If you're looking for a snack that packs a healthy protein punch then Bliss Balls are your answer!
There are a plethora of recipes out there for the perfect bliss ball, but knowing the basics can get you creating the taste combinations that you'll love.
You can even get away with not having a food processor to make these, if you stick to combinations of nut butters, seeds, powders and syrups. However to really get creative, a food processor is going to be a handy tool.
Here's a few tips for getting your bliss balls to be more bliss and less "balls up".
1. Blend the protein (nut and seed portion) of the recipe first then add the dried fruit to make a smooth consistency.
2. Use flavour combinations that you enjoy. Some I like are Choc-mint or Choc-orange, lemon & macadamia, goji berry & pecan, or date and vanilla makes a lovely caramel flavour.
3. Go easy on the sweeteners. Nutritionally, you want the bliss balls provide you with protein predominately. So keep the sweet flavours to a bare minimum.
4. Add a tiny amount of filtered water to the mixture to get it to form a dough. Roll into balls and cover with desiccated coconut, coconut flour, sesame seeds, or chia seeds. Or leave as is.
Ok, let's talk about Green Smoothies. I am a big fan, but there are some do's and don'ts to getting the most out of your smoothie and harnessing your healthy eating intentions to their full potential.
The following is a list do's and don'ts of green smoothie making to help you avoid DSAS- Disappointed Smoothie Aversion Syndrome
Still not convinced about the Green Revolution?
Here are 5 reasons why you should be adding a Green Smoothie to your day
Getting the picture??
Ok, so are you ready to give yourself the goodness of GREEN?
Here are some basics for your blend
2 Cups- Baby spinach (good for beginners), parsley, dandelion greens or lettuce
1 Cup- Flavoursome fruit: berries, mango, melon...ect
1/4- Banana or avocado for creaminess
1 tbs- of ground linseeds or chia seeds
1 tbs- protein powder or nut butter or coconut paste
2 Cups- Filtered water or nutmilk
1-2 tsp- Superfood powder of your choice; matcha, macca, acia, camu camu...ect
Happy Blending Beautiful Buds
As you can guess, I 'aint no food styler.....
What I try to do is bring to you snippets of stuff that inspires me and makes me feel good in the hope that it'll do the same for you.
Quite honestly I don't have time to scatter micro basil leaves or arrange a linen tea towel lovingly under the plate....not that there is anything wrong with that! It's just that I'd be hard pressed even finding a tea towel that wasn't stained or frayed in my kitchen. And quite honestly, it's hard enough grabbing a picture of this stuff before it is devoured!
But I'm not going to let that stop me from bringing some deliciousness into your kitchen.
My eldest daughter works at a news agency and every second month I am salivating at her waiting for the next edition of Nourish Magazine to come out. It's my fave magazine at the moment it's always full of inspiring and delicious recipes.
So anyhooo... this cake is inspired by a Raw white chocolate & raspberry slice by Sally O'Neil (@thefitfoodieblog) that appeared in the latest copy of Nourish.
I made this cake one sunny Saturday afternoon after a busy day cleaning the house and spending quality time with the kids; as in taking my eldest to and from work, and a beach crawl with the two younger ones (just like a pub crawl only with beaches).
1 cup of organic almonds
1 cup of organic desiccated coconut
8 mejool dates
Blend this up in your food processor and squash it in to line the bottom of a pie mold. Put this in the freezer or fridge to chill.
2 cups of soaked organic cashews (soak the night before in filtered water)
1 cup of frozen raspberries
1/2-2/3 cup of creamed coconut (I mean the hard stuff in the jar not coconut cream in a can)
2 tbs of maple syrup
handful of coconut chips to sprinkle on top
Put jar of creamed coconut in a bowl of hot water to melt. Lay the raspberries out on a tray lined with baking paper and drizzle the creamed coconut over them until the raspberries are covered. Put this in the freezer.
Put cashews and maple syrup in to food processor and blend until creamy and smooth. Get the coconut covered raspberries out of the freezer and break them up. Carefully stir the raspberries through the cashew cream (try and do it a bit more carefully than me, or you'll end up with a messy looking cake: see above).
Spread filling on to base. Refrigerate until you can't stand it any more and then have a piece.
If you divide the cake into 16 pieces each piece has just over 9g of carbohydrates. (for those of you that need to count that kind of thing!)
Do enjoy, my lovelies, my pretties, my precious-es,
Melanie Turner, Naturopath, mother, gardener, lover of wholesome food