, parsley, basil, granulated garlic, and salt to bell peppers.
Add lentils to sauce when sauce is almost done cooking.
Cook pasta.
Add strained pasta to lentil sauce and mix all together.
​
Submitted by Joe Ferrante