Apricot Almond Energy Bars

INGREDIENTS ½ cup raw almonds 1 cup dried apricots 2 tbsp unsweetened shredded coconut 1 tbsp chia seeds ½ tsp vanilla essence ½ tsp ground cinnamon INSTRUCTIONS Put the almonds in a food processor and pulse until roughly chopped. Add the apricots, coconut, chia seeds, vanilla essence, and cinnamon and pulse until chopped well. Using 1 heaping tablespoon at a time, form the mixture into balls. Put in the fridge for 1 hour, and enjoy. Can be stored in an airtight container in the fridge for up to 1 week.

SUMMER'S Last Tomato Tart

INGREDIENTS Crust 1 ½ cups (375 mL) whole-wheat flour ½ cup (125 mL) corn flour (not corn starch) 1 tsp (5 mL) salt 1 Tbsp (15 mL) chopped fresh thyme ¼ cup (50 mL) olive oil ½ cup (125 mL) ice water Juice of half a lemon Filling 2 Tbsp (30 mL) vegan mayonnaise 1 Tbsp (15 mL) grainy mustard 2 tsp (10 mL) chopped fresh thyme, divided 3 large tomatoes, sliced 1/2-inch thick, seeds removed Salt, to taste Pepper, to taste DIRECTIONS Crust 1. Preheat oven to 375˚F (190ºC). 2. In large bowl, stir together whole-wheat and corn flours, salt and chopped thyme. With spoon, create a well in centre of flour mixture; pour in olive oil, ice water and lemon juice. With fork, mix just until the liquid is ab

Sweet Potato Fritters with Lemon-Tahini Sauce

Ingredients 3/4 cup plain whole-milk Greek yogurt 2 tablespoons tahini 2 tablespoons fresh lemon juice 1 garlic clove, finely grated 1/2 teaspoon black pepper 2 1/2 teaspoons kosher salt, divided, plus more 1 pound sweet potatoes, peeled and coarsely shredded on a box grater 1 pound turnips or Yukon Gold potatoes, peeled and coarsely shredded on a box grater 1 1/2 tablespoons extra-virgin olive oil 2 medium leeks, thinly sliced 2 large eggs, beaten 1/4 cup all-purpose flour 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon ground ginger Vegetable oil, for frying Baby kale, for serving Directions: Whisk together yogurt, tahini, lemon juice, garlic, pepper, and 1/2 teaspoon s

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