Sides by Julie Morris

Pumpkin Cranberry Squares

Pumpkin-Cranberry Squares

Have some extra pumpkin puree lying around? Whip up a batch of these crispy, chewy, and satisfying snack bars in under ten minutes.

***Makes 16 bars***


¾ cup raw cashews
½ cup reduced-fat unsweetened coconut shreds*
¼ cup coconut sugar
3 tablespoons lucuma powder
2 tablespoons goji powder
1 tablespoon ground flaxseed powder
2 teaspoons pumpkin pie spice powder
1/8 teaspoon sea salt
3 tablespoons canned pumpkin puree
½ teaspoon vanilla extract
2 cups plus ½ cup all-natural brown rice crisp cereal, divided**
1 cup fruit-juice sweetened dried cranberries
⅓ cup chopped pecans (optional)


For best results, add the ingredients in the directed stage (and not all at once), to achieve optimum texture: Place the cashews in a food processor, and grind into a coarse flour. Add the coconut shreds, coconut sugar, lucuma powder, goji powder, flaxseed powder, pumpkin pie spice, and sea salt, and blitz to combine. Add the canned pumpkin and vanilla and blitz once more to form a wet dough. Add 2 cups of the brown rice cereal and process until ground into fine crumbs. Add the remaining ½ cup of cereal, cranberries, and chopped pecans (optional), and blitz just for a moment to coarsely chop the last round of ingredients, but retain most of the texture.

Lay a piece of wax or parchment paper down on a flat surface, and spill the “dough” out on top. Use your hands to firmly press the mixture into a 1-inch-thick rectangle, compressing as much as possible to get it to “stick.” Lay another piece of wax paper on top, and use a rolling pin to firmly roll the dough into a ½-inch flat layer. Remove the top paper, and re-press together any pieces that may have drifted from the main rectangle. Cut into 16 squares and serve.

Will keep for 1 week at room temperature, or 2 weeks refrigerated.

*Sold at many natural food stores. If unavailable, use regular unsweetened coconut shreds.
**Choose a variety without added sugar, like Barbara’s.

Goldenberry Glazed Acorn Squash with Pecans

Goldenberry Glazed Acorn Squash with Pecans

Read about why goldenberries are such an incredible superfood here! Serves 8

1 cup raw pecans
4 acorn squash, halved lengthwise, seeds and membranes removed, then cut into rounds
3 tablespoons coconut oil, melted
¾ cup dried goldenberries, coarsely chopped
4 cups apple juice
3 tablespoons maple syrup
1 sprig fresh rosemary (whole)
sea salt and freshly cracked black pepper, to taste


Preheat the oven to 425 degrees F.

On a baking sheet, spread the pecans into an even layer. Toast until fragrant, about 6 minutes, and let cool. Chop coarsely.

Spread the squash rounds onto a couple of baking sheets in a single layer and brush cut sides of the squash with the coconut oil. Season with salt and black pepper, and bake until tender and lightly browned, about 35 minutes, flipping once, after about 25 minutes.

While the squash is baking, combine the goldenberries, apple juice, maple syrup, rosemary, and a pinch of sea salt in a medium saucepan. Bring to a boil and cook over medium-high heat, stirring occasionally, until the mixture has reduced to about a third and the goldenberries appear rounded, about 15-20 minutes. Keep warm to prevent the contents from solidifying.

When the squash is ready, transfer to a mixing bowl and add the pecans. Remove and discard the rosemary from the glaze and immediately drizzle the goldenberry mixture on top of the squash. Toss gently, and transfer to a serving bowl, drizzling any glaze at the bottom of the bowl on top of the finished dish. May be served hot or cold.


How to Make Chia Gel

Basic Chia Gel

This recipe demonstrates chia’s incredible ability to absorb up to 9 times its weight in water. For a thicker or thinner gel, adjust the water accordingly.


4 Tablespoons chia seeds

2 cups water


Mix together chia and water. Let chia stand for 15 to 30 minutes, stirring with a whisk to prevent clumping.

