Lunchbreak: Julie Morris makes chocolate cherry goji bars and watermelon pizza

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Julie Morris

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Superfood Snacks: 100 Delicious, Energizing & Nutrient-Dense Recipes

Saturday, June 13
10:00 a.m. - noon
Chopping Block
4747 N. Lincoln

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Chocolate Cherry Goji Bars

1/2 cup raw walnuts
3/4 cup raw almonds
1/4 cup Medjool dates, pitted
1/2 cup dried goji berries
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1 cup dried cherries
2 Tablespoons cacao nibs

In a food processor, combine the walnuts and the almonds, and process the nuts into the size of small gravel. Add the dates, goji berries, vanilla extract, and cinnamon powder, and process until the mixture forms clumps and begins to stick together. Add the cherries and cacao nibs and process briefly to incorporate the ingredients, but leave some small chunks for texture. Place the dough on a large sheet of plastic wrap on a cutting board. Press the dough into a compact rectangle, then wrap it tightly in the plastic, compacting it even more. Use a rolling pin to roll the dough into a ½ -inch-thick layer. Unwrap the dough and cut it into bars or bites as desired. Energy bars will last several weeks unrefrigerated and covered, or keep them in the freezer for long-term storage.

Watermelon Pizza

1 medium seedless watermelon
1/2 cup macadamia nuts, chopped
1/4 cup dried goji berries
1/2 cup fresh blueberries, halved
2 kiwi, peeled and sliced thin
Handful fresh mint leaves, minced (optional)
Handful edible flower petals (optional)

Use the widest part of the watermelon to cut 4 1-inch-thick rounds. Each round will form the base of a “pizza.” Decorate each round with the fruit, nut, and garnish toppings you like best. Use a chef ’s knife (adults only, please!) to cut each “pizza” into 8 wedges. Serve immediately. Watermelon Pizza will keep up to one day, covered and refrigerated.