Sunflower and Goji Balls
12 medjool dates, pits removed
¼ cup goji berries
½ cup sunflower seeds
2 tablespoons coconut oil
3 tablespoons chia seeds
4 tablespoons cacao powder
1 tablespoon cacao nibs
Desiccated coconut, for rolling the balls in
Place goji berries, chia seeds and sunflower seeds in a food processor
and blend until the mixture resembles coarse sand. Add all remaining
Blend for approximately 2 minutes, or until the mixture comes
together. You may need to add a couple of tablespoons of water;
this depends on how much moisture is in the dates
Shape the mixture into balls, roll in coconut and serve.
Here is a healthier alternative to the store bought varietyIngredients:
250g cooked chickpeas (or canned)
1 tsp ground cumin
2 pinches sea salt
2 Tbsp. Tahini unhulled
3 Tbsp. water
1 clove garlic, finely chopped or crushed
1 lemon, juiced
Freshly ground pepper to taste
Blend the chickpeas to a fine puree. Add the cumin, salt,
tahini, lemon juice, garlic, water, a little pepper and blend again.
Refrigerate and use as a dip, spread, dressing on salads, or on
Sweet Balls (adapted from "The Lunchbox Revolution")
A simple and tasty snack, high in protein
1 cup Almond meal
1 cup unsweetened coconut
1/4 cup raw honey/coconut nectar
125g organic sultanas
1 Tbsp. Unhulled Tahini
Extra coconut for rolling
Place all ingredients in a bowl and mix thoroughly.Form into balls and roll in coconut.
Makes approximately 16 balls. Keep refrigerated in an airtight container
Home Touch Trail Mix
2 cups almonds, raw
1 cup pecans
2 cups walnuts, raw
2 cups pumpkin or squash seed, raw
2 cups dried cranberries
1 tablespoon olive oil (optional)
start to turn a lot.
The nuts and seed do not have to be soaked or can be soaked
for a few hours, but doing so helps their digestibility
Delicious Raw Chocolate
5 tbsp raw cacao powder
1 pinch of natural sea salt
3 tbsp raw honey
4-5 tbsp extra virgin coconut oil
In a bowl combine all ingredients together. Pour onto tray
and put it into the fridge or freezer to solidify. The chocolate
will last for up to 2 weeks in the fridge.
Black Bean Dip
This dip makes a great companion for raw vegetables like
celery, capsicum and carrot. Beans are high in fibre and can
help prevent heart disease, stabilise blood-sugar levels, lower
cholesterol, and help prevent obesity.
Storage: Can be stored in the fridge for up to two weeks
Makes: 3 ½ cups.
2 cups dried black beans (4 cups cooked)
1 ½ tablespoons coconut oil
1 medium onion, chopped
1 medium capsicum, any colour, chopped
2 medium cloves garlic, minced
1 ½ tablespoons ground cumin
1 ½ tablespoons ground coriander
1 tablespoon chili powder
1/3 to ½ cup organic apple cider vinegar
Sea Salt, to taste
1. Sort, rinse, soak and cook the beans (or skip this step and use canned beans).
2. In a heavy-bottomed frying pan, heat the oil over medium-high heat.
When hot, add the onions, peppers, and garlic, and saute until the onions
are translucent. Add the cumin, coriander, and chili powder and saute 1
minute, stirring often. Add the vinegar and stir to dislodge any browned
bits in the bottom of the pan.
3. In a food mill or food processor, puree the bans and the pepper mixture
until smooth. Season with salt.
Courtesy Annie B. Bond
Ants on a Log
2 tablespoons almond butter or other natural nut butter
2 stalks celery
A small handful of dried blueberries, cherries or raisins
- Spread nut butter inside each stalk.
- Dot with blueberries or “ants”.
Here’s a simple, healthy snack for kids that adults like too.