Gel can be used as a thickener in raw soups, fruit smoothies and fresh jams.

Dilled Kale Crisps

Dilled Kale Crisps

Whether you use an oven or a dehydrator, these are exceptionally flavorful. You can also enjoy this recipe as a delicious fresh kale salad by simply not drying out the kale at all. Note: depending on the size of the kale bunches, you will need more or less salt. Start with just 1/4 tsp and add more if needed.


2 large bunches of latigo (dinosaur) kale

3 Tbsp hemp oil

2 Tbsp fresh lemon juice

2 tsp onion powder

½ tsp sea salt

1 tsp garlic powder

¼ tsp black pepper

2 heaping Tbsp chopped fresh dill


Remove the thick parts of the stem from the kale leaves, and tear the leaves into large pieces inside a big bowl.

In a small bowl, mix together the oil, lemon juice, onion powder, sea salt, garlic powder and pepper. Pour this mixture into the kale bowl.

Using your hands, massage the oil mixture into the kale leaves, squeezing and tossing the vegetables as you go to help soften the leaves. Mix for about 2 minutes, then add the dill and toss until combined.

Oven Method: Heat the oven to 250 degrees. Spread the kale out as flatly as possibly onto a couple of baking sheets lined with parchment paper. Bake for 50-80 minutes, or until kale has dried out and is crispy. Keep a close eye on the kale at the end of its cooking process to make sure it does not burn. Store in an airtight container when not eating to prevent the kale from softening.

Dehydrator Method (preferred): Warm the dehydrator to 115 degrees. Spread out the kale onto 4 perforated dehydrator sheets, and dehydrate for 10-12 hours, or until crispy (time may vary depending on relative humidity).

Makes about 4 servings.

Healthy benefits: calcium, protein, manganese, fiber, vitamins (higher if dehydrated – especially C, A & K), broad-spectrum minerals, omega fats.

Parsnip Fries

Parsnip Fries

2 pounds of parsnips (about 2-3 large roots)
2 Tbsp coconut oil, melted
salt and pepper to taste

Preheat oven to 425 degrees.
Peel the parsnips and trim the ends. Cut in half lengthwise, then slice into sticks – about 1/2 inch thick. Spread out onto a large baking pan and toss with oil, salt and pepper. Bake for 30-35 minutes or until golden brown, tossing parsnips once or twice during baking to ensure even cooking.

Serves 2.

Lemon Coconut Breakfast Bars


Lemon Coconut Breakfast Bars

Not too sweet, these one-layer moist lemon bars are an excellent grab-and-go energy snack at any time of the day.

1½ Tbsp chia seeds
3 Tbsp fresh lemon juice
1 cup oat flour
½ tsp baking powder
pinch sea salt
¾ cup + 2 Tbsp shredded dried coconut, divided
2 Tbsp lemon zest
2 Tbsp coconut oil, melted
2 Tbsp applesauce
¼ cup maple syrup or agave nectar
½ cup packed soft medjool or honey dates, pitted (about 8-9)

Preheat the oven to 300 degrees. Grease a 8×8” baking pan.

In a small bowl, combine the lemon juice and chia seeds. Set aside for 20 minutes.

Meanwhile, in a medium bowl mix together the oat flour, baking powder, salt, and ¾ cup coconut flakes. Sprinkle in the lemon zest and mix again until distributed.

In a separate bowl, combine the coconut oil, apple sauce, and agave nectar. Mix in the soaked chia seeds. Chop the pitted medjool dates finely, and mix in with the other wet ingredients.

Pour the wet ingredients into the dry, and stir until blended. Spread the mixture into the prepared baking pan, and use a spatula to flatten out the surface. Sprinkle remaining 2 Tbsp coconut on top, patting them down lightly into the mixture.
Bake for 25-28 minutes, until edges begin to turn golden brown. Cut while warm into squares. Makes 16 2”x2” squares.

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