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CASHEW AND BACON RICE CAKES Makes 10 rice cakes This variation of Allens original is the favorite of our friends at Velo magazine. Together with the bacon the cashews and nut butter give these rice cakes a salty-sweet taste. The extra boost of protein makes this portable great for longer training sessions. 2 cups uncooked calrose rice or other medium-grain sticky rice 112 cups water 8 ounces bacon 3 eggs 12 cup cashews raw or roasted 14 cup nut butter 12 cup raisins optional Combine rice and water in a rice cooker. While the rice is cooking fry the bacon in a medium saut pan over medium-high heat. Drain off fat and wrap the bacon in paper towels then press on the towels to crumble the bacon. Lightly beat the eggs in a small bowl and softly scram- ble them in your saut pan over medium heat. In a large bowl combine the cooked rice bacon scrambled eggs cashews nut butter and raisins if us- ing. Mix well. Press mixture into an 8- or 9-inch square pan to about 112 -inch thickness. Let cool thoroughly in fridge before cutting and indi- vidually wrapping individual cakes. Per serving 1 cake Energy 286 cal Fat 14 g Sodium 246 mg Carbs 31 g Fiber 1 g Protein 10 g CARROT WAFFLES Serves 4 These delicious waffles only require about 20 minutes plus 510 minutes juicing. For great texture and a boost in fiber try adding PULP to the waffle batter. Heat the waffle iron. Mix dry ingredients together in a medium bowl. In a separate bowl or measuring cup combine carrot juice eggs and melted butter. Add wet ingredients to the dry mixture and whisk together until flour is thoroughly incorporated. If youll use the carrot pulp add it now. The batter will be a bit lumpy. Pour enough batter into each waffle form to nearly fill all the squares the batter will expand when pressed. Cook until the outside of the waffle feels crisp to the touch. Repeat if necessary using remaining batter. Makes 4 large waffles. Let cool then cut in half and stack for easy wrapping. Per serving Energy 223 cal Fat 9 g Sodium 75 mg Carbs 30 g Fiber 1 g Protein 7 g Water 41 1 cup flour 1 tablespoon raw sugar 14 teaspoon baking powder pinch of salt 12 cup fresh carrot juice 2 eggs lightly beaten 2 tablespoons melted butter 12 cup carrot pulp optional