Larabar boycott got you down? Make these homemade bars instead!

Here’s my most recently published article on Recipe is included! Enjoy…

(NaturalNews) As revealed recently on, information has  surfaced that consumers have been betrayed by many so called “natural” brands in  recent months. Larabar and several other brands have played an important role in  the natural foods movement by providing convenience foods made from simple,  wholesome ingredients. Unfortunately, many of these brands are now owned by  large corporations that are contributing funds to prevent the labeling of GMOs  in our food supply – an unnatural move to say the least. Consumers who truly  want to know what is in their food and what they are supporting when they  grocery shop, must purchase whole, unprocessed foods and learn to enjoy making  their own homemade versions of these “natural” convenience foods using recipes  like the one for “Pecan-Date Snack Bars” included here.

Eating a  natural food diet can be quite challenging and with so many families adopting  natural and organic diets, there is a growing need for products that consumers  can trust when they need store-bought short-cuts. Unfortunately, there are very  few brands that meet these criteria. And with so few healthful food choices on  the market already, discovering that some of these trusted “natural” brands have  sold out to corporate interest is a huge blow to organic consumers. Larabar is  one such brand whose snack bars consisting of very minimal ingredients  (primarily nuts and dried fruits) have been a favorite of the natural food crowd  for years. While their ingredients are not certified organic, Larabar  does boast on its product labels that their ingredients are non-GMO. But how are  consumers supposed to take comfort in Larabar’s non-GMO ingredients when General  Mills, the company that owns Larabar, is spending hundreds of thousands of  dollars to defeat proposition 37, the GMO labeling initiative, in  California?

To help defend consumers against these hypocritical “natural”  brands, Mike Adams recently issued a boycott  of Larabar and several other brands who are involved in this GMO-supporting  deceit. If you are feeling a little lost without Larabar in your life, be sure  to try this simple recipe below for an even tastier treat: Homemade Pecan-Date  snack bars. Making snacks yourself is a great way to control the quality of your  ingredients, and even a novice in the kitchen can easily whip up the simple  homemade recipe included here. Enjoy!


Makes eight bars


1 1/3 cups of pitted and roughly chopped Medjool dates

2 cups plain pecans (not roasted nor salted)

Preheat oven to 350  degrees.

Place dates in a medium bowl and cover them completely with  water. Allow to soak for 20 minutes.

Meanwhile, process the pecans in a food processor until they  resemble the texture of breadcrumbs.

When the dates are done soaking,  drain the water. Add dates to the food processor and process with the nuts until  well-combined and dough comes together into a ball.

Line a 7″ x 11″  baking pan with parchment paper – this makes clean-up easier. (Two bread pans  would make a great substitute if you don’t have a 7″ x 11″ pan.)
Press  dough evenly into the pan, pressing firmly with your hands to compact the  mixture as much as possible. (It’s helpful to wet your hands with water to  prevent batter from sticking to your fingers.)

Bake for about 10 minutes,  until the top looks a bit dry. Transfer to a cooling rack and cool completely  (about one hour).

Transfer bars (with parchment paper) to a cutting  board, and cut into eight bars. Enjoy!

These bars are also delicious when  enjoyed frozen for increased sweetness and firmness.

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About  the author:

Christy Pooschke is the author of “Eating  Additive-Free” – a natural cookbook and shopping guide. If you want to eat  less processed food but aren’t sure what to buy or what to eat instead, then  this book is for you (includes 160 recipes)! Hard copy and e-book versions are  available for purchase on her website at  Christy blogs regularly on her website to  teach you how to shop for and prepare natural, additive-free foods. Subscribe  today, and all of her great tips will land right in your inbox! You can also  follow her on Facebook. For folks  who desire a more individualized approach, Christy also offers personalized  Diet Make-Over consultations and personal chef services!           In  her free time, Christy operates – an online  community she created for folks interested in networking with regard to natural  health, green living and positive thinking. The site features 200+ natural  recipes for a variety of dietary restrictions (more recipes added weekly),  natural living videos, forums, discussion groups and more! Join today!        Christy’s passion for eating REAL food was sparked in 2007 when she eliminated  her Fibromyalgia symptoms through  diet and lifestyle changes. Until this time, she had been eating a typical  American diet of boxed dinners, soda pop, candy and fast food; and she was very  ill. Since regaining her health with an additive-free diet, Christy has been on  a mission to educate others about the dangers lurking in their cabinets; and she  has helped people around the world to maximize their health by reducing their  reliance on processed foods.
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Top 10 GMO Foods to Avoid (from

