Cookbook review: The SimplyRaw Kitchen SimplyRaw Kitchen raw food poppy seed lemon energy bits cookbook

I was given the opportunity to review Simply Raw Kitchen by Natasha Kyssa.  Natasha is a Canadian cookbook author, raw-foodist, as well she runs a vegan restaurant in Ottawa, Ontario. Her recipes are simple. Combining whole foods in unique ways. I find this book inspiring me to try new combinations, changing up my morning smoothies and encouraging me to unearth my juicer from the depths of our cupboards. Well, almost. The juicer is still buried. But I’ve thought about it. Several times.

I like this book because I don’t need to get my juicer out or own a dehydrator to make most of these recipes. A good blender and a sharp knife will get you through the vast majority and I appreciate this.

I also appreciate Natasha’s approach to food. Food is for health, vitality and healing. Natasha follows these principles and her food taste good too. It’s accessible and easy.  Food I feel I can feed my family including the kids.

One of the recipes I really enjoyed is this lemon poppy-seed energy snack. I like having stuff like this available for quick snacks – perfect for me to take to work for late afternoon. And because these are based on seeds and not nuts, I could send these to school with the kids. And they thought that was pretty cool. I even used these during my half marathon training. They are easy to carry and much easier on my tummy than energy gels. See below for the recipe:

Cookbook review: The SimplyRaw Kitchen SimplyRaw Kitchen raw food poppy seed lemon energy bits cookbook

For those of you that are in Canada, Natasha Kyssa will be visiting The Cookbook Store in Toronto, Ontario, on Wednesday, October 9th to launch The SimplyRaw Kitchen. The event will feature a demo as well as some samples from the book. Follow this link to get access to the evite and more information about the event.  You can follow Natasha on Facebook here.

So on to the Lemon Poppy Seed Energy Snacks. Natasha’s recipe requires rolling the dough (minus the shredded coconut) into small bite-sized balls and rolling the balls in the shredded coconut. I ran out of time so I threw the coconut into the food processor and pressed the whole batch into a 8×8 square baking dish lined with parchment paper. I let the pan chill for a 30 minutes or so while I ran a few errands. When I got home I cut them into bite-sized squares and thought these were just perfect.

Here’s the recipe from The SimplyRaw Kitchen

Lemon Poppy Seed Energy Bites


  • I cup dry sunflower seeds
  • 1 cup dry pumpkin seeds
  • 1 cup coconut flour
  • 1/4 teaspoon Himalayan salt
  • 1 cup pitted Medjool dates
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 3 tablespoon poppy seeds
  • 1/4 cup shredded coconut


In a food processor, process sunflower and pumpkin seeds until flour-like. Add coconut flour, salt, dates, vanilla extract, lemon zest, and lemon juice and process until mixture begins to form into a ball.

Add poppy seeds and process briefly. Remove from food processor and form into bite-sized balls.  Roll  in shredded coconut. Will keep for 2 weeks in the refrigerator or 3 months in the freezer.