It’s the start of another great week here in Oshawa, and even though I’m not in school right now, I always enjoy the excitement that comes around this time of year as so many people look forward to the end of the school year and the start of the summer travel season!

Everyone is coming into the office as well, getting their sessions in before going away.  I’m always excited to hear about the wonderful plans you’ve made, or who you’re going to visit.

Keep an eye out this week for a new Friday segment, called “Let’s Talk”.  My goal is that on most Fridays, I’ll publish a new article focusing on different questions or topics surrounding BIE/Health, etc.

Here is the new weekly schedule that you will start to see come into effect beginning this week:

Mondays – New Recipe

Wednesdays – Tips or Recipes for navigating the Candida Cleanse (It’s great to have an arsenal of at-hand food ready to go!)

Friday – *NEW*  “Let’s Talk” segment

How it’s going to work: to leave a suggestion for a Friday “Let’s Talk” segment, go to my Facebook group or Twitter page, and on the post for today’s article (Sunny Day Banana and Sprouted Flax Picnic Crisps), leave your questions or ideas for me!  Don’t leave it on the main wall.  The questions or comments need to be under the post for this article, and I’ll be receiving submissions until Wednesday night at 9pm.  (That’s June 25, 2014, at 9pm EST).  I’m really excited to be doing this with you, and I’m really looking forward to answering your burning questions as much as I’m able to.  Some weeks, I’ll answer questions I’ve received online, and other weeks, I might answer questions I’ve received from clients or people I’ve been talking with.  It’s a great opportunity for you to engage and learn more!


The recipe I’m going to share with you has actually been a little while in the imagining and developing stages.  I hope you love it as much as I do.  Last summer, I was in San Francisco, and I visited a mall (I have no idea which one, but it was downtown, near where the cable cars end), and the mall had this really neat store in the lowest level selling all kinds of special foods and things.  I bought a flax banana bar made by a company called Go Raw, who are based out of California.  It was one of the best travel snacks I’ve ever had (I kept the wrapper to try to look for it at home…  I’m not even making that up).  Go Raw isn’t in Canada, and for a while I was just resigned to wait for the day I could visit the US again and hope I could find this excellent travel snack again.  (It’s hard finding lovely travelling foods that aren’t full of weird things!).



Then, I had an epiphany.  Why shouldn’t I try to make my own version of these at home?

I love travel snacks.  (It’s the worst being hungry in the car).  And, this crispy bar is stuffed with all the best things.  It has staying power, and is a nutritional powerhouse.


Because the flax seeds are sprouted, they offer so much more in the way of useful nutrients because your body doesn’t have to try to get into that tough flax shell.  They are full of antioxidants, all the amino acids, vitamins A, C, D, and E, as well as magnesium, phosphorous, iron and potassium (1).  The banana and dates offer some dietary fiber, along with potassium (2).

Make a batch of these up and take them along on your summer travels!  They won’t leave you hungry!

Flax seeds aren’t hard to sprout, but they don’t sprout in the same way some other seeds do.  When the flax seeds become wet, they develop a mucilaginous coating, and really stick to things.


Sprouting flax seeds:
  1. Take 1 C raw dried flax seeds, and rinse them thoroughly under cool running water in a sieve, removing any debris.
  2. Line a bowl or shallow dish with dampened clean cheese cloth (some places recommend using paper towel, but remember that whatever was used in making the paper towel may leach into your seeds).  (I bought mine at the Bulk Barn).
  3. Place the rinsed seeds in the cloth, and cover the top of the seeds with cheesecloth as well, making sure that they are sufficiently damp.
  4. Be careful not to make too full a container, as the seeds in the middle may not sprout but will get moldy or otherwise gross).
  5. Place the container in a warm area of the kitchen (on the counter, near a sunny window, etc).  In the winter, I sometimes coax seeds by placing them on top of the refrigerator because it’s warm there.
  6. In 1-5 days, you will have flax-seed sprouts.  Make sure to keep an eye on them every day to ensure they have enough water.
  7. When ready to use, rinse the sprouts gently with cool water and pick out any that might not have sprouted.



Sunny Day Banana and Sprouted Flax Travel Crisps

Servings:  Makes  2 pans


  • 1 recipe of sprouted flax seeds (see above for instructions).
  • 28 Parnoosh Dates
  • 6 Medjool Dates
  • 2 tbsp maple syrup
  • 1/2 C water
  • 2 very ripe medium bananas


  1. Preheat your oven to 175C (the lowest setting on mine), and if you have a “convection” option, use that.  (Alternatively, you are more than welcome to make these in a dehydrator if you have one.  I haven’t tested it in one, so be sure to let us all know how it turned out if you try it!).
  2. Line 2 edged baking sheeting with parchment paper.
  3. Remove any pits from the dates (Medjool dates tend to come with pits in them.  But don’t worry, they come out easily).
  4. In a small saucepan, combine the dates, maple syrup and water. (Note:  If you don’t have both kinds of dates, just use the ones you have).
  5. Over medium heat, bring this mixture to a gentle boil, and then simmer the dates until they are soft and all of the water has evaporated (approx 10 minutes), stirring often.  (It will look a lot like a thick paste).
  6. Using an immersion blender or hand masher, blend the date mixture until it is smooth.
  7. Mash the bananas using a hand masher or a fork until they are mostly smooth (a few lumps are ok, they add character).
  8. Combine the date mixture, mashed bananas and sprouted flax seeds in a mixing bowl, and mix until thoroughly combined.
  9. Spread the mixture thinly out over the two parchment-lined baking sheets.  You don’t want it very thick at all, because it will not dry properly.
  10. Bake for 2 H, then rotate the pans and bake for another 2H, or until the bars are dry and firm to the touch.  (If they’re too damp, they won’t hold together).
  11. Remove the bars from the oven, and lift the parchment sheets onto wire cooling racks, and allow the bars to cool full prior to cutting them.
  12. Cut the bars in whatever way you like, and store them in an airtight container.  (They will last better in the freezer).
Candida Cleanse Modification:

– Leave out the maple syrup and this recipe is perfect for the last 20 days of the candida cleanse!

Tweet me a picture and let me know how these turned out for you, or post about your success on the Facebook page.  How did the flax seeds sprout for you?  I’d love to hear about it!  Or, if you’re having trouble and need some advice, let me know!  If I can give you any suggestions, I’d be happy to help!

Remember to subscribe to the blog, and share this recipe!

In the comments, remember to let me know what your questions are for Friday’s inaugural “Let’s Talk” segment!

Take care, and have a great day!


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With a background in nursing, Lindsay lives and works in Ontario, Canada.LindsayTurbull.com was created to encourage, inspire and to share life on the road to wellness and living life abundantly.Please make sure that you follow us on social media as well to get updates and other fun things.
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