(This article written by J.D. Heyes was published on on 6/1/12.)
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“We here at pride ourselves in providing our  readers with the most valuable, up-to-date news and information on a wide range  of health-related issues, but we especially like to discuss nutrition because so  much of our health depends on what we put in our bodies – and what we don’t put in them.
See the NaturalNews infographic at:

Be aware and beware

With that latter thought in mind, we’ve  developed an infographic to highlight the top 10 GMO (genetically modified  organism) foods to avoid, in no particular order:

1. Zucchini: It  goes without saying that many biotech companies say genetically modified foods  are safe for you, but as GMO science expands, reseachers are finding more  evidence that such foods can harm your health. One of those is zucchini. While  not as potentially harmful as other GM foods, zucchini is nonetheless  “engineered” to resist some strains of virus.

2. Cotton:  Considered a food item because its oil can be consumed, cotton – in particular,  genetically modified Bt cotton, common to India and China – has damaging  consequences. According to recent Chinese research, while Bt cotton is capable  of killing bollworms without the use of insecticides, its decreased use has  increased the presence of other crop-harming pests. Also, Bt cotton production  has been linked to drastic depletion of soil nutrients and lower crop yields, as  well as much higher water requirements.

3. Canola: This is  probably one of the most misunderstood, misguided “healthy” food  choices out there right now, but there is little about canola – and similar oils  – that is good for you. Extracted from rapeseed, canola oil and others must be  chemically removed from the seeds, then deodorized and altered, in order to be  utilized in foods. They are  among the most chemically altered foods in our diets.

4. Aspartame: An artificial sweetener found in a number of products,  aspartame – discovered by accident in 1965 by a chemist testing an anti-ulcer  drug – accounts for as many as 75 percent of adverse reactions to food additives  reported to the Food and Drug Administration (FDA), according to some  reports. Some seizures and even some deaths have been blamed on  aspartame.

5. Dairy: A disturbingly high number – as many as  one-fifth – of dairy cows in the U.S. today are given growth hormones to  increase milk production, a figure that has been rising since the FDA approved a  genetically engineered recombinant bovine growth hormone known as rbGH or rbST  for use in dairy cows in 1993. While said to boost production by 5-15 percent,  scientists have expressed concern that the increased levels of IGF-1 (insulin  growth factors-1) from hormone-treated cows may boost the risks of colon and  breast cancer. Since 2008, Hiland Dairy has stopped using milk from dairy  farmers who inject their cows with growth hormone.

6. Corn:  Modified now to create its own insecticide, as many as half of all U.S. farms  growing corn for Monsanto are using genetically modified corn, with tons of it  now being introduced for human consumption, according to the FDA. Doctors at Sherbrooke University Hospital in Quebec recently found Bt toxin from  modified corn in the blood of pregnant women and their babies, as well as in  non-pregnant women.

7. Papayas: Genetically modified papayas have  been grown in Hawaii commercially since 1999, designed to combat the Papaya  Ringspot Virus. Approved for sale and consumption in the U.S. and Canada, GM  papayas cannot be imported or sold in the European Union.

8. Sugar: Sugar from genetically modified sugar beets hit the market in the  U.S. in 2009. They were modified by the Monsanto Corporation to be resistant to  the company’s Roundup herbicide. In 2010 a group of Oregon farmers sued to stop  planting that year of Monsanto’s genetically altered sugar beets over fears the  crops could cross-contaminate other nearby fields.

9. Soy: Like  other foods, soy, too, has been genetically modified to resist herbicides. Soy  is included in soy flour, tofu, soy beverages, soybean oil and scores of other  products, especially baked goods and pastries. According to one report, “[a]fter  feeding hamsters for two years over three generations, those on the GM diet, and  especially the group on the maximum GM soy diet, showed devastating results. By  the third generation, most GM soy-fed hamsters lost the ability to have babies.  They also suffered slower growth, and a high mortality rate among the  pups.”

10. Yellow squash Like zucchini, yellow squash is also a  fast-rising GMO crop in the  U.S., and as such, should cause you concern. If you like squash – and scores of  Americans do – check out a farmer’s market that doesn’t sell GMO squash or grow  your own using non-modified seed.”

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