Tuesday, May 25, 2010

Starbucks gone RAW!

It's been a long time since I've been in Starbucks.  Actually, the last time I was in one was before our trip to Miami last October.  My sister and I went a few days ago, and let me tell you, I was AH-MAZED!

I cannot BEGIN to tell you how excited I am that Starbucks carries Annie's organic snacks and (OMG!) RAW FOOD BARS!   

Look how great!  These are made by Two Moms in the Raw, and I gotta tell you- the bar that we split was DE-LISH!  Look at all of the yummy goodness!!!  It was SOOOOO good.  We'll be stocking up the next time we go!

What I like even more is all of the natural and organic ingredients.  WHO KNEW YOU COULD FIND SOMETHING SO GREAT AT STARBUCKS?!

Nutrition in a pouch.  What a great snack to have on the go to give you tons of energy!!

Thank you, Two Moms in the Raw and Starbucks for making healthy choices available.


Ashlei said...

I first tried the Two Moms in the Raw granola at Starbucks with my mom over spring break. Amazing stuff. I wish it weren't so expensive!

Annie D. said...

Oh Ashlei, I know!!! I'm very excited, though... we're going on vacation in October and there is a Starbucks at every major airport EVER and we have a gift card to use. I'll be stocking up :o)

Anonymous said...

Recipe using leftover Almond Pulp:

Halvah is a candy popular in the Middle East, where it is made from ground sesame seeds. This is far superior to the store bought variety. For a lighter version, make this recipe with the almond pulp leftover from making almond milk. (Use the almond pulp the day you make it.)

1 1/2 cup raw almonds
1/2 cup raw tahini
3 tablespoons honey (or 3-4 soaked dates)
1 teaspoon vanilla

In a food processor, place almonds and process until finely ground. Add the tahini, honey and vanilla, and process thoroughly. Press the mixture onto a plate or pan until it is 1/2" (1 cm) thick (don't worry about filling the pan, just press the mixture to the correct thickness). Chill the halvah in
the refrigerator for 1 hour or more, then cut it into bite-sized pieces and roll into little balls.

Yields 20-24 pieces.

Variation: Add 3 tablespoons carob to mixture.

Annie D. said...

OMG That sounds awesome!!! THANKS FOR THE RECIPE! I had no idea what on earth to do with all of this leftover mush hehehehe!

Anonymous said...

No problem, always happy to help people willing to expand their palates :)

From my experience, this turns out (depending how you cut it) like the sesame bars from old candy shops. If you want a sweeter taste (personal preference, of course) you could use agave nectar as a glaze.

Eager to see how they turn out.