DELICIOUS SUPERFOOD POWER BALLS
This recipe is a treat packed with powerful nutrition, providing energy while satisfying the desire/craving for sweets. It is a delight to watch my grand children devour this true treat. If I want this treat to last for a few days, I have to hide it in the fridge – away from anyone – small and large!
Why is it that the “treats” commonly used to reward children for “good behaviour” etc. are in most cases damaging to the children’s health? I have always been puzzled about this phenomenon while raising my own children.
As always, every time I create this recipe, it turns out a little different. I suggest you use the recipe as a guideline and be creative. Work with what you find at home in your pantry. Many of the ingredients are interchangeable. The consistency of the dough is what is important in order to be able to roll it into balls.
RECIPE – ENERGY BALLS
Ingredients
- 20g Powder: spirulina, mushroom, kale etc.– any one or any combination
- 20g Chi seeds
- 100g Shredded coconut
- 80g Almonds
- 80g Walnuts
- 150g Pitted dates
- 20g Cacao powder
- 50g Dried fruit: goji berries, apricots, cranberries etc. – any one or any combination
- 2 Tsp Vanilla extract
- 1 Tbsp Coconut oil
- 1 Tbsp Maple syrup
- Shredded coconut for decoration
Instructions
1. Cut dates in small pieces and soak for about 30 minutes
2. If using dried apricots for example, cut them into smaller pieces as well
3. Process soaked dates, nuts, seeds and dried fruit in food processor until somewhat crumbly
4. Add cacao powder, vanilla, coconut oil and maple syrup
5. Process in food processor until the mixture has a dough like consistency. I may add a bit of honey, extra vanilla etc. to get the right sweetness and consistency
6. Form into small balls
7. Decorate by rolling each one in shredded coconut
8. Keep in fridge in an airtight container
ENJOY!
CURRIED ZUCCHINI BROCCOLI SOUP
This soup is fast and easy to prepare – as always, my preference. It has become one of our favorites during the winter time. Even the grand children enjoy it immensely.
The soup is lightly curried to allow the delicate flavor of the zucchini to come through. You can adjust the flavor by adding more, or less curry powder.
INGREDIENTS
- 2 tsp. butter or coconut oil
- 1 large onion, chopped
- 5 cups fresh broccoli
- 2 pounds fresh zucchini, sliced
- 2 cups vegetable or chicken broth
- 1 tsp. curry powder
- ½ cup sour cream
- Salt and pepper to taste
DIRECTIONS
- Melt coconut oil/butter in a large saucepan over medium heat
- Add onion and cook until it begins to soften
- Add remaining ingredients except for sour cream (vegetable/chicken broth, zucchini, broccoli, curry powder; if using unsalted vegetable or chicken stock add large pinch of salt)
- Bring to boil
- Reduce heat and simmer until vegetables are tender (about 25 minutes)
- Allow soup to cool slightly; then transfer to blender or food processor
- Puree soup until smooth but still has some green flecks
- Return soup to saucepan and stir in sour cream.
- Reheat gently over low heat
- Adjust seasoning to taste
- ENJOY
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