Chad and I took a road trip to Nashville two weekends ago. A chance to just go off the grid and explore a city with no plans.
We hooked up our bikes and escaped after work on a Friday evening. Saturday and Sunday we spent biking, hiking and exploring the city.
For me, being active is when I feel the best. Some recharge by resting and lounging - I do by sweating. It calms me and being outside and moving just makes me feel alive. Plus, when exploring a city on foot and by bike - you see so much!
And we always work up an appetite :) ...
On our last day in Nashville, we grabbed coffee at Bongo Java in East Nashville. I spotted a raw cranberry bar on the counter. It was sweet, nutty and I was reeeally into it.
I recreated that bar as soon as I got back to St. Louis. So now I don't have to wait until my next trip to Nashville to have it!
Cranberry Sesame Raw Bars
- 8 Medjool dates, pitted
- 1/2 cup dried cranberries (I prefer Eden Food dried cranberries sweetened with apple juice)
- 1/2 cup pecans
- 3/4 - 1 cup almonds (or cashews)
- 1/4 cup sesame seeds
- Pinch of sea salt
- In a food processor, process the dates and cranberries until finely chopped.
- Add the rest of the ingredients in the food processor and process until finely ground and beginning to stick together.
- Line a square baking pan with parchment paper or aluminum foil and press the mixture into the pan and smooth out the top. Place the bars in the freezer to harden, about 20-30 minutes, then remove.
- Cut the bars into desired shape and size. Store in air-tight container.
At the coffee shop, these bars were individually wrapped in plastic wrap. Easy to grab and go on the run... my kind of bars!