Raw Lemon Bars (Vegan & Gluten Free)

Guest post by Active Accessories Ambassador, Abby Phon. When it comes to healthy recipes, Abby sure knows her stuff! 



  • 1 ½ cup raw organic walnuts
  • ½ cup raw unsweetened shredded coconut
  • 10 organic Medjool dates
  • ½ tsp sea salt
  • 4 tbsp lemon zest


  • ¾ cup organic extra virgin coconut oil
  • ¼ cup maple syrup
  • 6 tbsp lemon juice
  • 1 tbsp lemon zest
  • 5 drops stevia (to taste)
  • Pinch turmeric, for color.


  1. Using a food processor, combine all the crust ingredients until uniform. (It will still be a little chunky.)
  2. Press into an 8×8 Pyrex dish (or similar).
  3. Place the coconut oil into a small bowl.
  4. Beat the coconut oil with a mixer 1-2 minutes (until creamy).
  5. Add in the lemon juice, zest, maple syrup, stevia and turmeric and mix until combined.
  6. Spread the filling over the crust.
  7. Place into the fridge or freezer 20-30 minutes (until set).
  8. Cut and enjoy!

Note: If you freeze these, leave them out to soften a bit before serving.

abbyphonpicAbout the Author: Abby Phon is a Certified Holistic Health Coach. She leads corporate workshops on nutrition and lifestyle, conducts food tours, cooking demonstrations and offers individual health and nutrition coaching around the world. She is also a certified Shiatsu practitioner, a licensed massage therapist, an AFAA nationally certified group fitness instructor, an IntenSati Leader and a certified Oneness Blessing (Deeksha) Giver.

Website: feedyourmindbodyspirit.com
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Vegan Red Lentil & Squash Soup

On cold winter days like these, we find ourselves constantly thinking about ways to stay warm.  The best way to fight the winter chill is with a bowl of piping hot soup!

20130122_181304We set out to prepare a delicious, nutritious, flavorful soup that would warm us up and thus created our new Vegan Red Lentil & Squash Soup.  We hope you make it during one of these long days of winter!

20130122_162937First of all, gather and chop all ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped (we use the stuff out of the jar: saves time)
  • 1 tablespoon minced ginger (again, we use the stuff out of the jar: saves time)
  • 1 cup dry red lentils
  • 1 cup butternut squash -peeled & cubed (save time by using frozen squash)
  • 1/3 cup finely chopped fresh cilantro
  • 4 cups water
  • 1 14.5 oz can of vegetable broth
  • 1/2 (14 oz) can coconut milk
  • 1/2 cup diced tomatoes (we used canned tomatoes.  Since we like extra spice we used the ones with diced green chilies in them, but if you don’t like too much spice, stick to regular diced tomatoes)
  • 1 teaspoon curry powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon cayenne pepper (omit this if you don’t want spicy soup)
  • Salt
  • Pepper

Next, heat the pot to a low-medium temperature.  Add the olive oil, onions, ginger & garlic.  (Do NOT put the temperature too high or you will have a splattering mess!)  Cook until the onions turn translucent and the flavors have had a chance to mix (about 3-5 minutes).

Add the lentils, butternut squash, and cilantro.20130122_165019

Immediately add the water, can of broth and coconut milk.

Add the diced tomatoes, curry powder, cinnamon, nutmeg, and cayenne pepper.

20130122_165633Stir all the ingredients together.  Bring the heat up to medium.  Wait for the soup to boil then drop it down to a slow simmer.  Allow to simmer for 30-40 minutes.  Use an immersion blender for 5-10 seconds to puree the soup.  Add salt and pepper to taste.

Enjoy and try to stay warm!  Let us know what you think.