Just recently my mom bought me a cookbook. Living on my own and having to cook meals, it was my goal to find a cookbook that shares simple and healthy recipes. As a gift, my mom found me ‘Whitewater Cooks,’ a cookbook inspired by a chef living at Whitewater mountain just outside Nelson B.C. The author, Shelley Adams, is the chef and Whitewater resort Fresh Tracks Cafe manager/director.
What I love about this cookbook is their understanding of wholesome, easy yet gourmet meals that not only satisfy your hunger, but are very beneficial to the health of your body and your mind. Some of my favorite recipes include the Ymir Curry Bowl for its intense spices, an asian-inspired Rice Noodle Salad, their famous Papaya Mango Salsa which tastes great with nachos, and lastly, the hearty and healthy Fridge Muffins, which are perfect for a mid-day snack or before a morning workout.
However, one of my most enjoyed afternoon snack, especially while studying at a cafe, are Shelley’s Whitewater Granola Bars. They have it all: the crunch, the chocolate sweetness, the chewiness from the peanut butter and all the nuts you can name!
Makes 16 big bars
INGREDIENTS
1 cup butter
1 1/2 cups peanut butter
1 1/2 tbsp vanilla
2 cups brown sugar
1 cup corn syrup
6 cups oats (or 4 cups oats and 2 cups triticale – Lauren)
1 cup coconut, toasted
1 cup sunflower seeds
1 cup sesame seeds, toasted
(1/2 cup chopped up almonds for extra protein – Lauren)
2 cups chocolate chips (or 1 cup raisins and 1 cup chocolate chips) (I prefer dark chocolate chips – Lauren)
METHOD
In a skillet, toast coconut, sunflower seeds and sesame seeds and set aside to cool. In a large mixing bowl, cream together butter, peanut butter, vanilla and brown sugar. Add corn syrup and then mix in remaining ingredients. Press into greased 12 x 18 inch cookie sheet. Bake in a 350°F for approximately 20 minutes or until golden brown. Let cool slighty and cut while still warm.
– Shelley Adams, Whitewater Cooks, 2005
http://www.skiwhitewater.com/whitewater_cooks.php