These Beet, Mango & Matcha Energy Bars are an excellent choice for athletes to enjoy pre, mid- or post-workout.
However, they can also be suitable for individuals in need of an energy boost. The truth is most energy bars—or drinks—are closer to a candy bar than a health food,
BUT the new Plantz St. energy bars are a different story.
Instead of reaching for caffeine and sugar, when you’re just waking up and want an energy-boost, or you’re trying to find one last shred of energy to finish the day’s endless to-do list, get powered-up with beets and matcha.
Beets are an amazing root vegetable that increases oxygenation of the blood and other tissues, which means they’ll function better. You’ll notice having more energy and longer endurance.
Dr. Michael Gregor loves the beets, too! Check out what the research shows on the power of beets…
As for matcha, it contains phytochemical compounds that boost alpha waves in the brain—these are the same waves that increase when you meditate! The alpha brain waves produce a calm, focused, alert state of mind.
The stimulation you receive from Matcha is healthier than that from caffeine, and it doesn’t have the adverse effects, like anxiety and jittery nerves. Here’s what Dr. Michael Greger has to reveal about Matcha and its effects.
Whether you’re a plant-powered athlete, busy parent, or tired college student, if you’re looking for a caffeine alternative, I hope you try this recipe out and enjoy the all-natural pick-me-up!
Recipe by Katie Mae
Makes 12 bars | Ready in 75 minutes | Stores 1 week in fridge
- 2 tablespoons ground chia seeds (½ oz)
- 2 tablespoons lemon juice
- 1¼ cup cooked beets (8 oz)
- ¾ cup chopped dried mango (2 oz)
- 9 Medjool dates, pitted (6 oz)
- 1 tablespoon matcha powder (optional)
- ½ –1 teaspoon ground turmeric
- large pinch of finely ground black pepper
- ¾ cup quinoa flakes (2 oz)
- ¾ cup walnuts (2 oz)
- ½ cup pumpkin seeds (2 oz)
- ½ cup coconut flakes (1 oz)(optional)
- Add the chia seeds, lemon juice, water to a small bowl. Stir and set aside.
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- Add the beets, mango, dates, matcha powder, turmeric, and black pepper to a food processor. Process until it is well combined, but still semi-chunky.
- Add the chia mixture and quinoa flakes. Pulse a couple of times. (The pulse button helps prevent over-processing.)
- Now add the walnuts, pumpkin seeds, and coconut flakes. Pulse just a bit more (seconds) to get your desired consistency.
- Spread the batter into a thin layer across the prepared baking sheet. If it doesn’t reach the sides, shape it so the edges are straight making it easy to cut into bars.
- Bake for 60 minutes. Let it cool to room temperature before slicing into bars and storing them in an air-tight container.