Shannon Schafer, B.S., N.E. Certified Nutritionist
Biography
Shannon Schafer, BS, NE
Shannon is a certified Nutrition Educator and graduate of Bauman College of Holistic Nutrition and Culinary Arts in Berkeley, California. She works individually with clients to develop nutrition programs appropriate to their needs. Helping clients find a natural path to well-being and radiance is a strong passion of hers. After overcoming her own health issues by embracing a whole foods diet, she can relate to many client's concerns. Shannon specializes in digestive health, calming allergies, and building the immune system. She is dedicated to helping people look and feel their best!
Watch episodes of my online show Dishin Nutrition for whole food recipes and healthy tips.
Available by appointment only
 |
|
Brain Food Recipe
This recipe is packed full of Essential Fatty Acids which are necessary for proper brain function, cellular fluidity, healthy skin, energy production, immune function, and hormone balance. This Nut Brittle really surprised me! It's like a dessert but much healthier.
NUT BRITTLE WITH SEEDS
Servings: 12
2 cups Sunflower Seeds
1 cup Cashews
1 cup Almonds (slivered almonds work well)
½ cup Sesame Seeds
½ cup Flax Seeds
1 T. Fennel Seeds
1 T. Anise Seeds
1/3 cup Maple Syrup
(You may need to add a tablespoon more of maple syrup…every piece should have a thin coat for sticking together after syrup hardens.)
NOTE: All nuts and seeds should be raw.
Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper.
Put half the syrup in a big mixing bowl.
Add sunflower seeds. Mix until well coated.
Add remaining nuts. Fold and mix well.
Add remainder of maple syrup and coat thoroughly.
Spread mixture on the cookie sheet and bake at 350 degrees for 15-20 minutes. Check at 15 minutes and if the nuts are toasted and hardened in the center (not soft and sticky) pull it out of the oven.
Let cool. Break apart. Enjoy!
Comment(s)
