I am so excited to announce the release of my new cookbook, POWER HUNGRY: The Ultimate Energy Bar Cookbook!
I started relying on energy bars while in graduate school, but there quickly came a point when I could no longer stomach another one; they upset my stomach, the flavors were overly sweet with odd aftertastes, and they weren’t delivering the energy boost I needed.
The junky list of ingredients explained it all: synthetic flavorings, high fructose corn syrup, artificial sweeteners, hydrogenated oils, sugar alcohols, chemical colorants, soy protein isolate (a soy waste-product), hydrolyzed gelatin, and hydrolyzed animal collagen. Yuck!
So I began making my own.
That was more than 15 years ago and I have been making homemade energy bars of all varieties ever since. Making energy bars from scratch is simple as can be, and it all starts with real food: whole grains, nuts, seeds, natural nut and seeds butters, fresh and dried fruits, and even vegetables. In addition, homemade bars cost a fraction of the price of ready-made bars.
I’ve designed the book so that variations are almost endless: you can tailor the bars according to your favorite flavors (e.g., spices, extracts, citrus zests), add-ins (e.g., nuts, seeds, nut/seed butters, dried fruits), and textures. When you go through the book, I want you
Special diets of all kinds were a guiding factor for the book. For example, (1) all of the recipes are either gluten-free or, in a handful of recipes, offer a gluten-free variation; and (2) the overwhelming majority of the recipes are vegan (or offer a vegan variation). If you have a nut allergy, you can replace the nuts or nut butter in any recipe with seeds (e.g., pepitas, hemp hearts, sesame seeds, chia seeds, sunflower seeds, or a combination) or seed butter (e.g., sunflower seed butter or tahini). I even have Paleo power bar options if you are going grain-free.
Please feel free to email any questions about the book—whether you already have it, or are planning on purchasing it. I would love to hear from you!